Chocolate Mug Cake Mix
The rich mouthfeel of our chocolate mug cake will make your taste buds jump for joy, with or without any toppings. Our recipes will add the cherry on top though!
Ingredient list
Refined wheat flour, Sugar, Cocoa Powder, Baking powder
Nutritional information per serving (60g)
|
Energy |
226 kcal |
|
Protein |
3.5 g |
|
Fat |
0.35 g |
|
Carbohydrate |
52 g |
|
- Sugar |
32 g |
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- Regular price
- ₹280
- Regular price
-
- Sale price
- ₹280
- Unit price
- per
Inclusive of all taxes.
FAQ’s
This can happen if the batter has been overmixed. The batter needs to be mixed only till no dry powder is visible.
This can be caused by a couple of reasons, the most common being adding too much liquid and/or over-mixing the batter.
This can be caused if there is no or too little oil in the batter or if the Mug Cake has been overbaked.
The cakes can be stored for up to 2 days at room temperature; up to 5 days in the refrigerator or up to 3 months in the freezer. It should be wrapped tightly before storing in the fridge or freezer to avoid any change in the texture.
This can happen if the batter was too liquidy or if the mould/cup for baking was too small. The batter should fill a little over half of the cup/mould to allow it to expand.
Top crust can be moist/sticky if there was too much liquid in the batter or if the mug cake was not rested for a couple of minutes or if it was covered while it was still warm.
Mug Cakes can become soggy if there was too much liquid in the batter; if it was underbaked; or if it was not rested for a couple of minutes.
Other than a microwave, you can make these Chocolate Mug Cakes in the convection oven / OTG, pressure cooker, or even in the air fryer.
You can combine the premix from the sachets to make a bigger cake in a bigger mould. Just multiply the quantity of water and oil with the number of sachets you are using (for example, if using 3 sachets, add (1x3 tablespoons oil and 3x3 tablespoons water).
The top of the Chocolate Mug Cake does not brown if it’s made in the microwave. If it was baked in the oven, the reason for the top not getting brown could be that the oven temperature was too low or the oven is not heating evenly.
You can replace the oil with butter at room temperature in a 1:1 ratio.
You may add egg/flax egg/chia egg to the batter if you prefer. Do not add any water / reduce the amount of water, if you decide to do so.
You can frost the cake with any frosting – buttercream, whipped cream, ganache, or icing – that you prefer, once the Chocolate Mug Cake has cooled down to room temperature.
You can add any toppings to the cake. For suggested toppings/recipes, check out https://madulf.com/blogs/recipes