Menu Search
Cook. Eat. Love. Repeat.

The Moistest Chocolate Mug Cake

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!

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

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.

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.

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

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
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients:
  • ¼ cup all-purpose flour
  • 2 tbsp. unsweetened cocoa powder
  • ¼ tsp. baking powder
  • 2 tbsp. granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
  • ⅛ tsp. salt
  • ¼ cup + 1 tbsp. milk
  • 2 tbsp. vegetable oil
  • 1 tbsp. 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!
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!

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

 

 

466 COMMENTS

  1. Belle
    11/23/2014 at 4:23 am

    Wow! I didn’t have all-purpose flour so I used Presto self-rising cake flour and it still came out amazing, not even spongy at all ! I also added an extra tbsp of sugar, and used Biscoff spread instead of Nutella.. ahh.. just perfect.

  2. Ana
    11/23/2014 at 6:12 am

    Hey,I tried this recipe and my cake didn’t rise like it was suppose too,can you tell me what went wrong? This isn’t my first attempt of baking a cupcake in mug. I followed the instructions but it still came out dry and flat.It was good tho…

    • Julie
      11/23/2014 at 9:54 am

      I don’t know what went wrong as I wasn’t there with you but if cakes don’t rise typically it’s baking powder that’s old. I suppose maybe your baking powder is old and that’s what caused it? Hope that helps a little!

  3. 11/23/2014 at 12:43 pm

    Julie, I ADORE this recipe. I made 6 of them for a dinner party recently, added some cookie dough ice cream, and boy was it was a hit! I have also been working on a slightly adapted vegan version with strawberries. I’d love to share this adaptation on my blog, written in my own words, with my own photos, with credit and links back to you. This seems to fit with your policy but I wanted to double double check before doing it- please let me know if this is OK :)

    • Julie
      11/24/2014 at 12:41 pm

      Sure, go for it.

  4. Season
    11/23/2014 at 11:31 pm

    Thank you! Was craving some type of chocolate baked good but didn’t want to bake a whole batch of brownies or have a mess to clean up. Super simple recipe, didn’t have regular vegetable oil so I used olive oil and it still turned out good!

  5. Mary Ann Alexander
    11/24/2014 at 5:51 am

    When I crave for cakes I always try mug cakes. I have tried many recipes but all of them turned out to be like a big blob of sponge or a block of rubber. In almost gave up. But when I tried your recipe……..amazing…simply delish!! I did not have any nutella so I stuck a piece of cooking chocolate into the center of the batter. It gave the molten effect!!

  6. Nicole
    11/24/2014 at 12:08 pm

    Seriously, SO good! Just what I needed to satisfy my chocolate craving this afternoon. Thank you!

  7. MEB84
    11/25/2014 at 2:20 am

    LOVE it!!!! I made this to make a few cake balls, and it was so moist that I didn’t even need to add any frosting to form the balls. I also added 1 tsp vanilla extract and used dark cocoa powder instead of regular….so chocolatey and not too sweet! I wish there was a full size recipe for this. Thank you!!

  8. Stephanie
    11/25/2014 at 6:03 am

    OMG I’m so glad I stumbled on your page! I’ve been meaning to make a mug cake for a while now but always hesitated with negative reviews.. Evidently yours worked wonders! I followed the recipe to a tee (even added extra 0.5tsp sugar just in case.. not required!). However, I did subst. vege oil for melted margarine and divided the serve into two small mugs (so I could share the fat with the boy hehe). I had them both on 80%, 1200W, 90s in the microwave. My only complaint is having to clean up the mess I left behind in the kitchen :P

  9. Danit
    11/25/2014 at 11:48 am

    Hi Julie
    These look amazing!
    If I’m serving them for dessert would I need to reheat them (and if so, how?) or can I serve them at room temperature? X

    • Julie
      11/25/2014 at 1:43 pm

      I wouldn’t reheat them – they might get too spongy. I would just serve them at room temperature.

  10. 11/27/2014 at 5:15 pm

    I have to say this is the best recipe i have ever found! I have tried a few but this has the best taste and texture and its delicious! I have tried altering the recipe slightly as i have type 1 diabetes and i replaced the sugar with 1 tbsp of sweetner which works great. I have also found that putting a chunk of banana in the middle is AMAZING the banana goes all gooey and yummy! Great recipe thanks a lot :D

  11. amb
    11/28/2014 at 6:39 am

    no eggs at all?

    • Julie
      11/28/2014 at 9:59 am

      Nope.

  12. Angel
    11/28/2014 at 8:30 pm

    Great recipe. Worked the first time! Thank you!

  13. Danielle
    11/29/2014 at 9:07 pm

    Such a great recipe! Since I didn’t have any soy milk in the apartment this time around, I added some Silk Holiday Nog just to test it out as a replacement for the milk. It was delicious – had a great mixture of chocolatey-ness and egg nog flavor. (I don’t know if this would work with regular dairy egg nog, since that tends to be thicker). Anyway, great recipe and thanks for testing things out for us!

