Recipe by Chef John
"What's not to love about warm chocolate cake spiked with chocolate, coconut, and chocolate chips and topped with melting vanilla bean ice cream? This literally takes less than a minute to cook up and a couple minutes to prepare."
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unsweetened cocoa powder
unsweetened shredded coconut
toasted sliced almonds
1 1/2 tablespoons
miniature semisweet chocolate chips
unsweetened cocoa powder, or as needed
My first ever cake in a microwave recipe,
And I made two batches in 10 minutes coz it finished soo quickly!
The first time I followed the recipe exactly as above but didn't add the egg, because I didn't want to waste an egg, if the recipe didn't turn out right it would have ended up in the bin.
The second time I also omitted the coconut and the almonds, I also put a little less cocoa powder and I think this second time round tastes waaay better!
So no, don't add the egg, you don't need it.
So try it out as a lazy dessert and enjoy! Because all my family members loved it!!
I'll give it this, it was a pretty good mug cake for the most part. The choc chips are totally unnecessary and made one of the cakes an oozy, nasty, undercooked, mess. I can totally live without this one.
I just made this. It was my first "microwave" cake recipe. It turned out really well. I didn't have coconut so I omitted that altogether. I used the rest of the recipe as is. I topped mine with vanilla frozen yogurt instead of icecream.
I found that it needed a bit more sweetness in the cake itself but instead of adding sugar I'll be adding adding more chocolate chips and a maybe a tad bit less flour next time. Remember to mix the batter right before it goes in or the chocolate chips settle. Letting it cool is very important as it helps the heat distribute and finish up that cooking.
Since you are making one at a time let it cool all the way and taste it. I added a bit of sugar to the batter before putting in my second one. You can adjust as you go based on your taste.
Cup shape MATTERS. Using a wide cup will lead to too much exposed surface area and a crusty overcooked surface. Use something that is more cylindrical. Also some cups change width a lot from base to top. They don't allow for even cooking.
Finally remember: it may not look as good as Chef John's but it'll still taste awesome.
Let's hope Chef John comes out with a Brownie recipe too!
I applaud you, Chef John, for giving us a recipe for something homemade, chocolate, using ingredients we keep around the house, and finished in less than 10 minutes. Maybe I shouldn't applaud you--I can tell you this will be made many times, and my waistline may protest, but with the ease and convenience of this cake, who cares? Yum.
This is the first time ever I have reviewed a recipe but this one is worthy of it! I am pregnant was craving a piece of chocolate cake without waiting 45 min for it. I don't know how all the ingredients come together so well in just 45 seconds but the taste and texture is so much like a "real" cake its mind boggling! A must try!
This is my first recipe rating...and just had to say YUM! It appeared to have a lot of ingredients, but some are just add-ins. My seven year old daughter and I made this for a quick dessert,
and will now be adding it to our family recipe book! I added walnuts, white chocolate and coconut...easy and fast! Thanks for sharing and posting the video as well.
Excellent recipe easy to make. Made it for 5 of us and I only used 2 eggs.
I used half & half instead of milk (didn't want to open a new jug just for 1/4 cup!) and added a bit of espresso powder and just a big more vanilla and omitted the almonds. Espresso powder really intensifies the chocolate flavor! The texture was amazingly good and wasn't at all dry. They definitely are not pretty, but after the first bite, does it really matter? LOL We drizzled ours with just a touch of half & half instead of the cocoa/powdered sugar and ice cream. Really good when you just need a chocolate fix!
* Percent Daily Values are based on a 2,000 calorie diet.
Minute Chocolate Mug Cake
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 472
** Calories from Fat: 266
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