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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.
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.
In an 8 oz microwave-safe mug, add cocoa, flour and sugar. Whisk together with a mini whisk. Add in oil and water. Whisk briskly until batter is smooth, making sure to break up any cocoa or flour lumps.
A mug cake is literally a cake made in a mug! There are several different recipes and flavors but most of them can be quickly cooked in the microwave (for about 1 to 2 minutes). It’s quite simple to make by simply mixing ingredients in a mug, and so is virtually mess-free. This recipe for chocolate mug cake is made without eggs. Why?
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