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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

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

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

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

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


The Moistest Chocolate Mug Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • ¼ cup all-purpose flour
  • 2 tbsp. unsweetened cocoa powder
  • ¼ tsp. baking powder
  • 2 tbsp. granulated sugar
  • ⅛ tsp. salt
  • ¼ cup + 1 tbsp. milk
  • 2 tbsp. vegetable oil
  • 1 tbsp. hazelnut chocolate spread
  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!
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!

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




  1. 02/24/2014 at 7:04 am

    I agree about many mug cakes… they just don’t do it for me. This one looks so good that I’d probably make it a little too often.

    • Mickie
      03/17/2014 at 2:22 pm

      Just tried it. Delicious

      • Melissa
        06/23/2014 at 1:24 pm

        AH-MAZ-ING this stuff is truly delicous! It has the perfect texture and the sweet hazelnut spread. I cannot tell you how much I love this recipe and recommend it to others!

    • Suzie
      06/17/2014 at 4:55 am

      Just made this but replaced the oil with butter OMG YUMMO!!! Me and my son are in heaven!

    • Marianne
      09/14/2014 at 2:51 pm

      I have tried both the chocolate and the vanilla mug cakes. I LOVE them both. So moist and delicious. Thank you so much for sharing this.

  2. 02/24/2014 at 8:23 am

    Wonder if I could just stop what I’m doing and make this right now? Lol! Looks great!

    • sara
      08/19/2014 at 9:44 pm

      This was GREAT! I never thought these things actually worked! I dropped a few chocolate pieces in the middle instead of nutella-worked great.

  3. 02/24/2014 at 8:43 am

    Chocolate cake in a mug in only 2 minutes, I’m so in!

  4. 02/24/2014 at 9:12 am

    This is fabulous. I love mug cakes! Especially since it only takes a few minutes to make.

  5. 02/24/2014 at 9:28 am

    I want to hug you for this! I’m always looking for something small to curb my sweet tooth. This is perfect! I’m trying it tonight!

  6. 02/24/2014 at 9:38 am

    I have to try this–STAT!

  7. 02/24/2014 at 9:43 am

    this mug cake look awesome- the dollop of nutella is a nice touch!

  8. 02/24/2014 at 9:53 am

    Mmmm!!!! I can’t wait to try it :)

  9. 02/24/2014 at 10:36 am

    Oh hello, LOVER. This mug cake is so making an appearance for dessert tonight.

  10. 02/24/2014 at 11:02 am

    OMG ~ this is a chocolate lovers dream!!

  11. Richard
    02/24/2014 at 11:21 am

    What about one for a pound cake?

    • 02/24/2014 at 1:06 pm

      Hi Richard, pound cake in a mug is interesting! A very challenging proposition that I would consider trying sometime.

  12. Eman
    02/24/2014 at 11:23 am

    This looks amazing! Any tips for lowering the calorie count? I love my chocolate but I love it even more when the calorie pay off is lower! But amazing mug cake!

    • 02/24/2014 at 1:05 pm

      Hi Eman, no tips here. I’m not a registered dietician or nutritionist so I definitely don’t have good tips that are clinically approved :) sorry!

    • Rachel
      04/06/2014 at 6:11 pm

      For some reason, the only thing I could taste in my mug cake was the vegetable oil. -sad face- Could I lessen the amount of oil, or would that mess with the consistency? I’m bummed out that mine wasn’t a success unlike so many other people’s!

      • Julie
        04/07/2014 at 8:06 am

        Hi Rachel, what a bummer. How old is your vegetable oil? I’m wondering because maybe that’s why you taste it if it’s old and gone rancid. You could try to lessen the amount of oil, but when I tried that, it wasn’t as moist of a cake.

      • Amanda
        05/02/2014 at 9:52 pm

        I thought the 2T seemed a bit excessive too, especially since an entire cake often only has 1/2C (8T).

        I just made it with about 3/4T oil and a dash of vanilla extract and it was still incredibly moist and delicious.

        My only complaint is that I didn’t have any Nutella or similar since I can’t keep it in the house for more than a few hours, lol!

      • Taylor
        05/31/2014 at 10:15 pm

        I tried it with veggie oil the first time and wasn’t thrilled with the texture or oily taste. If you’re not counting calories you can substitute 2 tbsp melted butter.

      • Caley
        06/04/2014 at 12:53 pm

        Personally, I like to sub in coconut oil in the place of olive oil and butter :)

    • G
      05/14/2014 at 3:33 pm

      I made my cake using Stevia instead of sugar, which helps at least a little bit with the calorie count. I don’t mind the slight change in flavor at all– it is the best 0 calorie sweetener (and not chemical!) I’ve tried. Just make sure to use LESS stevia than you would use sugar.

  13. 02/24/2014 at 11:24 am

    I have to have dessert with every meal and have yet to make a mug cake but really want too… I think this just might be dessert tonight!

  14. 02/24/2014 at 11:35 am

    OH MY WORD! I totally need to try this!! Bring on the chocolate.

  15. Diane
    02/24/2014 at 11:55 am

    I would love a vanilla or yellow cake version. Do,you have one?


  16. 02/24/2014 at 1:04 pm

    This looks wonderful! I am trying this ASAP. I haven’t found a mug cake I love so I am super excited to try yours out.

  17. Oh em gee! That spoon picture is killing me. I need to make this today, or I’ll be dreaming about chocolate cake.

    • maelyn
      08/04/2014 at 9:20 pm

      its amazing you really should try it.:)

  18. 02/24/2014 at 1:56 pm

    Julie, your chocolate mug cake looks amazing! Cannot wait to try this as I’ve had a raging craving for chocolate cake (and chocolate chip cookies!) since overcoming the flu and getting my appetite back. Thanks for sharing, girl. Will pin to group boards at Pinterest! xo

  19. 02/24/2014 at 2:22 pm

    Wow! it hasn’t any egg! gonna try it soon, gal! it’s on my Sunday list! :) & yeah love the pictures! :)

    • 02/24/2014 at 2:33 pm

      The egg is what makes most mug cakes spongy so that’s why I omitted it! :)

  20. 02/24/2014 at 2:35 pm

    aw. mah. gawd.

  21. 02/24/2014 at 2:40 pm

    This post is my future. So happy you didn’t give up on it!

  22. Karen Bailey
    02/24/2014 at 2:41 pm

    This looks too good to be true! Thanks!

  23. 02/24/2014 at 2:57 pm


    The pictures scream “MOIST CAKE” and love the addition of the hazelnut spread! I have never made a mug cake before, I know, I’m a weirdo but this recipe will totally be my first and by the looks of it… I will NOT be sharing! :) Pinned!

    • 02/24/2014 at 3:39 pm

      Thanks, Krista!!! Haha, it’s made for one and only one so sharing isn’t mandatory! ;) thanks for sharing! xo

  24. 02/24/2014 at 3:23 pm

    oh my gawd. . I love this. . but this is so dangerous because I’ll be making this every night. . totally trying this. . like this week!!! LOVE!

  25. 02/24/2014 at 4:00 pm

    I’m so glad that you perfected the recipe because this looks amazing! I all for a super moist mug cake, and especially one that is chocolate!

  26. 02/24/2014 at 5:18 pm

    I’ve disliked every mug cake I’ve tried, but this one looks perfect! I’ll have to try it!

  27. 02/24/2014 at 5:24 pm

    I am so NOT over mug cakes! Maybe I’m a little late to the game on these but I love the fact that I can make an individually portioned dessert in just a few minutes when a killer sweet tooth sneaks up…yours does look incredibly moist so I am definitely giving it a go!

  28. 02/24/2014 at 5:39 pm

    I live in a dorm so this is perfect! I’m out of Nutella, but I do have some dark chocolate I can throw in there. Thanks for the recipe!

  29. 02/24/2014 at 6:42 pm

    Yes yes yes yes yes! I approve 100%!

  30. 02/24/2014 at 9:04 pm

    This mug cake looks so tempting! Great treat in a good portion :)

  31. 02/24/2014 at 9:47 pm

    Done and Done! Just took my mug out of the microwave and taking my first bite. Delicious! And probably the quickest turnaround ever – from seeing the recipe to eating – for a dessert!

    • 02/25/2014 at 7:54 am

      Awesome, Liz!! So glad you loved this and already made it! :)

  32. Maya
    02/24/2014 at 10:13 pm

    If I don’t have hazelnut spread what else do you think we can use? Do you think icing or chocolate chips would work well?

    • 02/25/2014 at 7:54 am

      Hi Maya, in the notes section I stated that you could use peanut butter or Biscoff or any other spread you’d like. Icing sounds heavy but chocolate chips would work great!

  33. 02/24/2014 at 10:50 pm

    So quick and easy, I think I need one right now!

  34. 02/24/2014 at 11:10 pm

    Thinking about getting up and making this now. It looks so good and I just finish dinner, so it is time!

  35. 02/24/2014 at 11:22 pm

    Will you please come over and make this for me? It looks amazing! Pretty please? Ok, nevermind…it looks too delicious – heading to the kitchen now! :-)

  36. 02/25/2014 at 2:54 am

    I have to try this.. Looks so yummy.

  37. 02/25/2014 at 7:36 am

    I want to dive head first into this mug cake Julie!!! Total time = 2 minutes. Best recipe ever.

  38. Tiffany
    02/25/2014 at 8:48 am

    I made this last night since I didn’t get a chance to bake anything over the weekend. It was delish!

    • 02/25/2014 at 9:50 am

      Yay! So glad you enjoyed this, Tiffany!!

  39. 02/25/2014 at 9:49 am

    was legit JUST trolling pinterest for good mug cake recipes yesterday – adding this to the list, it looks amazing!!!

