Easy Chocolate Mug Cake with Miso
Radical self-care in a mug: single serve chocolate cake, flavored with rich, savory miso.
- Prep time
- 3 min
- Cook time
- 2 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 Tbsp flour
- 2 Tbsp cocoa powder
- 1/4 tsp baking powder
- pinch salt
- 3 Tbsp milk
- 1 Tbsp oil
- 2 Tbsp maple syrup
- 1 tsp Miso paste (White or Shiro Miso work best)
- 1 Tbsp chocolate chips (I use semi-sweet but use what you like best)
- 1 scoop vanilla ice cream
- 1 scoop whipped cream
- dusting powdered sugar
- dusting cocoa powder + cinnamon
- 1 Tbsp toasted + chopped walnuts
Instructions
- 1
Add dry ingredients to a large, microwaveable mug. Add wet ingredients. Mix well. (I use a mini whisk but a fork also works).
- 2
Make sure the miso paste is mostly dissolved and not left in one big chunk. I gently smash the miso paste against the side of the cup with a fork. It's OK if there's small bits of miso.
- 3
Add chocolate chips. Don't skip this step as the chips melt into tiny pockets of gooey deliciousness! Gently mix again.
- 4
Microwave on high until the cake is set in the center, about 90 seconds. It's OK if the middle is a little bit gooey. The cake should puff then deflate. The mug cake will be steaming hot so be careful! Add any or all of the suggesting toppings and enjoy!