Two Minute Chocolate Mug Cake
From Lucky Peach Magazine, Issue 3
Makes 1 or 2 servings (depending if you’ll share)
3 tablespoons vegetable oil
3 tablespoons whole milk
1 large egg
1/4 teaspoon vanilla extract
3 tablespoons (20 grams) flour
4 tablespoons (45 grams) sugar
2 tablespoons (10 grams) unsweetened cocoa powder
3 tablespoons (30 grams) semi-sweet chocolate chips
In a medium sized microwave-safe mug, add the vegetable oil, whole milk, egg, and vanilla extract. Use a fork or small whisk to mix until combined. Add the flour, sugar, cocoa, and salt and mix until combined. Stir in the chocolate chips.
Bake in the microwave on high for two minutes. Serve immediately.
I’ve also included a version from the UK courtesy of BBC Radio 2 (metric equivalents included) picture courtesy of WritingOurWayHome.com blog
[Note: this one differs slightly from David Chang’s recipe by using 4 tbs of self-rising flour microwaved at 3 minutes, as opposed to David Chang’s 3 tbs of regular flour and microwaved at 2 minutes.]
4 tbs / 45g self-raising flour
4 tbs / 55g caster sugar
2 tbs / 17g cocoa powder
3 tbs / 43 mls milk
3 tbs / 25 mls sunflower oil
3 tablespoons chocolate chips (optional)
A small dash of vanilla extract
1 large coffee mug
Double cream or creme fraiche – optional for serving (it’s not the same without cream…..)
* Add dry ingredients to the mug, and mix well. Add the egg and mix thoroughly.
* Add the milk and oil – mix well (don’t forget the corners / edges of the mug).
*Add the chocolate chips (if using) and vanilla extract, and mix again.
* Put your mug in the microwave and cook for 3 minutes (in a 1000 watt microwave). The cake will rise above the top of the mug, don’t worry it’s supposed to! Allow to cool a little, tip out onto a plate.
* Serve with fresh double cream, crème fraiche or custard. Serves two.
* EAT and enjoy!