  40. 02/25/2014 at 9:56 am

    I need this in my life right now!

  41. 02/25/2014 at 10:00 am

    What a convenient way to get my chocolate fix!

  42. 02/25/2014 at 10:19 am

    Love this. Just pinned. Thanks for sharing!

  43. 02/25/2014 at 11:45 am

    Okay, Julie, this is just too easy! I blame you for the 10 lb weight gain I’m about to have since I’ll probably be making this every single day!

  44. 02/25/2014 at 12:58 pm

    I’m pretty much dead.

  45. 02/25/2014 at 1:30 pm

    Beyond delicious and amazing! What a handy recipe to have in your box!

  46. 02/25/2014 at 1:30 pm

    I am SO making this for dessert tonight. I can tell from the photos that it has a heavenly texture. I also have a jar of Nutella in my cupboard, so you can bet I’m going to add a hefty spoonful!

  47. 02/25/2014 at 3:15 pm

    I’ve seen lots of desserts in mugs, but none never look this grand! I wish had this for my afternoon snack. YUM. :)

  48. Melissa
    02/25/2014 at 3:45 pm

    Thanks for the “pick me up” on a difficult Tuesday.

    • 02/26/2014 at 8:03 am

      Sure thing, Melissa! Hope you’re feeling better :)

  49. 02/25/2014 at 4:32 pm

    Please pass me a spoon for this decadent cake!

  50. 02/25/2014 at 5:03 pm

    Oh my I want this right now! It looks like moistest mug cake I have seen.

  51. 02/25/2014 at 6:46 pm

    This looks beyond good! I’m so thanking you right now for an easy, delicious mug cake, but my waistline will soon be hating you for it! Yum…pinning :)

    • 02/26/2014 at 8:01 am

      Thanks, Rachel!!

  52. 02/25/2014 at 8:26 pm

    I don’t know whether or not I should kiss you or smack you upside the head. This looks dangerously good. And too easy to make. I’ve never made a mug cake but you’ve convinced me I must try. And if I gain 5 lb, I’m coming after you.

    • 02/26/2014 at 8:00 am

      Haha *runs and hides* :)

  53. 02/25/2014 at 10:46 pm

    I just came across this on Pinterest and I’m gonna give it two very enthusiastic thumbs up!
    I used a gluten-free all-purpose flour, coconut oil, dark chocolate almond milk, and Peanut Butter & Co.’s Dark Chocolate Dreams peanut butter.


    • 02/26/2014 at 8:06 am

      Glad you enjoyed it!

  54. Natalie
    02/26/2014 at 9:20 am

    Just made this but I didn’t have any nutella so I used banana caramel spread and it was amazing! So moist and delicious, thanks for the amazing recipe! :)

    • 02/26/2014 at 2:46 pm

      Sounds delicious! Glad you enjoyed it!

  55. Jen
    02/26/2014 at 12:41 pm

    I’m a nutritionist so of course I had to try to make it a wee bit healthy and dairy free for my household. I had success! Thank you!! Here’s what I did: I substituted “white whole wheat flour” (King Arthur brand) for regular flour and I omitted sugar and unsweetened cocoa powder and replaced it with 2 Tbls. of premium hot cocoa mix. I wanted to cut out as much sugar as possible and I didn’t have any unsweetened cocoa powder :). I also substituted Almond Milk for “Milk”. I find almond milk doesn’t hinder the “rising” of cakes like other nut, rice, or soy milks can. And I left out the Nutella. Your recipe is so flexible and easy to swap out ingredients!

    • 02/26/2014 at 3:04 pm

      Awesome! Glad you made it your own :)

  56. Karen
    02/26/2014 at 2:25 pm

    I really wish people would actually try a recipe before leaving a comment, because all of the comments are “wow looks great!” or “I’m gonna try it!”. I just did, and I’ll be honest, it’s awful. Tried the recipe, with precise measurements, twice . . . not only is it the same nasty, mealy consistency as every other mug brownie / mug cake recipe, but it isn’t particularly sweet, either. Not sure what the dollop of nutella in the middle was supposed to do for it, either. I’m pretty disappointed.

    • 02/26/2014 at 2:46 pm

      Hi Karen, sorry you feel this way but if you do read the comments above and on Facebook, people HAVE tried it and a large number of them have made this with zero complaints. They have said what I have said: the moistest chocolate mug cake they’ve ever had! I said in the notes above, it really depends on your microwave wattage and how long you pop it in there for. Maybe your microwave wattage is high and it overcooked the mug cake. I’m not sure. Again, sorry this isn’t what you thought but due to how it turned out for me and others, I’m going to stand by my recipe.

    • Lara
      07/27/2014 at 2:16 pm

      I agree with one of the poster from above, it was not sweet at all. I made this for 4 ppl and just quadrupled the recipe. Then I had to redo the whole thing with about an extra half cup of sugar. Even then it was barely sweet. Very odd and I’m not sure how this was missed by others.

    • W
      10/19/2014 at 6:17 pm

      I, too, just tried this recipe and found it not sweet enough. Changes I made to original recipe: 1) Used almond milk instead of cow’s milk 2) Used 1 tablespoon vegetable oil instead of two and added a dash of vanilla to make up for less liquid 3) Used cashew butter instead of Nutella. All said, though, the cake WAS very moist, as advertised. Next time I try this recipe…and, yes, there will certainly be a next time!…I will use 3 tablespoons of sugar. Thanks for a quick and easy chocolate fix! : )

  57. Kay
    02/28/2014 at 8:01 pm

    Just made this. It was very good.

    • 02/28/2014 at 9:42 pm

      I’m happy to hear that, Kay!

  58. Meg
    02/28/2014 at 9:15 pm

    I just wanted to thank you for my new favorite dessert recipe. In lieu of Nutella I used a big drop of mixed berry ice cream topping, and it turned out really well, especially with a scoop of ice cream melting over the top :) My sister is a chocolate cake addict with a birthday coming up, and I’m thinking my gift for her is going to be a cute mug and a little baggie of the dry ingredients + instructions for the wet ingredients and microwaving. So thanks for that inspiration too!

    • 02/28/2014 at 9:42 pm

      Wow, what a great idea, Meg!! That’s a really neat gift and I’m sure your sister and anyone would LOVE that! I’m glad you enjoyed this :)

  59. 02/28/2014 at 9:16 pm

    I just had a major dessert craving and made this and I was NOT disappointed! I halved the recipe which was a perfect portion, and used salted caramel and it was divine! Perfect for 1 minute of work! btw it took 50 seconds in my 1100w microwave.

    • 02/28/2014 at 9:43 pm

      Yay! Thanks for letting me know, Jessica! And, thanks for letting everyone know your microwave wattage! That’ll definitely help others out!

  60. 03/01/2014 at 8:29 pm

    This mug cake is making my mouth water!

  61. 03/02/2014 at 3:55 am

    This looks so divine! Chocolate mug cakes are so cool and also really quick and easy! Definitely trying this recipe, Julie! Thanks for sharing! :)

  62. Leigh
    03/02/2014 at 3:26 pm

    Perfect birthday cake for my husband who loves chocolate. I subbed whole wheat flour for the white, almond milk for dairy, and didn’t have Nutella – and he still loved it, said he’d want it again. A definite bookmark for the future!


    • 03/03/2014 at 7:53 am

      I’m glad your husband enjoyed this for his birthday!

  63. 03/04/2014 at 4:01 pm

    Found my Mardi Gras dessert!! :)

  64. 03/04/2014 at 8:32 pm

    If you’re on the fence about making this (and WHY would you be?!) here’s my advice: MAKE IT NOW. I’ve tried several of these mug cake recipes and they are always dry and super spongy. Not this recipe – Julie has hit the perfect balance of rich chocolate and moist cake. It’s perfect. I didn’t have Nutella so just sprinkled milk chocolate chips once the cake was baked – perfection. But as she says, it doesn’t even need it (I tasted the cake before the chocolate chips and it was PERFECT). Thanks darling – I was a fan before, I’m now a crazy fan. Not in the creeper way, you know. Ha!

    • 03/04/2014 at 9:10 pm

      Thank you so much for this review, Marnely! It makes me so happy to read this!!! xoxoxo

  65. Lisa
    03/04/2014 at 11:06 pm

    So I was totally skeptical about this, because I hate the typical spongy mug cake. But when a chocolate craving hits and I had just seen this on my feed… what can a woman do but make it? So I made it. And I LOVED IT. The texture was perfect. And the taste, divine. But of course, I’m now in a conundrum, being only 3 minutes away from delicious chocolate cake at any given moment… My willpower will be getting a good workout from here on out! :) Thanks for the amazing recipe!

    • 03/05/2014 at 8:27 am

      I’m so glad I didn’t disappoint, Lisa!! Thanks for letting me know :)

  66. Nicole N.
    03/05/2014 at 8:50 pm

    Holy smokes! I made this today as a treat for myself since the hubby was away… Um, delicious! I hesitate making mug cakes because of the microwave but wow! This was so moist and I indulged overtime by using some Nutella! But I agree that it probably didn’t need it at all! So good with a cold glass of milk!

    • 03/06/2014 at 7:38 am

      So glad you enjoyed it, Nicole!! Washing it down with a cold glass of milk is perfect!

  67. 03/06/2014 at 2:36 am

    I am seriously SO down for this. I`ve tried several mug cake recipes and while some were better than others, nothing ever really stood out to me. I am DEFINITELY going to be trying this!!

  68. Courtney M.
    03/09/2014 at 9:08 am

    My husband and I made this yesterday evening and we loved it! Getting to that nugget of melted hazelnut was like a heavenly surprise! So delicious! Thank you for sharing!

    • 03/09/2014 at 10:05 am

      So glad you and your husband enjoyed this, Courtney!

