Ever since the microwave was invented, we’ve been microwaving everything, from TV dinners to popcorn to bacon to full recipes dedicated to microwave cooking. And then there’s the mug cake. Cakes that can be cooked in the microwave in less or a little over a minute.
I’ve been always curious about this dessert sensation. I haven’t tried a mug cake so I don’t know if the texture and consistency is the same as a regular cake.
So I scoured the internet and swiped through several recipes and found the basics of a mug cake recipe. According to this BuzzFeed article, you need to have certain ingredients and techniques in order to create the perfect mug cake. Different flavors require different ingredients and varying measurements as well.
So, I tried to make my own mug cake on Valentine’s Day, the perfect day to make and eat anything sweet. The recipe turned out okay but I’m not sure if it’s supposed to be dense and not spongy like a normal, non-microwaved cake. The flavors are the same but the texture is a bit weird.
In this recipe, I used a big mug to prevent overflow. You can also divide this to two regular mugs.
8 tbsp. all-purpose flour
1 tsp. baking powder
50 grams of bittersweet chocolate (chopped into small pieces)
6 tbsp. fresh milk
2 tbsp. dark brown sugar
½ tsp. Salt
1 tbsp. melted unsalted butter
Powdered sugar for garnishing
1. Heat milk in the microwave at high for 30 seconds. Remove from microwave and pour in chopped chocolate. Stir to melt.
2. In a bowl combine flour, baking powder, salt, and sugar. Mix well.
3. Slightly beat egg and add to the dry mixture. Add melted butter.
4. While stirring, pour milk chocolate slowly until well combined.
5. Pour into mug, it will fill the big mug more than half way through. Fill only halfway with smaller mugs. Initially cook for 30 seconds, then continue baking (microwaving?) in 15-second bursts until center is cooked.
6. Remove from microwave and let cool. Sprinkle with powdered sugar or put a dollop of toffee or chocolate hazelnut spread. Serve and enjoy!