Gooey Chocolate Mug Cakes Video
Whether you’re a seasoned chocolate lover in need of a fix or you’re searching for an easy treat to serve guests, you’re only a few standard ingredients and about 15 minutes of bake time away from gooey chocolate mug cakes. How lucky are you?
This recipe makes 4 servings and they are individually-portioned, so you’ll need 4 ceramic mugs to bake them in. If your mugs are a standard size, bake 12-15 minutes.
When the edges look firm but the middles still look moist, pull those babies out of the oven to cool. You may have to leave them in for a minute or two longer if you’re working with over-sized mugs.
Gooey Chocolate Mug Cakes Recipe
Simple to make and truly decadent, these 15-minute gooey chocolate mug cakes will satisfy your chocolate cravings in no time!
Ingredients
Yield: 4 servings
- 1/2 cup unsalted butter, room temperature, divided, 1 stick
- 1/4 cup chocolate chips, dark or semi-sweet
- 1/2 cup cocoa
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup milk
- powdered sugar, for garnish
Instructions
- Preheat oven to 350 degrees. Lightly spray 4 - 12 oz ceramic mugs.
- Place ¼ cup (half a stick) of butter and the chocolate chips into a small glass bowl. Heat in the microwave approx. 30–45 seconds until the butter has melted. Stir to melt the chocolate chips. If the chocolate doesn’t completely melt, return to the microwave and heat in 15-second intervals until completely melted. Set aside to cool just a bit.
- Sift cocoa, flour, baking soda and baking powder together in a small bowl and set aside.
- Cream together remaining ¼ cup of butter, sugar, vanilla and salt in a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment. Add the eggs one at a time, blending the first one completely before adding the next. Add the melted, cooled chocolate then stir to combine.
- Add ⅓ of the dry ingredients then stir until completely incorporated. Add sour cream and stir to combine. Repeat with another ⅓ of the dry ingredients. Finish by adding the milk, then the remaining dry ingredients, stirring each addition just until combined.
- Divide batter evenly among the mugs. Place mugs on a rimmed baking sheet and bake 12-15 minutes, or until the edges look done and are firm to the touch and the middle is soft and moist. (You want these to be slightly underdone.) Transfer cakes to a wire rack to cool slightly. When the centers of the cakes have collapsed (about 5 minutes later), coat the indentation with a sprinkling of powdered sugar and a few berries. Dig in!
Notes
If you're feeling extra decadent, serve these lava cakes with a heaping scoop of vanilla ice cream!
Calories: 629kcal, Carbohydrates: 71g, Protein: 9g, Fat: 37g, Saturated Fat: 22g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 183mg, Sodium: 600mg, Potassium: 331mg, Fiber: 5g, Sugar: 47g
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!
