Triple Chocolate Mug Cake Recipes

TRIPLE CHOCOLATE MUG CAKE

Steps:

• In small ungreased mug, beat Bisquick mix, cocoa, granulated sugar, milk and canola oil until well combined. Stir in chips.
• Microwave uncovered on High 1 minute. Let stand 2 to 3 minutes. Sprinkle with powdered sugar. Enjoy.

CHOCOLATE CAKE IN A MUG

Steps:

• Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven
• Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.
• Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.

CHOCOLATE CAKE IN A MUG

Steps:

• In a bowl, whisk together the flour, milk, sugar, cocoa, oil, salt and vanilla until fully combined. Pour into a 12-ounce mug and top with the chocolate chips.
• Microwave on high power for 1 1/2 to 2 minutes, depending on how gooey you like your cake. Carefully remove from the microwave and let cool slightly. Top with whipped cream and serve.

MICROWAVE CHOCOLATE MUG CAKE

Steps:

• Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
• Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.

TRIPLE-CHOCOLATE CAKE

Steps:

• Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
• In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
• In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
• In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.

CHOCOLATE MUG CAKE

Steps:

• Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
• Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
• Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners' sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.

TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl, combine cake and pudding mixes, milk and eggs at low speed until dry ingredients are moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into a greased and floured 10-in. tube or fluted tube pan. Bake at 350° for 60 minutes or until cake tests done. Cool in pan for 10 minutes before removing to a wire rack.