Light Coffee Mug Chocolate Cake

This is a fantastic recipe that my family requests often....provided you make a few changes. I use buttermilk instead of the milk & lemon juice, I add a dash of salt and some pure vanilla extract. This batter will overflow if you do not divide it between two mugs. Use one to mix the wet ingredients, the second to mix the dry ingredients. Add chocolate chips to the dry ingredients and mix well, this will help prevent the chips from sinking to the bottom, then add in the wet ingredients and mix well. Pour half the batter into the other mug and then microwave. It is perfect every time as long as you cook it in 1 minute intervals to check for doneness. Its ready when the top looks slightly wet and the cake is springy when lightly touched. Serve it warm with whipped cream and it is truly an easy, quick treat. Warm cake in a mug....you gotta try it! Thanks for sharing this recipe!

This recipe is has a terrific concept but definitely needs some additional tweaking. I tried the recipe several different ways, first as written then cutting down the amount of baking powder, adding chocolate chips, reducing the lemon juice. Alas, I could not get the proper mix of flavors. Anyone else trying this should automatically use a larger mug, I used a soup mug. Make for PAC, Spring 2009

I had such dreams for this recipe. It is just a shame that the measurements really do not apply to one coffee mug (20 oz size). I think if you were to evenly divide this between two mugs the mixture would not overflow as it "bakes" in the microwave. The taste is a bit strange - don't know what is causing it but it is a tad bitter. I think with some tweaking this could work out well. I did use the option of some chocolate chips to sweeten it a bit more. Made for Pick A Chef Spring 2009 event.

This sounded like a wonderful idea; however, I do not have a mug anywhere near large enough. The first mug was 12 oz and within less than a minute it was overflowing. The next size cups were 16 and 24 oz all of which overflowed. The final go the batter was split between two 12 oz mugs and it worked. After tasting the first try, it had a strange aftertaste. A touch of salt was added to subsequent efforts. The final result still had a slight after taste. Toffee bits were added to the final effort and they sank to the bottom of the cup. If this in common, I would suggest using chocolate chips as an add it. The cakes were drizzled with some chocolate syrup and topped with whipped cream. Made for *PAC Spring 2008*

I'm surprised at how fluffy this cake got. This being said the original recipe is too much baking powder, you can smell it while cooking and can definitely taste it. I used PB chips, which counteracted the bkg. pwd taste, but not enough. I made it again with 1/4 tsp, it was better but for some reason this one overflowed (might have been my use of applesauce instead of oil). Still tweaking it as I love the lift it gets. But somehow have to get rid of the taste, without sacrificing the rise!