A quick and easy microwavable chocolate cake, for whenever that chocolate craving hits.

Two Minute Chocolate Mug Cake / www.completelydelicious.com

I can’t decide if this is the worst or greatest idea I have stumbled upon— a chocolate cake, baked in a mug, in a microwave, in under two minutes.

You can go from hankering to satisfaction in a matter of mere minutes. It’s dangerously wonderful.

Two Minute Chocolate Mug Cake / www.completelydelicious.com

This recipe was originally posted in March of 2012. I wanted to update the photos, as well as address some of the issues a few of you had with the recipe. I’ve changed a few ingredient ratios, and made it into two mug cakes instead of one. The result is a chocolate cake that is lighter, tender and more moist, and still with a layer of gooey melted chocolate at the bottom that makes a wonderful stand in for frosting.

And now there’s cake enough to share!

baking tip:What is self-rising flour?

Self-rising flour is all-purpose flour that has a leavening agent (baking powder) and salt added to it. I don’t often bake with it, but it is a perfect ingredient to have on hand to make baking even simpler.

If you don’t have self-rising flour and you see it called for in a recipe, you can substitute 1 cup of self-rising flour with 1 cup all purpose flour, 1 teaspoon baking powder and 1/4 teaspoon salt.

More Baking Tips »

Two Minute Chocolate Mug Cake / www.completelydelicious.com

5 from 21 reviews

Two-Minute Chocolate Mug Cake

Servings: 1 - 2 servings
Prep Time: 3 minutes
Cook Time: 1 minute
Total Time: 4 minutes
A quick and easy microwavable chocolate cake for when you need a chocolate fix.
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Ingredients
 

  • 2 tablespoons vegetable oil
  • ¼ cup whole milk (60 ml)
  • 1 large egg
  • ½ teaspoon vanilla extract
  • â…“ cup self-rising flour (40 grams)
  • ¼ cup granulated sugar (50 grams)
  • 2 tablespoons unsweetened cocoa powder (10 grams)
  • ¼ cup semi-sweet chocolate chips (43 grams)

Instructions
 

  • In a small bowl, whisk together the vegetable oil, milk, egg and vanilla. Add the flour, sugar, and cocoa and whisk to combine.
  • Divide the chocolate chips between two medium microwave-safe mugs. Pour batter into the mugs over the chocolate chips.
  • Microwave on "high" for 90 seconds. Check to see if the cakes are puffed and bounce back after being lightly touched. If not, microwave for an additional 30 seconds. Serve immediately.

Notes

NOTES

  • If you don't have self-rising flour, you can substitute for 1/3 cup all-purpose flour + 1/4 teaspoon baking powder + pinch of salt.
  • Recipe inspired by The Lucky Peach Magazine.
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
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Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Note: This recipe was originally posted in March 2012. Slight changes have been made to the recipe.