Two Minute Chocolate Mug Cake
A quick and easy microwavable chocolate cake, for whenever that chocolate craving hits.
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.
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.
Two-Minute Chocolate Mug Cake
Ingredients
- 2 tablespoons vegetable oil
- ¼ cup whole milk (60 ml)
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ 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.
Note: This recipe was originally posted in March 2012. Slight changes have been made to the recipe.
Just made this and it came out wonderfully! Substituted skim milk for whole milk and it was great, but otherwise stuck to the recipe. I split it between two teacups and it was the perfect amount for two people! I used mini chocolate chips and it was a good call for the smaller portions. Delicious!
How did the cooking time change when you split the recipe?
Legit the best chocolate cake I have ever had. I added a smidge of instant coffee and hazelnut syrup only 3 sugar and just egg whites. Was fab
I just made 2 of these for my chocolate-loving son & husband! I added cream cheese frosting, too, which I always keep on hand. Mmmmm! Side note, my elderly father has many medical conditions, can’t eat much through the day, and usually only sweets appeal to him. I gave my mother this recipe & she will make it daily for my father. The calories will be good for him! Yum! 🙂
Im eating this amazing cake as i type. A-mu-ha-ZING! Luuuurv it 😀
By my calculation, the Nutrition Facts for this one mug cake are:
782 calories and 50 g fat.
I JUST made it! It worked! fluffy and moist. I didn’t have any chocolate chips, but I think it would have been tastier with them. It was also a little egg-y for my taste..not undercooked, what I mean is it tastes vaguely egg-y..like one of those egg doughnuts you can buy…all in all, my brother, dad, and I approve! 😀
Perhaps next time only use half of the beaten egg and see if that’s more to your liking. So glad you tried it, it’s a dangerous dessert, isn’t it?
Mmmm! A few months back I tried making a truly single serve version of one of these beauties. It was too small for me! I should definitely try this 1 or 2 serving version. 😉 I love your measure, mix, enjoy pictures.
could it get any easier than this? Looks SO easy and I love the quick “bake” time. 🙂
Yum! I too have seen these recipes on a lot of fod blogs but haven’t tried it yet. It DOES seem like such a lovely way to eat cake quickly!
Wow, this is going to be a problem for me. In the best way ever.
Hey, they were saying that it was a good cake and that it was so easy that they would make it a lot. That does not make them 600lb, a bully, or rude. They were not making fun of anybody. There is literally no evidence for your comment. They were actually being nice to the author of this blog. You have no right to tell them to get a day job or to go for a jog. Your comment was entirely rude and uncalled for.
Smudge is going to love this, and I might love it even more because she can make it herself!
I crave cake way too often – so this is super dangerous!!
I have a feeling you are going to make this for your little one over and over again through the years and you are going to be considered “the best mum ever”. Such a fun idea!
When I saw this (or a similar recipe), I got hooked instantly for all the reasons you cited. It was so quick and easy. Because I wanted additional flavor options, I just forged ahead and created them. You can find some sample recipes for free at my web site, http://www.microwavemugcakes.com. I also penned a book called “101 Recipes for Microwave Mug Cakes” that might be of interest to you. I’d be glad to send you a copy for potential review in exchange for your address. Best, Stacey Miller
I would love to review your recipe book.
When I was in college, my roommates and I *always* used to make these on late study nights–I’m so glad to see them get their I-need-dessert-now place in the sun!!