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

Two mugs of two-minute chocolate mug cake with powdered sugar and two raspberries on top.

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.

Ingredients for two-minute chocolate mug cake on the table.

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 mugs of chocolate cake with one scooped out to show the fluffy texture of the cake.

Two mugs of two-minute chocolate mug cake with powdered sugar and two raspberries on top.
5 from 21 reviews

Two-Minute Chocolate Mug Cake

Servings: 1 serving
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

  • 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.
Calories: 669kcal, Carbohydrates: 113g, Protein: 12g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 10mg, Sodium: 31mg, Potassium: 544mg, Fiber: 8g, Sugar: 70g, Vitamin A: 122IU, Calcium: 123mg, Iron: 5mg
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.