Molten Double Chocolate Mug Cake

Mug cakes might not win any beauty contests, but they’re incredibly delicious and quick—ready in under 3 minutes. While using yolks makes for a better texture than a whole egg (which can make the cake rubbery), it means separating eggs, which isn’t always fun. You can use the leftover egg whites for coconut macaroons.

Note: The size of your mug and microwave strength affect the outcome. A 12- to 14-ounce mug works best to prevent overflowing, but if your microwave is strong, use a cereal bowl. This recipe makes two servings, but if you’re not into sharing, it’s perfect for one.

Total Time: 3 minutes
Yield: 1 mug cake

Ingredients:

• 3 Tbsp vegetable oil
• ¼ cup (50 g) granulated sugar
• 1 large egg yolk
• ½ tsp vanilla extract
• 3 Tbsp sour cream
• ½ tsp baking powder
• ½ tsp kosher salt
• 3 Tbsp all-purpose flour
• 2 Tbsp Dutch-processed cocoa powder
• 3 Tbsp semisweet chocolate chips
• Vanilla ice cream, for serving

Instructions:

1. In a microwave-safe mug, mix oil and sugar with a fork. Add egg yolk, vanilla, and sour cream. Mix in baking powder, salt, flour, and cocoa powder.
2. Stir in chocolate chips. Microwave on high for 1-2 minutes until the cake rises and the top is set.
3. Let cool slightly. The center will be soft and molten. Enjoy with vanilla ice cream.

Variations:

• For a Rainbow Sprinkle Mug Cake: Replace cocoa powder with 2 Tbsp flour and chocolate chips with 1 Tbsp sprinkles.
• For a Chocolate Chip Cookie Mug Cake: Replace granulated sugar with 3 Tbsp light brown sugar, omit sour cream, use 1 Tbsp flour instead of cocoa powder, and replace baking powder with ¼ tsp baking soda. Microwave for 1-1½ minutes.

Note: Adjusted sugar measurement to ¼ cup (50 g).