I love lava cakes, but sometimes I just want a super-quick chocolate fix. This espresso chocolate cake in a mug recipe is a weeknight-worthy substitute that I make right in the microwave. I make cake in a mug at least once a month, especially if my husband and kids aren’t around for dinner and I’m craving something warm and sweet after dinner. This cake in a mug is over-the-top gooey and cleanup is as quick as throwing the mug in the dishwasher.
Quick Microwave Espresso Chocolate Cake in a Mug Recipe
I make this weeknight-worthy dessert right in the microwave.
By Christina Stanley
semi-sweet chocolate chips: 1 ounce
unsalted butter: 4 tablespoons
eggs, large: 2
vanilla extract: 1 teaspoon
sugar: ¼ cup
instant espresso powder: 1 teaspoon
salt: ¼ teaspoon
flour: ¼ cup
baking powder: ½ teaspoon
Step 1: Melt the chocolate and butter in a small microwavable bowl until melted. Remove from the microwave and whisk until chocolate is melted. Allow to cool slightly before whisking in eggs, sugar, and vanilla.
Step 2: In another medium sized bowl, whisk together espresso powder, flour, salt, and baking powder. Whisk dry ingredients into wet ingredients until well combined.
Step 3: Divide batter among two microwavable mugs. Place in microwave. Cook time will vary depending on microwave, but generally this cake in a mug cook in 30 seconds on HIGH. Mug cakes will still look wet, but resist the urge to cook longer if you want to have a molten texture to your cakes.
Step 4: Serve cake in a mug immediately, topped with ice cream or whipped cream.