Chocolate Molten Lava Mug Cakes Recipes

MOLTEN LAVA CAKE IN A MUG RECIPE - (3.8/5)

Molten Lava Cake in a Mug Recipe - (3.8/5) image

Provided by MJH

Number Of Ingredients 8

Ingredients

4 tablespoons flour
4 tablespoons sugar
3 tablespoons cocoa powder
4 tablespoons milk
1 egg
1/4 teaspoon baking powder
2 teaspoon melted butter or oil
1 2 sweet cooking chocolate or 2 squares Dove Chocolate

Steps:

Combine the flour, baking powder, sugar and cocoa powder and sieve well. Add the melted butter and mix well. Blend the egg and milk until combined. Add the milk and egg mixture, 1 tablespoon at a time, and mix well to get a smooth batter. Pour half of it into a microwave safe bowl or mug and push the chunk of chocolate/Dove chocolate right into the center of the batter. Top it with the remaining batter, taking care that the chocolate doesn't protrude out of the batter. Microwave on HIGH for 1-2 minutes or till cooked. Keep aside for a minute, unmold and serve plain or with a dollop of vanilla ice cream.

CHOCOLATE MOLTEN LAVA MUG CAKES

Chocolate Molten Lava Mug Cakes image

Cook up a mugful of divine chocolate goodness in the microwave in just 1 minute! Keep the mix on hand to indulge in this dessert delight--perfect for slumber parties, after-school snacks or in your dorm room.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 15m

Yield 20

Number Of Ingredients 4

Ingredients

1 box Betty Crocker™ Super Moist® dark chocolate cake mix
1 1/3 cups Betty Crocker™ white angel food cake mix (1/2 box)
Water
4 bars (4.25 oz each) Hershey's® Special Dark® mildly sweet chocolate

Steps:

In gallon-size resealable food-storage plastic bag, combine cake mixes; seal bag and shake well to mix.
To make 1 mug cake, spray microwavable mug (about 12 oz) with cooking spray. Place 3 tablespoons dry cake mixture into mug. Add 2 tablespoons water; stir well to blend. Place 3 chocolate bar rectangles (not overlapping) on top of cake batter in mug. Microwave uncovered on High 45 seconds to 1 minute or until cake is slightly moist on top. Do not overcook, or cake will be dry. Let stand 1 minute. Turn upside down onto serving plate, or eat out of mug. Top with whipped topping, if desired.
Repeat step 2 to make up to 20 mug cakes.

Nutrition Facts : Calories 250, Carbohydrate 42 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Mug Cake, Sodium 290 mg, Sugar 12 g, TransFat 0 g

CHOCOLATE MOLTEN LAVA CAKES

Chocolate Molten Lava Cakes image

When my Mom is in a bad mood this is the only dessert that makes her happy. These cakes are warm rich ooey gooey chocolatey heaven.

Provided by Cupcake-Princess

Categories Dessert

Time 28m

Yield 4 cakes, 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup butter
2 ounces unsweetened chocolate
2 ounces semisweet chocolate
1 cup powdered sugar
2 eggs
2 egg yolks
6 tablespoons all-purpose flour
whipped cream, for serving

Steps:

Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
Stir in powdered sugar until well blended. Whisk in eggs and egg yolks, then stir in flour. Divide batter between prepared ramekins. Bake for 13 to 14 minutes or until sides are firm but centers are soft. Let stand for 1 minute.
Run a small knife around the cakes to loosen, invert cakes onto plates. Top with whipped cream and serve immediatley.

Nutrition Facts : Calories 565.1, Fat 42.5, SaturatedFat 25.4, Cholesterol 237, Sodium 249.5, Carbohydrate 47.5, Fiber 5.1, Sugar 29.8, Protein 9.5

3-MINUTE MOLTEN DOUBLE CHOCOLATE MUG CAKE

3-Minute Molten Double Chocolate Mug Cake image

Jessie Sheehan's easy 3-minute chocolate mug cake recipe is rich, tender, and moist, with a soft center reminiscent of a molten lava cake.

Provided by Jessie Sheehan

Time 3m

Yield Yield: 1 mug cake

Number Of Ingredients 11

Ingredients

3 Tbsp. vegetable oil
½ cup (50 g) granulated sugar
1 large egg yolk
½ tsp. vanilla extract
3 Tbsp. sour cream
½ tsp. baking powder
½ tsp. kosher salt
3 Tbsp. all-purpose flour
2 Tbsp. Dutch-processed cocoa powder
3 Tbsp. semisweet chocolate chips
Vanilla ice cream, for serving

Steps:

Stir together the oil and sugar in a 12- or 14- ounce ceramic, microwave- safe mug, using a fork. Stir in the egg yolk and vanilla, and then the sour cream. Stir in the baking powder and salt, and then the flour and cocoa powder.
Stir in the chocolate chips and microwave on high for 1 to 2 minutes, depending on your microwave (in my microwave, 1 ½ minutes is just about golden). The cake is done when it rises above the edge of the mug (or close to it) and its top looks glossy and set, but not wet.
Let cool briefly- it will collapse-sorry, but true. The center will be more molten-like than cake-like, very soft, and very hot-be careful! Enjoy ASAP with vanilla ice cream.

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