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Chocolate Strawberry Mug Cake

Chocolate Strawberry Mug Cake recipe
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A decadent single-serving dessert featuring a rich, moist chocolate cake studded with fresh strawberry pieces, ready in minutes. The microwave creates a tender, fudgy crumb while the strawberries add bursts of tart sweetness. Topped with a simple chocolate drizzle, it’s the perfect quick indulgence.

Ingredients

Scale
  • For the Mug Cakes:
  • 1/4 cup (31g) all-purpose flour, sifted
  • 2 tablespoons (25g) granulated sugar
  • 2 tablespoons (10g) unsweetened cocoa powder, sifted
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons (45ml) whole milk, at room temperature
  • 2 tablespoons (28g) unsalted butter, melted and cooled slightly
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg yolk
  • 1/4 cup (38g) fresh strawberries, hulled and cut into 1/4-inch dice
  • For the Chocolate Drizzle (Optional):
  • 2 tablespoons (28g) semi-sweet chocolate chips
  • 1 teaspoon (5g) unsalted butter
  • Pinch of fine sea salt

Instructions

  1. Gather all ingredients and equipment. You will need four 8-12 ounce microwave-safe mugs, a small mixing bowl, a whisk, and measuring tools. Having everything ready ensures a smooth process, as the batter comes together quickly and should be cooked immediately for optimal rise.
  2. In the small mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, sifted cocoa powder, baking powder, and fine sea salt until thoroughly combined and no streaks of cocoa remain. Sifting the dry ingredients prevents lumps and ensures an even, smooth batter texture in the final cake.
  3. In a separate small bowl or liquid measuring cup, combine the room-temperature whole milk, slightly cooled melted butter, vanilla extract, and egg yolk. Whisk vigorously for about 30 seconds until the mixture is completely homogeneous and slightly emulsified. Room-temperature ingredients incorporate more easily, preventing the melted butter from solidifying into flecks.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Use the whisk to gently stir until just combined and no dry pockets remain; the batter will be thick and slightly glossy. Avoid overmixing, which can develop gluten and make the cake tough instead of tender.
  5. Gently fold in the diced fresh strawberries using a spatula until they are evenly distributed throughout the batter. The strawberries should be small pieces to ensure they cook through and distribute their flavor without sinking to the bottom of the mug.
  6. Divide the batter evenly among the four prepared mugs, filling each mug no more than halfway to allow for rising. Use a spoon to smooth the top of the batter in each mug, which promotes even cooking.
  7. Cook the mug cakes one at a time in the microwave. Place one mug in the center of the microwave and cook on high power for 50 to 65 seconds. Start checking at 50 seconds—the cake is done when the top looks set, is slightly springy to a light touch, and has pulled away slightly from the mug’s edges. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter. Microwave power varies, so the first cake is your guide.
  8. Remove the mug carefully using an oven mitt, as it will be hot. Let the cake rest in the mug for 2 minutes before serving; this allows the residual heat to finish cooking the center and makes it easier to handle. Repeat the cooking process with the remaining three mugs.
  9. While the cakes rest, prepare the optional chocolate drizzle. In a small microwave-safe bowl, combine the semi-sweet chocolate chips, butter, and pinch of salt. Microwave on 50% power in 20-second intervals, stirring thoroughly between each, until completely melted and smooth. This gentle heating prevents the chocolate from seizing.
  10. Drizzle the melted chocolate over the rested mug cakes. For a more polished look, you can transfer the chocolate to a small piping bag or a zip-top bag with a tiny corner snipped off. The drizzle will set slightly as it hits the warm cake.
  11. Serve the mug cakes immediately, directly in the mugs. They are best enjoyed warm when the cake is at its most tender and the strawberry pieces are soft. Provide spoons for easy eating.
  12. If not serving immediately, note that the cake texture will become denser as it cools completely. The strawberries may release a little moisture into the cake over time, which is normal but best consumed within an hour of cooking for ideal texture.

Notes

Storage: These mug cakes are best enjoyed immediately. If you must store them, let cool completely, then cover tightly with plastic wrap and refrigerate for up to 24 hours. Reheating: Reheat a refrigerated mug cake in the microwave on high power for 15-20 seconds until just warmed through. Do not freeze, as the texture of the microwaved cake and the strawberries will deteriorate significantly. Ingredient Notes: For a richer flavor, use dark cocoa powder. Ensure your baking powder is fresh for proper rise. The egg yolk is crucial for structure and richness; do not substitute with a whole egg, as the white can make the cake rubbery.

Nutrition

Keywords: chocolate strawberry mug cake, mug cake recipe, microwave dessert, single serve cake, quick chocolate dessert, strawberry chocolate cake, 5 minute dessert, easy microwave cake, fudgy mug cake, weeknight treat, no-bake cake, microwave baking

Find it online: https://inagartencooks.com/chocolate-strawberry-mug-cake-recipe/