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Moist Chocolate Cake in a Cup
Moist Chocolate Cake in a Cup
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Moist Chocolate Cake in a Cup

Preparation
5 MIN
Cooking
45 SEC
Cooling
5 MIN
Makes
1
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Ingredients

Preparation

  1. In a 250 ml (1 cup)-capacity coffee cup, combine the flour, sugar, cocoa powder, and baking powder. Add the milk, oil, and vanilla.
  2. With a fork, gently stir until the batter no longer has lumps. Sprinkle with the chocolate chips.
  3. Cook the cake in the microwave for 45 seconds. Let cool for 5 minutes to allow for the cake to finish cooking.

Note

If you want to do more, triple or quadruple the recipe and combine the ingredients in a bowl. Then spread the mixture into three or four cups or 125 ml (½ cup) ramekins. Remember, you have to cook the cakes one by one in the microwave for uniform cooking.

This recipe is from My Lil’ Ricardo.

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Comments

  1. Surprisingly great!

  2. AMAZING! It was light and fluffy, and had so much flavor. 10/10

  3. Beautiful! Cake was moist and decadent. Being patient and giving it that 5 minute wait time is key! I microwaved for 1 min and used a sprinkle of instant coffee granules and pinch of salt in the recipe. Came out pillowy and delicious. It is great eggless, since eggs make the microwave cakes rubbery.

  4. 1st x making mug cake from scratch. I've used boxed mixes. Can't have those since being ordered off white sugar & flour. Chose this b/c brown sugar is allowed. Had to sub whole wheat pastry flour for unbleached AP so I added 1tsp flour to get the right amount of gluten. Also subbed plain unsweetened almond milk. Needed more cooking time, added 20-30 seconds at a time. Total 1:35. Cheated diet restrictions, topped w/ a sprinkle of confectioner's sugar & nonpareils. Moist & delish.

  5. The most delicious mug cake I've ever tried!! It really is moist and feels like a real cake love it!

  6. This recipe is really easy and makes a great little chocolate cake when the craving hits. I add a tablespoon of Bailey’s Irish Cream (try it with your own favorite cream liqueur) which makes it really moist & tasty. Instead of the mug, I nuke it in a 3.5” greased ramekin. Add a dollop of ice cream on top when it’s cooked to make up for the lack of icing. Craving satisfied without 7 pieces of cake leftover.

  7. I did not have the oil needed, so instead I used a table spoon of butter melted to replace it. i also put mine in for 75 seconds instead of 45 because it barely rose. i also added some chocolate syrup on top while it cooled and it just added to the chocolate flavour. really good

  8. Mine turned out hard .

  9. I didn't have I didn't have any canola oil so I used vegetable oil. I don't know if it was the oil, but it wasn't sweet and there wasn't much flavor. so, I melted some 50% dark chocolate chips and sizzles it on top

  10. This cake is delicious, spongy and moist . The only problem is it’s tiny! It barely filled the cup. I used a cup slightly larger than the recommended.

  11. Great recipe! I usually add a tablespoon of peanut butter instead of the chips! I cook it for a minute!

  12. A couple simple changes made all the difference. I happen to have egg beaters on hand. I substituted 1tbl of them for 1tbl of the milk. I also added a dash of salt. I didn't have the choc chips so I drizzled a tiny bit of choc syrup over the top and marbled it with a tooth pick. Had to cook for 1 min. Turned out great. The original recipe was good but lacked salt and "something"...it was egg.

  13. This is the moistest cake in a mug (or elsewhere!) that I've ever tasted. Super creamy and delicious. Just add a pinch of salt to the recipe and it's spectacular!

  14. Followed the recipe except we only had white chocolate chips handy. Microwaved on high for one minute, then let sit the recommended 5 mins and it came out perfect and moist. Only thing I found, flavour was lacking. Would add an additional tbsp of brown sugar, and possibly if I was making a few divide an egg between them for a little more richness. Great base recipe though.

  15. This is a wonderful recipe!! Moist, flavorful and scrumptious cake from the microwave!! Definitely the best mug cake recipe I have ever made! I changed the recipe a bit to boost flavorand nutritional content. I used coconut oil and 1 1/2 tbs oat flour and 1 1 /2 tbs cake flour. These changes make the cake sweeter so the second time I reduced brown sugar to 1 tbs and it was perfect!! A new family favorite!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.