You know how sometimes you want a piece of cake, but you don’t want to make a cake? You want that piece of cake, you crave it, but you don’t want to wait 25 minutes for it to bake or clean up bowls and pans? Yeah…I know…I’ve been there. That’s where this Double Chocolate Mug Cake comes into play. One mini cake with a hint of cinnamon, cooked in about a minute!
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WHAT’S A MUG CAKE?
Mug cakes are genius! The batter is whisked together quickly, poured into a coffee mug, and popped in the microwave for a little over a minute. You go from ‘cravings to satisfied’ in less than five minutes flat! This little beauty is moist and has double the chocolate because I use both cacao and chocolate chips in this recipe.
AND THERE ARE NO LEFTOVERS!
Friends, let’s face it, we don’t need to slowly whittle away at a cake for days after baking. That’s why I love to offer cakes that are ‘mini’. Simply satisfy your craving and move on without overindulging. Find my Orange Upside Down Mini Cake here and my Vanilla Buttermilk Mini Cake with Berries here.
PREFER A LITTLE ICING ON YOUR MUG CAKE?
As an option, I offer this cake with a quick drizzle of creamy chocolate for a quick frosting. Whether you choose to keep your cake as is or add that little extra chocolate goodness is up to you. Either way, you will be really happy!
MAKING IT GLUTEN FREE AND JUST AS GOOD!
Not all gluten free flours are created equal. We recommend Jovial Gluten Free Pastry Flour for GF baking. The grains aren’t just gluten free, they are soaked for easier digestion!
THE RECIPE: DOUBLE CHOCOLATE MUG CAKE
What you need: a microwave safe 14 oz mug, dark chocolate chips, and if you want to make this recipe gluten free, Jovial Gluten Free Pastry Flour.
A delicious, moist double chocolate cake made in under five minutes! The creamy drizzle of icing is optional.
- 1/4 cup flour (see recommendation for gluten free flour above)
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/16 teaspoon cinnamon
- 1/8 teaspoon sea salt
- 2 1/2 tablespoons granulated sugar
- 2 tablespoons melted butter or coconut oil
- 1/4 cup + 1 tablespoon milk or almond or almond milk
- 1 tablespoon mini chocolate chips
- 1 tablespoons cream
- 1 tablespoons mini chocolate chips
Whisk together all dry ingredients, add melted butter or coconut oil and milk and whisk until smooth. Stir in chocolate chips. Pour batter into two mugs and cook one at a time in microwave for 1 minute and 10 seconds. (all microwaves are different, your cooking time may vary a few seconds either way)
When cake is done, carefully remove from microwave and allow to cool a bit. If desired, drizzle with chocolate cream.
Add cream to small sauce pan on medium heat. Add chocolate chips and whisk until melted and smooth. Turn off heat. Drizzle on mug cake right before serving.
MAY I PLEASE ASK A FAVOR?
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