  69. Shannon Horan
    03/09/2014 at 4:56 pm

    Made this with marshmallow instead of Nutella, it was soooo delicious.

    • 03/10/2014 at 8:07 am

      Sounds great, Shannon!

  70. Princess-TaLaiah Luckett
    03/09/2014 at 11:46 pm

    This is really yummy! It’s my very first mug cake, so I just wanted something chocolate as a lil stress reliever tonight. This is actually MORE than enough for the appetite i have right now. Pretty sure I won’t eat the entire thing.
    I sprinkled some confectioner’s sugar on top and that adds the right amount of sweet to it since the cake batter (maybe just the one I have) is more bitter than sweet.
    I wonder if this would be better if I remove it from the mug after it’s “baked” since it’s staying hot for a really long time.
    I’m enjoying mine now with a glass of red wine :) Thanks!

    • 03/10/2014 at 8:08 am

      Glad you enjoyed this!

  71. Laura
    03/12/2014 at 6:23 pm

    This is the exact way I do mine! But I try to bury the nutella in the dough a little. My first couple of mugs also turned out spongy and dry.
    It’s also super yummy with peanut butter :)

    • Julie
      03/13/2014 at 9:52 am

      Nice, Laura!

  72. Paige
    03/16/2014 at 11:02 pm

    So this cake LOOKS amazing-so I made it. The cake is very moist, you’re right about that. But to make this taste good you would need to add like 5 Tbls of sugar. The cake is bitter and doesn’t taste good at all without modifications.

    • Julie
      03/17/2014 at 7:28 am

      Hi Paige! Thanks for your comment. Bitterness of your cake may be due to the type of cocoa powder you used. If you used dark cocoa powder or dutch-processed cocoa powder then your cake will yield a more bitter taste. However, I would like to point out that your suggested modification of 5 tbsp. of sugar is equal to 1/4 cup + 1 tbsp. of sugar; that amount for this mug cake would be wayyy too sweet; however, I understand everyone has their own taste preference so this is why I encourage modifications to your own taste.

      • Gill
        04/18/2014 at 10:49 am

        Great recipe, enjoyed mine but the kids didn’t finish theirs. We noticed a bitter taste and I thought I’d added too much cocoa, but I think it was because I used “Cacao Power” which is a raw product, not roasted like cocoa. I hadn’t even realised there’s a difference between cocoa and cacao. Looks like I should use less next time, but I’ll definitely be making this again!

      • Julie
        04/21/2014 at 5:55 am

        Glad you were able to figure out the reason why it was bitter tasting. Hope your kids enjoy it next time :) I’m glad you enjoyed it either way!

  73. 03/17/2014 at 5:25 pm

    This mug cake is the BEST!! I made it one night when my husband was practically begging me to bake brownies. I knew I didn’t want to have a whole pan of brownies in the house, especially since he was getting ready to leave on a work trip. It was the PERFECT solution… unfortunately, he requests it at least once a week now, which is good and bad! I make his with a spoonful of Biscoff & mine with a spoonful of peanut butter & top it with a small scoop of vanilla ice cream. The best solution for a dessert craving! I can’t wait to try the vanilla version!

    • Julie
      03/17/2014 at 8:47 pm

      I’m so glad you and your husband enjoyed it! It’s the perfect dessert alternative! Sorry your husband is now addicted to it, haha ;)

  74. Hanlie
    03/18/2014 at 1:32 am

    Hi Julie,
    Will the baking time still be 70seconds if I put two of these in at the same time?
    Will have to make two… otherwise either hubby or me will have a very long face… :-(

    • Julie
      03/18/2014 at 7:52 am

      Hi Hanlie, I’m not sure since I did one at a time. Could you do one at a time?

      • Anonymous
        07/17/2014 at 12:02 am

        I tried this and it’s AMAZING. I was wondering… If I wanted to make half the recipe (the original size is far too large, I had to share it with my 2 older sisters) how long should I leave it in the microwave? The time for the normal amount was just perfect, by the way.

      • Julie
        07/17/2014 at 8:44 am

        If you were going to halve the recipe, just halve the original cook time.

  75. Shawna
    03/18/2014 at 4:49 pm

    Wowzers! I’ve tried too many of these mug cake things, an they all sucked. This one was actually really moist and good though; even though I didn’t follow the recipe exactly it came out great. It’s probably better than any boxed or homemade cake I’ve ever made.

    • Julie
      03/19/2014 at 10:48 am

      I’m glad it turned out great for you, Shawna!

  76. KathyT
    03/19/2014 at 9:11 pm

    This was delicious. I have never made a mug cake but omitting the egg makes sense- especially the white which would easily overwhelm a small batter and give you an unpleasant spongy texture. The crumb of this dessert is perfect. I didn’t have the nuttella so I added a tiny bit of homemade chocolate frosting I had left over. Oh and I served it with vanilla ice cream. It was just amazing.

    • Julie
      03/20/2014 at 7:50 am

      I’m so so glad it worked out for you and you loved it! Thanks for letting me know, Kathy!

      • KathyT
        03/20/2014 at 10:48 am

        In an attempt to add more protein to my diet I once did an experiment of putting egg white powder in nearly everything and nearly everything came out spongy. I easily grasp that egg could ruin mug cake since the ratios would easily be way off. Oh I used a premium cocoa from King Arthur. This would be a good recipe to make with both premium and regular cocoa blends to see if the expensive cocoa’s are actually worth it. Thank you for a keeper recipe. :))

  77. Jackie
    03/24/2014 at 9:47 pm

    I’m eating my cake as I type this, it’s absolutely heavenly! Thanks for sharing. This honestly made my day :)

    • Julie
      03/25/2014 at 8:10 am

      I’m so happy to hear it made your day :) yay!

  78. Karen
    03/27/2014 at 5:01 am

    Hi, Julie! That looks great, definitely trying later! I’m not a huge hazelnut (Nutella) fan, though, and was wondering what would happen if i just left the hazelnut spread out. Would it ruin the cake? Any suggestions for a substitution? Please reply ASAP! Thanks so much.

  79. Karen
    03/27/2014 at 5:07 am

    Oops, just read what you said about optional nutella. Sorry! would adding chocolate chips be a good idea?

    • Amy
      05/03/2014 at 11:47 pm

      I just did it with chocolate chips and it was *delightful*!

      Another yummy substitution? Reduce the milk to just 1/4 cup, and add 1 tbsp of your favorite rum or whisky. I used Dewar’s Highlander Honey. Mmm =) Irish cream or chocolate liqueur would probably be great too…

  80. Eileen
    03/28/2014 at 9:34 pm

    I was definitely dubious making this recipe; many mug cakes have failed me in the past. However, you have restored my faith with this lovely dessert! Truly delicious and moist!

    • Julie
      03/29/2014 at 3:11 pm

      Glad to hear this, Eileen!

  81. 03/30/2014 at 1:16 am

    How about a (microwaveable) baked Alaska in I cup, I’d pay you a million dollars for a recipe.

  82. Kerry
    03/31/2014 at 9:21 pm

    Just made this and it was delicious! Not too sweet, which is a problem I have with cakes. Only after I finished did I use an app to figure out the calories…… 500 big ones! Definitely worth it, but once for once in a while :]

    • Julie
      04/01/2014 at 5:08 pm

      Haha, definitely not an every day dessert! I’m glad you enjoyed it, Kerry!

  83. Amy
    04/02/2014 at 8:53 am

    Oh chocolatey goodness! I have been making chocolate mug cakes for so long and I have tried almost every recipe on the net, I thought all hope was lost because they all turn out dry or rubbery…but this is perfection! Thank you so much for this amazing recipe! Will be going permanently into my recipe file <3

    • Julie
      04/03/2014 at 8:19 am

      Thanks, Amy!! :) hearing this from a fellow blogger makes me happy!

  84. Snah
    04/02/2014 at 10:27 am

    Hi, thanks for posting, this looks soo goood! but I couldn’t help notice that the recipe has no eggs?

    • Julie
      04/03/2014 at 8:20 am

      Hi, Snah, yes, there are no eggs in this. Eggs are what makes a mug cake spongy in texture. By omitting the egg in this, you’re left with a moist and tender cake.

  85. Lily Leaf
    04/03/2014 at 2:57 am

    Wow, it’s perfect!

  86. Bonnie Cordova
    04/03/2014 at 8:14 pm

    I love making mug cake. I use about a TBS of sour cream to make mine a little more moist. And have been known to but hot fudge souce over the top to help.

  87. 04/03/2014 at 9:59 pm

    Found this 15 minutes ago, and as I’m writing this, my mug is empty and my stomach is full of DELICIOUS chocolate mug cake. Soooo good, Julie!!! You satisfied a serious chocolate craving just now. Thank you!

    • Julie
      04/04/2014 at 7:50 am

      This makes me so happy to read this morning! I’m so glad I could satisfy a serious chocolate craving :) when those hit, I make one of these, too!

  88. 04/05/2014 at 1:38 am

    Thanks for sharing Julie, I’m going to try tour receipe today !
    Have a nice week-end.

  89. Nikki V
    04/06/2014 at 6:37 am

    Just tried this now! Amazing, fool-proof recipe! Thumbs up to you :))

    • Julie
      04/06/2014 at 12:04 pm

      Glad you enjoyed! Thanks!

  90. 04/07/2014 at 12:02 pm

    This made the most lovely gooey cake ever. Tried it with regular milk chocolate disks which melted and nutella. I was in a different heaven. I’m definitely trying more savory dishes from here!

    • Julie
      04/07/2014 at 8:45 pm

      Glad you enjoyed this!

