In The Wild Heart Kitchen

Dark Chocolate Raspberry Mug Cake will satisfy that “I want cake!” urge. It’s ready in minutes, deeply chocolaty. and perfectly portioned.

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I know I am not alone…and I can confidently report…that sometimes you stop dead in your tracks and say with gumption, some deep inward barbaric howl “I need chocolate cake NOW!” Right now; not tomorrow. I want a chocolate cake that isn’t too sweet, only takes one bowl, and I can make right…right now.

My friends, that moment has arrived. And that moment, brings you cake.

But not just any cake…petite cakes that bring forth petite calories…made for those petite moments where life will cease to exist if you are without petite cake.

Dark Chocolate Raspberry Mug Cake is ready in minutes!

My petite Dark Chocolate Raspberry Mug Cake is conveniently a mug cake; one that doesn’t call for egg or butter or any of those pesky ingredients that will keep you a moment longer from your (cake) beloved. It does have fresh raspberries, which offers much needed bright acidity against the decadence of dark chocolate. The raspberries melt into the chocolate cake, leaving you with molten, chocolatey, berry pudding like goodness.

Though I am a butter lover, my favorite chocolate desserts are olive oil based. Olive oil, an earthy, full bodied flavor, is perfect for baking anything containing dark chocolate. Like butter, good olive oil has a rich, fatty taste you want in dessert. Some olive oils carry a fruity note, which pairs nicely with dark chocolate and the fresh raspberries tucked into the batter.

An amazing cake also demands incredible chocolate. I only use King Arthur Burgundy Chocolate. It’s truly incredible…deep and and robust and smooth and utterly perfect. Get some here!

The final piece of my dream cake is flaky salt. Flaky salt, like a Malden salt or a Flor De Sal is my go-to topping for ice cream (we can discuss this later), cookies, and dark chocolate desserts. It reals in that sweetness and pivots with a hit of brine, creating a full bodied flavor. Salt, especially finishing salts, brings out flavors, and desserts need to a part of that revolution.

I firmly believe this mug cake tastes perfect straight out of the microwave all by itself, but a spoon of vanilla ice cream surely wouldn’t mind keeping it company. Furthermore, I have recently learned, that this mug cake tastes even better as leftovers (what leftovers??) cold from the fridge. When cold, the pudding center transforms into the best fudge you’ve ever had.

So, for all you ladies (and gents) who are reading this post at 10 pm on a Wednesday in your bathrobe, frantically searching for a comforting moment of cake bliss whilst waiting for the next season of Bridgerton; I am here to meet your chocolate needs. Get your spoon, mug, and microwave ready and get baking!

Print Recipe

Dark Chocolate Raspberry Mug Cake

Dark Chocolate Raspberry Mug Cake will satisfy that "I want cake!" urge. It's ready in minutes, deeply chocolaty. and perfectly portioned.

Course: Dessert

Cuisine: American

Keyword: chocolate, coffee cake, easy baking, raspberry

Servings: 2

Author: wildheartkitchen

Ingredients

• 1 tablespoon plus two teaspoons Dutch processed cocoa powder
• 3 tablespoons all purpose flour (or use 1 tablespoon all purpose and 2 tablespoons almond flour)
• ⅛ teaspoon salt
• ⅛ teaspoon instant espresso or coffee powder (optional)
• ¼ teaspoon baking powder
• 1½-2 tablespoons maple syrup see note
• 2 tablespoons extra virgin olive oil
• 2 tablespoons milk
• ¼ teaspoon vanilla extract
• 4 fresh raspberries torn in half (optional)
• Flaky salt for topping

Instructions

• In a 1.5 cup/12 oz. microwave safe mug, combine cocoa powder, flour, salt, instant espresso powder, and baking powder. Stir to combine
• Add the maple syrup, olive oil, milk, and vanilla extract. Stir until fully incorporated and no dry ingredients remain.
• Poke the torn raspberries down into the batter until fully submerged.
• Place the mug into the microwave and cook between 30-40 seconds, until the cake is just set on top with no raw batter remaining. My microwave is 1600 wats. I usually begin with 30 seconds and work my way up in 5 second increments until the cake cooks to “just set.”
• Sprinkle with some flaky salt (and vanilla ice cream, if you have) and serve!

Notes

Sugar Level: If you like your cake on the sweeter side, add 2 tablespoons of maple syrup. If you like your chocolate very chocolatey and dark, use 1.5 tablespoons.

Leftovers? This cake is delicious freshly baked! It tastes even better (and more fudgy) cold from the fridge as leftovers!

Flour: Try almond flour to make this gluten free and add extra protein and richness to this dessert!

No Raspberries? You can omit the raspberries, add chocolate chips, bits of toffee, caramel…the flavors are endless!

Frozen Fruit: If you choose to add fruit to this mug cake, do not use frozen. Frozen fruit releases too much water into the batter.