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The Moistest Chocolate Mug Cake

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This is the moistest chocolate mug cake you will ever have. It’s not spongey or dry like other mug cakes! I personally tested this recipe FOUR times to finally achieve this amazing texture!

Updated 9/26: recipe video added below! :)

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

Ok, so you’re probably so over mug cakes and you’re probably rolling your eyes at me right now but STOP! I promise you this isn’t like any other mug cake out there. I’ve tried a bunch of mug cakes and I hated them. I thought they were a really neat concept for a quick dessert fix but nothing would ever beat baking an entire cake or cupcake. I hated that all the mug cakes came out SPONGY and they had the grossest texture.

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

Last week, I was CRAVING chocolate like none other. It was a pretty dire situation. We didn’t have any desserts in the house because I hadn’t been baking and I didn’t want to run out to get anything so I thought I’d give a mug cake a shot. It ended up turning into a recipe development hour because the first batch came out horrible. Like, I threw it in the trash can and it was just one lumpy sponge thing. The second one was slightly better but still really bad. The third, I switched out some ingredients and added a little bit more of some and it came out how I wanted but I knew it could’ve been better so on the fourth try, I finally got it to work and the exact texture I wanted.

Here is a quick little video! Be sure to grab the recipe below :)

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

You guys, this is the moistest chocolate mug cake I’ve ever tasted before. I’m not joking! You have to try this and see for yourself. It’s a great alternative to baking an entire pan of brownies & it’s a super awesome quick fix for that chocolate craving! Jason loved it and said it tasted like brownies! Yay :)

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

I mean seriously. How could you not want to drop everything and go make this immediately?!

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com
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The Moistest Chocolate Mug Cake
Prep Time
1 min
Cook Time
1 min
Total Time
2 mins
 

This best and moistest chocolate mug cake you will ever have. It's not spongey or dry like other mug cakes! You will never use another chocolate mug cake recipe again!

Servings: 1
Ingredients
  • 1/4 cup all-purpose flour
  • 2 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 2 tablespoon granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
  • 1/8 teaspoon salt
  • 1/4 cup + 1 tbsp. milk
  • 2 tablespoon vegetable oil
  • 1 tablespoon hazelnut chocolate spread
Instructions
  1. In a medium bowl, whisk together dry ingredients.
  2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
  3. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
  4. Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.
  5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
  6. Microwave mug cake for 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
  7. Carefully remove from microwave and enjoy!
Recipe Notes

Please note that ALL microwaves are different therefore can yield different results and can overcook this mug cake if you aren't careful. My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Knowing this information, it may help you better judge how long to cook yours for and at what power.

You can totally omit the tablespoon of chocolate hazelnut spread if you want or use a different spread of your choice (peanut butter, biscoff, etc.). I just thought it made the cake even more moist but the cake itself is moist enough without it!

**This recipe is specifically made for the microwave. I developed it for the microwave. I don't know cook time or temperature for an oven...I'd imagine it'd be a very quick cook time at a low temp., but since I didn't test the recipe for an oven, I cannot give specifics. Sorry!

No eggs? Correct. There are NO EGGS in this recipe. Why? Egg is what makes the mug cake spongy. If you think about it, when you bake a full-sized cake, you typically use 1 or 2 eggs...for a mug cake to use 1 egg is A LOT!

Self-rising flour? I have tested this with self-rising and it does NOT work. At least I felt it didn't work because it was too spongy for me. You are more than welcome to use it, however, please keep in mind that I don't recommend this method.

If you're looking for a VANILLA version, here is the link to The Moistest Vanilla Mug Cake recipe!

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Posted on February 24, 2014

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  1. Ingrid (Brazil)
    10/24/2016 at 10:31 pm

    Hello! Your recipe really saved me, I was going to make that spongy thing that people ‘sell’ as mug cake for my girlfriend’s birthday tomorrow even though it turned out awful when I tested. I used self-rising flour on your recipe and it turned out just fine. Instead of cocoa powder, I used sweeted mix of cocoa and put a bit of coffee, since she loves this combination. My test lacked a bit of taste, but I will try putting a bit more of sugar and maybe a chocolate syrup when I bake it tomorrow. Thanks a lot!!

