This chocolate raspberry mug cake takes about 5 minutes to make, start to finish. It is rich, dark, moist and perfect for satisfying a sudden chocolate craving.
How do you feel about Valentine’s Day? I’m kind of on the fence. I mean it doesn’t make me furious the way it does some people, but I can’t say I’ve ever gone out of my way to celebrate in any significant way either.
The only time I can remember eating out on Valentine’s Day was a couple of years ago when Phil and I were in NYC for a few days. The fact that it also happened to be Valentine’s Day was pure coincidence.
Other years, Valentine’s Day pretty much looked like any other night in our house. Except maybe for the one where we spent the better part of the evening negotiating our lease with the landlord. That one was particularly anti-climactic.
But you know, an evening at home can be special too, with just a little extra effort. And I do mean “a little”. Here’s what I suggest. An easy meal with a touch of “fancy”, maybe something like this caprese chicken. Or the 15 minute pasta carbonara coming your way next week – hopefully before the big night, if I can get it together.
After that the only other thing you need for the perfect low key, low stress Valentine’s Day meal is dessert. Preferably chocolate. I know making dessert on a weeknight might sound crazy (or is that just me?). But hear me out. I’m about to tell you how you can make a deep, dark, moist chocolate raspberry mug cake for two in about 5 minutes. FIVE MINUTES.
Have you seen these microwave mug cake recipes around? Did you just dismiss them thinking “no way that can be good”. I know I did. But, figuring that it was a pretty low-risk proposition (5 minutes of my time, and tiny quantities of ingredients I always have on hand), I finally caved and decided to try it. To say I was amazed would not be an understatement. This chocolate raspberry mug cake was rich, delicious and totally satisfying.
You just put a few chocolate chips in the bottom of a mug, mix up a quick chocolate cake batter and pour it on top. stick a few raspberries in the middle, and zap it in the micro for one or two minutes. This recipe has no eggs so don’t worry about under baking it. I actually prefer it kind gooey, like a cross between cake and pudding. Devour warm 🙂
This recipe yields one standard-size mug cake, so double it if you want two (just change the number of servings in the recipe card and it will do all the math for you!).
Oh, and I probably don’t need to tell you this, but you don’t need to be a Valentine’s Day enthusiast to make yourself some chocolate cake.
Sound good to you? If you make this recipe, I would be THRILLED if you would take a pic and tag me on Instagram @ourhappymess!
Chocolate Raspberry Mug Cake
- 1 tablespoon chocolate chips
- 4 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons vegetable oil
- 4 tablespoons almond or other milk
- 5-6 raspberries fresh, or thawed from frozen
- Put the chocolate chips in the bottom of a standard-size mug.
- In a small bowl, whisk together the dry ingredients until no lumps remain. Add the oil and milk and stir until smooth.
- Pour half the batter into the mug, drop in the raspberries, and cover with the remaining batter.
- Microwave on high for about a minute and a half. Serve immediately.