top of page

Microwave Chocolate Molten Mug Cake

By: Dawn Robnett, Mesquite Valley Farm


¼ cup all-purpose flour

¼ cup sugar

2 TBS unsweetened cocoa powder

½ tsp baking powder

Pinch of salt

3 TBS unsalted butter, melted

3 TBS goat milk

1 egg

¼ tsp vanilla extract

1oz chocolate broken into pieces

1 TBS water


In a 2-cup capacity microwave-safe mug/bowl mix the first 5 ingredients until blended. In a separate bowl, mix melted butter, milk, egg & vanilla. Mix until well blended then add to dry ingredients and mix until you have a smooth cake batter. Place chocolate pieces in the center of the batter. Do not push the chocolate down, it will sink as it bakes. Drizzle the water on top of the batter. Cook in the microwave for 1 minute 15 seconds or until the cake rises to the top, the edges look set but the surface of the center looks slightly wet and shiny. Do NOT overbake to ensure that the center will be saucy. Let cool for about 5 minutes.

3 views0 comments

Recent Posts

See All


bottom of page