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Craving a fluffy slice of chocolate cake? This recipe is one of my favorite quick-fix desserts. Anytime I’m craving a chocolate-fix I grab the ingredients for this mug cake and am digging into cake in minutes!
This quick and easy recipe makes a moist and fluffy single-serving chocolate cake. It’s the chocolate version of my vanilla mug cake and the recipe I bring out when I’m craving a chocolate-fix STAT.
If you’re in the mood for a slice of chocolate cake – but not in the mood for baking or waiting for said cake – then you have to try this recipe. It takes about 3 minutes to put together, then cooks in the microwave for 2 minutes.
The end result? Moist and fluffy cake that’s not overly sweet, but not bitter either. It has just enough sweetness to compliment your favorite toppings.
Both my vanilla mug cake (pssst. it has a snickerdoodle variation) and this chocolate mug cake are available for free. If you love mug recipes as much as I do, be sure to upgrade your subscription. Many more recipes to come and they’ll be in the supporting members section.
Why You’ll Love This Recipe
Easy. It doesn’t get any easier than mug cake recipes. Just mix the ingredients in a large mug, then microwave until your cake has cooked through. Let it cool, add toppings, then dig in!
Quick. Start to finish this entire cake is ready in less than 5 minutes. If you have a midnight craving for chocolate cake, this is the answer.
Satisfying. Despite being made in a mug, the finished product tastes like a slice of traditionally made chocolate cake. It’s moist, tender and fluffy with just enough sweetness.
You can add toppings! Serve your cake with ice cream, whipped cream, chocolate sauce or sprinkles. You can even go wild and put all the toppings on at once.
Ingredient Notes
The ingredients for this mug cake are pretty simple, but here are a few notes to help you mix and match what you have on hand. Be sure to check out the recipe below for exact amounts and a printable option.
Egg yolk – I know that eggless mug cakes are a thing, but egg yolk adds a velvety texture to this mug cake that I quite enjoy. So in goes a yolk!
Milk – You can use any kind of milk. I have made this with low fat and whole cow milk, as well as oat milk, soy milk and almond milk.
Oil – I usually use olive oil, but canola oil would also do nicely.
Vanilla Extract + Sugar - Regular white sugar, but light brown sugar also works.
All Purpose Flour + Baking Powder
Cocoa Powder – I like Trader Joe’s cocoa powder, Ghirardelli or Hershey’s.
Tips for Success
Here are a few simple tricks to make sure you make the best mug cake possible:
Mix well (but don’t over-mix). Mug cakes come together so quickly it’s easy to want to rush the process. However, it’s important that you take a few seconds to give everything a good stir before you cook your cake. Dry bits of batter can get stuck in the crevices at the bottom of your mug, so really get in there with a spoon and mix everything together. As soon as you can’t see any more dry bits of batter, stop mixing or you’ll end up with a chewy cake.
Use a large, microwave safe mug. It’s important to use a large mug for this cake because it does rise quite a bit. Also, a larger mug leaves room to add your preferred toppings right to the mug!
How Do You Eat a Microwave Cake?
When I first started making mug cakes friends frequently asked: How do you eat it? This of course, was after they got over the shock of realizing you can make a cake in a mug in the first place.
The most important thing to know when eating a mug cake is that you need to give it a few minutes to cool. It’s hard, I know. I mean you just made this quick cake and now you have to wait to eat it?! But because it cooks at high temperature in the microwave it will be quite hot. Give it a few minutes and gather your toppings.
You can go big or you can go simple with a mug cake. Sometimes I’ll just add a drizzle of caramel sauce and some sprinkles. Other times I’ll add a big scoop (or two) of vanilla ice cream and whipped cream. Maybe even a drizzle of chocolate sauce and caramel sauce too. Oh, and sprinkles. Why not?
This is where a large microwave safe mug is helpful. Not only does it give your cake plenty of room to rise, but it gives you some room to add toppings. My son prefers to scoop his mug cake into a bowl so that he has room for extra ice cream, whipped cream and sprinkles. Like so:
Pile on your toppings, then grab a spoon and dig in. I love scooping cake out from the bottom of the mug, then gathering bits of as many toppings as possible as I pull the spoon out.
5 stars. Highly recommend. Give it a try!
Chocolate Mug Cake
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Yield: 1 mug cake
Ingredients
3 tablespoons all purpose flour
1 ½ tablespoons cocoa powder
½ teaspoon baking powder
3 tablespoons sugar *
1 egg yolk
4 tablespoons milk, cow or plant milk
1 tablespoon oil, olive oil or canola oil
¼ teaspoon pure vanilla extract
Instructions
Add the wet ingredients to a large microwave safe mug. This includes the egg yolk, milk, oil and vanilla.
Add the dry ingredients. This includes the flour, cocoa powder, baking powder and sugar.
Mix well. Make sure there are no dry bits of batter on the bottom of the mug.
Microwave. This mug cake cooks for me in 2 minutes, but the time may vary depending on the strength of your microwave. I'd start with 1 minute 45 seconds and then check the cake. It is done when it has risen nicely and is firm on the top when you press it gently with your finger. (Careful, it will be hot.)
Cool and serve. Let the mug cake cool for a few minutes. It will be very hot! Then add your favorite toppings. I'm always partial to caramel sauce, sprinkles, ice cream or chocolate sauce.
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