The other night I was sitting on the couch watching a movie, tired from a long day of work. Ryan and I had done a bunch of housework after we got home from work, and I just felt exhausted. I don’t know if it’s my hormones or what, but sometimes I just feel as though I NEED chocolate. It is an emergency. This was one of those times. I decided to make a mug cake. When I hunted for a recipe, I found one claiming to be the “moistest chocolate mug cake.”
I was interested. Like any good college girl living in the residence halls, I had tried my fair share of mug cakes. Often, you have to eat them quickly and with ice cream to ensure that they don’t get dry and crumbly. Just in case you aren’t familiar with mug cakes, a mug cake is simply a teeny little cake, usually chocolate, mixed in a mug and baked in the microwave in that mug. The idea is a single-serve, quick and easy dessert. The ingredients are basic, so I usually always have everything for a mug-cake on hand.
Side note: Mug cakes are the best medicine for any side effects of your monthly visit from mother nature.
This recipe for “The Moistest Chocolate Mug Cake” comes from tablefortwo.com. Honestly I have to agree that this really is the moistest mug cake I have ever made, and I think the secret lies in two key differences between this recipe and others.
First, most mug cake recipes ask you to pour the ingredients into the mug and whisk them in the mug. This often makes it hard to completely mix ingredients which results in clumps of flour or sugar that never get moist. Instead, this recipe instructs you to whisk the ingredients separately then pour the batter into the mug. While this does dirty one extra bowl, the texture consistency is totally worth it.
The second reason that this recipe is moister is that it is topped off with Nutella. After the mug is full of batter, you spoon a tablespoon of Nutella on top and it sinks into the cake as the cake cooks in the microwave. This means the center of the cake is gooey, and the wonderfully gooey Nutella makes the rest of the cake moist. The Nutella was delicious, but I’m sure you could also use Biscoff or other nut butters to achieve similar results. I bet almond butter would be really good in this recipe.
I completely enjoyed and highly recommend this recipe for moist chocolate mug cake. Even though it was moist, I topped mine with ice cream. It was soooo good!
Time: Overall, this recipe took about 3 minutes to mix up and 90 seconds to “bake” in the microwave.
Consensus: I thoroughly enjoyed every bite, and every bite was moist. The two bites my husband stole also received great reviews.
- ¼ Cup Flour
- 2 Tbs. Cocoa Powder
- ¼ Tsp. Baking Powder
- 2 Tbs. Sugar
- 1/8 Tsp. Salt
- ¼ Cup + 1 Tbs. of Milk
- 2 Tbs. Vegetable Oil
- 1 Tbs. Nutella
Because these ingredients are in such small quantities, I didn’t do a cost analysis. A stocked pantry typically has all of these ingredients, except perhaps Nutella, which could easily be substituted with peanut butter. This recipe is super thrifty because it uses what you have on hand and saves you from making a whole batch of something, if you really just want one serving.
I loved it and will definitely use it again for “emergency” situations.