19 Responses to “Dangerous cake in a mug”

  1. Ayla F September 6, 2008 at 5:15 PM #

    This sounds amazing! I’m only wondering if it would be possible to make it with actual chocolate or maybe hot chocolate mix rather than cocoa (i’m on a student budget)

    I’m definitely going to have to try this out soon.

    Ayla Fs last blog post..Busy busy busy

  2. Diana Castilleja September 6, 2008 at 11:20 PM #

    Had to come and post. This looks too good to be true, but I’m still going to give a try! Thanks for sharing it!

  3. Rosie September 7, 2008 at 2:14 PM #

    I love chocolate cake…no icing…love it.  This recipe is scary.  I’m balancing between copying and pasting it into my recipe file and trying to NOT think about it at all.

    Rosies last blog post..T G I F

  4. Lori September 7, 2008 at 3:54 PM #

    Groaning…. is it wrong to say I hate you right about now? I started back on weight watchers this week. Damn you.

    Loris last blog post..Hearts Awakened by Linda Winfree

  5. sraikh September 9, 2008 at 4:37 PM #

    Okay I went googled it and found a discussion forum where they said it tasted all rubbery.
    Did u make it Angie? How did it taste?

    PS:You were in Australia. I am jealous!!

    sraikhs last blog post..Me ? A Potty Mouth?

  6. Angie September 9, 2008 at 5:26 PM #

    I haven’t made it yet, though I’ve been meaning to all week.

    And, yep, I was in Australia and New Zealand for two weeks for work.

  7. Barbara September 19, 2008 at 1:07 AM #

    I just made this and -put the mug on our itchen counter for my husband when he come home from bowling.  I am not sure of the power of my MW, but it is about 10 years old.  The batter swelled over the top, then settled back into the mug in the final seconds.  I wonder if anyone knows the size of mug one should use.  I thought it should remain swelled over the cup.  If anyone has made this, please respond with your results

  8. Annie October 27, 2008 at 3:02 PM #

    I made it last night – 2 versions, one with Splenda.  Both were good, I would say like sponge cake…with a big dollop of cool whip…yummy.  I’ll be experimenting with this one…butterfinger instead of the cocoa…might be good

  9. Jenny Roberts December 21, 2008 at 7:04 PM #

    I work in a tiny library. One of my patrons told me about this recipe which she’d received in an email. We laughed about it. The next day, she brought it in all ready to microwave. We did. It was a blast!!! OK, not the BEST cake on this planet, but it was quick and a lovely break for us. HEY! You probably know librarians that would appreciate this, too!

  10. Tamburlaine January 13, 2009 at 3:16 PM #

    Oh my goodness! These are amazing! I’ve never heard of a more perfect cake recipe for students. Delicious!

  11. Paulina February 23, 2009 at 2:32 AM #

    So I made this cake last night and just used a big mug which worked well but the cake was a bit rubbery, as opposed to moist and delicious :(. I did use all purpose flour which worked fine and I don’t think cake flour wouldve made a difference.

  12. Christelle Vaillant March 10, 2009 at 7:52 PM #

    Just got a microwave at work, so I’ll have a try. I’m in search of other so easy recipes, but healthy and savoury now 🙂

  13. Dee May 14, 2009 at 12:33 AM #

    Anyone tried putting Kahlua in this. I LOVE Kahlua in chocolate cake!

  14. katp July 14, 2009 at 6:25 AM #

    this recipe is great i suggest you use plain flour and a sprinkle of baking powder(no need for measuring) , thats if you dont have the right flour. and adding an extra tbsp of milk or cream helps as well
    the reall reason it goes rubbery is cause you leave it in too long, its a guide not set watch it untill it stops rising. stop the microwave soon as this happens, take note of the time as this is what applies to your cooking times for the future mine only takes 2 min and 30 sec so watch it

  15. melissa July 16, 2009 at 1:34 AM #

    Very yummy! Also good with peanut butter chips! 😉

  16. Stacey Miller November 4, 2009 at 10:05 AM #

    I’m a big fan, too. In fact, I’m also the author of “101 Recipes for Microwave Mug Cakes” that builds on this recipe (but, hopefully, adds some ideas and baking tips for those who love microwave mug cakes as much as I do). Check it out at http://www.microwavemugcakes.com.

  17. thomas white March 3, 2010 at 9:45 PM #

    I agree that the 3 minutes may have been a little too long. I’m gonna try 15 seconds less next time in my microwave. Other than that, this was really a good quick recipe. I changed it up a little for myself. I made a chocolate ganache (1 tbsp cream nuked til really hot over 1 tbsp chopped bittersweet chocolate) which I put on the plate first. Added the cake and then put some homemade whipped cream with sugar on the side. Really added to the look and provided a good amount of texture in what is still a very quick recipe. The extra parts might have added 2 minutes total.

    • Angie March 6, 2010 at 11:13 AM #

      Thanks for the update, Thomas. Now I’m hungry for chocolate cake!

  18. Lakeshia Dunster October 9, 2010 at 5:05 PM #

    I tried your cake recipe few hours ago but somehow couldn’t get the same result as you, my cake clearly wasn’t looking that good (but tasted fine). What kind of chocolate are you using? Maybe it’s because of the flour I used, I have a gluten intolerance so I used chickpea flour instead of regular wheat flour.

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Angela James

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