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I first started making a version of this easy chocolate mug cake a few years ago, after moving from the US to the UK. Back in the States, I enjoyed making much more elaborate cakes. But here in London, I lack both kitchen space and the social circle necessary for making a full cake. At the same time, I still love eating cake, so it’s single-size servings all the way.
Made in the microwave, my chocolate mug cake recipe offers a quick and tasty way to satisfy a chocolate craving. It’s perfect for city-dwellers with small kitchens (or no ovens!), as a simple dessert for one, or for days when you’re short on time (or ingredients) but still want to bake.
Reasons to Make this Easy Chocolate Mug Cake Recipe
This easy chocolate mug cake requires less than five minutes from start to finish. Comprised of pantry staples like sugar, eggs, and cocoa powder, it’s perfect for days when you need a chocolate fix, but just can’t be bothered to bake a full cake.
The best thing about this mug cake is that it’s basically a “one bowl” recipe…except you don’t even need to dirty a bowl! To make this cake, I use a tiny silicone whisk to combine all of the ingredients directly in the mug.
Once you’ve whisked everything together, just pop the mug in the microwave, zap for 60-90 seconds (see my notes on cooking times, below), and enjoy your warm, gooey, dark chocolate treat.
Chocolate Mug Cake Ingredients
Mug cakes make a great option when you’re craving a chocolate dessert, but not a trip to the store. With this in mind, I’ve developed this easy mug cake recipe using ingredients you already have in the pantry.
The key components:
- Self-rising flour and egg, to make the cake rise
- Granulated sugar, for sweetness
- Cocoa powder, to create a rich, chocolate-y cake
- Whole milk, for moisture and texture (2% will also work)
- Vegetable oil, to add fat (canola or sunflower will work, too)
- Vanilla extract, for an extract flavor boost (you can substitute almond, coffee, or another extract of choice)
- Chocolate chips, to make the cake extra-gooey and extra chocoalte-y (don’t omit these!)
Tools, Tips and Tricks for Making Chocolate Cake in a Mug
I have a miniature silicone whisk, which comes in very handy for making mug cakes. If you don’t own a tiny whisk, you can also stir the ingredients with a fork. Just be sure to break up all of the dry lumps of flour and cocoa powder.
Just about any ceramic mug will work for this recipe, as long as it is both standard-sized and microwave-safe.
Finally (and perhaps obviously!) you’ll need a microwave to prepare your chocolate mug cake. Don’t try to bake this cake in the oven. There are plenty of standard cake recipes out there if you’re looking for a more traditional recipe.
One other tip: Enjoy this mug cake immediately! Mug cakes taste best just out of the microwave (allow it to cool for a minute or so, so you don’t scald your mouth.) This isn’t a cake designed to bake and enjoy later. Mug cakes offer a quick chocolate fix or an easy five-minute dessert option, but they’re not meant as a complicated baking project or party-appropriate dessert.
Making a Microwave Mug Cake
All microwaves are different, so you might need to conduct a trial run or two to get your mug cake exactly how you like it. I personally prefer a gooey chocolate mug cake—slightly cakelike around the edges, and almost liquid in the middle, like a chocolate lava cake.
Be careful not to overcook this mug cake, or it will be tough and rubbery, especially because it will continue to cook as it cools. (An overcooked mug cake also becomes way too hot to eat, and by the time it’s cool enough to not burn your tongue, the texture no longer holds much appeal.)
Start by microwaving your cake on high for 60 seconds. If necessary, continue microwaving in 15-second increments, until the cake looks puffy. (It will sink back into the mug as it cools.) Eat immediately—mug cakes aren’t a good make-ahead dessert.
Chocolate Mug Cake Variations
Feel free to add to or adjust the ingredients to make this chocolate mug cake recipe your own!
You can:
Change up the chocolate chips
I used semi-sweet chocolate chips in my mug cake, but I often make this recipe with white chocolate chips instead. Milk chocolate chips, or even ruby chocolate callets, would work nicely as well. You can also use chopped chocolate. I don’t recommend omitting the chocolate chips/chunks, since they help to make the mug cake extra gooey.
Add nuts, seeds, or sprinkles
Stir in a tablespoon of chopped nuts, such as walnuts, pecans, or pistachios. You can also add chocolate covered sunflower seeds, rainbow baking chips, crushed chocolate covered espresso beans, or even a spoonful of chocolate sprinkles.
Garnish it up
Enjoy your chocolate mug cake with a dollop of whipped cream (or coconut whipped cream), a squirt of the canned stuff, or a healthy drizzle of double cream on top.
Substitute a different extract
Instead of vanilla, try flavoring your mug cake with something like Trablit (coffee extract) or almond extract instead.
Other chocolate recipes you might enjoy:
Salted Chocolate Caramel Brownies
Homemade Hot Cocoa Mix
Chocolate Almond Milk Pudding
Chocolate Raspberry Truffles
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Easy Chocolate Mug Cake
- Total Time: 6 minutes
- Yield: 1 mug cake 1x
Description
The best easy chocolate mug cake recipe. Made with chocolate chips and cocoa powder, this microwave mug cake quickly satisfies any chocolate craving.
Ingredients
30 grams self-rising flour (3 tablespoons)
25 grams granulated sugar (2 tablespoons)
7 grams unsweetened cocoa powder (1 tablespoon)
Pinch fine sea salt
1 egg
45 milliliters whole milk (3 tablespoons)
15 milliliters vegetable oil (1 tablespoon)
1/2 teaspoon vanilla extract
25 grams semi sweet, milk, or white chocolate chips (2 tablespoons), plus more to garnish
Instructions
In a large mug, whisk together the flour, sugar, cocoa powder, and sea salt.
Whisk in the egg, followed by the milk, vegetable oil, and vanilla extract.
Stir in the chocolate chips.
Microwave on high for 60 seconds. If necessary, continue microwaving in 15-second increments, until cake is puffy. (Cake will sink back into the mug as it cools.) Garnish with additional chocolate chips, if desired.
Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Cakes and Cupcakes
- Method: Microwave
- Cuisine: Dessert