With this recipe you are no more than 1 minute away from a delicious chocolate cake. No, it actually takes only 45 seconds. Isn’t it amazing?

I have seen this concept floating around the internet for a while, but didn’t give it much thought until I saw this recipe in my most faav chef’s blog foodwishes and really, thank God i saw it.

To get a very spongy and moist cake, the secrets were to use smaller amounts of batter and to cook for way lesser time. According to chef John’s instructions, you shouldn’t boil off all the water in the batter. So the idea is to just barely get to the point of doneness and stop. It just took 45 seconds.

Every microwave oven model is different. Our 1000 watt microwave cooked these chocolate cake perfectly at 45 seconds. But of course, if yours is much more or less powerful, you will have to do a few tests to figure out your ideal time. i.e if your microwave power is higher it might take lesser time and vice versa.

Now, if you ask, is this mug cake texture as perfect as the traditional baked cake, the answer is “of course, not”. But it is somewhat close to that. My favorite part is that the chocolate chips sink to the bottom where they melt and become a fudgy layer. Whereas at the top you get a proper cake texture. With eat bite if you scoop all the way to the bottom of the mug, you get a nice chocolate cake with fudginess in every spoonful. Try it out, you’ll be amazed … I was!!

Serves 2
Recipe courtesy: chef John of foodwishes

1 large egg
1/4 cup white sugar
1 pinch salt
2 tablespoons unsweetened cocoa powder
2 tablespoons butter, melted
1 tablespoon vegetable oil
1/8 teaspoon vanilla extract
1 tablespoon unsweetened shredded coconut
2 tablespoons toasted sliced almonds
1 1/2 tablespoons chocolate chips
3 tablespoons milk
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon confectioners’ sugar
1/4 teaspoon unsweetened cocoa powder

1. Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. Stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.
2. Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can’t see visible flour.
3. Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.

4. Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes.
5. Lightly dust each serving with confectioners’ sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.

Notes:

✔️ When whisking the flour in the batter, DO NOT OVERMIX. That will leave you with a tough cake.
✔️ You can toast sliced almonds in a frying pan for few seconds. Don’t skip the toasting part, to get nice crunchy almonds in the cake.

Minute Chocolate Mug Cake

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Ingredients

  

INGREDIENTS

• Serves 2
• Recipe courtesy: chef John of foodwishes
• 1 large egg
• 1/4 cup white sugar
• 1 pinch salt
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons butter melted
• 1 tablespoon vegetable oil
• 1/8 teaspoon vanilla extract
• 1 tablespoon unsweetened shredded coconut
• 2 tablespoons toasted sliced almonds
• 1 1/2 tablespoons chocolate chips
• 3 tablespoons milk
• 1/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon confectioners’ sugar
• 1/4 teaspoon unsweetened cocoa powder

Instructions

 

DIRECTIONS

• Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. Stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.
• Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can’t see visible flour.
• Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.
• Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes.
• Lightly dust each serving with confectioners’ sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.

Notes

✔️ When whisking the flour in the batter, DO NOT OVERMIX. That will leave you with a tough cake.
✔️ You can toast sliced almonds in a frying pan for few seconds. Don’t skip the toasting part, to get nice crunchy almonds in the cake.