Now that your batter is ready, it’s time to add your favorite toppings! If you’re a chocolate lover like me, a handful of chocolate chips makes the cake extra decadent. Mix them in or sprinkle them on top before microwaving. Pop the mug into the microwave and cook on high for about 1 minute. Sometimes, depending on your microwave, you may need to adjust the time slightly. Keep an eye on it — the cake should rise beautifully!
Once it’s done cooking, carefully remove the mug (it gets hot!), and let it sit for a minute to cool. I recommend drizzling a little extra chocolate sauce or a dollop of whipped cream on top because, honestly, why not? When I bite into the mug cake, the texture is always so soft and fluffy that I can’t resist going for seconds!
Pro Tips for Best Results
I’ve tested this recipe using various types of flour, and I discovered that all-purpose flour works best for that classic cake texture. That being said, I had some luck using gluten-free flour, which turned out pretty well too! Just make sure to adjust the baking powder accordingly, as gluten-free blends can vary in rising agents.
Another tip I learned the hard way is to watch the microwave time closely. The first time I made this mug cake, I got distracted, and let’s just say it turned into a messy puddle. Start with 1 minute, then take it out to see if it’s cooked through. If it looks undercooked, pop it back in for a few more seconds, checking frequently.
Finally, don’t shy away from experimenting with flavors! I once added a teaspoon of instant coffee to a chocolate mug cake and the combination was divine. It’s such a fun way to change things up depending on what I’m craving or what I have at hand in my kitchen.
Common Mistakes to Avoid
One common mistake I made at first was not mixing the dry and wet ingredients thoroughly. I ended up with lumps that didn’t bake well, so it’s essential to take your time with the mixing. Ensure you get all the flour incorporated into the batter. (See the next page below to continue…)