5 Minute Molten Chocolate Mug Cake

From Half Baked Harvest

Enjoy this personal-sized cake warm, right out of the microwave, with a scoop of ice cream.

Prep Time

3 minutes

Cook Time

2 minutes

Total Time

5 minutes

Servings

1 large mug

Ingredients

• 3 tablespoons coconut oil (or olive oil/canola oil)
• 1 egg, at room temperature
• 3 tablespoons milk
• 1/2 teaspoon vanilla extract
• 2-4 tablespoons honey, maple syrup, or granulated sugar
• 1/4 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 tablespoon brewed coffee
• 1 ounce semi-sweet chocolate chunks, very roughly chopped

Instructions

• Melt the coconut oil in a (10-12 ounce) microwave-safe mug. Whisk in the egg, milk, vanilla, and honey until combined. Add the flour, cocoa powder, baking powder, and salt, stirring until just combined.

• Spoon the coffee into the center of the batter and gently swirl it in. Do not fully incorporate the coffee. Place the chocolate chunks in the center of the batter.

• Microwave on full power for 1 minute 45 second to 2 minutes (I always do 2 minutes). Dig your spoon deep into the cake to spoon up melted chocolate with every bite. Serve with ice cream. ENJOY.

Recipe Notes

To Oven Bake: Preheat the oven to 350 degrees F. Lightly grease a 2 cup oven safe ramekin/mug or 2 muffin tins. Add the batter and bake 22-25 minutes.

Microwave: every microwave is very different, so results may vary slightly. I have a 1200 watt microwave and found 2 minutes to be the perfect cooking time. You may need to cook 1 minute 45 seconds or 2 minutes 15 seconds. Start with 2 minutes.

Coffee: if you prefer to not use coffee, use an equal amount of warm water.