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.
This is the best mug cake recipe I’ve tried. I used skim milk and a splash of hazelnut syrup. Didn’t have chocolate chips, so I dropped a marshmallow in the bottom of each cup, and that made a great upside down frosting effect.
So glad to hear you enjoyed the recipe!
Excellent recipe. I expected nothing and I got a great cake! I used a small egg, I think a larger egg would have been fine for me. Next time I will add more chocolate chips because I love chocolate!!! Thanks for sharing.
Oh these are devine!! I used cake flour and a pinch of baking powder in mine though. Perfect light fluffy texture.
Oh my goodness, yum!
Not sure where I went wrong. Had no powdered cocoa so I substituted for chopped baking chocolate and took out 1 tbsp of oil. It came out of but was the texture of bread pudding which is odd considering it should be chocolate cake lol any advice? I will definitely try again with proper ingredients. All the reviews are too great not to!
Found your recipe doing a google search and I just had to say that this is the BEST tasting chocolate mug cake recipe I’ve tried yet! Mmmm! Thank you!
Annalise,
This looks delicious. Pinned.
Annamaria
Thanks Anna, made this quick and wonderful cake to surprise my sweet daughter for valentines day. She loveddddddddd it. THANKS
I tried this yesterday, but I didn’t mix it well enough so it didn’t taste right!! Make sure to mix really well!!
Hi,
My sister was recommended this recipe from a colleague. We tried it tonight and it was delicious. THANK YOU!
My family liked it wayyy more than me, probably since I have a slight aversion to eggs. Could you tell me something to use in place of the egg?
Smashed banana
Can I use the self-raising flour instead of all-purpose flour?
It looks yummy,I’m gonna try it soon ! 🙂
This is even better if you substitute buttermilk for the whole milk.
Great suggestion!
The flavor was that of chocolate cake, but the texture was not. It was very spongy, and not enjoyable. It was like eating undercooked (chocolate tasting) French toast. I would not make it again.
It was awesome. I made it dark chocolate by adding a half tbsp of cocoa, and I used skim milk.But I didn’t mix the egg whites enough and I ended up with chunks of egg white in it. It was fine, but kinda weird. But I’ll definitely try it again. And I’m 13 if you wanna know how easy this is.
What a great suggestion! Thanks for sharing, so glad you liked the recipe!