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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!

 

 

606 COMMENTS

  1. Laura
    02/01/2015 at 3:00 pm

    Hi Julie, I just found your site and know that I’m going to love it. My son and tried your mug cake and absolutely loved it! I used olive oil instead and added a little vanilla. I can’t wait to try other recipes on your blog:)

    • Julie
      02/02/2015 at 7:24 am

      So glad you found me! Hope you enjoy the other recipes :)

  2. Tania
    02/02/2015 at 2:18 pm

    I have a 1200′ watt microwave how long do I cook it for??

    • Julie
      02/03/2015 at 8:47 am

      Hi Tania, I don’t know. I would assume a bit less than 70 seconds since mine was 900 watts.

  3. Judith
    02/02/2015 at 10:25 pm

    I made these mugs cakes tonight with my neighbor and her 6 year old son. We all loved them! I made up some homemade whipped cream and put it on top. I am so thrilled with this, because now when I must have chocolate I can just make one of these cakes up and not feel guilty for buying a box of cookies or some other treat. Thanks! We were thinking of playing sound with the recipe and substituting raspberry jam or adding some chili powder for a pinch of heat.

  4. 02/03/2015 at 1:43 am

    Tried it tonight… fabulous!!!
    60 secs in 1100 watt microwave

  5. Melissa
    02/03/2015 at 10:37 pm

    I used coconut oil and put 1 regular size marshmellow. So yum! Thanks.

  6. Luan
    02/04/2015 at 8:07 am

    I tried this now twice the 1st it was amazing! I didn’t have oil so I melted some butter. I had to cook it a bit longer but ot was really good. This time did use and it came out a bit more oil tasting. I would definitely recommend only using butter! Thanks for the recipe though- I never have eggs in the house when I want to bake!

  7. feny
    02/04/2015 at 8:43 am

    Hi…i’ve tried to make this cake twice already…but i always didn’t get the right texture… mine were always too liquidy and gooey… i have tried to cook it longer in the microwave… but still couldn’t get the best result… can u tell me what’s probably goin wrong? Any suggestions? Thanks

    • Julie
      02/04/2015 at 10:11 am

      Honestly, I don’t know. Hard for me to tell stuff like this when everyone’s individual results vary. Are you measuring everything correctly?

  8. Tammy
    02/04/2015 at 3:22 pm

    Hi! I’m allergic to nuts, so instead of Nutella, I put (a lot!) of chocolate chips on top. Also made the whole thing in a ramekin instead of a mug. The centre was very liquid-y, so I added sliced bananas and called it a chocolate-fondu cake (no eggs, so who cares if parts are raw?). Anyways it’s AMAZING, and took me less than 3 minutes from decision to mouthful! Thanks very much for putting it out there :)

  9. Candice
    02/05/2015 at 8:53 pm

    Amazing! I can’t wait to try the other flavors.

  10. Katie
    02/07/2015 at 8:52 pm

    I’m watching a chocolate show on TV so of course I was CRAVING chocolate cake. I was able to whip this up during a commercial break and it’s exactly what I wanted! I added dark chocolate chips and cooked for 90 seconds in a 900 watt microwave, and it’s hot and chocolaty and gooey. Thanks so much for the yummy recipe!

    • Julie
      02/07/2015 at 9:32 pm

      Haha that’s so funny; I think you and I made this at the same time tonight. I was CRAVING something sweet but didn’t want to go out to get something :) so glad we both could cure this craving with this recipe!

  11. Maria
    02/10/2015 at 6:51 am

    I will be forever thankful… This is THE best “cake in a cup” recipe I have ever used. And oh my… The cake is perfect in every way. thank you so much for making this and sharing it with us! I’ll make it whenever I can! ^_^

  12. shetal
    02/10/2015 at 12:55 pm

    OMG!!!!This is the perfect choc cake in a mug!!! I have tried so many others and resulted in a rubbery yukky result. I a added some vanilla to mask the taste of oil, it worked beautifully.thank you making this so easy. the Perfect “commercial break choco cake”

    • shetal
      02/10/2015 at 12:57 pm

      cooking time 90 seconds 1000 Watt microwave.

