Microwave Chocolate Mug Cake | Slimming Eats Recipes (2024)

FAQs

Why did my mug cake fail? ›

Don't overfill your mug with ingredients

Even with the perfect mini whisk, things can still go wrong when making a mug cake. One big mistake involves overfilling the mug. Just like with any other baked good, mug cakes rise during the cooking process.

A rubbery mug cake is indicative of being overcooked, or incorrect measurements. Please be precise with the measurements and stop cooking once the cake is soft but not wet on the top.

Are microwave mug cakes safe to eat? Yes! Mug cakes are completely safe to consume. Just make sure to microwave them long enough for the cake batter to cook completely!

If you cook the cake for a full two minutes or more in the microwave, you'll likely end up with an explosion. However, you can cook the cake for 60-90 seconds, then turn off the microwave and leave the cake inside to let the heating process continue making its way through the batter to complete the cooking process.

It's easy to see why—most classic cake recipes call for two or three eggs and serve at least 10 people. So for a single-serving mug cake, just skip the egg; a whole egg will overpower the small amount of batter (and it's pretty tough to divide an egg in quarters).

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

Excessive whipping after adding flour - After adding the dry ingredients, just avoid too much whipping, especially when you have added the flour. It can result in activated gluten because when you beat the flour too much with a certain speed, the gluten gets activated, which forms a dry and hard cake.

Yes, there can be a difference in taste and texture when microwaving a cake compared to baking it conventionally. Microwaving tends to produce a denser and moister texture, while baking in an oven typically results in a lighter, fluffier texture with a slightly crispy crust.

Let's make this simple: No. Eating uncooked dough or batter can make you severely sick. The primary risk comes from flour.

Certainly! A mug is just a convenient size, and has a handle. I'd probably stay away from plastic, since sugar can stay hot for a while and might cause the plastic to warp.

Which mode is best for baking cake in microwave? ›

Once you've put the cake pan inside, you need to do the entire process again. Set the microwave on the convection mode, set your temperature and this time you also need to fix your time. Remember that when using a convection microwave, baking time gets reduced by 25%.

Cook the cake in the microwave for 3-4 minutes on full power. The cake will bubble and puff in the microwave just as it would in the oven. When it just starts to set (it'll still be jiggly), it's done. Check to see if the cake is baked by sticking a toothpick straight down into the center.

If the center of the cake is undercooked and you're using a glass or Pyrex baking dish, one idea is to pop the cake in the microwave for a few minutes. Do NOT use the microwave if your cake is in a metal pan. Metal pans should not be used in a microwave.

The Oven. The main factor in managing the cooking time of your cake is the oven temperature. It's not unusual for an oven to run below temperature, often by at least 25 degrees, and some ovens run hot; if the sides of your cake brown before the center is set, you will need to lower the temperature.

Incorporate too little air and your cake won't rise enough. Too much air and your cake will collapse because it simply can't hold onto all that air. Overbeating can add too much additional air and/or large air bubbles which the cake can't support, causing it to collapse in the oven.