Miso Chocolate Mug Cake
Radical self-care in a mug: single serve chocolate cake, flavored with rich, savory miso.
- 3 Tbsp flour
- 2 Tbsp cocoa powder
- 1/4 tsp baking powder
- pinch salt
- 3 Tbsp milk
- 1 Tbsp oil
- 2 Tbsp maple syrup
- 1 tsp Miso paste (White or Shiro Miso work best)
- 1 Tbsp chocolate chips (I use semi-sweet but use what you like best)
- 1 scoop vanilla ice cream
- 1 scoop whipped cream
- dusting powdered sugar
- dusting cocoa powder + cinnamon
- 1 Tbsp toasted + chopped walnuts
Add dry ingredients to a large, microwaveable mug. Add wet ingredients. Mix well. (I use a mini whisk but a fork also works).
Make sure the miso paste is mostly dissolved and not left in one big chunk. I gently smash the miso paste against the side of the cup with a fork. It's OK if there's small bits of miso.
Add chocolate chips. Don't skip this step as the chips melt into tiny pockets of gooey deliciousness! Gently mix again.
Microwave on high until the cake is set in the center, about 90 seconds. It's OK if the middle is a little bit gooey. The cake should puff then deflate. The mug cake will be steaming hot so be careful! Add any or all of the suggesting toppings and enjoy!
*Microwave ovens vary. For mine, 90 seconds is the perfect cook time. You may need to add less or more time.
**For a vegan version, substitute milk with plant-based milk of choice. It won't be as fluffy but it will still work.
***The instructions state to mix in a mug. But I find it easier to measure ingredients into a bowl and whisk furiously. This quickly breaks up the miso paste and emulsifies the cocoa powder, which is hydrophobic and somewhat tricky to combine with all that liquid. Then, using a spatula, scrape into the mug.