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Chocolate Berry Mug Cake

chocolate berry mug cake on plate with spoon on the side
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4.6 from 8 reviews

You can use berries straight from the freezer, plus a few other basic pantry ingredients, to make an indulgent, rich and fudgy cake with a tangy and sweet berry sauce at the bottom of the mug!

Ingredients

Scale
  • 1/4 cup (37 g) plus 1/2 teaspoon all purpose flour, divided
  • 2 tablespoons (27 g) plus 2 teaspoons (9 g) granulated sugar, divided
  • 1/2 cup (70 g) frozen berries (to use fresh berries, see note 1)
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon baking powder
  • pinch salt
  • 5 tablespoons (74 ml) milk
  • 1 tablespoon (15 ml) neutral oil (canola oil, vegetable oil, etc.)
  • 2 tablespoons (28 g) chocolate chips (any kind)

Instructions

  1. Optional pre-step: If you want to unmold the mug cake rather than eating it right from the mug, spray the inside of the mug with non-stick cooking spray or grease it with oil or butter.
  2. In a large, microwave-safe mug, add the frozen berries, 1/2 teaspoon flour and 2 teaspoons sugar. (If using strawberries, cut up any large ones into bite-sized pieces before adding.) Stir well to combine, there should be no remaining pockets of dry flour or sugar at the bottom of the mug.
  3. Cover the mug with a folded paper towel to catch any potential spatter. Microwave the berry mixture on high for 45 seconds, or until the berries are juicy and warm (they do not need to be hot, just not cold!). Stir the berry mixture again and set the mug aside.
  4. Meanwhile, in a separate small bowl, combine the remaining flour, sugar, baking powder, cocoa powder, and pinch of salt.
  5. Add the oil and milk to the dry ingredients and whisk well with a fork or small whisk until most of the lumps are gone. Stir in the chocolate chips.
  6. Slowly pour the cake batter over top of the berry mixture. Do not stir. Replace the paper towel on top of the mug and microwave again on high for 90 seconds. Check the top and sides of the mug cake (see note 3). If you see any wet batter remaining, microwave again in 10 second increments on high until the cake is cooked through. When checking for wet batter, make sure you aren't looking at a melted chocolate chip instead! (My cake needed the extra 10 seconds after the initial 90.)
  7. Unmold the cake onto a plate or bowl, or enjoy straight out of the mug!

Notes

You can also substitute fresh berries for the frozen berries in this recipe. When mixing the berries in the mug with the 1/2 teaspoon flour and 2 teaspoons sugar, lightly break up a few of the berries with a spoon to release some of the juices. Then, microwave them for only 30 seconds, rather than the 45 seconds called for in the recipe.

Be sure to use a microwave-safe mug that holds at least 12 ounces (355 ml) to ensure the mug cake does not overflow. For extra insurance, you can also place the mug on top of a microwave-safe plate to catch any potential drips in the microwave.

To more easily check the sides of the mug cake to see if it's cooked all the way through, here is what I like to do: tilt the mug about 45 degrees and slide a butter knife down between the cake and the mug. Press the cake slightly inward with the knife. This way you can see all the way down to the bottom!

The nutrition information below is an estimate provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.

Nutrition

Find it online: https://nibbleanddine.com/chocolate-berry-mug-cake/