Microwave choc mug cakes

“A gooey, delicious cup of joy,” is how Hilary Biller describes this easy microwave cake. Fresh from the Sunday Times Food Weekly Cookbook, one of these babies could be yours in a less than three minutes.

Serves: 4 people


60g (1/2 cup) cake flour
2.5 ml (1/2 tsp) baking powder
100g (1/2 cup) sugar
45 ml (3 tbsp) cocoa powder
2 large eggs
85 ml (1/3 cup) milk
85 ml (1/3 cup) oil
50g chopped pecan nuts
4 squares milk or dark chocolate
4 squares white chocolate


In a mixing bowl combine the flour, baking powder, sugar and cocoa. Whisk in the eggs, then the milk and oil. Add the nuts and mix well to combine. Divide the batter between 4 paper or china cups or mugs. Using the back of a spoon, press a square of each chocolate into the middle of each cup. Cook 2 at a time in the microwave on full power for 2-3 minutes. Rather undercook than overcook, Remove from the oven and leave to stand for 5 minutes before serving, or allow to cool, cover with foil and take with you on a roadtrip. “Surprise your passengers with a gooey, delicious cup of joy to keep them quiet while you drive. Take lots of serviettes”, advises Hilary. Recipe by Hilary Biller, extract reproduced with permission from the Sunday Times Foodweekly Cookbook.

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