Double chocolate mug cake with crushed strawberry sauce

Double chocolate mug cake with crushed strawberry sauce

Draft Recipe


  • While the texture of the final mug cake is just like commercial alternatives I’ve tried, for it to have a real dessert feel the texture needs to be less dense.  Any additions need to be in keeping with the final flavours, readily available and low calorie.  Initial thought is to double the amount of crushed strawberries and add half to the cake batter to help improve the texture and use the remaining half as already tested.

Edits History & Comments

  1. Used jam as a base for the sauce – too sweet, inflates recipe calories too much.
  2. Crushed strawberries for the sauce – happy with the flavour it adds, but texture of the sponge needs improvement.


Sometimes you want something sweet, a pudding perhaps and you can rustle this up in just a couple of minutes!  It’s also self-saucing too so it really feels like you’re having a pudding!

Ingredients for 1 serving

30g whey protein powder, chocolate flavour
1/2 tsp cocoa powder
1/4 tsp baking powder
1 egg white
2 tbsp semi skimmed milk
30g strawberries

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Add the whey powder, cocoa and baking powder to a bowl.
  • In a jug or separate bowl whisk the egg white with the milk until frothy.
  • Pour the egg and milk mixture into the dry ingredients and whisk to form the cake batter.
  • Place the strawberries into a bowl and crush them with a fork before placing them in the bottom of a mug.
  • Top the strawberries with the batter and place in your microwave.
  • The length of time you cook your mug cake depends on the power of your own microwave.
  • My microwave is 700w and I cooked this for a minute before checking and then cooking for a further 15 seconds.
  • Ideally you want the batter to be 3/4 cooked so that the cake texture is still spongey and that the bottom of the cake is still gooey giving you a lovely sauce.


  • I use MyProtein Natural Chocolate flavour whey powder as it’s not too sweet.
  • Make sure you use a level measure of baking powder, not heaped as this will affect the flavour of your mug cake.
  • For this recipe I used the egg white from a medium egg and saved the egg yolk for another recipe (I hate waste!).
  • I used Bournville Cocoa powder, but feel free to use cacao. Just don’t use sweetened drinking chocolate.
Nella Foulds
Nella Foulds

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