  2. Naomi
    10/24/2016 at 11:21 pm

    I literally just made this cake and I’m eating on it as I type! Soooooooooo amazingly good. I made a few changes- I used coconutalmondmilk instead of regular milk and added pecans and whipped cream on top…omgeee delicious!

  3. Positively Delighted
    10/27/2016 at 1:11 am

    I tried this today, and, since I ran out of milk, I used evaporated milk, and I did half and half white and brown sugar. Put peanut butter in the center before “baking”, and in 70 seconds, it turned out fabulous. :D

  4. Malini
    10/28/2016 at 12:59 am

    This is an awesome cake. Thank you so much for sharing this recipe.My kids loved it. I kept it for 70 sec. It was the best instant chocolate cake I ever made.

  5. Suzanne Mulder
    10/28/2016 at 10:25 am

    This is my go to mug cake recipe for like 2 years already, but today when I made it, I had no milk and put orange juice in it instead of milk (I know that’s kind of a weird thing to replace milk but okay) and it turned out better than I expected!
    The structure didn’t change much and now it has a little bit of an orange flavour. Amazing! (:

  6. Celeste
    10/31/2016 at 1:18 am

    You are a genius and a lifesaver! I added about 1/2 TBSP of chocolate pudding mix to give it extra moistness. Thanks for creating such a perfect recipe.

  7. Jean
    11/01/2016 at 4:12 pm

    I’ve made this twice and both times it boiled over and never set. Baked 2+ minutes in a 1000 watt oven. I followed these directions, but used a glass measuring cup because I didn’t have a mug as big as yours. Could it be I’m baking at 5300 feet?

    • Julie
      11/02/2016 at 5:57 am

      Yes, I think it’s because you are baking at a higher elevation/altitude. Sorry! I don’t know how to adjust/bake for higher altitude locations. Can you possibly get a bigger measuring cup or mug?

  8. Victoria
    11/02/2016 at 12:39 pm

    So first of all, this is my favorite mug cake ever. I’ve made it too many times to count! Because I love it so much I decided to turn it into a mini birthday cake for my son’s 1st birthday. I used a mini “snowflake/star” cake pan and the mix fit in the pan perfectly.

    I baked it on 350’F for about 20 mins – using the same measurements as your recipe (but I did not add hazelnut or anything extra to the mix)!

    It’s just as delicious as the mug version! 💜💜💜

  9. Amanda
    11/03/2016 at 2:47 pm

    I just made this and oh my goodness it’s delicious!!! So quick and simple and absolutely hit the spot!!! I’m going to be in trouble!! Ha!

  10. Tabitha
    11/03/2016 at 8:15 pm

    Okay, I am seriously addicted to this mug cake! I’ve had it too many times to count when we’re out of other desserts in the kitchen. Due to my microwave, I found cooking it at 90 seconds worked better to cook it through. I love it with almond butter in the middle to give it extra sweetness! Yum.

  11. Ash
    11/04/2016 at 7:25 pm

    I tried this recipe and it was DELICIOUS!
    One thing that I step added to this recipe was mixing a little choc-hazelnut spread to the batter before adding the tablespoon at the end.

  12. Ellie
    11/05/2016 at 2:47 pm

    This recipe is heavenly! I am in love with it. I like to add a little bit of chocolate syrup to the top when it is done cooking for a bit of extra flavor and moistness. I really love how the hazelnut melts when it is baked. DELICIOUS!!!!

  13. Linda
    11/05/2016 at 9:36 pm

    Love this recipe. I’ve successfully substituted coconut oil and coconut sugar to lower the sweet a bit. I haven’t had success with trying a substitute flour like almond. Anyone have success with that, if so what did you use?

