Chocolate Mug Cake
This quick, decadent Chocolate Mug Cake delivers rich chocolate flavor and a tender crumb in just 90 seconds. Using pantry staples like cocoa powder and vanilla, it’s the perfect single-serving dessert for urgent sweet cravings.
Ingredients
- 4 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder Dutch-processed works best
- 3 tablespoons granulated sugar
- ¼ teaspoon baking powder
- Pinch of salt
- 5 tablespoons milk any kind works
- 2 tablespoons vegetable oil or melted butter
- ¼ teaspoon vanilla extract
- 1 tablespoon chocolate chips optional, but highly recommended
Instructions
- Prepare your mug by ensuring it’s microwave-safe and at least 12 ounces in capacity to prevent overflow.
- Add all dry ingredients (flour, cocoa powder, sugar, baking powder, and salt) to your mug and whisk with a fork until well combined and no cocoa lumps remain.
- Pour in the wet ingredients (milk, oil, and vanilla) and stir until you have a smooth batter, making sure to scrape the bottom and sides of the mug to incorporate all the dry ingredients.
- Sprinkle chocolate chips on top of the batter if using—they’ll melt into pockets of gooey goodness.
- Microwave on high for 70-90 seconds, watching carefully. The cake is done when it rises to the top of the mug and looks set but still slightly moist on top. For a molten center, aim for 70 seconds.
- Let the cake rest for 1 minute before enjoying—it will be extremely hot and continues cooking slightly as it stands.
Notes
- For a richer flavor, try brown sugar instead of white.
- The quality of your cocoa powder dramatically affects the final taste—use the best you can.
- Microwave power varies significantly, so start with 70 seconds and add more time if needed.
- For a more “adult” version, add a splash of coffee liqueur or espresso.
- This recipe can be prepared ahead of time (dry and wet ingredients separately) and mixed/cooked when ready to eat.