  91. Ashley
    04/10/2014 at 1:44 am

    This was the best mug cake I have ever had! I didn’t have Nutella and peanut butter didn’t sound good today, so I added a little chocolate syrup and some cinnamon. It was delicious. Thank you for the recipe :).

    • Julie
      04/10/2014 at 8:14 am

      Yay! I’m so glad to hear this, Ashley!

  92. Michelle S.
    04/10/2014 at 8:46 am

    This was the bomb! Definitely super moist! It wasn’t overly sweet…it was perfect! I had to fight my 3 year old over it. I ended up whipping up another mug. It was that good and it was that easy! Thanks for sharing!

    • Julie
      04/10/2014 at 3:54 pm

      Haha, too funny! So glad you loved this!

  93. Haley
    04/11/2014 at 1:22 am

    Great recipe- definitely the best mug cake I’ve tried. The texture was great, a teeny bit chewy but still very good. I microwaved at 65 s in my 1000 watt microwave and added a little vanilla – pretty pleased with these results- it’s clear you’ve done your homework. Personally I’d like to up the chocolate flavor a bit. Not sure how, though.

    • Julie
      04/12/2014 at 11:37 am

      Thanks Haley! You can up the chocolate flavor by adding in some chocolate chips into the batter. It’ll melt along with the batter while it microwaves.

  94. Keya
    04/14/2014 at 2:17 pm

    I have made many chocolate mug cakes before ( I am a true chocolate addict). This is by far the best chocolate mug cake ever!! So moist. So tasty. A lot of mug cakes I have tried come out rubbery. This was nothing like those. Even my husband was raving about how good it way. Thank you!

    • Julie
      04/16/2014 at 7:31 am

      This makes me so happy to hear, Keya!! :) :) Thank you for the feedback!!

  95. 04/15/2014 at 10:56 am

    This is AMAZING! Absolutely the best mug cake I have ever had. You are amazing! I tried a sugar-free version, still perfect!

    • Julie
      04/16/2014 at 7:34 am

      Glad you made it to suit your tastes, Zoya!!

  96. Veronica
    04/23/2014 at 11:05 am

    OMG, I LOVE IT! Just made it, and it taste so yummy! But instead of Nutella i used some pieces of dark choclate, but i dont think it ruinet it! YUM

  97. Dennis
    04/24/2014 at 1:57 pm

    Just tried it. Awesome! Next time I have to add a tad more sugar and baking powder (not used to American metrics), but overall, it was great! I added some peanut butter.

    • Julie
      04/26/2014 at 11:02 am

      Glad you enjoyed this, Dennis! Thanks for the feedback!

  98. Brenda
    04/28/2014 at 9:45 pm

    I subbed Trader Joes Cookie Butter for the Nutella. O. M. G.!

    • Julie
      04/30/2014 at 8:28 am

      Yum! :)

  99. 04/29/2014 at 11:55 am

    I have tried many mug cake recipes. This is the best I have had so far. Loved it. I have shared your recipe in my page. Thank you!

  100. Phyllis
    05/01/2014 at 10:53 am

    Is it possible to substitute the all-purpose flour and baking powder for self raising flour? I’ve never made a mugcake before but this looks promising ;)

    • Julie
      05/01/2014 at 11:33 pm

      Hi Phyllis, I’ve actually tried using self-rising flour instead and it doesn’t turn out well. It makes the cake really spongy so this is why the recipe is what it is. I hope that helps! Enjoy :)

  101. StellaLovesBaking
    05/03/2014 at 10:29 am

    Hello Mrs. Julie!
    Thank you so much! I did it and ate it in one minute haha it was so moist & rich!
    Took 60 seconds in the microwave & did not need more.
    I put only a teaspoon of sugar (I like it to be super dark) and instead of nutella I put a piece of dark chocolate.
    Decadent & great for an intense chocolate fix.
    Keep it up! :)

  102. Victoria
    05/04/2014 at 11:43 pm

    WOW!!! Thank you for your wonderful recipe!!! The cake was PERFECT! :-)

  103. Karen
    05/10/2014 at 7:28 pm

    Very easy and yummy. Please add it to Pinterest.

  104. 05/11/2014 at 8:43 am

    This looks a-mazing! I’ve just made one myself; but now after seeing this, I might have to make another!

  105. Tony
    05/13/2014 at 12:09 am

    I just tried this mug cake and I must say, I am not impressed. I followed all ingredients and instructions to a T. It came out un-risen and tasted too oily. Is there something I missed somewhere? Cause I’m not seeing an ingredient that let’s it “rise” properly for microwave use. I may try this recipe again using the standard self – rising flour I use on my other mug cakes. And I prefer my egg in it and the oil out. :)

    • Julie
      05/13/2014 at 8:22 am

      Baking powder would’ve let your cake “rise” properly. How old is your baking powder? I don’t suggest using self-rising flour and an egg. I tested that and it made the cake a huge sponge. Although, if you insist, you’re more than welcome to try it. The reason why there is no egg in this is because it makes the entire cake spongey. If you think about it, a regular cake or muffin batter uses 2-3 eggs but that’s for an entire cake or batch of muffins..just for a mug cake, 1 egg is a lot! Anyway, good luck!

  106. Rebecca
    05/14/2014 at 12:54 pm

    This is absolutely delicious and the best and moistest mug cake I have eaten. I have made it several times now, sometimes cooking a little less for a “lava cake”, usually with no nut butter, and sometimes substituting oats for 1/2 the flour. It is especially good using Jet Black Cocoa :).

  107. Jess
    05/14/2014 at 6:24 pm

    Switch the hazelnut spread for creamy peanut but mmmmmmhhhhh goooood

  108. Karmen
    05/17/2014 at 3:12 pm

    I just made this cake and words cannot describe how amazing it is!! I will def be making this again!

  109. 05/20/2014 at 6:09 pm

    I made this today, and it was AWESOME! I followed the instructions exactly, and the cake tasted great! Thanks for all of your hard work recipe testing, Julie. It is very appreciated :)

  110. Kim
    05/20/2014 at 6:40 pm

    Amazing!! I’m eating it now. Super moist and the texture is great considering it’s a microwave cake. It doesn’t have the flavor I was expecting and that’s probably because of the absents of egg. Not a problem, I can tweek it. I will definitely make this again. Thanks for the recipe!

  111. 05/21/2014 at 1:24 am

    I am totally convinced but…. being French I do not know how much is “one cup” and how much is “one table spoon” since we go by grammes or kilogrammes here. Can you translate the proportions into grammes or millilitres ? Thanks a lot, I can’t wait to try this recipe.

  112. Wendy
    05/23/2014 at 4:03 am

    Best mug cake recipe ever. To save dishes I just cooked it in the bowl I mixed it in. Rich, moist and delish!

  113. Dee
    05/23/2014 at 4:44 am

    Made one of these- but doubled everything. I used Nutella instead of what y’all probably used. I’m very satisfied with the outcome- it tastes so good. Although it’s not very appealing (’cause I’m not one for that), it tastes- yeah like I said, it tastes really good.

  114. Renu
    05/24/2014 at 10:43 am

    Hi Julie, This looks heaven and inviting…My microwave maximum is 750W, pl suggest for how much time I should cook at 750W? and how to chk it is done, is it sameway ie toothpick in center comes clean!!

    • Julie
      05/26/2014 at 9:22 am

      I would think you’d have to cook it a bit longer than mine..I’m not sure how much longer cause I only tested on my microwave. I would just keep zapping it until you see that it’s done. The center, if you put nutella in it, will always come out wet, so I would just poke the sides to check. Since there are no eggs in this, I wouldn’t worry if it’s a bit underdone.

      • Renu
        05/27/2014 at 9:13 am

        Thanks Julie, I microwave it at 750W for 75 secs. I didn’t like when I tasted the hot one. But the cake was super yum when I kept it in the refrigerator for about 30 minutes. My son also liked it so much, A Big Thanks to you :), Please suggest if you have any low oil (fat) cakes and cookies recipes on your blog. would love to make- Renu.

  115. 05/25/2014 at 2:12 am

    Julie honey – – This is the ONLY chocolate mug recipe I’ve tried that taste good. This is yummy! I tucked in some white chocolate chips which made it even better. You rock!

  116. Mazz
    05/25/2014 at 7:04 pm

    I made this and it’s still a bit spongey, but that wouldn’t have mattered as much if it had a chocolatey taste- but it didn’t. I think it need like twice the amount of chocolate in this recipe.

  117. Terri
    05/25/2014 at 8:22 pm

    Eating this as I type. Wow! So easy and so very tasty. :)

  118. DEB
    05/26/2014 at 1:35 am

    Tried this and it was the best mug cake ever !!! I used Peanut butter and substituted Splenda for sugar :)

  119. Pranjali
    05/26/2014 at 3:04 pm

    Oh My Gosh! I just tried it and it tastes amazing. But instead of hazelnut spread, i put in some chunks of chocolate and it’s just heavenly! It’s my perfect midnight snack!

  120. Loly
    05/26/2014 at 3:17 pm

    Can I put it in oven instead of microwave ?

    • Julie
      05/26/2014 at 7:54 pm

      Hi Loly, no, this was specifically made for the microwave. I honestly don’t even know how it’d turn out in the oven. Sorry!

  121. stephanie
    05/26/2014 at 7:34 pm

    I’ve tried a million mug cakes and am never satisfied. This one is the real deal- FINALLY. Thanks for taking the time to actually make it good instead of just making cake in a cup!

  122. Jenni
    05/27/2014 at 5:43 pm

    I’d love to try your recipe. It looks fantastic and the comments alone leave me hungry for your mug cake! :D BUT, big but, I don’t have a microwave (yes, there are still people without one^^) so my question is: Can I make this in a normal oven as well? And do you happen to know how many minutes I would have to bake it??

