Cook time: 70 seconds

Description Edit


A quick tasty dessert created in the microwave. It can come out a bit dry but that's all the more reason to top it with ice cream.

CAUTION: a large mug or a bowl must be used because the volume of risen cake may overtop an average 12-ounce coffee mug.

Ingredients Edit

Directions Edit

  1. Very slowly and carefully soften butter and chocolate together by microwaving for a few seconds at a time. Heating too quickly will cause chocolate to burn. Chocolate does not need to reach a completely liquid state.
  2. Add dry ingredients and mix using a fork or wire whisk until a crumbly consistency is achieved.
  3. Add milk and vanilla extract and mix well. Batter will start off thin and grow thicker and more viscous as sugar dissolves.
  4. Microwave on maximum setting for 70 seconds in a 1100-watt microwave.
  5. Serve and enjoy.
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