No one ever says, when looking at a mug cake, “Why, that’s the prettiest thing I’ve ever seen.” But extremely yummy cakes in less than 3 minutes do have their price (and looks aren’t everything, in case you did not get the memo). Yes, these mug cakes call for yolks and I know that separating eggs is no one’s idea of a good time. While a whole egg in a mug cake makes it rise high, which we all love, it also makes it taste like rubber, which we don’t love. And you can use the leftover egg white in a batch of coconut macaroons, so there’s that, too.
Finally, a word to the mug-cake-making wise: The size of your mug and the strength of your microwave will both impact the success of your cake. Using a 12- to 14- ounce ceramic mug guarantees no overflowing of cake in my microwave, but if yours is all-powerful, consider preparing and microwaving yours in a cereal bowl for assurance. If you are into sharing, this makes two servings. If you are not (that'd be me), consider it one serving.
Recipe information
Total Time
3 minutes
Yield
Yield: 1 mug cake
Ingredients
3
¼
1
½
3
½
½
3
2
3
Need to make a substitution?
Preparation
Step 1
Stir together the oil and sugar in a 12- to 14-ounce ceramic, microwave-safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
Step 2
Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
Step 3
Let cool briefly—it will collapse—sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot—be careful! Enjoy ASAP with vanilla ice cream.