    Would really appreciate your help :) Thanks in advance!!


    • Julie
      05/28/2014 at 12:54 pm

      Hi Jenni! This recipe was made specifically for the microwave. I don’t know the calculations for the oven since I didn’t intend for this recipe to be used for the oven. Sorry!

      • Jenni
        05/29/2014 at 5:19 pm

        Okay, thanks for your reply anway.
        Too bad I can’t make it in the oven though :(

  123. Cassie Scott
    05/27/2014 at 10:29 pm

    I made this tonight. It was great! I had to use whole wheat flour because I was out of regular flower. I also used coconut oil. It was a bit gritty because of the flour substitution, but otherwise it was great. The coconut oil I use is unrefined, organic, so it added a subtle coconut flavor.

  124. sparkgrrl658
    05/29/2014 at 12:10 am

    i made this tonight and it was awesome! in the past, the ‘cakes’ i tried were not only spongey but such a mess – dry in places, uncooked in others, made a gloppy mess of the mug. but this was great. i used olive oil because i just use it for everything and never have other oils in the house, and used peanut butter in place of nutella. (which i bet is amazinggg. i think raspberry jam might also be good?) in any case, thanks!

    (i’m also glad to see no egg – microwaving eggs is some kind of horrible culinary sin i’m sure – i’ve never had good luck with anything involving micro’d eggs…they smell horrible and turn into the consistency of erasers!)

  125. Ken
    05/29/2014 at 1:14 pm

    If you are looking for a more brownie like mug cake try using 1/8 tsp of baking powder instead, makes the batter a little heavier!

  126. Rachel
    05/30/2014 at 10:34 pm

    As a college student who has to cook entirely with a microwave, I’ve been looking for recipes that I can make easily in a dorm setting. I’ve tried many mug cakes before, but all of them have turned out either too dry or too soupy.

    I just made this mug cake (using a bit of hot fudge instead of Nutella!), and it is the best one that I’ve tried so far. It was rich and moist and soft and beautiful. However, to me, it tasted a bit too much like raw cocoa so next time I’ll add a little less cocoa powder and a touch more sugar.

    Thank you so much for sharing this recipe.

  127. Azreena
    06/02/2014 at 9:34 am

    First time trying a mug cake and really glad I stumbled upon this page. Made this today and god it was so heavenly! A little bit too sweet and rich perhaps it’s the cocoa but other than that its amazing. Quite surprised at how such goodness can be made in a minute hahaha I can see myself making this every week just perfect for whipping up a quick desert!

  128. Eddie
    06/02/2014 at 12:18 pm

    This is a good one! Made it without Nutella, melts in my mouth, very moist, (probably too moist for most people I know, in the culture I live in, cakes are expected to be dry and crusty), not super sweet (probably would need more sugar for many, but was nearly right for me, I guess with Nutella it would be spot on) took 90 seconds on 900W. Thanks for the recipe!

  129. Cloe
    06/02/2014 at 8:28 pm

    I put it in for about 25 more seconds to make it a little less raw-ish and it worked great! This recipe is the best! Knowing me and my sweet tooth I added some chocolate syrup on the top I think it made it a little sweeter, just for me! Thank you for this yummy recipe! I was also wondering if cutting out the extra tbsp. of milk would make it a little spongier. If not, what would? Thanks a bunch! Loved it!

    • Julie
      06/02/2014 at 8:42 pm

      Hi Cloe, are you saying you want the cake to be spongier so that’s why you want to cut out the extra tbsp. of milk? I’m not quite sure what you’re asking! I’d love to help though.

  130. Cloe
    06/02/2014 at 8:31 pm

    Also I added hot chocolate powder instead of unsweet cocoa powder. I thought it worked as a substitute, though I’ve never had the actual recipe….

  131. Debbie
    06/03/2014 at 9:02 pm

    Hi, just made the mug cake and it wasn’t bad. My microwave is 1200 watts and I cooked it for 60 seconds. Came out fine, I think. I think next time I make it I will use a tiny more sugar and a little vanilla. Thank you for sharing the recipe.

  132. debbie
    06/07/2014 at 2:41 am

    Bake any of these cake recipes in an ice cream cone. A flat based cone is preferable. If it’s pointy you’ll have to put the cone into a cup while it’s in the MW.

  133. Nicole
    06/07/2014 at 8:38 am

    The first time I made this, I followed the recipe exactly and it was pretty awesome I must say!! I’ve since changed the recipe up a bit and used healthier substitutes, like unsweetened almond milk instead of regular milk, applesauce instead of oil, and substituted 1 of the tablespoons of sugar for one packet of stevia and it was still AMAZING… Great recipe and love that it was easy to play around with!!

    • Julie
      06/07/2014 at 11:58 am

      Glad you were able to play around with this to your own liking!

  134. serena
    06/08/2014 at 11:29 pm

    Just made using soy milk and king arthur gluten free flour blend but no spread–delicious and way better than”official” gfdf mug cakes I’ve made. Thumbs up!

  135. Selma
    06/09/2014 at 9:33 pm

    Awesome recipe. I have a crappy microwave but it still only took ninety seconds. I hate Nutella so i used some trader joes fudge sauce and it pooled beautifully at the bottom. Best part is the quick cleanup and no seconds thirds and fourths to tempt you. I’ll certainly make this again

  136. Laura
    06/11/2014 at 10:34 pm

    Oh man, I’m up working late, and just when I go to take a break, I find we have nothing sweet left in our cupboards to go with my tea! Stumbled upon this recipe, had everything I needed and am now sitting here with an incredibly satisfying, gooey mug cake. Thank. You. So. Much.

    • Julie
      06/12/2014 at 8:26 am

      I’m so glad this helped satisfy your sweet tooth late at night!

  137. Sara
    06/13/2014 at 3:25 am

    I made it using butter in place of vegetable oil and it was amazing!!!

  138. Reshma
    06/16/2014 at 6:13 pm

    The bestest mug cake ever, thankkk youuuu, kids totally loved it. Kisses.

  139. mizzousha
    06/17/2014 at 12:04 am

    Instead of Nutella I used seedless raspberry jam. So good! Im so-o-ooo in trouble.

  140. Ben
    06/18/2014 at 12:40 pm

    If I don’t use any chocolate spread or any other type of spread, should I change the amounts of sugar and oil I add?
    Most mug cakes ask for 4 tbsp sugar, so should I just replace the spread with an extra 2 tbsp sugar?

    • Julie
      06/19/2014 at 8:37 am

      I’m not sure since I didn’t do it the way you want to do it…if you like things sweeter, I would add the extra 2 tbsp. of sugar. Some readers have said they added more sugar so you can’t go wrong!

  141. Melanie
    06/19/2014 at 1:00 am

    Ok, WOW! This is the BEST chocolate mug cake I have ever had! Congratulations on having by far the best mug cake recipe on the internet!! I was out of Nutella, so I used cocoa cookie butter instead – oh my word – to die for! I will be sharing this one for sure. Thank you! :)

  142. Angie
    06/19/2014 at 4:57 pm

    I just made this, but with coconut oil, unsweetened chocolate almond milk, whole wheat flour, 3 packets of Stevia, and with a tablespoon of cookie butter in the middle. It was tasty! I’ve tried to make other MUG cakes and they were gross. This was so good!

  143. You are amazing!! Even though I had to cook mine for closer to 2 minutes, it was still moist and delicious. My hubby and I are huge fans of this and will be making it often.

  144. Amira
    06/19/2014 at 10:28 pm

    Made it with barely a handful of semisweet chocolate chips added instead of the chocolate spread. It tasted so good! Thank you Julie! :)

  145. Elaine
    06/20/2014 at 7:14 pm

    This cake is absolutely divine *_*
    The portion is way too big for me, so next time I’ll separate it in two little teacups and have two servings ^_^

  146. 06/21/2014 at 8:41 pm

    I made this this evening, as I was craving a chocolate cake and didn’t want to make a whole 9″ cake–and then Mom decided to make this when she saw me making it. We both love it. The amount of cocoa is perfect, the texture’s pretty good–even the amount of sugar is just right (I usually only put half the sugar unless I’m making something like a streusel topping).

  147. Blair
    06/22/2014 at 1:15 am

    I have never left a comment on a recipe before… But I have to share with everyone how incredible this is. I am addicted to this!! I’m embarrassed to even say how often I have eaten this since I discovered it. Luckily, my boyfriend loves it just as much as I do, so we usually share one because it’s a large serving. The only change I make to this recipe is using crispy Biscoff instead of hazelnut spread. Also, I have tried mixing the Biscoff in and it tastes much better when it’s just set on top exactly like you said. So everyone.. Try this!!! Now!!!!

  148. Lara
    06/22/2014 at 3:04 am

    I lost faith in the microwave chocolate mug cake after using other recipes that would turn out hard and spongy. The last one I made felt like polystyrene. Yours on the other hand was MOIST and FLUFFY, the flavour was so chocolatey, I omitted the Nutella but once cooked inserted a piece of milk chocolate which melted through and it was heaven. The temp/cooking time is spot on, I used a wide drinking glass because I didn’t have a large enough mug, this was even better because I could see exactly how much it was cooked through the glass. I turned it out onto a plate and when I broke into it, it was almost like those molten lava cakes. I think no egg was the secret. Thanks!!

  149. 06/22/2014 at 8:36 pm

    I am a mug-cake veteran. I’ve tried every. single. recipe. out there –and they all dissapointed me one way or another! but I tried this one and, oh my goodness! I’m in love! I’m sooo making this again! only one recommendation: don’t add a full tablespoon of Nutella–it will end up being too much! aside from that, it was perfect. Thank you, thank you so much for this recipe!

