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5-Minute Chocolate Mug Cake Makeover
Who doesn't love the idea of mixing up chocolate cake batter in a coffee mug and then cooking it in the microwave for a warm chocolaty treat? A recipe for "5 Minute Chocolate Mug Cake" is making the rounds on the Internet... so much so that a few different people emailed me the recipe so that I could give it a makeover.
I tried out a lighter, higher fiber version of this cake and it was definitely moist and flavorful. My teenage daughters gave it a taste too and gave it the thumbs up. I used all whole-wheat flour instead of white flour and reduced the sugar by 25%. Instead of 3 tablespoons of oil I used 1 tablespoon of canola oil and 2 tablespoons of fat free sour cream.
Making these changes made quite a difference in the nutritional content. Check this out:
Ingredients:
Preparation:
Serving Suggestion: Serve with a scoop of light vanilla ice cream and some fresh fruit like sliced strawberries or raspberries.
Yield: Makes 2 servings
Nutritional Information:
Per serving (if two per recipe): 240 calories, 7 g protein, 35 g carbohydrate, 8 g fat, .7 g saturated fat, 2 mg cholesterol, 3 g fiber, 115 mg sodium. Calories from fats: 30 percent.
Related Topics:
I tried out a lighter, higher fiber version of this cake and it was definitely moist and flavorful. My teenage daughters gave it a taste too and gave it the thumbs up. I used all whole-wheat flour instead of white flour and reduced the sugar by 25%. Instead of 3 tablespoons of oil I used 1 tablespoon of canola oil and 2 tablespoons of fat free sour cream.
Making these changes made quite a difference in the nutritional content. Check this out:
- Calories went DOWN from 415 to 240
- Fat grams went DOWN from 25 to 8 grams
- Saturated fat went DOWN from 2.8 to .7 grams
- Cholesterol went DOWN from 113 to 2.5 milligrams
- Fiber went UP from 1.4 to 3 grams
5 Minute Chocolate Mug Cake
Photo: Elaine Magee
Ingredients:
4 tablespoons whole-wheat flour
3 tablespoons sugar
2 tablespoons unsweetened cocoa
1/4 cup egg substitute (with yolk) or 1 egg
3 tablespoons lowfat milk or fat free half and half
1 tablespoon canola oil
2 tablespoons fat free sour cream
1/4 teaspoon vanilla extract
2 tablespoons semi sweet chocolate chips (optional)
light vanilla bean ice cream (optional)
sliced strawberries or other fresh fruit (optional)
Preparation:
- In microwave-safe coffee mug, combine whole-wheat flour, sugar, and cocoa.
- Pour egg substitute or egg, lowfat milk, canola oil, sour cream and vanilla into the mug with dry ingredients and mix well with fork.
- Stir chocolate chips into the cake batter in mug, if desired. Place mug in center of microwave (preferably one that has a turn table) and cook on HIGH for 3 minutes. The cake will rise about an inch or so above the top of the mug (don't worry it won't drip down the sides of the mug).
- Let cake cool in mug for a few minutes then turn mug upside down over a serving bowl (the cake should slide out fairly easily).
- Cut cake in half for a smaller sized serving and top with a small scoop of light vanilla bean ice cream and sliced strawberries (or other fresh fruit).
Serving Suggestion: Serve with a scoop of light vanilla ice cream and some fresh fruit like sliced strawberries or raspberries.
Yield: Makes 2 servings
Nutritional Information:
Per serving (if two per recipe): 240 calories, 7 g protein, 35 g carbohydrate, 8 g fat, .7 g saturated fat, 2 mg cholesterol, 3 g fiber, 115 mg sodium. Calories from fats: 30 percent.
Related Topics:
9 Comments:
Do you think Splenda would work instead of the sugar?
This can be 'healthified' even further; use 1tbspn of choc chips and 2tbspns sugar but I would advise putting in a raising agent which has been left out of the recipe :0) I added 1/4 tsp baking powder.
I tried this as well! this was heaps of fun and actually tasted pretty good - I decreased the amount of sugar that was used and this still tasted good :) I posted some details on my blog about this: http://simplerthanyouthink.blogspot.com/2009/06/5-min-chocolate-mud-cake-in-cup.html
I have a recipe for a 45 calorie cupcake thats very good.ingredients:
1/4 cup granulated splenda
3 tblspoons herhseys dark cocoa(5 cals per tablespoon)
1/4 cup egg beaters.
dash vanilla
dash salt
process: combine all ingredients in a small cup or ramekin. Microwave on high for 45 seconds. Done.
Is this a flourless cake? It sounds like it would turn out more like a custard than a cake. Either way it sounds good.
The ingredients call for whole wheat flour or white flour, whichever you prefer.
The cupcake sounds delightful!
I substituted 1/2 a mashed banana for the sour cream (didn't have any sour cream in the house). It turned out great. I like this version (with the banana- I haven't tried it with the sour cream yet) way better than the original version. It's much moister and has a more full flavor.
My boss received this recipe in an email. She said she is going to try it and substitute Splenda for the sugar and applesauce for the oil.
My only concern is over the wattage of the microwave. The original recipe called for cooking time of 3 minutes at 1000 watts. How do I find out what the wattage is on my microwave? And if the wattage is too high, how would I adjust the power? Or would I adjust the cooking time?
Just adjust the cooking time. Watch it, and when it stops rising it's pretty much done.
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