For weeknight meals, try this roasted pork tenderloin recipe, which is also suitable for keto diets.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
Ingredients
- 1 large egg
- ¼ cup white sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons butter, melted
- 1 tablespoon vegetable oil
- ⅛ teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons toasted sliced almonds
- 1 ½ tablespoons miniature semisweet chocolate chips
- 1 tablespoon unsweetened shredded coconut
- 3 tablespoons milk
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon confectioners’ sugar
- ¼ teaspoon unsweetened cocoa powder, or as needed
Instructions
- Whisk egg, sugar, 2 tablespoons cocoa powder, butter, vegetable oil, vanilla, and salt together in a bowl until smooth. Stir almonds, chocolate chips, and coconut into the mixture; whisk in milk.
- Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can’t see visible flour.
- Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.
- Place cups into a microwave oven, one at a time. Microwave each cup on high for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool, 2 to 3 minutes.
- Lightly dust each serving with confectioners’ sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.
- To toast sliced almonds, place them into a dry skillet over medium heat and shake the skillet constantly until almonds are golden brown and fragrant, 1 to 2 minutes. Remove from skillet and let cool.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 49 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 4 g |
| Protein | 9 g |
| Saturated Fat | 13 g |
| Sodium | 191 mg |
| Sugars | 32 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I decided to give this a shot. I would say it was OK. I really do not like the texture of the cake itself. I prefer it more crumbly than gooey unless it is a lava cake which Chef John has and it is FANTASTIC. I wanted to love this recipe but I just can not. One thing though which I find good is that it is not too sweet which in any dessert, I greatly appreciate it!
No hockey puck here! Chef John, this is the most delectable mug cake I’ve ever had the pleasure of eating! I did make something of a faux pas because I wasn’t wearing my glasses when I read the recipe from my Android phone so I ended up with four of them instead of just two (I did divide the batter into two ramekins that I had on hand). My husband quickly came to my rescue although he was dubious over it being a mug cake until I said it was one of your recipes. I did make a few changes. I didn’t have any milk on hand, so I used heavy whipping cream until I realized my faux pas then I added an equal amount of water so I guess that would be considered half and half. And instead of cocao, I used cacao powder. Oh, and instead of vegetable oil, I used something that I’ve had on hand for a while…hazelnut oil. I omitted the almonds and the chocolate chips but added the coconut. Our microwaver runs at 1500w so I doubled the time being 90 seconds. The result? Something similar to German chocolate cake. Now I just have to figure out that coconut pecan frosting and I’ll be set! My birthday is at the beginning of March so I plan on making it then. If you would make it, I’d be ever so grateful! Best regards, Roberta
The flavor seems to concentrate towards the bottom, might do with stirring about 20 seconds into the cooking process. Also, I use erythritol instead of sugar, which is wayyyy sweeter, so I usually cut the amount in half. With this recipe, I could have used a little more sweet, so next time I might do 3/4 the amount of sugar instead of 1/2 (in erythritol). I used gluten-free baking flour; no issues.
I made this the other day and it was just not very good. It was not very sweet and by the time that the middle of the cake was cooked, the top was kinda burned. I ended up throwing it away and my sister who had the other mug threw hers away too.
yummy! Thank you!
I used everything but the chips and nuts…it is so good! Use a big soup mug and cook for 1 minute. Please know once you make it…you may regret it. Too easy and too good.
Perfect for a midnight snack, as long as you can gather all the ingredients quietly and your microwave doesn’t make too much noise.?? Use any chocolate chips you have on hand and be sure to let it cool a good 5 min. (Although it will be hard!) This is perfect with a scoop of just about any ice cream or cool whip. Thanks Chef John!!
This was a good recipe… I was scared it wouldn’t work when I pulled it out of the microwave at 45 seconds, and it was still batter. I must have a lower-wattage microwave, because 2 minutes did the trick. It was moist and very good… I made some frosting with a splash of orange extract and decorated with chocolate chips and cocoa powder. I skipped almonds and coconut but it was still delicious. (I’m not a fan of lots of chunks in my cake) Very sweet, I would maybe use 60% of how much sugar the recipe calls for. I quadrupled it and it was enough for 7 medium servings… we had orange sherbet with it so it helped supplement. (granted there are two teenage boys in our family) 🙂 Great idea, and thanks!
Will make again!
This was not good at all
I made this for my parent’s anniversary and it ended up so good! I did not add the almonds, powdered sugar, and coconut, and instead of chocolate chips I had peanut butter chips, so these are obviously optional. The only (2) reasons why I only put 4 stars are mine came out a little gooey at the bottom, like it wasn’t cooked, and so I put it in for another 10 secs and it still was a little gooey. Also, when I saw this recipe, I thought it made one mug, not two, and so I made the batch times 4, and then I made 4 regular and one in a big mug, since I didn’t see that at the top or anything. But overall it was delicious, hope this helped!
I doubled the recipe to make it in a larger mug. Cooked it for 1 minute, flipped it over, keeping it covered, onto a saucer and cooked it for a second minute, maybe 2:30 total. Was excellent!
It tasted good and my family liked it.
Very good recipe! This is definitely the best mug cake I have tried!
I put 1/4 tsp vanilla instead of 1/8. It was great! Yes, I will definitely make it again! Thank you Chef John!
Delicious!!!
This was amazing. I’m a believer in microwave cakes now. Totally satisfied my craving even without the almonds and coconut.
This was so easy and delicious. My husband was having a big chocolate craving and this took care of it. As it turned out I had all of the ingredients in house as I do a lot of baking.
It’s was awesome make it with kids easy and fast I just over cooked it get little dry
I’ve never made mug cake before so I have nothing to compare it to, but this turned out pretty yummy and it definitely satisfied the cake craving. I didn’t have coconut so I left that and the almonds out, and had to cook it longer in my microwave, but I’ll definitely make this one again.
This was perfect for what I was wanting. Didn’t add the coconut but otherwise followed the recipe. I’ll make this again!