  150. Luana
    06/22/2014 at 9:47 pm

    I just tried yhis recipe and it was awesome. I added a little bit of cinnamon and I replaced the vegetal oil for butter. The best texture ever! I used to hate mug cakes but this one is the best. Thank you for sharing the recipe.

  151. Juliana
    06/23/2014 at 1:02 am

    This is awesome, even with gluten free flour!! And that’s the true test ;) I like it better with “special dark” cocoa powder instead of regular, but either way is still great. I’ve tried two different gf flours with it so far–bobs red mill and a custom white rice blend and both are awesome. Once it’s completely cooked you can’t even taste that weird bean flour taste. Amazing. :)

  152. Michelle
    06/24/2014 at 8:03 pm

    Just made this tonight after I had a wicked chocolate craving. Super quick and easy to whip together. Next time I’ll add coconut oil instead of vegetable for a different variation. YUM!

  153. Monisola
    06/25/2014 at 1:48 pm

    I made this and it came out good. I had to use Splenda and 11/2tbsp of Country Crock instead of vegetable oil. I left out the hazelnut spread but put in chopped Snickers bars. It was super tasty.

  154. 06/25/2014 at 5:08 pm

    WOW!! This is AMAZING! I just made it and it tastes GREAT!! It is super moist too! :) Thanks for the recipe!!

  155. 06/26/2014 at 2:26 pm

    hey, this looks delicious! do you have a low cal/healthier/vegan version or do you know how to make it healthier??? mmm xxxx

  156. 06/26/2014 at 2:56 pm

    Too oily, not sweet enough. Substitute butter for oil, add more sugar, and ice cream on the top.

  157. 06/29/2014 at 2:59 am

    Geezzzzz this mug cake was amazing! I’ve tried others and this is it. Thank you so much for the recipe. It’s was scrumptious.

  158. Malaika
    06/30/2014 at 4:53 pm

    Just made this. Sooooo yummy. Perfect portion for one. Now I don’t have to bake an entire cake when we only want the occasional slice.

  159. Annette
    07/02/2014 at 5:47 pm

    OK, this is the best mug cake ever! I have made it twice already and it is perfect at 55 seconds in my 1000w microwave. I cut the sugar to 1 Tbsp brown sugar, and 1 teaspoon white granulated sugar. I also used all coconut oil to make it healthier. It is SO delicious!

  160. Kathleen
    07/05/2014 at 7:04 pm

    This recipe was really bad, way too much cocoa powder. I tried it twice by the way. The second time I did it with one TBS less cocoa powder and still really bland/bad taste. I don’t know what everyone else is talking about. The only thing that makes this any good is the nutella.

  161. Tiana
    07/06/2014 at 8:32 am

    Delish! This really was nice and moist, great recipe. The cake itself wasn’t quite sweet enough, and I was worried, but then I hit the nutella and it was great! The cocoa in the cake was balanced perfectly with the nutella so it wasn’t too sweet or too bitter. So long as you get nutella in every bit it’s perfect! ^•^

    Note: I think it’s an Aussie thing but we don’t typically have options like 75% power or 100% power etc, so I just put it in for 2 minutes and it was cooked perfectly :)

  162. Rachel
    07/07/2014 at 8:50 pm

    So I had previously been making a mug cake that I thought was pretty good. This one is so much better! Much more like real cake. Love, love! thanks so much!

  163. Nici
    07/10/2014 at 1:47 am

    Absolutely amazing!!! Best mug cake/brownie I’ve ever had! I subed coconut oil and almond milk and it was great! Totally satisfied my late night chocolate craving :) Thank you!!

    • Aarielle
      07/11/2014 at 4:07 pm

      I just asked this question how funny so Almond milk it is

  164. Aarielle
    07/11/2014 at 4:06 pm

    could I sub almond milk for regular milk or would it change everything?

  165. Norma
    07/12/2014 at 4:36 pm

    I’ve never tried mug cakes, but this one looks delicious! I will try this one tonight for dessert! Thank you for sharing!

  166. Mimi
    07/13/2014 at 2:28 am

    WOW! I literally JUST made this and it is sooo absolutely, amazingly moist and delicious!!
    Thank you sooo much for this recipe! :)

  167. Amy
    07/14/2014 at 3:07 pm

    Made this for my husband and me to split … didn’t have a large mug, so I used a tall-ish Ikea bowl (kinda like a big mug without a handle) and it turned out fantastic! Next: your Vanilla Mug Cake recipe! Thank for the awesome effort in testing this.

  168. Sloey
    07/15/2014 at 6:41 pm

    This cake was delicious, rich and moist! Thank you so much for sharing the recipe! I now must try the vanilla version ;)

  169. Lindsay
    07/15/2014 at 9:29 pm

    Oh my goodness……just made this and I’m eating it now. It’s delicious! So moist! I used a salted caramel chocolate hazelnut spread… good. Thanks!!

  170. Ginger
    07/15/2014 at 10:05 pm

    Read it! Had to have it. Made it…. Currently enjoying the fact I can’t “cut another slice”. Best chocolate craving fix EVER. Thanks for the recipe.

  171. Memma
    07/16/2014 at 9:41 pm

    Awesome Recipe! I just made it and it was delicious. I had to add extra sugar and little bit more baking powder in second batch and came out perfect! Thank you!

  172. Kate
    07/20/2014 at 8:22 am

    Amazing recipe. I used coconut oil instead of vegetable oil. Gives it an amazing coconut flavour with all the moister still.. YUM!!! My newest addiction!

  173. Meghana
    07/21/2014 at 2:18 pm

    This is absolutely, hands-down, no questions asked THE BEST mug cake (or even chocolate cake) that I have ever eaten. This is delicious! I love this, and it only takes a few minutes to throw together when a craving hits! I love this recipe SO MUCH!

  174. Claudia
    07/22/2014 at 6:15 pm

    DIOS!!! OMG!!! Just perfect! I did everything as directed and it was great. Tastes like a brownie. My kids loved this recepie and love to bake easy cakes. GRACIAS!

  175. remya george
    07/23/2014 at 9:17 pm

    hi julie,
    I made this last night at 12 am for my 3yr old, who was cranky with a slight fever and insisted on chocolate cake. All my previous encounters with a mug cake hv been disappointing to say the least. But ur recipe was a true delight… Moist and tasted awesome… Thank u.

  176. Amelia
    07/23/2014 at 10:00 pm

    Just tried this for an after dinner craving… Ridiculously good and so simple! I didn’t use the hazelnut spread but sprinkled a few semi-sweet chocolate chips in before and after cooking. The melted chocolate moistened it even more! Also, I used Hershey’s Special Dark Cocoa Powder and it was VERY RICH, SO GOOD!!! Thank you!

  177. 07/24/2014 at 12:15 pm

    Looks yummy!
    But can I use water instead of the milk.
    And perhaps melt some lindt chocolate to replace the hazelnut spread?

    • Julie
      07/25/2014 at 10:00 am

      Water should work as a substitute, but I can’t be positive what the texture will be. You can use whatever you’d like in the center to replace the hazelnut spread.

      • 07/25/2014 at 12:16 pm

        The cake was absolutey amazing with water! The texture was moist yet fluffy like the cakes you get in bakery which are made with eggs. I used baking soda instead of powder, added very less coco powder and instead mixed melted dark chocolate to the mixture. All vegan now.
        Thank you for the recipe!

  178. Ramro0ooma
    07/25/2014 at 10:30 pm

    Luv it❤️ I tried other recipes before and they turned out spongey as you said but this one is perfection

  179. Rachel Z.
    07/26/2014 at 2:13 pm

    Oh wow…I’ve been wanting to try this for a while, just haven’t gotten around to it until now. This is, far and away, the BEST mug cake I’ve ever had!! And I’ve tried plenty, trust me haha! I did replace oil with melted butter, but kept everything else the same. Thanks for the excellent recipe!!!

  180. Cynthia
    07/26/2014 at 10:59 pm

    I have tried other mug cakes hoping that they would be the one, but no such luck….until today, that is!!!! I loved this cake! Great taste and texture. The only sad part was that I didn’t have the hazelnut spread. So I tried caramel sauce OMG!! Thanks for a great recipe.

  181. paige
    07/31/2014 at 2:41 am

    I am a chocoholic and this was great. I didn’t have any choc. chips , but it was still moist and yummy. There are so many things that you could put in the middle, if you wanted to.

  182. MADDIE
    08/01/2014 at 3:09 am

    Oh my god I just made this and this is the most amazing thing I have ever fucking put in my mouth it IS SO FUCKING GOD DAMN AMAZING

  183. Tamara
    08/01/2014 at 12:20 pm

    Julie, thanks so much for this recipe. My husband & I tried it last night because we were desperate for a treat. Your recipe was supermoist – great. We are already dreaming of other ‘surprises’ to drop into the center. FYI, I have an 1100 power microwave, and a 60 second cook time per individual mug was perfect. Thanks again.

    • Julie
      08/02/2014 at 8:36 am

      Awesome! Glad you and your husband enjoyed and thanks for your microwave power note!

  184. ashley c
    08/02/2014 at 11:23 pm

    I loved this. I subbed in Bloomfield gluten free flour and loved it. Even my fiancée loved it, he immediately had me make him one.

  185. Randagas
    08/04/2014 at 4:57 pm

    The first desert I’ve ever made! It turned out great and was soooo delcious! THANKS!

  186. Tamika
    08/06/2014 at 4:38 am

    I came across your part when looking for a chocolate mug cake without eggs because I don’t have any right now. I was really wanting chocolate and didn’t want to make something big because my husband doesn’t like chocolate. The pictures alone made me want to make this right away!

