Chocolate Mug Cake With Mayo
Updated:
Chocolate mug cake, made with mayo. Recipe adapted from Hellmann’s.
The original recipe has a serving size of 2, this is 50% larger portion and only single serving.
Ingredients
| Ingredient | Baker’s Percentage | Amount per serving |
|---|---|---|
| Flour | 100% | 15 g |
| Sugar (or splenda) | 200% | 30 g (3 g) |
| Cocoa powder | 66% | 10 g |
| Salt | 2% | pinch |
| Baking Powder | 5% | 1/8 tsp (0.5 g) |
| Milk | 200% | 30 g |
| Mayo | 200% | 30 g |
| Vanilla extract | - | 1/8 tsp |
Ingredient Notes
The sugar can be entirely replaced with splenda, since sugar doesn’t play a structural role. And there isn’t any Maillard reaction with microwave cooking.
This will produce a rich, decadent chocolate cake. Reducing the mayo will produce a lighter chocolate cake.
Technique
- Mix all dry ingredients into a bowl.
- Add wet ingredients and mix until smooth.
- Microwave for 60-75 seconds. The cake is done when the tops are dry to the touch (dependent on the mug shape).
Nutrition
