The hot chocolate pouch your bar already stocks, baked instead of steamed. Warm chocolate mug cake under a scoop of ice cream, made to order in a microwave with no pastry section and no wastage. Built for the months when nobody is ordering a hot drink.
INGREDIENTS
| Ingredient | Qty | Unit Cost (₹) | Total (₹) |
|---|---|---|---|
| Classic Dark HC Pouch | 50g | ₹44 | ₹44 |
| Mug Cake Premix | 44g | ₹15 | ₹15 |
| Melted Butter or Oil | 25g | ₹3 | ₹3 |
| Whole Milk | 40ml | ₹2 | ₹2 |
| Ice Cream, 1 scoop (optional garnish) | 50g | ₹18 | ₹18 |
| Chocolate Syrup (optional garnish) | 10ml | ₹4 | ₹4 |
| Total Ingredient Cost | ₹86 | ||
₹86
per serving₹180-220
per serving~52%
at lower price pointEQUIPMENT
Time it on the low end and let carry-over heat finish the cake. Ten seconds too long turns it rubbery, which is the single reason cafes drop mug cake off a menu. Calibrate once against your own microwave and write the seconds on the wall.
METHOD
- 01
Empty one 50g Classic Dark HC pouch into a microwave-safe mug of 350ml or larger. The batter roughly doubles, so headroom matters more than it looks.
- 02
Add 44g of Mug Cake Premix (2 level tablespoons), 25g melted butter or neutral oil, and 40ml milk.
- 03
Stir hard until the batter is smooth with no dry pockets at the base. Lumps bake into raw spots.
- 04
Microwave at 800W for 60 to 90 seconds. Stop as soon as the centre is set but still glossy.
- 05
Rest for 30 seconds, then top with a scoop of ice cream and a chocolate syrup drizzle. Serve warm in the mug.