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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!

 

 

431 COMMENTS

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

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

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

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

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

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

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

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

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

      Sure, go for it.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

    no eggs at all?

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

      Nope.

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