    While gathering ingredients, I noticed I’m also out of baking powder. I looked up a substitute, and fortunately had baking soda and cream of tartar. Yay! I couldn’t help but taste the batter before putting it in the microwave, and I’m glad I did. I added a little more sugar and some vanilla. That worked. I also put a dollop of peanut butter in before cooking. Since my microwave is 1000 watt, I cooked it for 60 seconds. Before eating, I also put chocolate syrup on top. Mmmmmm!

    The only complaint was I put just a little too much peanut butter, and it was uncooked on bottom. Either way, it was gooooood! Satisfied a chocolate craving! Maybe a few extra seconds next time, because I WILL make this again! Maybe I’ll use orange extract.

    Tomorrow, I’m thinking of making the vanilla one for both me and my husband… Make him a surprise dessert!

  187. Jennifer
    08/06/2014 at 7:03 pm

    I just made this and while it definitely was moist (I have a 1000 watt microwave, so I cooked mine for 60 secs), it was not nearly sweet enough. I searched many other mug cake recipes, and they all used 4-5 tbsp sugar or sugar equivalent. I will remake another time using more sugar and see how that goes.

  188. 08/07/2014 at 2:06 pm

    Moist cake indeed! Love it!

  189. Melanie
    08/07/2014 at 11:46 pm

    Pretty good- I have made it 6 times now. I add a dab of almond extract though (vanilla also works) especially if you are allergic to hazelnuts like myself and not going to use nutella.

  190. mooeey
    08/08/2014 at 2:03 pm

    i usually don’t comment on blogs but i just had to comment here to say thanks for such an awesome recipe… :D i am typing this as i am munching on my last bite of the most gooiest n moist mug cake i ever made.. and yup you are right ..the main culprit is the egg for making the cake spongelike .. so thank you so much for the awesome recipe :)

  191. Lesley
    08/09/2014 at 8:55 pm

    Absolutely delicious. I didn’t find it oily at all. My kids found it too dark chocolaty for their tastes (even though I make only homemade chocolate cake all the time). They had lots of fun doing it though and made me promise to let them try the vanilla one tomorrow night! (I will ;)

    • Julie
      08/10/2014 at 4:34 pm

      Aw how fun to get your kids involved! :)

  192. Anita
    08/10/2014 at 12:46 pm

    Just tried your recipe but with rice bran oil. Microwaved extra 15 secs and it came out lovely. Thanks!

  193. Ambika
    08/11/2014 at 7:36 am

    I just made it.. It was yummmmmm.. This is the best choc mug cake i have ever tasted.. super moist! Thanks Julie! :*<3

  194. Wendy
    08/13/2014 at 4:15 am

    I followed this recipe concisely (except that I used stevia to substitute the sugar), but for some reason my mug cake didn’t rise nicely like yours, and the texture was off… I microwaved it for at least two minutes (in 20 second bursts to check in between), but the texture was too moist and wet, unlike a cake.

    Any advice? :(

    • Julie
      08/13/2014 at 11:10 am

      Hi Wendy, the only thing I can think of is your baking powder is old. When baking powder is old, the leavening in it gets weak and/or doesn’t work. If you drop a little bit of it in water or vinegar and it doesn’t really fizz up, then you should probably switch it out. I hope that helps – I can’t think of any other reason why your mug cake wouldn’t rise except that reason.

  195. Bella
    08/13/2014 at 4:20 pm

    Lovely recipe! I substituted one tbsp of milk with espresso to give it a little kick and it turned out well. Only a slight taste was present so if you really like espresso you should try a little more. Very yummy! Maybe too much so =D
    Have a wonderful day!

  196. Cookie Monster – Mehreen
    08/14/2014 at 10:47 am

    It’s MAGIC Cine was done in 60 seconds and I am a sucker for shortcut recipes….this was WOW. Loved it and still in awe with how FAST it was done. Yaay!!! Thank you for experimenting and perfecting it for us. God bless! BIG FAN :D <3

  197. Kopite
    08/15/2014 at 7:45 am

    This was my first cake ever and it made me SO happy :3 THANKS!!!!!!!!!!!!

  198. Karen
    08/16/2014 at 5:19 pm

    Julie, that was good!

  199. Karina
    08/17/2014 at 9:47 pm

    The first time I made this it was Delicious and definitely the best mug cake I have ever come across! I used chocolate chips instead of nutella. I just made it again and tried to make it a bit more healthy buy substituting apple sauce for oil, since that has worked in other recipes, and it was not a success. I needed to cook it for longer and it was just sort of mush. I will definitely be trying again and next time I will try to just substitute 1 tablespoon of oil instead of both of them. If it still doesn’t work I will just make it less often : ) Thanks for the great recipe!

  200. Vicky
    08/18/2014 at 1:10 am

    Was craving some chocolatey baked goodness and resisted the urge to make an entire batch of brownies at 1am.
    This recipe makes a really tasty cake. I used dark cocoa rather then regular coca, so I also subbed in some brown sugar. Also I was out of any kind of nutella or even cookie butter so chocolate chips it was! I think next time I might add in a drop or two of vanilla.
    Absolutely delicious recipe! :3

  201. Ashy Haley
    08/18/2014 at 10:13 am is really tasty,I tried this today and it’s really awesome,I had sweetened cocoa and I tried not to put sugar and I think it tasted really nice. I think I’m gonna try it with some m&ms this time will that be tasty??

  202. Sheryl
    08/18/2014 at 3:58 pm

    Tried this but used sweetner in place of sugar…mix of Splenda blend and stevia….texture is off…didnt get cakey in microwave so stuck it in toaster oven for a few minute….used pb instead of nutella….its okay but not great. I am sure its because of the sweetner.

  203. Natalie
    08/19/2014 at 2:30 pm

    just found this recipe and made it with water, and used wispa hot choc powder and honey to substitute other ingrediants and no sugar or salt. Zapped it for 70 seconds (800W) . Soooo good!! best mug cake I have ever tried! thanks for the recipe! :)

  204. Faith
    08/21/2014 at 12:29 am

    HI! I was just craving a chocolate mug cake and found your recipe. Its pretty good! It is way moister than any other cake I’ve made! Thanks! ;)

  205. Asmaa
    08/25/2014 at 9:03 am

    Sounds amazing!
    But sure no eggs??!
    another thing : if I want to make 5 mugs, what are the ingredients and the instructions I should follow for the whole batter?!

    • Julie
      08/26/2014 at 7:25 am

      Please read the blog post and other comments above as to why no eggs. If you want to make 5 mug cakes, just simply multiply the ingredients by 5 or make 5 different batches of the batter. I don’t know exact measurements because I made this specifically for a one-cup cake.

      • Asmaa
        08/27/2014 at 2:47 pm

        Julie, If you consider your “Reply” could help me Thanks for your helping notes.

  206. debbster
    08/29/2014 at 11:29 pm

    My husband and I just finished this desert and added a few changes. I used a nutribullet to mix wet and dry ingredients. Used butter vs. oil. Added a dash of vanilla. One egg whipped (2) tablespoons per cup and a pinch of cayenne pepper.

  207. Himejii
    08/31/2014 at 2:11 am

    Texture is incredibly moist and gooey, but the taste leaves much to be desired. It just doesn’t have the richness I expect from good chocolate cake, especially considering all the oil and sugar. I’ll be skipping this one next time.

  208. noha
    09/01/2014 at 7:29 am

    woow its amazing wz peanut butter

  209. Marina, Isabela and Isabela
    09/03/2014 at 8:28 am

    Hi Table for Two,
    We are brazilian girls who are trying to do your mug cake recipe. What does “tsp” means?
    Thank’s a lot!!!!
    Yor recipe looks delicious!!

    • Julie
      09/03/2014 at 1:48 pm


  210. Ketrin
    09/03/2014 at 2:23 pm

    Hy Julie!

    Can I use fruits (e.g. plum) for this recipe? What do you think, the cake will be wet?
    Thank you for your answer :)

    • Julie
      09/04/2014 at 7:49 am

      You could use fruits but I would add them in after the cake has cooked.

  211. Heather
    09/04/2014 at 11:41 pm

    Was having a rough day so I made this cake. It was an extra rough day so I decided to “fancy up” my mug cake. I just added some red dye and some mini chocolate chips for a Red Velvet Choco. Chip mug cake. Was AWESOME! Made my day so much better.

  212. lachiah
    09/05/2014 at 11:23 pm

    Made this tonight. It’s moist for sure but the flavor is weak. It reminded me of cake brownies which are often lacking in flavor. To be fair, I didn’t have the hazelnut spread but I’m not sure it would have helped much. Maybe mug cakes are not my thing.

  213. Amanda
    09/06/2014 at 6:31 am

    I’m planning on using this recipe for my 7th grade cooking class’ first try at cooking! I’m super excited and I’ll let you know how they like it!

  214. Flavia
    09/11/2014 at 4:43 pm

    Just made it, turned out delicious :) I used Mexican Abuelita powder chocolate, which is sweetened and spicy. Great recipe.

  215. Alexandra
    09/12/2014 at 5:40 am

    hands down fave cake in a mug recipe! not spongey at all! do decadent! thanks heaps, julie!

  216. JAMES
    09/12/2014 at 7:55 pm

    I tried making a mug cake with another recipe which was AWFUL and SPONGEY. I looked at other recipes and noticed there were some bad feedback about the sponginess; until I noticed all those recipes had an egg in them. I figured an egg would be too much for just one serving, and now I find this article. DEFINITELY making one when vanilla ice cream. If I use dark cocoa powder, what would be the right amount of sugar?

    • Julie
      09/14/2014 at 11:43 am

      Hi James, sorry I didn’t get back to you quick enough – I saw that you ended up making it and enjoyed it. I’m so glad :)

  217. Aish
    09/13/2014 at 5:36 am

    I tried this today and it was Yum…I just added another tbsp of sugar..Planning to do some variations later on..Thanks for the lovely recipe!!

