Usuba
Chocolate Mug Cake
A quick chocolate cake that's made in the microwave. Tender cocoa dough turns out fluffy and soft. Suitable for cooking in silicone molds, a mug, or a bowl. Can be decorated with powdered sugar, chocolate, or cream.
- Total
- 5 min
- Standard serving
- 43.6 g
Ingredients
Total 7
Instructions
- 1
Step 1
Mix flour, sugar, and cocoa in a bowl.
- 2
Step 2
Add eggs, vegetable oil, and sour cream. Beat with a mixer until smooth.
- 3
Step 3
Extinguish the baking soda with vinegar and add it to the dough. Mix thoroughly. The dough should have a medium consistency.
- 4
Step 4
Spread the batter into silicone molds, mugs, or microwave-safe bowls, filling them halfway. The batter rises significantly in the microwave. There is no need to grease the molds—there is enough oil in the batter.
- 5
Step 5
Place in the microwave on maximum power. Cupcakes in small molds cook for 1.5 minutes, in a mug — 3 minutes. Cooking time depends on the microwave's power and the size of the molds. The cupcakes are ready when the batter has risen and hardened.
- 6
Step 6
Let the cupcakes cool slightly and remove them from the mold. If you baked them in a mug, you can eat them straight from it. Decorate with powdered sugar, grated chocolate, or other toppings to taste.
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