  14. LemonGirl
    11/07/2016 at 5:35 pm

    Thank you so much for this recipe!I had no hazelnut spread so I replaced it with some milk and grated a bit of chocolate then I combined everything.I thought it was too much sugar so I just added a tbsp less.I also did mine in an oven and turned out as well.Tasted great.:)

  15. JeanA
    11/08/2016 at 10:32 pm

    Just made this and proceeded to gulp the whole thing down. Incredibly moist and that’s without the hazelnut spread. Wow I loved it! I have a 1300 watt micro and cooked it for 60 seconds. Perfection !

  16. Bakerman
    11/18/2016 at 4:42 pm

    This is useless. Who gives recipes in “cups”?! What size of a cup are you talking about?

    • Julie
      11/18/2016 at 4:50 pm

      Hi, sorry you are *so* angry about this. I’m a U.S.-based website so therefore, I only know the Imperial system and we use cups as measurements. Perhaps using Google real quick will give you a conversion calculator for baking. Such as this: http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/measures.cfm – I hope this recipe is considered ‘useful’ now.

      • Jenny
        11/28/2016 at 2:28 pm

        I use the metric system too and I had absolutely no problem understanding this recipe (hey thanks Google!). Thank god for that, because this cake is amazing!

  17. A Fan
    11/19/2016 at 8:59 pm

    Oh my gosh. Thank you so much for this recipe! It is fantastic. I baked at 85 seconds, and it turned out perfect. I also substituted chocolate hazelnut for peanut butter and drizzled chocolate syrup after it baked. Thanks again!

  18. Heena
    11/21/2016 at 4:56 pm

    This is an amazing cake. Absolutely as expected.

  19. Kellyn
    11/21/2016 at 9:20 pm

    I have made this mug cake literally 5 days this week! (Don’t tell anyone…) I have tried dozens and dozens of mug cake recipes over the years and this one is easily the winner. It’s never spongy or tough… just moist and fluffy! Thank you so much for this perfect recipe!

  20. Karen
    11/26/2016 at 3:11 am

    Just wondering if you didn’t have any vegetable oil handy, what could use as a substitute? The only oil I have in the house is olive oil, which definitely not be useable with this recipe.
    Would melted butter work? Thanks!

    • Julie
      11/26/2016 at 10:00 am

      Yes, melted butter would work! Numerous others have tried it and they said it turns out great!

  21. Susan
    11/27/2016 at 5:43 pm

    I’ve made this twice now (without the hazelnut spread) and it’s uber yummy ~ I have an 1100 watt microwave oven and bake it for 60 sec., for just a bit of gooey-ness in the middle. The second time I made it, I added about a 1/4 tsp. of peppermint flavoring, and it tasted just like a peppermint patty ~ so delicious! ~

  22. Sunny (New Zealand)
    11/29/2016 at 1:55 am

    I’ve searched high and low for a good mug cake recipe and have always been disappointed until I tried this one! I have an 1100 watt microwave so adjusted the cooking time to 50 seconds and it turned out fabulous :)
    Thanks so much!

  23. Saadia
    12/06/2016 at 7:01 am

    Hi,
    The cake turned out great! But it didn’t rise much. Where did I go wrong? Also, I added an extra spoon of sugar.

    • Julie
      12/06/2016 at 8:19 am

      It’s not supposed to rise a ton. The only thing I can think of is that perhaps your baking powder is old?

  24. C
    12/06/2016 at 7:34 pm

    This was pretty bland and tasteless.

  25. Loriane
    12/07/2016 at 10:50 am

    I really love this recipe but how do you make vanilla mug cakes :)

  26. renee
    12/07/2016 at 2:53 pm

    the cake was good but even with the extra sugar, it was still a little flat and bitter. the Nutella helped sweeten it up slightly but not enough

  27. Emily
    12/08/2016 at 12:59 pm

    Omggg , this is literally THE best mug cake recipe ever !!!! Thanks soon much you saved my life 😚

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