This rich hot chocolate microwave cake may be super quick to make but it's good enough to impress too! Great for a quick and easy homemade dessert as well as for a last minute dessert for guests!
A few years ago someone asked me if I'd ever made a microwave pudding before. I hadn't. They raved about it, how easy it was, how good it tasted and I thought it was worth a try.
They even printed out the recipe for me. Somehow or other though, I never actually got around to making it. I suppose I thought it was cheating a bit. Microwaves are for heating up soup or making porridge in my little world.
If I'm going to bake something, I feel I should make it properly.
Anyway, time passed and I lost the recipe I was originally given to try.
The inspiration for this chocolate microwave cake
It wasn't until I came across this recipe for Mug Cake or Five Minute Cake on Culinary Flavours that I remembered that conversation. I decided to adapt the recipe and make my own version, using butter instead of olive oil, less sugar and adding milk chocolate chips.
So what ingredients do you need to make it?
To make my rich chocolate mug cake you'll need:
- Butter - I use unsalted but you could use salted instead. Just don't add any extra salt.
- Self-raising flour - If you only have plain flour, use that but add a little extra baking powder.
- Baking powder - This just helps the mug cake rise but you can miss it out if you're using self-raising flour.
- Sugar - I use caster sugar but you could use soft brown sugar for a more caramel flavour.
- Milk chocolate chips - Use dark chocolate chips if you want the cake to be less sweet.
- Cocoa powder - Or cacao. You could probably even use drinking chocolate although I haven't tested it.
- An egg
- Milk - Any milk will be fine. I use semi-skimmed but whole or skimmed are also fine. You can also replace it with a plant based milk.
- Vanilla extract
- Salt - I just add a tiny pinch but it's totally optional!
How do you make a microwave mug cake?
This cake is really easy to make. I just melt the butter and then whisk all the ingredients together. I whisk them in a slightly larger bowl and then transfer the mixture to individual cups bake.
You don't need an electric whisk. A hand-held whisk or just a fork is fine.
What is the mug cake like?
This chocolate microwave cake is really rich and chocolatey. Some microwave cakes can be dry and heavy but this one is perfect. The chocolate chips melt and some of the chocolate sinks to the bottom to form a gooey layer at the bottom of the cup.
Or on top if you turn the cakes out of their cups! It turns the cakes from plain chocolate sponges into much more impressive desserts.
It may not be quite as good as a homemade chocolate fondant, but it is just as good as something like Gü! What's more, it's far cheaper and easy to throw together at the last minute.
What to serve with chocolate microwave cake?
As far as I'm concerned, nothing beats vanilla ice cream with these rich chocolate cakes. Of course, whipped or pouring cream would also be delicious, as would custard.
Can you adapt this chocolate microwave cake?
I wouldn't change much about this cake but you could tweak it a little. For example you could use dark chocolate instead of milk chocolate. You could add a few raisins too.
I used butter but you can substitute it for a plain vegetable cooking oil.
I've included gram and tablespoons measurements in the recipe so you can use whatever is easiest for you. If you are using tablespoons to measure out the ingredients make sure you use level tablespoons of the ingredients. Othewise the quantities can end up being quite different!
More Microwave Bakes!
If you want to try more microwave baking then do check out my microwaved marmalade sponge pudding. It can easily be adapted to use jam or another preserve too.
Chocolate Microwave Cake
- 3 tablespoon butter 40g, melted
- 2 tablespoon self raising flour 30g
- ¼ teaspoon baking powder
- 4 tablespoon sugar 50g
- 4 tablespoon milk chocolate chips 40g
- 2 tablespoon cocoa powder 15g
- 1 egg
- 3 tablespoon milk 45g
- 1 teaspoon vanilla extract
- Pinch salt
- Melt the butter in a bowl in the microwave. Then put all the ingredients into the bowl and mix until there are no dry bits and you have a thick batter.
- Divide the batter between two tea cups.
- Microwave for 1 minutes on high.
- Alternatively, cook all the batter in one larger cup or bowl for 2 minutes.
- Put a plate on top of the bowl and turn it upside down to turn out the pudding. Serve immediately while still hot.
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Places I'm sharing this recipe
I'm linking up with Cook Blog Share hosted by Lavender and Lovage