Saturday, August 29, 2015

chocolate pudding mug cake

Now that September is due to arrive in four days, I have finally come to terms with the end of summer. Maybe it is because school started this week and something about the early mornings and new clothes and heart-wrenching terror when a teacher calls on me in class just gets my mind into autumn gear. As I said in one of my earlier posts, fall is actually my favorite season of the year and I am starting to get pretty worked up with the anticipation.
Once the Trader Joe's pumpkin-spiced-everything hits the shelves, things start to get pretty crazy (If you know what's good for you, you won't get in between me and my iced pumpkin scone cookies.) The next recipe will be a little more seasonal, so check back in a week or so for that! While you're at it, if you could bring me some cool weather, that would be great. (visual: I am writing this in front of a fan, lying with my limbs sprawled in different directions in a hopeless attempt to expose as much surface area for cooling as possible)

Anyways, in mourning celebration of the start of the school year for many, here is a speedy yet decadent recipe for chocolate pudding cake in a mug. This recipe uses an interesting technique that involves pouring hot water on top of your usual chocolate batter without stirring, a technique I first read about on Christina's decadent chocolate cobbler recipe on her blog, Dessert for Two. The final result is pretty incredible stuff- a fluffy, moist chocolate sponge that gives way to puddles of gooey, molten chocolate heaven. As most mug cakes go, this one can be made in minutes, making it a perfect option for finals week crises when you need a nice blast of chocolate and sugar to remind yourself that you are still alive.


Chocolate Pudding Mug Cake
inspired by Christina's recipe
yield: 1 serving
time: 5 minutes

I like to use King Arthur's white whole wheat flour in this recipe- because of the deep chocolate flavor of these cakes and the fact that they are meant to be dense and rich, I find that using whole wheat flour doesn't really change much in terms of flavor or texture. 

for batter:
2 tbsp flour
1/8 teaspoon baking powder
1 heaping tbsp granulated sugar
1 tbsp cocoa
1 tbsp + 1 tsp milk
2 tsp oil
dash of vanilla

for sprinkling over batter:
2 teaspoons cocoa
2 teaspoons brown sugar

last but not least:
2 tbsp hot water
Prepare the cocoa and brown sugar mixture, mixing the 2 teaspoons cocoa and brown sugar in a small bowl.

In a microwave safe mug, bowl or ramekin, whisk together the flour, baking powder, granulated sugar, and 1 tablespoon cocoa. Pour in the milk, oil and vanilla and mix until smooth.

Sprinkle the brown sugar mixture evenly over the batter, and then pour the hot water on top. Don't mix!

Microwave on high for 30 seconds. The cake should appear mostly cooked on top, but it may not separate into two perfect layers, so don't worry if you see some delicious gooey chocolate craters on the surface. Much better to undercook than overcook!

Let cool for at least a minute or so- I know it's difficult, but the molten chocolate can get pretty hot.
Top with ice cream, powdered sugar or just enjoy as is!


  1. LOOKS SO GOOD and related to post so much omg <3

    1. thanks sooo much lois <3 and yes, you are definitely my number one for discussing trader joe's love + school anxiety HAHA