Chocolate Chip Mug Cake (With Video)

Name: Chocolate Chip Mug Cake (With Video)
Total time: 5 min
Yield: 1 serving
Ingredients: 45 g self raising (self rising) flour; 40 g salted butter; 2 tablespoon milk; 30 g light brown sugar; ½ teaspoon vanilla extract; 1 egg yolk; 1½ tablespoon chocolate chips

User Reviews

5.0

3 reviews

Excellent

Total Time
5 mins
Servings
1
Calories
674 kcal
Course
Dessert
Cuisine
American

Chocolate Chip Mug Cake (With Video)

Zara Shaw

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This chocolate chip mug cake is a moist and fluffy combination of vanilla cake packed with chocolate chips made in a flash in the microwave.

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Ingredients

Servings

45 g self raising (self rising) flour
40 g salted butter
2 tablespoon milk
30 g light brown sugar
½ teaspoon vanilla extract
1 egg yolk
1½ tablespoon chocolate chips I used milk chocolate chips

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Instructions

Place the salted butter in your mug (350ml/12oz capacity or more), then cover mug with a sheet of paper towel and place in the microwave to melt for 30 seconds.
Then mix in milk, light brown sugar and vanilla extract to the melted butter in the mug.
Add egg yolk and mix well.
Add self raising flour and mix until just combined, smoothing out any lumps of flour.
Add in chocolate chips a third at a time, gently pushing/poking chips into the batter each time, and scattering the final third over the surface without mixing.
Place immediately into microwave and cook for 1 - 1½ minutes (checking at 1 minute mark) depending on your microwave.
The cake is done when it's puffed up, but will still feel spongey to the touch and a little tacky on top. If it needs more cooking, do so in short 10 - 15 second bursts.
Allow to cool slightly before eating.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Because it's cooked in the microwave, this cake won't be browned on top like a normal cake cooked in the oven. This doesn't mean that it isn't cooked or doesn't taste great!
If you only have unsalted butter on hand just mix in a pinch of salt to the batter.
I like to use a fork rather than a spoon to mix these cakes directly in the mug, it sort of works like a little whisk. I find it helps when it comes to incorporating the dry ingredients into the the wet ingredients plus you can pierce the egg yolk with the fork to help it mix in.
You want to mix the egg yolk in well to make sure it is evenly distributed in the finished mixture.
When adding the self raising flour, you only want to mix enough to combine the mixture and smooth out the lumps of flour. Overmixing will give you a more rubbery texture.
I add the chocolate chips gradually, in a few additions. I find if you just add them all at once then mix them through the batter they tend to sink to the bottom.
If you are ok with that, then great! But if you want them more evenly distributed throughout the cake then add about a third of the choc chips then poke/push them down a little into the batter then repeat with another third, then scatter the remainder over the surface - then don't mix! Then place the cake straight in the microwave oven to cook.
It's important not to overcook this mug cake to keep it light and moist.
When you take the cake out of the microwave it will sink slightly back down into the mug, this is normal.
Can't find self raising flour? Just follow this ratio to make your own at home - for every cup of plain flour (150g) add 2 teaspoons of baking powder and sift well to combine.