Chocolate Raspberry Mug Cake

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Chocolate Raspberry Mug Cake

Meg West, Author

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  • 2 tablespoons of unsalted butter
  • ¼ cup of dark chocolate chips
  • 1 large egg
  • 3 ½ tablespoons of milk
  • ¼ teaspoon pure vanilla extract
  • ¼ cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons self-rising flour
  • a pinch of salt
  • ¼ cup of fresh or frozen raspberries


  1. Combine the butter and chocolate chips in a large mug
  2. Microwave for 30 to 60 seconds until melted
  3. Whisk with a fork to combine, then whisk in the egg
  4. Stir in the milk, vanilla, sugar and cocoa
  5. Add the flour and salt
  6. Beat the batter until smooth
  7. Gently fold in the raspberries
  8. Divide the batter between two large mugs
  9. Microwave the two mugs separately for 1 ½ to 2 ½ minutes each until they have both risen and are firm

Topping ideas:

  • Whipped cream
  • Chocolate whipped cream
  • Powdered sugar and fresh raspberries
  • Chocolate ganache




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