  13. Heather and Jessica
    02/10/2015 at 6:54 pm

    A friend and I made this mug cake, unfortunately it tasted of failure and sadness. I feel lied to and betrayed..it was very dry and bland..almost reminiscent of play dough. I will not be trying this again or recommending it. You have ruined my mug cake experience.

    • Julie
      02/10/2015 at 7:43 pm

      Just a tad dramatic. Sorry it didn’t meet your expectations but the 500+ other comments seem to say otherwise so unfortunately, I’m going to stand by my recipe. I’d be willing to troubleshoot with you, if you’d like.

  14. Sherry
    02/11/2015 at 4:26 pm

    I had never made a mug cake before, I didn’t think they looked very good and I wasn’t that desperate. LOL But today I was that desperate so I tried yours and it was fantastic! I am so glad I found your recipe to try for my first mug cake, it will be my only mug cake because I know no others can beat this. Thanks for sharing your hard work so others can kick that craving in the rear!

  15. Amy
    02/11/2015 at 9:31 pm

    I have to say I was just a tad bit skeptical because I have had very bad results with mug cakes in the past, but I made this recipe tonight and it turned out absolutely perfect. I put a dollop of peanut butter in the middle and it was so good. Thank you for the awesome recipe!

  16. Carla
    02/12/2015 at 9:08 pm

    It’s 2am and my husband and I are watching Law & Order reruns and craving a bit of chocolate. Just made this and it was Fabulous!! Can’t wait to explore the rest of your site!

  17. Kathleen
    02/14/2015 at 3:31 am

    Thanks so much for this recipe! I’ve been trying to make a mocha mug cake and been having the opposite problem – they were coming out crazy dry and crumbly. I added 1 tsp espresso powder & 1/4 tsp vanilla extract to your recipe and it’s delicious!

  18. Heike
    02/14/2015 at 7:36 am

    This mug cake is great! I like mine a bit sweeter, so one more Tbsp of sugar the next time. Yeah! There will be a next time!!! Had no milk in the fridge, so i took almond milk. Works great! And the nutella thing in the middle…… Thank you for that recipe!! Greetings from Austria!!

  19. Nolwenn
    02/14/2015 at 5:21 pm

    I just tried it but was not lucky…while in the microwave, everything went out of the mug! It smelled so good and I could only taste a wee bit that was left on the cup, still liquid though… Had no chocolate cake tonight but a good laugh! Will try again though, I definitely want to taste it! :-)

    • Julie
      02/15/2015 at 8:11 am

      Aw no!! Haha, oh well – glad you had some humor in this! Hope you try it again :)

  20. Maggie Wimberly
    02/14/2015 at 11:07 pm

    Yum! We were out of cocoa powder, so I substituted hot cocoa mix for the cocoa powder and sugar. Worked perfectly! Thanks for the great recipe!

    • 02/15/2015 at 1:36 pm

      thanks i like it but why u dont use the espoma with batter
      thank you so much

  21. Geetika
    02/15/2015 at 11:22 pm

    I have tested this recipe and it as the next best thing after sliced bread! LOVE it love it love it!
    I actually put the said quantity in 2 small mugs and had the perfect midnight sweet craving snack ready in 2 minutes! Me and my husband thank you!

  22. Ria Yates
    02/16/2015 at 12:17 pm

    Hi I’m dying to,try this recipe with my nieces and nephew this week while they’re on half term but have never used cups as measurements, could you possibly weigh the cup ingredients for me, I’d be really gratefull. Ria

    • Julie
      02/17/2015 at 7:35 am

      Hi Ria, I’m sorry but I can’t do that for you. There are a bunch of Google searches you can do for conversions such as this.

  23. Patricia
    02/16/2015 at 1:58 pm

    My granddaughter and I made this today and sorry to say we found it just way too gooey and could not eat it.

