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Malted hot chocolate and raspberry mug cake recipe

Malted hot chocolate and raspberry mug cake recipe

11 ratings

The perfect afternoon treat for Mother's Day, this chocolate mug cake takes no time at all to make and is an ideal last-minute sweet treat. The delicious flavours of rich chocolate, creamy malted milk and sweet raspberries are sure to please. See method

  • Serves 1
  • 5 mins to prepare and 5 mins to cook
  • 1038 calories / serving


  • 4 tbsp self-raising flour
  • 4 tbsp golden caster sugar
  • 1 tbsp cocoa powder
  • 1 tbsp malted milk powder (such as Horlicks)
  • 1 large egg
  • 3 tbsp milk
  • 3 tbsp sunflower oil
  • 6-8 raspberries
  • 10-12 chocolate chips
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    53g 76%
  • Saturates

    14g 69%
  • Sugars

    77g 85%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 127.8g Protein 20.7g Fibre 9.8g


  1. In a large, microwave-proof mug, combine the flour, sugar, cocoa powder and malted milk powder and mix well. Add in the egg until the mixture is smooth and thick. Gradually stir in the milk and oil, then add in 6-8 raspberries and the chocolate chips. Mix well and microwave on high for 4-5 minutes until firm.

Tip: For an extra indulgence, whisk double cream until firm, then gently mash through the remaining raspberries with a fork and serve on top of the hot cake.

See more Mother's Day edible gift recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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