Print

Chocolate Mug Cake

Steam rising from a piece of hot chocolate mug cake on a gold fork
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This is my go-to “emergency” dessert for when those late-night cravings hit hard. It’s a single-serve miracle that’s part fluffy sponge, part fudgy brownie. You don’t need a kitchen full of tools—just a mug, a fork, and five minutes to spare.

Ingredients

Scale

The Dry Stuff:

  • 3 Tbsp All-purpose flour
  • 2 Tbsp Granulated sugar
  • 1 Tbsp Unsweetened cocoa powder (Dutch-process is best if you have it!)
  • 1/4 tsp Baking powder
  • 1 Dash Salt (to make that chocolate pop)

The Wet Stuff:

  • 3 Tbsp Milk (any kind works)
  • 1 Tbsp Canola oil (keeps it soft)
  • 1/8 tsp Vanilla extract
  • 1 tsp Chocolate chips (plus a few extra for the top)

Instructions

  1. Prep your mug: Grab a microwave-safe mug (12 oz or larger). Give the bottom a tiny spray of cooking oil so it doesn’t stick.
  2. Mix the dry base: Toss the flour, sugar, cocoa, baking powder, and salt into the mug. Whisk with a fork until the color is even and there are no clumps.
  3. Add the liquids: Pour in the milk, oil, and vanilla. Stir gently until the batter looks smooth and glossy. Scrape the bottom edges with your fork to catch any hidden dry spots!
  4. The finishing touch: Fold in your chocolate chips.
  5. Nuke it: Microwave on high for 70 to 80 seconds. It’s done when the top looks “set” but still a little damp or shiny. Do not overcook!
  6. The “Rest” Rule: Let it sit in the microwave for 1 full minute. This lets the steam finish the cooking so the cake stays soft instead of rubbery.

Notes

Serving Suggestions:

  • Top with a cold scoop of vanilla ice cream or a dollop of whipped cream.
  • Add fresh raspberries or strawberries to cut through the richness.

Tips & Tricks:

  • The Big Mug Rule: Always use a larger mug than you think you need to avoid a “cake-cano” in your microwave.
  • Carry-over Cooking: If the top looks a tiny bit wet, that’s perfect. It will firm up as it rests.

Storage & Reheating:

  • Storage: Best eaten fresh, but you can cover it and keep it at room temp for 24 hours.
  • Reheating: If it gets dry, sprinkle a teaspoon of water on top and microwave for 10 seconds.

Find it online: https://recipesh.com/chocolate-mug-cake/