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.
Smudge is going to love this, and I might love it even more because she can make it herself!
This cake is so good , and that’s coming from someone who knows her cakes. Thank you!
Hi, can I bake it in the oven? What would be baking time and temperature ? Great idea, I just don’t do microwave… Thanks for ur help.
Sorry, this is a microwavable cake! So I don’t have baking time and temperature.
ok
It worked so well I wish I could send you a pic
You can always email me at completelydelicious@gmail.com, or DM me on Instagram @completelydelicious. So glad you enjoyed this recipe! 🙂
By vanilla extract, you mean liquid or powder extract? Otherwise, it looks very delicious! 🙂
All of my recipes use liquid vanilla extract, unless stated otherwise. 🙂
i am 40 years old, and a diabetic patient, I love chocolate, can I eat these kinds of cakes?
Hi! I am just a recipe developer, not a doctor, and cannot offer you medical advice.
ohhh my God, it must be tasty, i LOVE chocolates …. must try it today
Oh my! This chocolate mug cake was delicious – and so easy to make! Will have to try this for my family. Thanks so much!
Delicious spongy but I really like sugar so next time I’m probably going to add a bit more
Wow I am a very lazy person this is so easy and delicious
easy to cook this cake
A quick and easy microwavable chocolate cake
Easy to did it! Thanks you much for sharing!
Best best recipe