  14. Angie B
    11/29/2014 at 10:59 pm

    Made these tonight and they were INCREDIBLE !!!

  15. Tasnia F
    11/30/2014 at 6:38 am

    It hardened as it got colder. Couldn’t finish it all. Guess it needed vanilla extract or essence to drive away that floury smell. But anyway fair deal for a busy girl’s five minutes :-D

  16. Priscilla
    11/30/2014 at 2:30 pm

    I use melted butter instead of oil. This recipe is phenomenally delicious!

  17. Aida
    12/01/2014 at 8:22 am

    Dear Julie, I would like to thank you for this very simple, delicious and I think fairly healthy recipe. I am quite hopeless with making cakes, but I am able to get this recipe right the first time I try it!! Now my daughter would also like to have this recipe..

  18. Joanne
    12/01/2014 at 2:09 pm

    The best mug cake recipe ever. No rubbery texture at all! Only change I made was add a bit of vanilla essence. Try it with a dollop of peanut butter in the middle too, so yummy!

  19. Katie
    12/01/2014 at 7:50 pm

    This was definitely the best spongy recipe I’ve ever tried! It wasn’t as chocolately or as sweet as I expected – i used chocolate chunks in the center but I definitely recommend mixing them in with the batter. Any tips for how to make it more cakey/fudgy for a brownie-like substance?
    Great recipe thanks
    Katie

    • Julie
      12/02/2014 at 7:57 am

      I’m not sure how to make it more brownie-like…this was developed for a cake-like consistency…sorry!

  20. Mel
    12/01/2014 at 8:23 pm

    This was just what I needed. Worked well with whole wheat flour and 1 tbsp of sugar. The melted nutella was key. Will definitely make again!

  21. Petrina
    12/02/2014 at 3:02 am

    I just stumbled upon your blog and this recipe. After making a mug cake once before, I’d decided that it was better to take a little more time and bake a regular oven cake, than waste ingredients, but this was not bad! I didn’t think I could eat the whole thing so I put half in a mug and half in a rice bowl for my teenage son and he liked it too. Thanks!

  22. Lisa
    12/02/2014 at 3:42 am

    Have never left a comment but felt I needed to after trying your recipe – LOVED it!!!!!!! I did sub cake flour for the all purpose flour (I’ve noticed my breads have been a little heavy lately). And I added a couple dollops of whipped cream after it had cooked but other than that I followed the recipe and it was PERFECTION! Will make for mom and friends this Friday.
    Thank you!!

  23. Diana
    12/05/2014 at 2:26 am

    This recipe was horrible for me. I only added everything up till the milk and even without the oil, the batter was drenched. And when I microwaved it, I was happy to see it rise perfectly but it was too sticky and not sweet enough. I had to soak it in chocolate syrup to mask to yuck!

  24. Montse Espinosa
    12/05/2014 at 11:41 am

    Wow! Thank you so much! I’ve tried a thousand recipes but there’s nothing even close to this one

  25. Freja Stewart
    12/05/2014 at 3:24 pm

    OMG! This is absolutely perfect! I had the worst cravings tonight and found this receipt. I was skeptical towards the microwave thing because the ones I’ve tried before all turn out gross. But this one is soooo delicious. I think it’s the fact that there isn’t egg in it. Anyways, great job. My crave is fed now!

  26. Freja Stewart
    12/05/2014 at 3:29 pm

    I also want to say that I actually left it a little shorter in the microwave than the receipt said. I didn’t have any chocolate spread at home so I thought I would make it a little runnier by taking it out after only about 60 sec. And, like I said, it was so delicious!

  27. Rose
    12/06/2014 at 2:41 pm

    Great taste and texture.Thankyou

  28. Joey
    12/07/2014 at 9:08 am

    I tried this and I am trying to finish it as I type. It didn’t quite work out for me despite following the recipe to a T. It’s probably different for everyone. It was slightly rubbery on the surface, the cake underneath was slightly stodgy and semi-solid, almost like a brownie but not as moist or chocolatey. The cake tasted very floury and was difficult to chew as it cooled. I think less flour, more sugar and the addition of vanilla would make it perfect. I also think that it might turn out better with a few seconds more in the microwave. But it simple to make so I will definitely try it again with modifications.

  29. Clare
    12/07/2014 at 2:52 pm

    I substituted the vegetable oil with same amount of melted butter and pushed a Terry’s chocolate orange segment in the middle and it was heaven !!

  30. Anna
    12/08/2014 at 5:45 am

    This is amazing it didn’t rise very well but tasted so good I put vanilla ice cream with it and was it was brilliant.

  31. Michelle
    12/08/2014 at 2:09 pm

    I bow to your genius!! I have tried a lot of recipes….when you live alone you don’t want a whole cake (well you do but you can’t justify it!!) This one was sooooo good!!!!

