Coffee Mug Cake
Savor the deep, robust flavors of espresso melded with rich cocoa in this incredibly moist mug cake. In just minutes, you'll have a café-quality dessert that's perfectly portioned and blissfully warm, complete with a gooey chocolate heart.
Prep
5m
Cook
2m
Serves
1
1 Ingredients
| Qty | Ingredient |
|---|---|
| 4 tbsp 32 g | All-purpose flour |
| 3 tbsp 36 g | Granulated sugar |
| 1 tbsp 5 g | Unsweetened cocoa powder |
| 1.5 tsp 3 g | Instant espresso powder |
| 1/4 tsp 1 g | Baking powder |
| 3 tbsp 45 ml | Milk |
| 2 tbsp 30 ml | Neutral vegetable oil |
| 1/4 tsp 1.25 ml | Vanilla extract |
| 1 tbsp 15 g | Dark chocolate chips |
2 Method
Step 1. In a standard 12oz microwave-safe mug, whisk together the flour, sugar, cocoa powder, baking powder, and espresso powder until no lumps remain.
Step 2. Pour in the milk, oil, and vanilla extract. Whisk with a small fork or whisk until the batter is smooth and well combined.
Step 3. Drop the chocolate chips into the center of the batter; do not stir them in, as they will sink during cooking to create a molten center.
Step 4. Microwave on high for 90 seconds to 2 minutes, or until the top is set but still slightly springy. Start at 90 seconds as microwaves vary in power.
Step 5. Let the cake rest for 2 minutes before serving. This allows the steam to distribute and the crumb to set properly.
💡 Chef's Tips
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For the best texture, use a wide, shallow mug rather than a tall, narrow one to ensure even heating.
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To make it extra decadent, top with a dollop of whipped cream or a scoop of vanilla bean ice cream.
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Do not overbake! If the cake looks slightly wet on top when you take it out, that's okay; it will finish setting as it rests.
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You can swap the espresso powder for 1 tablespoon of strong cooled coffee and reduce the milk by the same amount.
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