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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

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 (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
  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!

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!




  1. Hafnium
    11/16/2015 at 8:38 pm

    Thank you so much for this delicious recipe! I’d tried a mug cake once before and it turned out absolutely disgusting, but this restored my faith in mug-cake-kind.

  2. 11/16/2015 at 9:14 pm

    This is by far the best chocolate mug cake I’ve tried! The others came out spongy and dry and this was amazing! Super moist and so rich. Thanks so much!

  3. Sheryl
    11/17/2015 at 10:27 am

    This sorted out my late night craving. Hubs couldn’t resist it either! Great recipe. Thanks!

  4. Emily
    11/17/2015 at 8:48 pm

    SO GOOD! Much better than other mug cakes I have tried! Also instead of Hazelnut spread I used caramel (and just MAYBE more than a tablespoon haha)!

  5. caroline
    11/19/2015 at 11:57 am

    This turned out great for me! I think not using an egg helps a lot too. I did peanut butter instead of the recommend spread. It was perfect. Thanks so much!

  6. Sarah
    11/20/2015 at 12:20 am

    this is the food of gods… ❤️

  7. Marcy
    11/20/2015 at 12:30 am

    I’m sure it will be better next time…. totally my fault that I thought… what a great way to use some of that Nutella I bought LAST year about this time for a recipe I never made (2 jars) and my small but messy kitchen is still holding onto those jars because I got the cake batter in the cup and never COULD find the Nutella! Made it without it and no problems except I used a mug that was way too big! Smaller mug? Heck no… NEXT time, I’ll do 1 1/2 times the batter. Wish I’d read the comments because I wasn’t feeling very creative this late at night, but I DO know where the caramel sauce is and that would have been perfect! Thanks for explaining about the whole egg thing. Probably a lot of us thought that without the egg, it wouldn’t turn into cake. Thanks so much for that!

  8. Karan pangali
    11/20/2015 at 12:02 pm

    Could I use oat flour instead of all purpose flour… Do I need to add an egg?

    • Julie
      11/22/2015 at 7:30 pm

      I’ve never tried it with oat flour so the consistency might not come out as intended. No, there is no egg. Please read above. I have explained why :)

  9. I.B.
    11/21/2015 at 5:00 pm

    Any substitute for baking powder? Without the use of cream of tartar..


  10. I.B.
    11/21/2015 at 6:53 pm

    Update I just did this with .5 ml of baking soda and 5 ml of vinegar as substitute for baking powder. I just set the microwave for 1:00, the bottom was half cook and the top to the mid is cook and it soooo good. It’s just with the microwave….

    Thanks for the recipe :)

  11. Kimberly
    11/23/2015 at 7:05 pm

    Sooooo good. I used a tablespoon of caramel topping instead of hazelnut spread. Delicious.

  12. 11/24/2015 at 10:42 am

    Oh my heavens, sign me up! I’m always looking for single-serve desserts, since I live alone and sometimes I just don’t feel like dealing with the preparation and clean up for a while cake or tray of cookies… this is perfect, thank you!

  13. Cara
    11/26/2015 at 6:11 am

    Just made this with gluten free all purpose flour and it didn’t work at all! Turned in to a gluey consistency which was not even the slightest bit moist. Might stick to my normal mug cake, but thanks 😊

    • Julie
      11/26/2015 at 11:48 am

      I have never made it with gluten-free flour so that’s probably why it didn’t work out for you. Sorry but thanks for the feedback!

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