Learn how to make quick and easy single serve 2-Minute Eggless Chocolate Cake recipe with step by step pictures. Eggless Microwave Mug Chocolate Cake recipe for best and moist cake that gets ready in 2-minutes!
In a bowl, add all-purpose flour, sugar, salt, cocoa powder, baking powder, instant coffee powder and mix well. Add the wet ingredients – oil, milk, vanilla essence. Mix together so that there are no lumps. The mixture has to be thick but not too thick to not even fall off the spoon. If it is very thick, add 1 tablespoon of extra milk.
Pour the batter into a microwavable mug/cup (ceramic and not plastic). Make sure the batter is either half-filled or filled upto ¾th. Put it inside microwave and on high power, microwave for 60 secs. By now, the cake should have raised well and the center should not look wet. If seems little wet, set it for another 15 secs.
Remove from oven and serve hot.
There is no sifting as such required with the dry ingredients but make sure there are no lumps when mixing the ingredients.
If the mixture is too thick, add 1 tablespoon of extra milk.
Make sure milk is at room temperature.
Each microwave is different and so are the settings. So, keep a close eye on the cake while microwaving. Only if it seems too wet in the center, keep it for extra 15-20 secs. It just takes a few seconds for the cake to burn in microwave. Or it could be too dry.
Add choco chips on top just before microwaving for an addition goey chocolaty cake.
Instant coffee powder is optional, especially if serving to kids.
Don’t fill the cup/mug more than ¾th as the batter could overflow while microwaving.
I doubled up these quantities to make two cups of chocolate cake.