serves
10
prep
5 minutes
cook
1:30 hour
difficulty
Easy
serves
10
people
preparation
5
minutes
cooking
1:30
hour
difficulty
Easy
level
Stream free On Demand
The Make-Ahead Menu
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
Mug cake mixture
- 2 cups (300 g) self-raising flour
- 2 cups caster sugar
- ½ cup dark brown sugar
- 1 cup Dutch-process cocoa powder
- 1 vanilla bean
For each mug cake
- ½ cup mug cake mix (above)
- 1 tbsp vegetable oil
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) boiling water
- Vanilla ice cream and berries, to serve
Instructions
- Combine the ingredients for the mug cake mixture in a large zip lock bag and mix gently to combine. You don’t need to split the vanilla bean. It will perfume the mixture as it sits in your pantry, and you can still use the bean for something else another time.
- To make each individual mug cake, combine ½ cup of the prepared mug cake mixture in a large mug (or small bowl) with the oil and milk. Whisk to a thick batter, then pour over the boiling water. Microwave at 1000W for 90 seconds, then remove and allow to stand for 30 seconds. Serve the super soft chocolate mug cake with ice cream and berries. Repeat for as many serves as you like.
Note
- The cake mixture will rise as it cooks in the microwave, so choose a mug or bowl with plenty of room to prevent it from overflowing!
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Make-Ahead Menu
