Hot chocolate gets an all-new meaning in this super easy mug cake situation! It's made with hot cocoa mix plus a few pantry staples - no egg needed. Just mix everything in a mug, stick it in the microwave, and you have a cozy little treat for one!
It's that time of the year where work feels impossible. How am I supposed to answer emails when Netflix is releasing a new Hallmark-esque Christmas movie every 5 minutes?
And obviously, the cold weather has me feeling winter flavors like cocoa and peppermint and all things cozy. So when I got a box of fancy hot chocolate mix from a client the other day, I knew I had to do something fun with it. (Besides drinking cocoa, of course.)
Like my pumpkin mug cake, this one comes together in one dish and you don't even need an egg. It's a nice alternative to my single chocolate chip cookie when you're more in a cake kinda mood.
The secret to this recipe is a little splash of neutral oil, which makes the cake moist without an egg. I've been an oil-based chocolate cake girl ever since I started making it when I was in pastry school, and it's true even in this situation.
Good quality cocoa mix
Obviously, you can use any cocoa mix like Swiss Mix or whatever you have on hand. But a good cocoa mix makes a big difference here! The better the mix, the better the cake.
Just make sure it's powdered mix, not a drinking chocolate. I like Ghirardelli personally. 🙂
Microwave the cake
It's super important to not overcook the cake! If you microwave it for too long, it'll come out dry or gummy. Microwave the cake just until an inserted toothpick comes out clean.
When it comes to small batch baking, I always recommend using a scale to measure the ingredients. Just a small amount of flour can make or break an entire recipe. But if you don't have a scale, use the fluff, spoon, & level method to measure flour, cocoa, & other dry ingredients. Here is a whole guide on how I measure ingredients for small batch baking!
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A Fudgy Hot Chocolate Mug Cake
Equipment
- Microwave-safe mug or ramekin
Ingredients
- 15 grams all purpose flour (2 Tablespoons)
- 12 grams granulated sugar (1 Tablespoon)
- 25 grams good quality hot chocolate mix (2 Tablespoons)
- ¼ teaspoon baking powder
- Pinch of Kosher salt
- 45 milliliters whole milk (3 Tablespoons)
- 15 milliliters neutral oil (1 Tablespoon)
- ⅛ teaspoon pure vanilla extract
- Marshmallow cream or mini marshmallows, for topping, optional
Instructions
- Grease a mug with neutral oil or baking spray. Then, whisk the flour, sugar, hot chocolate mix, baking powder, and Kosher salt in the mug.
- Make a well in the center of the dry ingredients. Add the milk, oil, and vanilla extract. Whisk just until the batter comes together and there are no more streaks of flour. Use a rubber spatula to make sure you get all the dry ingredients at the bottom!
- Microwave the cake for about 1 ½ minutes, or until an inserted toothpick comes out clean. The top should still be a little shiny. Don't overcook the cake!
- If using, drizzle some marshmallow cream on top, or add a sprinkle of mini marshmallows. Use a kitchen torch or the broiler in your oven to toast the marshmallow. Or, microwave the cake for 10-15 more seconds, just until the marshmallow is soft and fluffy. Let it cool for a few minutes and enjoy!
Did you make this recipe? I'd love to hear what you think!