Easy Chocolate Mug Cake Recipe – Maida & Cocoa Delight

Last Updated on 2 months by Neha Deshmukh

Easy Chocolate Mug Cake Recipe – Maida & Cocoa Delight

Hey everyone! If you’re anything like me, sometimes you just need a little chocolate fix, and you need it fast. This easy chocolate mug cake recipe is my go-to when those cravings hit. It’s incredibly simple, uses ingredients you probably already have, and is perfect for a quick treat. I first stumbled upon a version of this when my niece was visiting, and we needed a speedy dessert – it’s been a family favourite ever since!

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a warm, gooey chocolate cake? This recipe is perfect because it’s:

• Quick: Ready in under 30 minutes!
• Easy: Seriously, anyone can make this.
• Individual Servings: No need to bake a whole cake when you just want one (or two!).
• Delicious: Rich, chocolatey, and utterly satisfying.

Ingredients

Here’s what you’ll need to whip up these delightful little cakes:

• 1 cup milk (about 240ml)
• ?? cup oil (I usually use around ¼ cup or 60ml)
• 1 tsp vinegar
• 1 tsp vanilla extract
• ?? cup sugar (about ¼ cup or 50g)
• 1?? cup maida (all-purpose flour – around 1 ¼ cups or 150g)
• ?? cup cocoa powder (about 2-3 tablespoons or 20-30g)
• ?? tsp baking powder (about 1 tsp or 4g)
• ?? tsp baking soda (about ½ tsp or 2g)
• ?? tsp salt (a pinch, around ¼ tsp or 1g)
• Butter paper
• Oil, for greasing
• As needed, salt or sand (for the pressure cooker)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Maida (All-Purpose Flour) – Understanding its role in texture. Maida gives these cakes a lovely soft and tender crumb. It’s lower in protein than whole wheat flour, which is why it results in a lighter texture.

Cocoa Powder – Types and impact on chocolate flavor. You can use either natural cocoa powder or Dutch-processed cocoa powder. Dutch-processed will give you a darker, milder chocolate flavour. I personally prefer Dutch-processed for a richer taste!

Oil – Choosing the right oil for moisture and flavor. I usually use a neutral-flavored oil like sunflower or canola oil. You can use melted butter for a richer flavour, but it will change the texture slightly.

Vinegar & Baking Soda – The science behind the rise. Don’t skip the vinegar! It reacts with the baking soda to create carbon dioxide, which is what makes the cakes rise and become fluffy. You won’t taste the vinegar, promise!

Step-By-Step Instructions

Alright, let’s get baking!

1. In a large bowl, combine the milk, oil, vinegar, vanilla extract, and sugar. Whisk it all together until the sugar is completely dissolved. No grainy bits allowed!
2. Now, sift together the maida, cocoa powder, baking powder, baking soda, and salt. This helps prevent lumps and ensures everything is evenly distributed. Gently fold this dry mixture into the wet ingredients until you have a smooth batter. Don’t overmix – a few little lumps are okay.
3. Grease some steel katori cups (or muffin tins) with oil and line the bottom with small circles of butter paper. This prevents sticking and makes it easy to remove the cakes. Pour the batter into each cup, filling them about ¾ full. Give each cup a gentle tap on the counter to release any trapped air bubbles.
4. Here’s where it gets a little different! Add a layer of salt or sand to the bottom of your pressure cooker. Preheat it on medium flame for about 10 minutes (without the whistle or gasket). This creates a gentle, even heat. Carefully place the katori cups inside the preheated cooker.
5. Cover the pressure cooker and cook on medium flame for 30 minutes. Once the time is up, turn off the heat and let the cakes cool completely before you try to demold them. Patience is key here! Serve warm and enjoy.

Expert Tips

• Don’t open the pressure cooker lid until the cakes have cooled down completely. This prevents them from collapsing.
• If you don’t have katori cups, you can use muffin tins, but reduce the cooking time slightly.
• For extra chocolatey goodness, add a few chocolate chips to the batter!

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Adaptation: Substitute the milk with plant-based milk (almond, soy, or oat work well) and ensure your vanilla extract is vegan-friendly.

Gluten-Free Adaptation (using alternative flours): Replace the maida with a gluten-free all-purpose flour blend. You might need to add a little extra liquid to achieve the right consistency.

Spice Level (adding chili or cinnamon): My friend loves adding a pinch of chili powder for a spicy kick! Or, a teaspoon of cinnamon for a warm, comforting flavour.

Festival Adaptations (Valentine’s Day, Diwali treats): Decorate with sprinkles for Valentine’s Day, or add a touch of cardamom and rosewater for a Diwali-inspired treat.

Serving Suggestions

These mug cakes are delicious on their own, but you can also serve them with:

• A scoop of vanilla ice cream
• A drizzle of chocolate sauce
• Fresh berries
• A dusting of powdered sugar

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. They might lose a little of their fluffiness, but they’ll still be tasty!

FAQs

What type of oil works best in this recipe?

A neutral-flavored oil like sunflower or canola is ideal. You can also use melted butter for a richer flavour.

Can I make this recipe without a pressure cooker?

Yes! You can bake these in a preheated oven at 180°C (350°F) for about 20-25 minutes.

How do I know when the mug cakes are fully cooked?

Insert a toothpick into the center of a cake. If it comes out clean, they’re done!

Can I substitute maida with whole wheat flour?

You can, but the texture will be denser.

What is the purpose of vinegar in this recipe?

The vinegar reacts with the baking soda to create carbon dioxide, which helps the cakes rise and become fluffy.