5 Reviews of Coffee Mug Chocolate Cake

From: pixiegal_jess

On Oct 9, 2008

Here's how you get it less dense, and a little more moist: (I've been working on this, sadly...) Use buttermilk instead of milk, and use 1/2 tsp. baking soda along in with the drys. Also, add between 1/2 and 1 Tbsp. of oil to make it a little more moist. Warning: the more oil you add, the more likely your mug will overflow. Try using a bowl as a mold, and it will be more cake shaped, too. Also, whip up a side of buttercream frosting, and it's fantastic.

From: Chef #464862

On Nov 7, 2008

A real winner! (And I don't even like cake.) I took the suggestion to use buttermilk, a little extra oil, and baking soda. It came out great, and perfect for just 2 people. (No guilt about all the leftover cake.) I used mini chocolate chips, which seemed just right for the container. I wasn't sure any of my mugs would be large enough, so I used a Pyrex measuring cup (2 c. size.) Just right.

From: MadamImAdam

On Dec 25, 2008

I took the feedback of others and made some slight changes - and my family thought it was a real cake! To the listed recipe add: 1/2 tsp baking soda 1/2 tsp baking powder 1 tsp lemon juice This provides just enough "lift" to the cake to keep it from getting too dense. One final delicious addition: drizzle some Hershey's syrup on top - YUM!

From: DbKnadler

On Jul 6, 2009

This was ok. I think I was just expecting so much more from it based on the reviews. I did not find the consistancy to be very cakey, it was almost rubbery. The flavor left a little to be desired as well, not very sweet or chocolately, tasted mostly like flour. Sorry, this just did not do it for me, I guess there just isnt a substitute for just making a real chocolate cake.

From: Sandy8171

On Sep 26, 2008

I've now made it twice. It's very chocolaty but a bit dense. I don't know how to make it lighter and more cakey.