The Ultimate Salted Caramel Chocolate Mug Cake

OMG this cake takes only 1 minute to cook... which means you really can have your cake and eat it too!
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Course: Chocolate, Dessert
Cuisine: Chocolate, dessert
Prep Time: 2 minutes
Cook Time: 1 minute
Total Time: 3 minutes
Servings: 2
Author: Bake Play Smile


  • 3 tbsp butter melted
  • 1 egg
  • 3 tbsp milk
  • 1 tsp vanilla essence
  • 4 tbsp plain flour
  • 3 tbsp brown sugar
  • 3 tbsp cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp expresso granules optional
  • Pinch of salt
  • 2 caramel chocolate squares - you could also use a chewy caramel like Werther's instead I used Cadbury Caramello
  • Salted caramel ice-cream to serve or whatever flavour you like!
  • Chocolate sauce or ice-magic!


  • Select a large mug (a smaller one will result in an overflowing cake).
  • Put your mug onto a microwave safe plate (just in case it does overflow!).
  • Place butter into your mug and microwave for 10 seconds (or until melted).
  • Add the egg, milk and vanilla essence and lightly beat with a fork until combined.
  • Add the dry ingredients into your mug and beat with a fork until well combined (no lumps!).
  • Place mug into the microwave and cook for 30 seconds on medium heat.
  • Place the caramel chocolate squares into the middle of the cake.
  • Place the mug back into the microwave for a further 30 seconds on medium heat (watch it carefully to make sure it doesn't overflow).
  • The cake should be cooked on the outside and gooey in the middle.
  • If you think it's still a little undercooked (all microwaves are different), then pop it back into the microwave and cook for a further 10 seconds on medium.
  • Repeat until it's cooked how you like (don't overcook it though or else it will be dry and yuck... keep it gooey and moist - like a pudding!!).
  • Take out of the microwave and top with your choice of extras - I used salted caramel ice-cream and chocolate sauce.
  • You could also use chopped nuts, whipped cream, chocolate bits, strawberries or berry coulis.