What's not to love about warm chocolate cake spiked with chocolate, coconut, and chocolate chips and topped with melting vanilla bean ice cream? This literally takes less than a minute to cook up and a couple minutes to prepare.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. Stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.

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  • Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can't see visible flour.

  • Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.

  • Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes.

  • Lightly dust each serving with confectioners' sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.

Cook's Note:

To toast sliced almonds, place them into a dry skillet over medium heat and shake the skillet constantly until almonds are golden brown and fragrant, 1 to 2 minutes. Remove from skillet and let cool.

Nutrition Facts

471.7 calories; protein 8.5g 17% DV; carbohydrates 48.7g 16% DV; fat 29.5g 45% DV; cholesterol 125.4mg 42% DV; sodium 190.6mg 8% DV. Full Nutrition

Reviews (121)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2013
My first ever cake in a microwave recipe, And I made two batches in 10 minutes coz it finished soo quickly! The first time I followed the recipe exactly as above but didn't add the egg, because I didn't want to waste an egg, if the recipe didn't turn out right it would have ended up in the bin. The second time I also omitted the coconut and the almonds, I also put a little less cocoa powder and I think this second time round tastes waaay better! So no, don't add the egg, you don't need it. So try it out as a lazy dessert and enjoy! Because all my family members loved it!! Read More
(28)

Most helpful critical review

Rating: 3 stars
09/10/2013
I'll give it this, it was a pretty good mug cake for the most part. The choc chips are totally unnecessary and made one of the cakes an oozy, nasty, undercooked, mess. I can totally live without this one. Read More
(12)
149 Ratings
  • 5 star values: 108
  • 4 star values: 28
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
11/27/2013
My first ever cake in a microwave recipe, And I made two batches in 10 minutes coz it finished soo quickly! The first time I followed the recipe exactly as above but didn't add the egg, because I didn't want to waste an egg, if the recipe didn't turn out right it would have ended up in the bin. The second time I also omitted the coconut and the almonds, I also put a little less cocoa powder and I think this second time round tastes waaay better! So no, don't add the egg, you don't need it. So try it out as a lazy dessert and enjoy! Because all my family members loved it!! Read More
(28)
Rating: 4 stars
08/17/2013
I just made this. It was my first "microwave" cake recipe. It turned out really well. I didn't have coconut so I omitted that altogether. I used the rest of the recipe as is. I topped mine with vanilla frozen yogurt instead of icecream. I found that it needed a bit more sweetness in the cake itself but instead of adding sugar I'll be adding adding more chocolate chips and a maybe a tad bit less flour next time. Remember to mix the batter right before it goes in or the chocolate chips settle. Letting it cool is very important as it helps the heat distribute and finish up that cooking. Tips: Since you are making one at a time let it cool all the way and taste it. I added a bit of sugar to the batter before putting in my second one. You can adjust as you go based on your taste. Cup shape MATTERS. Using a wide cup will lead to too much exposed surface area and a crusty overcooked surface. Use something that is more cylindrical. Also some cups change width a lot from base to top. They don't allow for even cooking. Finally remember: it may not look as good as Chef John's but it'll still taste awesome. Let's hope Chef John comes out with a Brownie recipe too! Read More
(18)
Rating: 3 stars
09/09/2013
I'll give it this, it was a pretty good mug cake for the most part. The choc chips are totally unnecessary and made one of the cakes an oozy, nasty, undercooked, mess. I can totally live without this one. Read More
(12)
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Rating: 5 stars
08/31/2013
This is the first time ever I have reviewed a recipe but this one is worthy of it! I am pregnant was craving a piece of chocolate cake without waiting 45 min for it. I don't know how all the ingredients come together so well in just 45 seconds but the taste and texture is so much like a "real" cake its mind boggling! A must try! Read More
(9)
Rating: 5 stars
04/02/2014
I applaud you, Chef John, for giving us a recipe for something homemade, chocolate, using ingredients we keep around the house, and finished in less than 10 minutes. Maybe I shouldn't applaud you--I can tell you this will be made many times, and my waistline may protest, but with the ease and convenience of this cake, who cares? Yum. Read More
(9)
Rating: 4 stars
11/10/2014
I was craving something sweet but didn't want to make something time-consuming. This was simple to make and took 5 minutes (did it on a commercial break). I followed the directions except I used white chocolate chips instead of the semisweet minis and walnuts instead of almonds b/c that's all I had. I really wish I had the minis, because the large choco chips sunk right to the bottom and stuck to the mug! This cake is chocolatey without being too sweet or rich and the milk added a nice creamy taste. However, next time, I will use 2 or 2.5 T of milk, because I had just a bit too much liquid. The cake formed, but there was a little "chocolate milk" liquid around it. (Microwaved mine for just over a minute because I just used one larger mug rather than a few smaller ones.) I'll probably make this again as it's a great cake to randomly make for 1-2 people. Read More
(8)
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Rating: 4 stars
01/16/2014
This is my first recipe rating...and just had to say YUM! It appeared to have a lot of ingredients but some are just add-ins. My seven year old daughter and I made this for a quick dessert and will now be adding it to our family recipe book! I added walnuts white chocolate and coconut...easy and fast! Thanks for sharing and posting the video as well. Read More
(7)
Rating: 5 stars
01/15/2014
Excellent recipe easy to make. Made it for 5 of us and I only used 2 eggs. Read More
(6)
Rating: 4 stars
03/10/2014
I used half & half instead of milk (didn't want to open a new jug just for 1/4 cup!) and added a bit of espresso powder and just a big more vanilla and omitted the almonds. Espresso powder really intensifies the chocolate flavor! The texture was amazingly good and wasn't at all dry. They definitely are not pretty but after the first bite does it really matter? LOL We drizzled ours with just a touch of half & half instead of the cocoa/powdered sugar and ice cream. Really good when you just need a chocolate fix! Read More
(6)