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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. Though this was a successful cake, it was significantly lacking in sweetness, and tasted rather bitter. I would advise anyone who tries this recipe to use sweetened cocoa powder or to add extra sugar, and also to definitely add a bit of salt, which is vital. The cake was super moist around the edges which I loved, but was a bit too firm in the centre. I did find that coating it in chocolate syrup definitely helped. Overall, pretty good.

  2. A relatively good cake. The texture was a little odd, but I figure that is just the tradeoff with a mug cake. However, next time I would add a little extra vanilla and cocoa.

  3. I thought this was absolutely delicious! Super moist, not too sweet. Perfect. I didn’t have any vanilla on hand but it’s deliciousssssss *yum* followed recipe exactly except I cooked it 20 secs longer

  4. This was awfully sweet... couldn't handle more than 2 bites of it, and I tried to balance it out with vanilla ice cream. I like sweet things, but this was a whole other level lol will not make it again.

  5. This was terrible. 1 tablespoon of canola oil is far too much. The final product had a waxy texture and just tasted like oil. If you make it, use 1 teaspoon or less of oil, also add a pinch of salt.

  6. Moist and very good. Didn’t have any coco powder left so I used hot chocolat powder and reduced the amount of sugar.

  7. this is the BEST RECIPE FOR CAKE IN A CUP!!! it is very very good and comes out delicious every time

  8. Such a great one, try different microwave recipe before, and this is the best. We like it still a bit gooey, like a pudding. Love this one, especially not much to clean!!! Thank you!

  9. Not moist at all not much flavour I’d say it was a waste of time! Although my kids did like it.

  10. logged in just to say how wonderfully this recipe worked! loved the texture and the flavour! Thanks for sharing

  11. Pretty good...easy to follow.

  12. Surprisingly great!

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

  14. 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.

  15. 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.

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