  32. Bianca
    12/08/2014 at 10:40 pm

    I am thoroughly impressed with how this actually turned out. This is my first mug cake so I was very skeptical about how the turn-out would be! It is pretty good, but I wasn’t able to finish it all. I decided to add some whipped cream to the top when it finished cooking but still found it lacking that sweetness Ive been craving. I dont think anything can ever beat the good ol’ fashioned oven-baked cake, but this is satisfactory for a quick fix. Thank you for putting this together!

    • Bianca
      12/08/2014 at 10:45 pm

      I forgot to mention, I followed the recipe exactly with no modifications. I found that the texture of the cake was more of a wet par-baked batter (which I sometimes like) but the top layer was perfect in texture and moisture.

  33. Brittney
    12/09/2014 at 8:17 pm

    Absolutely, positively amazing recipe!! Followed instructions exactly and the end result was ridiculously good.

    • Gillian Burls
      12/10/2014 at 4:26 pm

      Sitting here and all I can say is YUM

  34. Sara
    12/10/2014 at 11:54 pm

    My semi-successful mod: I didn’t have any Nutella or similar (and while I could have gone and gotten some, the whole point of mug cake is cake-right-now!), so I drizzled in a little Hershey’s syrup (some after half the batter was in, some on top), and then added a tablespoon of cherry preserves.

    The cake came out nicely, moist and with good texture, but I was surprised I wasn’t tasting more of the cherry, and then I got to the bottom 1/3 or so and realized — it sank! The bottom 1/4 to 1/3 of the cake was absolutely saturated in melted preserves, to the point where it was gooey like the middle of a lava cake (but it was definitely fully cooked, no floury taste at all). It was good, but I wish I’d realized earlier what happened, because turning it out on a dish so the liquefied part could soak into the fluffier part would have been excellent and not merely good.

    Also, I saw that one of the earliest comments mentioned old baking powder as a failure mode, and mine was questionable, so I subbed half baking soda and half cream of tartar to make it up, which my quite old copy of Joy of Cooking says is valid, and it worked great! Just in case anybody else has old baking powder and doesn’t want to chance it.

  35. Ashley
    12/11/2014 at 5:38 am

    Simply amazing! A chocolate cravings quick fix! This was my first mug cake and I used coconut milk instead and raw sugar not granulated. Also added caramel :) I love the texture. It was wonderful! I’m going to try butter instead of oil next time :)

  36. 12/11/2014 at 9:27 am

    I just had a lightbulb moment this morning for inexpensive gifts for my family, mug cake mix and recipe cards in a mug! Other than mixing the dry ingredients and leaving out the wet, do you have any advice for doing anything like this?

    • Julie
      12/12/2014 at 8:00 am

      You could put them in mason jars and put a tag on it with the recipe card.

  37. Beena Bukhari
    12/12/2014 at 6:37 am

    Hey thanks for this awesome recipe. I tried it last night and loved it, esp. my 1 year old loved it the most =) it was just perfect!

  38. Ella
    12/12/2014 at 6:58 am

    Hey! I was craving a treat and thought I’d give mug cakes a try. I only tried once before with a different recipe and it didn’t work! This recipe though – great! :D Although I had to use a measurement conservion tool as my country doesn’t use cups and I don’t know what they mean. haha :D Thank you for a good mug cake!! :D I used my microwave which is 750 watts for 95 seconds and it turned out lovely and moist! :)

  39. Amanda Ortega
    12/14/2014 at 1:36 pm

    Amazing recipe!! Just what the chocolate fiend ordered ;) I am a collector, or as my hubby calls me; a “hoarder” of mugs, and yours are so pretty!!! Especially love the one with a gold heart. Would you be so kind to share where you purchased?

  40. Tonya
    12/14/2014 at 2:56 pm

    This was fabulous! I added whipped cream and sprinkles. I added a candle and it was my own little birthday cake.

  41. Emma Charlotte
    12/15/2014 at 6:12 pm

    Absolutely divine! This is the fourth “brownie mug” recipe I’ve tried and the first not to go terribly! Will use again, thank you.

  42. Misty
    12/16/2014 at 2:13 am

    So delicious! I was lazy and substituted self rising flour that I had on hand in lieu of the all purpose with the baking powder and salt. Worked perfectly! I didn’t have Nutella and threw in chocolate chips instead. SO Yummy! I ordered vanilla paste online so I can try your vanilla version!

1 5 6 7

LEAVE A COMMENT

Thank you for taking the time to leave a comment! I truly appreciate the feedback. Please be patient when asking questions to a recipe. It may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

Your email address will not be published. Required fields are marked *

DISCLAIMER

Table for Two is a licensed LLC. All business and copyright laws are applicable on this blog and its contents. Please refer to my site policies before using this site. Citing me, when appropriate, is appreciated. The photography is original, as well as the contents of this blog unless otherwise noted. Please do not use my photographs for any distribution or personal use. If you have any questions, please use the contact form above to get in touch with me. All opinions on Table for Two are 100% my own. You do not have to agree with my opinions, but ask you to please respect them.

Scroll To Top