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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 (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. Melissa
    12/27/2014 at 6:07 pm

    This was the best mug cake I’ve tried to date. Only thing was I had to put it in for an extra 30 seconds. Thanks for sharing!

  2. Chloe Douglas
    12/28/2014 at 7:21 pm

    Really good. I used Special Dark cocoa, used 2 1/2 Tbs of Truvia and topped with sugar free Cool Whip. Loved it! My microwave is 900 watts. Hit additional 30 seconds, twice. Came out just fine.

    • Sarah Ellers
      01/29/2015 at 9:44 pm

      I used the dark chocolate as well with stevia. It was great! This recipe is a keeper.

  3. Phyllis
    12/30/2014 at 1:19 am

    I made the Chocolate Mug Cake this evening as a special treat for my mom who is in town visiting me. I thought that she was finished eating it, so I attempted to take the mug away from the table. I was nearly physically accosted by my own mother! She wasn’t finished and she thought that it was SO delicious. She’s now on the phone telling family back home about my excellent cooking skills! Thanks for making me look like a 5 star chef and for posting such a great, easy and super quick recipe!

    • Julie
      12/30/2014 at 8:10 am

      Haha! That’s too funny :) I’m so glad she enjoyed it so much!!

  4. Steven Barrett
    12/31/2014 at 1:53 am

    Thank you for the recipe

  5. Allison
    01/01/2015 at 5:57 pm

    this recipe was great! Just put it in for a little longer and added some caramel and let me tell you; that was one of the best things i’ve ever tasted!

  6. Jia
    01/02/2015 at 11:53 am

    This was my first time making mug cake and it turned out great! Will definetly make it again :-)

  7. 01/04/2015 at 8:40 am

    Thank you for this great mug cake recepice! It is perfect!

  8. RJ
    01/04/2015 at 5:59 pm

    Wow! This was so much better than any other mug cake I’ve tried! I didn’t have Nutella so I threw in some white chocolate chips left over from Christmas cookies – very good! Thank you – this recipe is definitely a keeper!

  9. 01/06/2015 at 10:39 pm

    As the goddess of laziness, I’m always excited to find new dessert in a mug recipe. And this! This is by far the best cake in a mug I’ve ever had!

    I had some Stonewall Spicy Mexican Chocolate sauce that I got from my aunt and uncle for X-Mas, so I substituted that for the hazelnut spread. Since it’s a sauce (but needs to be kept in the fridge, so still super easy to plop a drop in), it was a little liquid-y, but still so delicious.
    I added ten seconds, because it still looked a little wet. I don’t know the wattage of my microwave, so it might have been because of the sauce. It still turned out great.
    Definitely bookmarking this page, because I will be making this again.

  10. iswins
    01/07/2015 at 3:57 pm

    It was really bad at first, the center was amazing, and the bottom was also horrible, I would eat it, just not every day.

  11. Emma
    01/09/2015 at 9:15 pm

    Thank you!!! All of the chocolate mug microwave cakes that i have tried turned out super dry, or just not tasty at all. Thank you for this amazing recipe!! (-:

  12. Revati
    01/09/2015 at 9:25 pm

    Hi Julie , it is really the best recipe amongst all I have been trying so far ! Loved it to the core :)

  13. Tayabinov
    01/11/2015 at 1:00 am

    Hi, it was a blockbuster recipe thanx so i want to try it large scale. I just wanted to ask one thing, what if i double or triple the recipe and bake it in a bowl or baking pan in tha microwave, would it become hard? Have u tried it like this?

    • Julie
      01/12/2015 at 7:33 am

      Hi, I haven’t tried to double or triple the recipe and put it in the microwave. You should give it a shot and see what happens!

        01/12/2015 at 8:27 am

        Well i tried, was a disaster, the central part remained liquid while the sides burned and became rubbery in a shallow baking pan,.. i guess its only gud for a mug

  14. natalie
    01/12/2015 at 6:57 pm

    I used coconut oil instead of vegetable oil and I didn’t like this mug cake. I have only had one that I’ve really liked. This one had a weird taste to it… not very authentic.

    • Julie
      01/12/2015 at 8:06 pm

      Well, if you had followed the directions to use vegetable oil like how I tested this recipe to use, then it would’ve come out correctly and not had a weird taste.

  15. Rocky
    01/12/2015 at 9:13 pm

    So moist and delicious! I saw a trick on America’s Test Kitchen where they stir the batter about half way in so it cooks more evenly. I tried that with this recipe and it was absolutely perfect. My “go to” mug cake from now on!!

  16. Kathleen
    01/13/2015 at 12:49 am

    Fabulous! This almost beats my moist chocky cake and brownies!! Yummmmmmm

  17. Sandy
    01/13/2015 at 4:02 pm

    Loved it! Had a craving for chocolate at 11 at night and made this cake. Added almonds and a marshmallow as I never had anything else! Can’t wait to try it with other divine additions! Thank you!

