Chocolate Mug Cake

I don’t really have a sweet tooth but on weekends when we cook something nice and sit back after a happy tummy, I feel it would be nice to have a small piece of chocolate or a few spoons of payasam. Instant recipes are the best when you have sudden cravings and you don’t want to invest time and energy. I tried the not-so-new chocolate mug cake a few times and the results didn’t turn out well; either the cake would go hard or it would be under-cooked. The lesson is the measurements and the temperature settings that are mentioned in the blogs/YouTube videos do not work all the time. I switched from microwave to OTG and I adjusted the measurements to have the perfect texture and taste.

What you need

  • All purpose flour – 3 tbsp
  • Cocoa powder – 2 tbsp
  • Sugar – 1 tbsp
  • Baking powder – 1 – 1.5 tsp
  • Milk – 3 to 4 tsp
  • Oil – 1 to 2 tsp

How to

  1. Pre-heat the oven at 180 degrees.
  2. Add all the dry ingredients into the mug or the baking ware that you are going to use. Mix well with a fork.
  3. If your sugar crystals are bigger, I would recommend you to give it a pulse in the mixie.
  4. Once all the dry ingredients are mixed well, add the oil and start adding the milk little by little until you don’t see any lumps.
  5. You can adjust the milk as per the consistency you like. I like the mug cake even if it is gooey, so added 3 to 4 tsp of milk.
  6. Tap the mug gently to fill any gaps and the dough sits it in tight.
  7. Bake it 180 degrees for 15 minutes and then based on how it is cooked, adjust the temperature or shift between the racks to get the consistency right. I cannot give an exact method here because, it varies based on the type of oven you use.
  8. Serve it hot.

Mug Cake

You can add some chocolate chips or some chopped nuts on top or have it a scoop of vanilla ice-cream.

Oh, before signing off, are you excited to watch Kaatru Veliyidai on big screens next week?! I am counting down the days already for the Ratnam-Rahman-Ravi magic 🙂

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