So, I’ve got a little bit of a crush on hot fudge and subsequently, this hot fudge cake in a cup. And it’s kind of weird because I’m not really that much of a chocolate person. I mean, I like chocolate cake and pie and ice cream, but those death-by-quadruple-chocolate-bypass-desserts are bit too much for me. Even chocolate bars are too much sometimes. But oooh baby, give me some hot fudge on a bowl of vanilla ice cream with roasted almonds and I’ll be your BFF for eternity.
The other night we made a few of these Coffee Cakes in a Cup for dessert and it reminded me how much fun it is to just make small little portions of desserts. I love that it’s just enough to eat at once and I’m not being tempted by it 2 or 3 days later when it’s still sitting on my counter. So, later that night I was scrolling through Pinterest and saw a post for Hot Fudge Cake baked in an 8×8 pan and I knew that I needed to figure out a way to make it a chocolate coffee mug cake.
ENTER– HOT FUDGE CAKE IN A CUP
The result is a tender, chocolate coffee mug cake that is swirled with gooey “hot fudge”. In truth, it’s actually more the consistency of pudding but I’ll just call it hot fudge. You’ll notice that the recipe calls for self-rising flour and if you don’t have that on hand, you’re not out of luck. Just add an 1/8 of a tsp of baking powder and a pinch of salt to the batter. I do like to use the self-rising though because it makes it just that much easier. Hope you enjoy!
If you’re not feeling chocolate today, try out this Pumpkin Coffee Cake in Mug Recipe!
Hot Fudge Cake in a Cup
- 3/4 tablespoon butter
- 2 tablespoon sugar divided
- few drops of vanilla
- 2 1/2 tablespoon self-rising flour
- 2 teaspoon cocoa powder divided
- 1 tablespoon milk
- 1 tablespoon brown sugar
- 3 tablespoon hot water
Place butter in mug and melt in the microwave-- about 15 seconds
Stir 1 tbsp sugar into the butter followed by the vanilla, flour, 1½ tsp of the cocoa powder and milk. Stir until no dry spots remain and smooth into the bottom of the mug.
Sprinkle remaining 1 tbsp of sugar, ½ tsp cocoa powder, and brown sugar over the batter. Pour hot water (hot tap water is fine) over the top of the contents in the mug.
Set microwave to cook at 50% power and cook for 1½ minutes, checking every 30 seconds to see how it's cooking. All microwaves cook differently so keep a close eye on it. It's done when the middle looks cakey. The "hot fudge' portion of the cake will be both on the top and bottom of the mug and will have the consistency of pudding when done. Serve hot!