  218. JAMES
    09/13/2014 at 4:38 pm

    I just microwaved mine, and a beautiful chocolate scent started to fill the room. I’m glad I seriously just made a mug cake. If you are on the fence about making one, definitely start right now!
    If you don’t have all-purpose flour, rice flour worked perfectly for me.

  219. Andrea
    09/13/2014 at 11:34 pm

    I happen to not have any baking powder left, can I omit it?

    • Julie
      09/14/2014 at 11:07 am

      No, definitely not. It’s the leavening agent in the cake. Your cake wouldn’t rise at all.

  220. 09/15/2014 at 5:49 pm

    Hi, Julie. Thanks for the recipe ^^ I’ve just made it and it turned out light, moist and delicious. I added more sugar and left out just a little bit milk :)
    Thanks again for your good work!

  221. Aedan
    09/18/2014 at 4:42 pm

    Wowza! Made it a minute ago, this stuff is good for a cake made in the oven, let alone a microwave! Only recipe I’ll be using from now on!

  222. Angie
    09/18/2014 at 7:04 pm

    My five year old and I shared this after dinner tonight and I will never make another mug cake! We didn’t have any Nutella, so we just used crunchy peanut butter and it was perfect! I’m 7 months pregnant and this hit the craving nail on the head :) Thank you for sharing it!

  223. nicola
    09/20/2014 at 11:59 am

    hi i just tried this and for a microwave cake its pretty good, my boys like it, currently scoffing away right now. i wish people wouldnt be so negative, just because its not too your taste you dont have too call it awful as it is not! just plain rude.

    • Julie
      09/21/2014 at 10:27 am

      Agreed! :) thanks Nicola!

  224. Aneesha
    09/21/2014 at 8:33 am

    Best recipe ever!!!!!!!!!!! It’s the best cake I have ever had! Thank you!!!

  225. Jeanne
    09/21/2014 at 11:08 am

    Hi Julie, I just wanted to say that I just made this recipe and I really liked it! I will leave out the Nutella next time as I personally feel there’s enough chocolate and the cake is very moist. I was going to make a batch of brownies but as it’s only my husband and myself I usually end up throwing half of the brownies away; this was just perfect for me and my sweet tooth! Thank you so much for this great recipe!! Can’t wait to try the vanilla cake recipe!!

  226. Lynn
    09/21/2014 at 1:13 pm

    Hello Julie, In searching for a single serve brownie recipe, I came across your blog with your personal microwaved chocolate cake recipe. Reading your comments I couldn’t help noticing the repeated requests asking, “How long should I cook in my microwave” & “Can this be cooked in my oven”, so I thought I’d pass along these links so you can better assist your followers. I hope these links prove to be helpful! Enjoy your blog! Sincerely, Lynn
    How to adjust microwave recipe so it can be cooked in conventional oven:
    Microwave wattage cooking times conversion chart/calculator:

    • Julie
      09/21/2014 at 2:25 pm

      Thanks Lynn! This’ll be helpful!

  227. Ummeaiman
    09/22/2014 at 12:47 am

    Your recipe is fabulous! My cake looked like the one you did and tasted divine. Dense and soft and sinfully good. Like a brownie. It’s so easy to do, it’s dangerous to my hips! Anyway, could you share the same recipe with altered measures for approximately 250 grams of cake?? I know my daughter would absolutely love it.

  228. Sangeetha
    09/24/2014 at 12:47 pm

    I tried both chocolate n vanilla mug cakes…both turned out really yummy… i added one extra tsp of sugar…thanx a ton for the receipe…

  229. alycat
    09/27/2014 at 8:22 pm

    I’m very late to the party, but I just stumbled across this recipe last week and I’ve already made it 3 times! The most recent time I tweaked it a little and actually just used 1 tablespoon of sugar since I planned to add ice cream on top. I don’t like my desserts too sweet so it was perfect for me. I also cut the oil in half to make it a little healthier and it wasn’t *as* moist but still very good. I can’t wait to try some of your other desserts. Thank you!

  230. Gail McLaren
    09/27/2014 at 9:05 pm

    Ive just made chocolate mug cake. It is indeed the most moist mug cake Ive ever mad and it isnt spongy. I didnt have any Nutella and I really dont like it so I used 1 tbsp. peanut butter. It is pretty darn good and I will make it again when I am in quick need of chocolate.

  231. Will R.
    09/28/2014 at 8:10 pm

    I’m a chocoholic and a coffeeholic to so I added 1/2 TSP of cold-brewed espresso and it was DIVINE. The cake is already rich and tasty but when you add the espresso it makes it even more rich.

  232. Rebecca
    09/28/2014 at 11:52 pm

    Wow, that really was delicious. The only thing was it only filled up half of my mug. Next time, double batch!

  233. Natasha rodbourne
    09/29/2014 at 3:02 pm

    Just made this my first ever mug cake dropped in the Nutella cooked it and dropped some vanilla ice cream on top oh my word absolutely amazing will definitely be making again and again
    And again lol

  234. 09/30/2014 at 8:39 am

    Nutella in a mug cake? Yes!

  235. 09/30/2014 at 11:28 am

    Hands down the best microwaved mug cake i’ve made!! I added a few of my own variations but wow! when you have a sweet tooth and need something quick and satisfying..this is it!!

  236. Morag
    10/01/2014 at 3:43 am

    I tried this tonight, it was the best cake in a mug ever!! It wasn’t rubbery it was soft and gorgeous I also served mine with a small scoop of ice cream, I will make this again :)

  237. 10/01/2014 at 8:34 pm

    Would adding extra sugar change the texture too much? I did not include any hazelnut spread or add-ins and it was bitter. Other than that, perfectly moist. Thank you!

    • Julie
      10/01/2014 at 9:21 pm

      Nope, many other people have done that and didn’t notice a texture difference. You could search the comments to see how much some people added!

  238. 10/03/2014 at 4:06 pm

    JUst made this. I’ve tried many mug cake recipes and this one is up there with the best. Thanks! I added some malted milk drink mix and shoved some marshmallows in too as I didn’t have any nutella. Love that it doesn’t need eggs.

    • Emma
      10/06/2014 at 12:04 am

      I agree… the ‘no eggs’ thing makes me feel like I’m eating a decadent cake and not microwaved scrambled eggs mixed with cocoa powder… A definite winner of a recipe I say!

  239. Suzana
    10/05/2014 at 3:18 pm

    Really delicious recipe! I’m always skeptical with mug cakes but this one is fantastic – I added some caramel and some vanilla essence (half a capful each), plus Malteser chocolate spread instead of hazelnut and it’s amazing!

    • Suzana
      10/05/2014 at 3:19 pm

      Oh, and substituted one tbps of granulated sugar with brown sugar! So good

  240. Rads
    10/05/2014 at 4:13 pm

    Just made this…turned out super moist and was oh so satisfying !! Thank you Julie !

  241. Emma
    10/06/2014 at 12:02 am

    What an amazing mug cake recipe! I’ve always been skeptical of something that only takes a minute to bake, but after a severe case of ‘chocolate craving’ and a cupboard full of the right ingredients, this amazingness resulted… and boy am I happy that it did! (My hips may not be so happy though…)

    • Julie
      10/06/2014 at 7:15 am

      Haha, it’s definitely dangerous!

  242. Gluten free Char
    10/06/2014 at 11:03 pm

    Just made this awesome mug cake gluten free with random gluten free flour mix with no other modifications aside from the flour. I LOVE this! Delicious, super easy, and a perfect late night (or any time) craving cure.

  243. lexi
    10/08/2014 at 3:38 pm

    Its a bit bitter…but overall its really good!

  244. Tess
    10/09/2014 at 2:55 pm

    Oooh lala! This was incredible! My husband doesn’t eat cake and he lapped it up, saying: geesh sweetie, this is really good!
    Thanks for sharing this wonderful little recipe :)

  245. Angela
    10/11/2014 at 7:23 am

    I just made this and hands down it is the best mug cake I have ever made! Definitely helped with that choc craving! I’m so glad that my search for a mug cake lead me to your blog!

  246. Chris
    10/12/2014 at 9:30 pm

    Ok this is the FREAKIN BEST mug cake I’ve ever done! Thank you

  247. Yasi Khan
    10/14/2014 at 5:10 am

    I tried it last week after trying another recipe of mug cake (which was too spongy and hard) and this one was just about perfect. My husband liked it and i was so happy that i can make such cake in just second attempt :D. I took some photos of it and shared with my friends and they all were stunned since i am totally not into baking and all but it looked so mouthwatering and yummy…. eeee. Thanks for such an easy recipe to make everyone happy :)
    The only thing was that the sugar was a little less, i’ll add some more next time to make it perfect inshaa Allah.
    Thanks julie.

  248. Liz
    10/14/2014 at 2:22 pm

    Awesome! Truly even better than any oven baked cake I ever tried or made myself :)

  249. Barbara
    10/14/2014 at 7:59 pm

    I have made this MANY times since finding it last month. I split it with my husband. I accidentally used baking SODA the first time and actually decided I liked it better. Gives it a fluffier texture. I am now experimenting with different oils and sweeteners. Great, quick dessert!

  250. amy
    10/17/2014 at 8:03 pm

    That was fantastic. Most mug cakes leave me unsatisfied. I added a spoonful of raspberry jam on top after it was done and it was so good. Thank you for sharing!

  251. LISA
    10/18/2014 at 3:51 pm

    Recipe needs a tbsp more sugar.

    • Julie
      10/19/2014 at 8:59 am

      Thanks for your feedback! Everyone has different taste preferences so if you think it needs a tbsp. more of sugar, then by all means add it.


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