Description

This easy and delicious Chocolate Mug Cake is perfect for a quick single-serving dessert made right in your microwave. With simple pantry ingredients and no eggs needed, it cooks in just about a minute and delivers a moist, rich chocolate cake with a gooey hazelnut chocolate center or melty chocolate chips. Ideal for a speedy treat when you’re craving chocolate without the fuss of baking a full cake.

Ingredients

Scale

Dry Ingredients

¼ cup (31 g) all-purpose flour
2 tablespoon unsweetened cocoa powder
¼ teaspoon baking powder
2 tablespoon granulated sugar (add 1 tbsp more for extra sweetness if desired)
⅛ teaspoon kosher salt

Wet Ingredients

¼ cup (59 ml) + 1 tablespoon milk
2 tablespoon vegetable oil

Additional

1 tablespoon hazelnut chocolate spread or mini chocolate chips

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Instructions

Mix Dry Ingredients: In a medium bowl, whisk together all dry ingredients: all-purpose flour, unsweetened cocoa powder, baking powder, granulated sugar, and kosher salt until evenly combined.
Incorporate Wet Ingredients: Whisk in the milk and vegetable oil to the dry mixture until the batter is smooth and free of lumps, creating a uniform consistency.
Prepare the Mug: Pour the batter into a microwave-safe mug (about 14-ounce capacity) leaving enough space at the top to allow the cake to rise without overflowing.
Add Chocolate Center: Drop the hazelnut chocolate spread or mini chocolate chips directly into the middle of the batter; no need to push down as it will sink in during cooking, adding a moist, gooey center.
Microwave Setup: Place a paper towel inside the microwave and set the mug on it to catch any spills or overflow during cooking.
Cook in Microwave: Microwave the mug cake on high power for 70 seconds if using a 950-watt microwave. Adjust timing based on your microwave wattage and power settings to avoid overcooking.
Cool and Enjoy: Carefully remove the mug from the microwave as it will be hot. Let it cool slightly, then enjoy your warm, instant chocolate treat.

Notes

Microwave wattages vary significantly; the recommended 70 seconds is for a 950-watt microwave. For less powerful microwaves, increase time slightly, or decrease for more powerful models. Monitor closely to avoid overcooking.
The chocolate center can be substituted with any spread like peanut butter or biscoff, or omitted altogether; the cake remains moist without it.
This recipe is specifically developed for microwave cooking; oven baking times and temperatures are untested and unknown.
No eggs are used since one egg is too much for a single serving mug cake, and the texture remains moist and satisfying without them.
Using self-rising flour is not recommended as it results in an undesirable spongy texture.
Use kosher salt as specified for best flavor balance, as other salts differ in density and salinity.
For a vanilla alternative, refer to a dedicated vanilla mug cake recipe instead.

Nutrition

Serving Size: 1 mug cake (approximately 120 g)
Calories: 350 kcal
Sugar: 20 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 0 mg