Mocha Mug Cake

This, my friends, is one of the reasons I bike 15-20 miles at a time, torment myself with cross-fit, do pilates till my abs beg for mercy, and log all those boring miles on the treadmill.


A perfectly sized, absolutely delectable, super-scrumptious chocolate cake. I literally scraped the ramekin clean, while Alexander watched me intently, laughing the entire time because he said he’s never seen me eat something with such fervor.

Don’t ever underestimate the intensity and amplitude of my relationship with chocolate.  

Mocha Mug Cake – adapted from Serious Eats

1 tbs. unsalted butter, softened, plus extra for greasing mug
3 tbs. brown sugar
3 tbs. all-purpose flour
2 tbs. unsweetened cocoa powder
1 tsp instant coffee granules
Pinch baking soda
5 tbs. buttermilk
1/4 tbs. vanilla extract
2 tbs. bittersweet chocolate chips (or 1 ounce chopped)

Place the butter in a mug or small ramekin. Melt the butter in the microwave (about 20 seconds on high)  – then add the brown sugar, flour, cocoa, instant coffee, baking soda, buttermilk, vanilla, and chips to the mug. Stir until completely combined. Microwave on high power until cake has risen, about 1 minute – checking every 30 seconds. Avoid overcooking or it will be dry. Let rest to cool briefly before eating.


One thought on “Mocha Mug Cake

  1. My 2 cents:
    Melting the butter lead to the cake becoming greasy especially on the outside if you invert it. I think softening the butter without melting it is better. I’m going to try that.Also if you plan on using the chopped chocolate and it gets too fine,it gets absorbed in the batter adding to the greasiness (since chocolate has butter in it) so an alternative is to put fairly big pieces without stirring which melt but don’t absorb turning it into a semi -lava cake.

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