Molten Mug Cakes in 30 Seconds


Sometimes you just need a chocolate treat.  This recipe, adapted from a recipe on A Beach Cottage, was just what I was looking for: used ingredients I already had, was easy to whip up in one cup, and had single serving portions.  The molten center didn't hurt.



To make it quick and easy, I have given the ingredients in volume measurements.  It mixes up really fast, then cooks even faster.  It's the perfect recipe for one or two people (full disclosure: I made one for my boyfriend, then ate both servings myself.  Then I made another one later that night.)

Molten Mug Cake Recipe


Mixing time: 2 minutes
Cooking time: 30 seconds
serving size: 1 mug


In a six- or eight-ounce mug or teacup, whisk together with a fork:

1 Tbsp. GF Pastry Flour (regular All-purpose flour works if you're not gluten-free)
1 Tbsp. sugar
1 Tbsp. Cocoa powder (I used Trader Joe's Cocoa Powder)
a pinch salt
a pinch baking soda
a pinch baking powder

When the dry ingredients are combined, whisk in:

1/2 tsp. vanilla (optional)
1-3 Tbsp. half and half or cream

When the ingredients are well-combined, push down into the center of the batter:

1 square dark chocolate

Shake the mug if necessary to get the batter to cover the chocolate.  Place the cup in the microwave and set the timer for 1 minute on high.  Watch the mug as the cake cooks.  The batter will bubble and double in volume.  As it starts to sink down again, stop the microwave.  Every microwave is different, but for me this takes about 30 seconds.  Let the cake cool a bit until the cup is not to hot to the touch.  Serve warm.

Comments

sianifairy said…
I'll admit to figuring out a triple batch in a larger mug....delicious. A dribble of oil for richness didn't hurt...or a glass of soymilk alongside. I made a gf mug for me and wheatflour one for the family. Delicious.
April 14, 2020 at 6:45 PM
Post a Comment

Popular posts from this blog

Gluten-free Sourdough Discard Bread

Image
You’ve made your gluten free sourdough starter . What now?   The discard, or unused portion of the starter can be repurposed in a number of ways.  It’s the part of the starter that you don’t need to refresh or to use to leaven bread. You can throw it out, or you can use it to replace some of the flour and water in other recipes.  It adds a great texture and flavor to recipes, and it’s particularly useful for gluten free recipes. There’s something about gf grains that benefits immensely from the fermentation process. They become more flexible, more workable, and much tastier. In this bread recipe the sourdough starter lends the bread strength, flexibility, and flavor. Want a sandwich loaf recipe? Check out my  Yeasted Sourdough Sandwich Bread . Why is it not a regular sourdough bread?  This bread is considered a discard bread, or sometimes called a hybrid loaf, because it contains sourdough but it's leavened with commercial yeast. What does it taste like?   ...
Read more

Quick Yeasted Sourdough Sandwich Loaf Recipe

Image
Readers have been asking if they can bake the Gluten-free Sourdough Discard Bread in a bread tin.  The answer seems to be yes, it usually works.  However, I've created this new recipe that is more of a sandwich style loaf.  This recipe is a single rise recipe, so it's quick and easy. Need to create a sourdough starter? This is the method I use most:  https://glutenfreegourmand.blogspot.com/2021/10/sourdough-starter-ready-to-use-in-3-7.html Why yeasted sourdough?  Sometimes it's tricky to get a great rise out of sourdough when you're first starting out.  Also, creating a new sourdough starter creates a bit of discard that can be used up in other recipes to improve the flavor and texture of the product. This recipe adds a little baker's yeast to help the rise and get the loaf in the oven more quickly.  This is a sourdough discard recipe but you can use active starter if that's what you have.  Yeasted Sourdough Sandwich Loaf Recipe Dairy-free, c ont...
Read more

Mild Country White Sourdough Bread

Image
I gave up on producing a showy loaf a long time ago.  I always rolled my eyes a little when I saw photos online of perfect bloom or wide-open crumb.  "The mustard is going to just fall right through," I would think to my self disapprovingly, shaking my head a little. It turns out, I was just jealous. After a decade of gluten-free bread baking and recipe development, and through a collaboration with some other bakers, I've come up with a gf sourdough bread recipe that produces an open crumb, a large bloom, and sometimes, if I'm lucky, an ear.   The bread has a very mild, pleasant sourdough flavor and is very light in color. The crumb is very open but not too delicate.  It has a chewiness to the texture that I associate with a good sourdough bread.  The crust gets a nice browning and it toasts up nicely. And I don't mind the mustard falling through as much as I thought I would. Many thanks to Michael Hollesen who came up with the original version of this reci...
Read more