Chocolate Cake in 4 Minutes: Simplicity and Flavor

Serving: This chocolate mug cake is best served fresh while still warm and gooey. If you like, top it with a dollop of whipped cream or a drizzle of caramel sauce for extra flavor.
Storage: If you have any leftover cake, cover it with a paper towel and store it in the refrigerator for up to 1 day. Reheat in the microwave for 10-15 seconds to restore its softness.
Freezing: While best enjoyed fresh, you can freeze the mug cake before microwaving. Simply prepare the dry ingredients in the mug, cover with plastic wrap, and store it in the freezer. When you’re ready to bake, add the wet ingredients and microwave as usual.
Variants:

Nutty Chocolate Cake: Add a handful of chopped nuts, such as walnuts or almonds, to the batter for a crunchy texture.
Mocha Chocolate Cake: Mix in a teaspoon of instant coffee granules for a coffee-flavored twist that complements the chocolate.
Vegan Chocolate Cake: Use non-dairy milk (such as almond or oat milk) and swap the vegetable oil for coconut oil or any other plant-based oil to make the cake vegan-friendly.
FAQ:
Q: Can I make this cake in a regular oven instead of a microwave?
A: While this recipe is designed for the microwave, you can bake it in a preheated oven at 350°F (175°C) for about 12-15 minutes in a small oven-safe dish. Keep an eye on it, as baking times may vary.

Q: Can I double the recipe?
A: You can double the ingredients, but you’ll need to cook the cake in two separate mugs, as doubling the recipe may cause the cake to overflow in the microwave. If you use a larger mug, the cooking time may need to be adjusted slightly.

Q: What if my cake is too dry?
A: If your cake turns out dry, try reducing the microwave time slightly. Every microwave is different, so it’s important to stop cooking when the cake is set but still moist in the center. You can also add an extra tablespoon of milk to the batter for a more tender result.