One-Minute Chocolate Mug Cake
Ingredients: egg, sugar, salt, unsweetened cocoa, vegetable oil · 10 min cook time · 450kcal · ₩7,060
Ingredients
1whole egg, 30g sugar, 1pinch salt, 15g unsweetened cocoa, 15ml vegetable oil, 15g melted butter, 30ml milk, 40g flour, 2g baking powder, 10g coconut, 10g toasted sliced almonds, 20g semi-sweet chocolate chips, 5g powdered sugar, 100g vanilla bean ice cream, 2g cocoa powder (for dusting)
Instructions
1. Combine one whole egg, sugar, and a small pinch of salt in a bowl. Whisk until combined.
2. Add unsweetened cocoa, vegetable oil, and melted butter to the mixture. Whisk well.
3. Add optional extras like coconut, toasted sliced almonds, and semi-sweet chocolate chips. Mix them in.
4. Add a splash of milk and mix thoroughly with a spatula or spoonula.
5. Add flour and baking powder to the batter. Sift them together or whisk for about 30 seconds until thoroughly combined.
6. Divide the batter evenly between two coffee cups or similarly sized microwave-safe mugs. Tap them gently on the counter to settle the batter.
7. Microwave on full power for 45 seconds. The cake will rise in the last 10-15 seconds.
8. Remove from microwave and let sit for at least 2-3 minutes to improve taste and texture.
9. Dust with powdered sugar, add a scoop of vanilla bean ice cream, and finish with a light dusting of cocoa powder.
10. Transfer to a saucer and serve immediately.
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