You may have heard of this recipe before – 5 minute Chocolate Mug Cake; I found it in a newsletter. You mix all the ingredients in a coffee mug – I use a 2 cup measuring cup, and then bake it in the microwave. It’s addictive.
I’ve made changes to the original recipe by cutting down on the sugar and replacing the oil with yogourt. I’m sure you can find the original “5 minute Choclate Mug Cake” if you are interested. This recipe is too easy and I find myself making this on quite a regular basis. But if you love chocolate, it will definitely fix any cravings.
Cathy’s Chocolate Pudding Cake in a Cup
2 T. flour
1 T sugar
2 T cocoa
1 T flax meal (optional)
1 T yogourt (plain or vanilla)
if you don’t have yogourt, you can substitute with sour cream or oil
splash of vanilla
dash of salt
4 T milk
Optional extras: dried cranberries, sliced or slivered almonds, chocolate chips, mini marshmallows (1 T). I usually have cranberries and almonds on hand. I haven’t tried marshmallows but I think that might be good!
Mix all the dry ingredients, add the egg and yogurt – mix into batter. Next add milk and stir, batter will now be quite thin. Add in your extras.
Microwave on high (my microwave is 750 Watts) for 2 ½ minutes. The pudding will may rise over the top of the mug, but will collapse when baked. Let sit for at least a minute as pudding will continue to cook and the centre, if a bit liquid-y, will finish cooking. This makes one generous serving. You can easily double recipe 2 or 3 times and even put it into a small baking dish.
You may need to adjust cooking time depending on the wattage of your microwave. Also you can adjust the amount of milk by 1 – 2 T more or less. If you use more milk, you will get cake and pudding. With less milk, it will be more cake-like. Both ways are good. If you want to be really decadent, add a dollop of whip cream or ice cream.