Cocoa Mug Cake Recipes

Steps:

• Mix sugar, flour, milk, olive oil, cocoa powder, egg, vanilla extract, and salt together in a large microwave-safe mug.
• Heat in microwave until center of cake is done, about 2 minutes.

Steps:

• Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
• Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray four 6-inch cake pans with cooking spray.
• Prepare the cake mix according to the package directions. Divide the batter among the prepared pans and bake until a tester inserted in the center comes out clean, about 35 minutes. Cool on a rack 10 minutes, then unmold and cool completely.
• For the buttercream frosting: Beat the sugar, butter and salt with an electric mixer on medium speed in a large bowl until incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Mix in enough milk to make it spreadable. Reserve 1/2 cup frosting in a piping bag fitted with a round tip. Mix food coloring into the remaining frosting to desired color.
• For the decorations: Cut off the domed tops of the cake rounds with a serrated knife so they are completely flat (save the trimmings for another use). Using a paring knife or 5-inch round cutter, cut a 5-inch circle from the center of one cake round, making sure to keep the outer ring intact (this will be the rim of the mug). Trim the cutout circle to a thickness of 1 inch, then use a paring knife to cut out a handle that is about 4 inches long and 2 inches wide. While you assemble the cake, freeze the handle on a small plate until very firm (this will make it easier to frost).
• Place a cake round cut-side up on a cake stand or serving platter. Spread with a thin layer of frosting almost to the edge. Top with another cake round and spread with a thin layer of frosting. Repeat with a third round. Top with the cake ring. Frost the entire cake with a thin layer of frosting to make a crumb coat (you don't need to frost the inside of the ring). Spread a thin layer of frosting on the handle. Freeze the cake and handle until the frosting is set and the handle is firm, about 30 minutes.
• Frost the cake--excluding the center cutout on the top--with more frosting. Smooth the sides and rim with an offset spatula. Frost the handle.
• Hold the handle gently against the cake and insert two to four 4-inch skewers to attach it. Smooth over any smudges in the frosting on the handle. Pipe a stripe of the reserved white frosting around the top and bottom of the mug (or wrap with strips of sour candy rope).
• When ready to serve, fill the cavity at the top of the cake with the pudding and spread flat to the rim with an offset spatula. Just before serving, top with whipped cream, leaving a rim of pudding showing.

Steps:

• Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. Stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.
• Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can't see visible flour.
• Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.
• Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes.
• Lightly dust each serving with confectioners' sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.

Steps:

• Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven
• Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.
• Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.

Steps:

• Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix.
• Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.
• Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.
• Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.