Some nights you just need cake, and you need it now. This is that cake: one mug, a handful of pantry staples, and sixty seconds in the microwave. It comes out warm, soft and chocolatey, with molten pockets if you tuck a few chocolate chips into the middle. It's the perfect answer to a late-night craving — and a brilliant one to make with kids.
The only real risk is overcooking, which makes it rubbery. Start with less time and add a few seconds if you need to.
Ingredients
- 4 tbsp plain flour
- 3 tbsp caster sugar
- 2 tbsp cocoa powder
- 1/4 tsp baking powder
- 1 pinch salt
- 3 tbsp milk
- 2 tbsp neutral oil or melted butter
- 1/4 tsp vanilla extract
- 1 tbsp chocolate chips (optional, for a molten centre)
Method
- In a large microwave-safe mug (at least 300ml), stir together the flour, sugar, cocoa, baking powder and salt with a fork until no lumps remain.
- Add the milk, oil and vanilla. Mix well, scraping the bottom corners of the mug, until you have a smooth, thick batter.
- Drop the chocolate chips into the centre, letting them sink slightly, if using.
- Microwave on high (about 800W) for 60–70 seconds. The cake is done when it has risen and the top looks set but still slightly moist. Do not overcook.
- Let it stand for 1 minute — it's very hot — then eat straight from the mug. A scoop of ice cream on top is never a bad idea.
Cook's notes
- Microwaves vary a lot. Start at 60 seconds; if the top is still wet, add 10 seconds at a time.
- Use a roomy mug — the batter rises as it cooks and a small mug will overflow.
- For a richer cake, swap the oil for melted butter and use a good dark cocoa.
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