  18. Liza
    01/13/2015 at 9:59 pm

    Hello, how should i cut down the sugar? I only have sweetened cocoa powder.

    • Julie
      01/14/2015 at 7:46 am

      For such a small mug cake, I’m not entirely sure you can cut down the sugar in this. I feel like if you tried to, it’d end up tasting bland. You could leave out the nutella?

  19. Chris
    01/13/2015 at 10:48 pm

    Hi! I’m not usually the kind of person who leaves comments in blogs BUT I had to say how impressed I was by this recipe! I had tried many mugcake recipes in the past and they all were absolutely gross! I was in desperate need of something sweet but I had zero energy left to bake a regular cake. Thank you for sharing and saving me from a sweet-less night!

  20. Kaylarm
    01/15/2015 at 1:06 am

    I made this tonight hoping it would cure a late night sweet tooth, used everything to the T except for the hazelnut spread because I didn’t have any so used Peanut Butter instead, Thinking OK Chocolate & Peanut Butter, Good Combo and it wasn’t so great,Tasted very bitter

    • 01/15/2015 at 11:59 pm

      did you remember the salt? salt counteracts bitterness.

  21. 01/16/2015 at 6:27 am

    I am eating it as we speaker! Super easy and moist too.. Thanksss! I needed 30 sec more to rise too… I am going to make it tonight for hubby, if it passes the test – i can sub it for the chocolaté souffle that hé loves but is time consuming :p

  22. Heather
    01/16/2015 at 8:35 pm

    Just made this and this has got to be the best mug cake ever. The only think I changed was I added 2 tbsp. of butter instead of the oil, and added in about 10 chocolate chips instead of the chocolate spread. And about 10 more seconds for heating. And it was worth every calorie :-) Perfect for those who just want a small chocolate snack without making a whole cake.

  23. Jasmine
    01/16/2015 at 8:48 pm

    Absolutely amazing! The best one I’ve had ever! Thank you!

  24. Zoe Suen
    01/16/2015 at 11:34 pm

    Amazing! Couldn’t believe I actually succeed! It’s my very first time trying out mug cakes :D (i also used chocolate bars and a drizzle of oil to substitute the cocoa powder, sugar and vegetable oil, thought it wouldn’t work out!)
    The cake turned out to be super moist! Love this egg-free receipe-one whole egg for a mug cake has always been my greatest drawback! Thank you! :-)

  25. Saira Allen
    01/20/2015 at 9:13 am

    Skipped baking powder because couldn’t find it in the kitchen, and microwaved for about 2 mins. Put it in the fridge for several mins, and after taking it out, I served it with Chocolate Brownie Delight ice cream and..voila! What a cake! Thanks for sharing this Julie!

  26. ninarz
    01/20/2015 at 7:00 pm

    I microwaved it for 70 secs but it didn’t cook all of the batter. There was a small pool of it at the bottom of the mug, but it was perfect because it acted like a fudge for the cake. I used dark cocoa and not Nutella since I didn’t have any. It was great!

  27. Amelie
    01/21/2015 at 3:45 am

    Hi! Thank you so much for supplying this recipe!!!! Tastes. AWESOME!! I’m eating it as I type! I’ve got a question though, I’ve made this mug cake about 4 times now, but this time it worked out way better? Does whisking the milk while pouring the milk affect it? Because the other times the mixture was dark and clumpy and when I made it this time it was light and fluffy? Thank you for answering in advance! :)

    • Julie
      01/21/2015 at 7:41 am

      It could affect it cause whisking creates more air so that might be why yours is lighter and fluffier this time around. I’m glad you enjoyed it!

  28. Erin
    01/21/2015 at 7:18 am

    I’m a little under the weather and was craving something sweet so I tried this and it was amazing!! Thank you for the amazing recipe!

  29. Charlotte
    01/21/2015 at 12:01 pm

    This was great but I have one question. Are the portion sizes right that if I double them and mix that all together then pour into separate mugs it will work or will I need to make 2 different batches?

    • Julie
      01/22/2015 at 7:44 am

      Yup, you can double it and it should be perfect for 2 mugs.

  30. Marcy
    01/21/2015 at 8:27 pm

    I was wondering since I need 40 of them for school, if they would keep overnight

    • Julie
      01/22/2015 at 7:42 am

      I don’t think this is the type of cake that keeps well overnight. I would suggest maybe another dessert on the blog that will keep better! :)

  31. Rose
    01/22/2015 at 7:17 pm

    This was very good and moist! My first time trying a mug cake because I always heard how awful they could be. The Nutella was EVERYTHING. I’m going to try your vanilla recipe next except I couldn’t find the paste. Welp, we’ll see:-)

  32. 01/24/2015 at 4:52 am

    Hi! I would like to thank you for this delicious recipe! I made it and it’s perfect!

