Chocolate Mug Cakes

Makes: 6 Chocolate Mug Cakes   Microwave: High
Preparation Time: 25 – 30 minutes Baking Time: 1 – 2 minutes


125 g Butter
250 g Castor Sugar (1 cup)
180 g Cake flour (250ml + 60 ml / 1½ cups)
Pinch of salt
60 ml Cocoa (4 tbsp)
10 g Anchor Instant Yeast (1 packet)


60 g Butter, softened
250 ml Icing sugar (1 cup)
30 ml Cocoa (2 tbsp)
5 ml Vanilla essence (1 tsp)
2 Large eggs
80 ml Milk (⅓ cup)
60 ml Lukewarm water (¼ cup)
3 ml Vinegar (½ tsp)
3 ml Vanilla essence (½ tsp)
60 ml Chocolate nibs or coarsely grated
baking chocolate (¼ cup)


  1. Beat the butter/margarine and castor sugar together until light and fluffy.
  2. Mix the cake flour, salt and cocoa together. Add the Anchor Instant Yeast and mix.
  3. Add the eggs, one at a time and beat well after each addition.
  4. Mix the milk, lukewarm water and vinegar together.
  5. Add the flour mixture and the liquid alternatively, whilst beating the mixture.
  6. Add the vanilla and chocolate nibs and mix to distribute evenly. Spoon the batter into 6 greased mugs or cups, filling them ¾ full.
  7. Heat a jug of water in the microwave for 3 minutes and remove from the oven.
  8. Place the mugs or cups into the microwave, on the outer edge of the glass plate and allow to rise for 5 minutes, with the door closed.
  9. Microwave on high for 2 minutes. Allow a 2 minute standing time and remove from the microwave.
  10. Beat the butter/margarine, icing sugar and cocoa together until smooth. Add the vanilla essence and mix.
  11. Serve the Chocolate Mug Cakes with a dollop of chocolate icing.


Chocolate Mug Cakes
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