    • Julie
      02/16/2015 at 3:31 pm

      Sorry to hear that Patricia! It shouldn’t be gooey if you cooked it all the way through. Maybe you put too much Nutella in it? Anyway – sorry it didn’t work out for ya!

  24. Linda Lynch
    02/16/2015 at 9:05 pm

    Made it tonight and it’s perfect wonder what a marshmallow would do o r pnutbutter. Will try Both.

  25. Sadia imran
    02/18/2015 at 7:37 am

    Awesomeeeee…I tried it and it turned out superb…love love loved it!!!! ;) thanx for the recipe..easiest and yummiest!

  26. Danielle
    02/18/2015 at 10:14 pm

    I was in need for chocolate fix but didn’t want to make a ton of food. I googled mug cake and made this cake. I used almond milk as one difference but the cake was amazing!! Thanks so much for posting!!

  27. 02/19/2015 at 1:28 am

    This is the BEST mug cake I’ve tried! Instead of the spread I dropped a tablespoon of milk chocolate kisses, just for some fun. It was great! Thank you so much for this!

  28. Stephanie Chu
    02/19/2015 at 5:05 pm

    The recipes was delicious. :)

  29. megan
    02/19/2015 at 7:36 pm

    You were right! Very moist! But I have to agree with a previous comment about it tasting a bit like oil. I even added extra sugar and chocolate chips. I think next time I’ll try a different oil and more chips :D

  30. Fran
    02/19/2015 at 9:03 pm

    Julie, thank you for this awesome recipe! Just made for my husband and me. Quick, easy and had the ingredients. I added 1tablespoon of cherry pie filling.

  31. Mohana
    02/20/2015 at 4:27 am

    Hi Julie! I just tried this easy recipe and the result was amazing. Instead of the hazelnut, I tried adding a spoonful of peanut butter and melted chocolate. Delicious…lip smacking good and so easy! Thank you so much!

  32. Arianna
    02/20/2015 at 12:37 pm

    I’d like to try your recipe but I actually don’t have any measuring cup! How can I substitute cups with grams?
    Thank u!!

    • Julie
      02/20/2015 at 12:50 pm

      Hi Arianna, you can use Google and type in the search field “1 cup equals how many grams?” and a little calculator will pop up and you can type in my measurements to convert into grams! Hope that helps! :)

  33. 02/20/2015 at 3:57 pm

    First attempt at a mug cake, made for myself & my two teenagers. Used gluten free flour & sunflower oil & they were so good that our daughter wants these as her birthday cake!For a 15 year old that it high praise indeed! Fabulous, even tho I couldn’t eat all of mine……..

  34. Lori Bennett
    02/20/2015 at 9:10 pm

    This turned out really good, and I didn’t even have the right ingredients! My baking shelves are much emptier than I thought! I was missing baking powder and cocoa powder. I used self rising flour and instant hot cocoa mix instead. I didn’t add the extra sugar thinking the hot cocoa mix was sweet enough, but I really could have added a lil more. even with my modifications this still cooked better than any other mug cake I’ve tried!!!

  35. k
    02/20/2015 at 11:13 pm

    Hi! Loved your recipe :) but mine turned out tonbe superrr moist. How could i make it less moist? :) i already cooked it for 4mins in high heat. To make it less moist

    • Julie
      02/21/2015 at 8:55 am

      Hi K – you could try and reduce liquid amounts or increase flour by a tablespoon at time. Was your batter super runny?

  36. Tahreem
    02/22/2015 at 7:10 am

    Just tried your recipe for the mug cake n it turned out superb!! My husband n 4 years old son loved it.
    Thank you Julie for this amazing recipe.
    God bless you!

  37. Janica
    02/22/2015 at 8:39 am

    Just tried it and it came out amazing! I substituted the oil for 3 tablespoons of butter and came out perfectly! Thank you!

  38. Sherri
    02/22/2015 at 5:24 pm

    Just made and consumed…so yummy…I added mini choc chips….next time I will add peanut butter…..for those saying its too runny….after a minute or so I tilted the cup so the runny middle could gather at the top and then continued cooking until it was no longer runny. Thanks for sharing recipe.

