Start to finish in 5 minutes max – what could be more satisfying?! This delicious hot cocoa recipe concoction makes a perfect late night snack, mid-afternoon munchie at the office, or after-school treat. With only 6 ingredients (not including salt), you’re likely to have everything you need in your pantry to whip this up when the chocolate cravings strike! We just updated this recipe so if you don’t have Rodelle Hot Cocoa Mix on hand, you can still indulge!

Try our signature Rodelle hot cocoa mug cake as a special treat and share with your friends! 

Ingredients

Recipe option 1: With Rodelle Hot Cocoa Mix

  • 4 tablespoons all-purpose flour
  • 4 tablespoons Rodelle Hot Cocoa Mix
  • ½ teaspoon baking powder
  • Pinch salt
  • 4 tablespoons milk
  • 2 teaspoons canola oil
  • ¼ teaspoon Rodelle Vanilla Extract

Recipe option 2: With Rodelle Gourmet Baking Cocoa

  • 4 tablespoons all-purpose flour
  • 3 tablespoons granulated sugar
  • ½ teaspoon baking powder
  • 1.5 tablespoons Rodelle Gourmet Baking Cocoa (reduce to 1 tablespoon for a lighter chocolate flavor)
  • Pinch salt
  • 4 tablespoons milk
  • 2 teaspoons canola oil
  • 1/4 teaspoon Rodelle Vanilla Extract
Uses
Directions

For recipe option 1:

  1. Spray a mug (go larger than smaller your first time to ensure you have enough volume and your batter doesn't bake over / spill) or ramekin with cooking spray.
  2. Combine the flour, hot cocoa mix, baking powder, and salt in the mug. Whisk gently until no lumps remain. Stir in the milk, canola oil, and vanilla until smooth.
  3. Bake in the microwave on high for 60 seconds. Do not overcook or it will be rubbery! The cake will continue cooking for the next minute as it sets.
  4. Cool 3-5 minutes. Serve with a sprinkle of powdered sugar, topped with berries & cream, a drizzle of chocolate sauce, etc.

For recipe option 2:

  1. Spray a mug (go larger than smaller your first time to ensure you have enough volume and your batter doesn't bake over / spill) or ramekin with cooking spray.
  2. Combine the flour, sugar, cocoa powder, baking powder, and salt in the mug. Whisk gently until no lumps remain. Stir in the milk, canola oil, and vanilla until smooth.
  3. Bake in the microwave on high for 60 seconds. Do not overcook or it will be rubbery! The cake will continue cooking for the next minute as it sets.
  4. Cool 3-5 minutes. Serve with a sprinkle of powdered sugar, topped with berries & cream, a drizzle of chocolate sauce, etc.

Notes:

  • Sub Rodelle Peppermint Extract in for the Vanilla Extract for a delicious mint chocolate cake flavor.
  • Using a bigger mug, add a scoop of peanut butter immediately after the cake comes out of the microwave.
  • Recipe option 1 was prepared for Rodelle by Amanda at @frommetovuu.