Chocolate Bajra Mug Cake Recipe

How to Cook Mug Cake in Minutes

In a cup add curd.

Add sugar to the cup.

Add oil to the mix.

Add vanilla extract in the mixture.

Give it a good mix.

Add baking soda to the cup.

Add baking powder in the mixture.

Add bajra flour to the cup.

Add cocoa powder in the end.

Give it a good mix. 

Add dairy milk chocolate and bake it for 30min in 180°c.

Making Mug Cakes Without Dryness

1. Always use curd or a bit of yoghurt to keep millet-based batters nice and moist.
2. Add oil or fat in measured amounts to soften the crumb.
3. Do not overmix the batter once the dry ingredients are added.
4. Bake it in short bursts to avoid overcooking.
5. Ensure the batter is thick but still pourable.
6. Use cocoa powder to keep that moisture locked in.
7. Let the cake rest for a minute or two after it comes out of the microwave before eating.

When to Enjoy Mug Cakes

1. You can have it as a little dessert treat after dinner.
2. It is amazing for a late-night chocolate craving when you just can't resist.
3. It is great to have when you are on a diet and want something a little sweet but still portion-controlled.
4. It is great as a post-workout dessert when you need something to soothe your muscles and your sweet tooth.
5. As a midday pick-me-up snack, just something to keep you going until lunchtime.
6. It can be made in less time, so it is great for times when you want a dessert but don't want to bake a whole cake.