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Epicurious

Molten Double Chocolate Mug Cake

3.9

(35)

Two mugs of Molten Double Chocolate mug cake with scoops of vanilla ice cream.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne

No one ever says, when looking at a mug cake, “Why, that’s the prettiest thing I’ve ever seen.” But extremely yummy cakes in less than 3 minutes do have their price (and looks aren’t everything, in case you did not get the memo). Yes, these mug cakes call for yolks and I know that separating eggs is no one’s idea of a good time. While a whole egg in a mug cake makes it rise high, which we all love, it also makes it taste like rubber, which we don’t love. And you can use the leftover egg white in a batch of coconut macaroons, so there’s that, too.

Finally, a word to the mug-cake-making wise: The size of your mug and the strength of your microwave will both impact the success of your cake. Using a 12- to 14- ounce ceramic mug guarantees no overflowing of cake in my microwave, but if yours is all-powerful, consider preparing and microwaving yours in a cereal bowl for assurance. If you are into sharing, this makes two servings. If you are not (that'd be me), consider it one serving.

Variations

For Molten Rainbow Sprinkle Mug Cake, substitute 2 tablespoons of all-purpose flour for the cocoa powder and 1 tablespoon of rainbow sprinkles for the chocolate chips. For Molten Chocolate Chip Cookie Mug Cake, substitute 3 tablespoons of light brown sugar for the granulated; omit the sour cream; and substitute 1 tablespoon of all-purpose flour for the cocoa powder and a rounded ¼ teaspoon of baking soda for the baking powder. Microwave on high for 1 to 1½ minutes, depending on your microwave. A 10-ounce ceramic, microwave-safe mug should work here.

Note: This recipe has been updated to reflect the correct measurement for the sugar as ¼ cup (50 grams).

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