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.
Someone shared this in #foodfeed yesterday and I was reminded of this yummy post. Might come in handy when I need a sweet fix after the baby comes 🙂
So good! Any idea if this recipe would work in the oven?
This was delicious…but when I did the nutritional facts for it I was really shocked! 841 calories and 42 were from fat. Luckily I split it with my daughter. Good for a once in a blue moon splurge…but be careful with these. They are addicting. 🙂
This recipe is so good! My friend gave me all of the dry ingredients in a jar for Christmas with a list of the wet ingredients to throw in and it was literally one of the best chocolate cakes I have ever had. It was just like a lava cake; moist chocolate cake with a fudgey sauce inside. Bliss!
What a fun gift idea! Thanks so much for sharing!
This was really good. I used butterscotch chips because that was what I had. They didn’t sink to the bottom, though. I also used a taller drinking glass. It was easy and fast and satisfied my chocolate craving!
Glad you enjoyed it, love the idea of using butterscotch chips!
it looks nice in a way
tried this..came out delicious,soft and spongy..thanks a lot dear..
well i wold make it again but this time i didn’t use all the ingredients we didn’t have chocolate and coco but i tried to make vanilla but it turned to rubber but still eatable it didn’t eat it all but my dad did lol well i will try ti next time but with all the ingredients if i remember.
Thanks for the comments. The mug cake recipe as I’ve listed here (I haven’t tried any substitutions or variations, sorry) isn’t a perfect cake, but it definitely will fix a chocolate craving in a hurry. For me it’s a perfect last-minute weeknight treat.
it turned out real rubbery and yuck i would not make it again
Thanks for this post. I made this tonight – first time microwave cake making adventure. I only used one tablespoon of oil, used skim milk, and flip-flopped the amounts of dark cocoa and sugar (so 4 tblsp cocoa and 2 tblsp sugar). I microwaved for 2 minutes @ 80% power and needed to do about 40 seconds more on high power. It turned out great for me but I would probably stay closer to the recipe if making for the adorable husband or others. Fun recipe to play with though – thanks again!
Any advice abt cooking times & microwave power?
I just made them and can tell you that 2 minutes in a 1450W microwave is too long… sadly, there was no sauce… 🙁
This was the easiest recipe ever!
I made it at home just after dinner , it barely took ten minutes including prep and microwaving time! It came out awesome!
I used a small portion of a chopped hazelnut chocolate bar instead of chocolate chips.it was so yummy!
Thankyou so much for this awesome recipe!
I love the pics you put up!
I halved the egg and it still tasted egg-y to me. But I also am sensitive to the taste of eggs. All in all, maybe 1 1/2 teaspoons more cocoa and allllll good.
Pretty good, I see what they mean about “eggy” it is a bit spongey, but it isn’t bad. Next time I’ll take the advice and use half an egg, maybe only a yolk or white to see what happens. But for those of us who like eating brownie batter, heck, just eat it without cooking it, it tastes like box brownie batter!
I do like how this one uses less flour, so the dessert doesn’t get as dry and hard.
Honestly, I rarely comment on recipes. But this cake was the best mug cake I’ve ever tried and I’ve tried many. The powdered sugar on top makes it even better.
Only had almond milk on hand so I used that instead of whole milk. Found this recipe last night…made it twice since! This is dangerous
So glad you liked it! And thanks for coming back to tell me about it.