  39. Christina
    02/23/2015 at 12:13 am

    My 4yr old mentioned chocolate cake which made hubby & i crave it. Found your “i swear it’s the moistest ever” statement so it intrigued me. Lol! I read a lot of the comments, tweaked the recipe accordingly, and had a pretty darn good mug o’cake! Hubby (a self-taught chef) tasted 1st trial & replied with a chant “chocolate cake! Chocolate cake!” Hahaha! So that is definitely a compliment to you (and me, since i changed it a bit hee!) CHANGES: used the 3 tbs of sugar, added 1 tsp of instant coffee, melted 2 1/2 tbs of margarine spread (can’t believe it’s not….) & used that in place of the oil & added 1/4 tsp of vanilla. Delish! Thanx for the inspiration & thanx to all other ladies who posted their changes which led to mine! =)

    • Christina
      02/23/2015 at 12:30 am

      Oh! Forgot to mention: i was going to put a dollop of peanut butter in the middle of our cakes but completely forgot….even though it was sitting right there on the counter! Lol so there was nothing in the center. We put a scoop of vanilla ice cream on top and were in heaven! Ha!

  40. Helen
    02/23/2015 at 8:25 am

    Mine seems to rise and then sink as soon as the microwave stops. Any advice?

    • Julie
      02/23/2015 at 8:39 pm

      That’s pretty normal for this mug cake. As you can see in the photos, the edges of the cake have chocolate crumbs on it – mine rised high and then sunk a bit.

  41. Callyn
    02/23/2015 at 3:15 pm

    it was great when i tried it but mine was not really sweet at all

  42. cammy
    02/23/2015 at 4:34 pm

    OMG , this was so good, and it had a wonderful texture, and I cant believe it came out so wonderful because other mug cakes sometimes come out fudgy or don’t rise, – THANKU so much!!!:), im writing it down and its going in the recipe book!!

  43. Alissa
    02/23/2015 at 8:17 pm

    I made this mug cake with high hopes, and was highly disappointed. Although I thoroughly mixed everything, the flavor was that of baking powder and salt. The consistency was slimy, and not because I undercooked it. I even nuked it for an extra 40 seconds…it didn’t help. Better luck to anyone willing to try this recipe out.

  44. S
    02/24/2015 at 1:22 am

    This cake has the best texture I’ve ever gotten from a mug cake. I measured everything with the same tablespoon because I’m so lazy but it made the recipe 10x easier (1/4 cup = 4 tbsp)! Following a few other comments, I used ~2.5 tbsp sugar, but I might try 3 next time. I also used butter instead of oil. My microwave is a crazy powerful 1300 watts and it was cooked all the way through in 60 seconds.

  45. Cathi Taylor
    02/24/2015 at 10:00 am

    This is the best! 70 seconds in a 1000 watt microwave was perfect, and one large mug was perfect for 2 to share; thanks so much for sharing this recipe!

  46. Sally
    02/24/2015 at 5:07 pm

    The cake went out of the mug In the microwave and the cake was salty. I don’t know what happened. I really wanted to taste it. May try again though.

    • Julie
      02/24/2015 at 7:14 pm

      It only calls for 1/8 teaspoon of salt so that’s odd yours would be that salty. Maybe try it again and make sure the measurements are exact or omit the salt.

  47. alissa
    02/25/2015 at 3:15 pm

    Bless you! This is to die for. Not sickenly sweet. Just perfect.

  48. Lauren
    02/26/2015 at 12:08 pm

    I just made this and it turned out beautifully! I didn’t have any nutella so I simply melted some chocolate and used that instead :) worked perfectly. Thank-you for the recipe- so glad it does not need an egg!

  49. 02/26/2015 at 10:00 pm

    It tastes amazing!!!!!!!

  50. Kailey
    02/26/2015 at 10:46 pm

    THIS RECIPE IS FANTASTIC, and not to mention super easy. Highly recommended!!

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