Chocolate Fudge Mug Cake

A chocolate fudge mug cake that works?!?

I save recipes every single day. Many are dinner recipes, but the majority of the recipes I save are desserts. I have dessert recipes saved from years ago that I’ve never made, and will continue to save them to this day.

The reason I don’t make them is because I don’t want to eat a whole cake. Or pie. Or batch of cookies. I do occasionally make things and take them to friends. Seriously, if you’re a good friend of mine, you know it because I have definitely made you a surprise dessert.

But sometimes, I just want to eat a homemade dessert in a single portion. And a mug cake seems like the perfect solution to that, right? I already have to the ingredients, and it only takes a few minutes. Perfect!

Except if you’ve ever made a mug cake, you know what a disappointment it can be. Overcooked, undercooked, spongy, dry, eggy, slimy. These are only some of the things that can describe most mug cake recipes.

I’ve tried a lot of them and finally stumbled upon a recipe that is good and works well, with two key ingredients: self-rising flour and club soda. Also a missing ingredient: the egg.

If you think about most dessert recipes, one or two eggs is enough for a batch of cookies or small cake. So why would one egg work for a single serving? It doesn’t, so scrap it.

Now the real trouble with mug cakes is that every microwave is different. And not in the way that ovens are different. Truly different. So for this to work, you’ll have to experiment with your settings, which may mean a wasted mug cake or two. I made this on power level 7 for exactly two minutes, and it was perfect. I can tell you after years of experimenting that even though most recipes will tell you high power, high power is too high. For a mug cake recipes that works, start at least one level lower than high, maybe two.

Serve this with a dollop of whipped cream, a scoop of ice cream or nothing at all. It is decadent enough all on its own.