  33. Melinda
    01/24/2015 at 9:06 pm

    This was JUST what I was craving. I had everything needed, including the Nutella. Delicious!!! Thank you!!

  34. Pami
    01/24/2015 at 11:33 pm

    Just made this for hubby’s snack, he said it was good, I did not add the hazelnut spread did not have any & he would not have liked it. I did add 1/2 TBL more of sugar as he likes his “sweets”, when flipped into a bowl some batter was left in cup I just scraped it onto his bowl, he then added reddi-whip & hershey syrup. Thanks Julie for a quick dessert for hubby.

  35. Shamin
    01/25/2015 at 8:05 am

    I made your mug cake for the very first time today. It was awesome. Perfectly moist and tasty. If I decant into 2 mugs/dainty cups, does the cooking time change? Your recipe time, 70 seconds worked perfectly for the one mug. Thank you for testing this recipe for us

    • Julie
      01/25/2015 at 9:04 am

      Depends on your mug size and if you’re cooking the mugs in the microwave together. If you’re cooking them separately, then the cooking time won’t change, but if you’re cooking them together, you may need longer.

  36. Chloe
    01/25/2015 at 5:50 pm

    Does it have to be hazelnut chocolate spread? Can it be chocolate spread

    • Julie
      01/25/2015 at 7:12 pm

      No, it doesn’t. If you look at the numerous amounts of comments ahead of you, many people have substituted out the hazelnut spread for other things so I hope you find a combo you like! :)

  37. May
    01/26/2015 at 9:48 am

    This is so delicious!! Made it before, but this time I’ve put a marshmallow on top of it instead of the hazelnut spread. Turned out yum <3 Thank you so much for this recipe!!

  38. 01/26/2015 at 1:01 pm

    This turned out great for me! I used Coconut Oil (which I love) and added 2 TBS (vs Nutella) to the mix (mixed in). I also added some peanut butter chips. 70 seconds in a MASSIVE Potterybarn mug and it was delish! Oh and for the extra tablespoon of milk I actually used a TBS of chocolate coffee creamer. YUM! My little secret!

  39. Jackie
    01/26/2015 at 9:20 pm

    I added cellucor corfetti protein in place of the cocoa, stevia, almond milk and wheat flour. It was delicious! Great point with the egg making this small portion spongey

  40. Elana
    01/27/2015 at 2:01 pm

    I made this recipe, but put it in the oven at 350 degrees for about 25 minutes. My mom wouldn’t let me make it in the microwave because of how radiation effects gluten. It was delicious anyway! Just a tip…

  41. Soniya
    01/27/2015 at 10:24 pm

    I haven’t tried this yet but it looks delicious! Do you know if it would work if applesauce was used instead of the oil?

    • Julie
      01/28/2015 at 7:46 am

      You could definitely try it. It might yield a bit of a spongy texture, I’m not positive. My apple cinnamon mug cake uses applesauce and it didn’t come out spongy so it might work with this chocolate one.

  42. Corinne
    01/27/2015 at 11:38 pm

    I made this tonight. Followed your instructions exactly (ok, no hazelnut spread, I used a chocolate almond spread). This was PERFECT..perfect texture, perfect time, easy to do, and just enough for a sweet treat after dinner. You’re right, it’s texture is perfect, and the chocolate spread makes for the best molten lava cake. Well done, thanks for sharing!

  43. Stephanie
    01/28/2015 at 12:04 am

    Love your recipe!!!
    Just finished, and its amazing… thanks for sharing! :)

  44. Cait
    01/28/2015 at 12:53 am

    This is WONDERFUL!
    It is also VERY heavy/rich in my opinion, I couldnt finish it all lol. Still delicious all the same! Especially with a cold glass of milk!
    Thanks for this recipe!

  45. Chloe
    01/28/2015 at 11:49 pm

    I tried making this Mug Cake whilst i had a severe craving for sweets, It didnt turn out like in the pictures.. at all. it stayed in the same shape. and it didnt rise. it also has a odd flavor… I added some whipped cream, but that only helped a little. Id rate this 3/10.

  46. JillyBarb
    01/29/2015 at 6:49 pm

    Just made this for my husbands birthday and he loved it!!! My microwave is 1200 watts so I put in in for 65 seconds and it was perfect. Thank you so much. We really didnt want a big cake and this hit the spot.

  47. laurene
    01/30/2015 at 2:49 am

    hi, if i don’t have all purpose flour is it possible to use self-raising flour?

    • Julie
      01/30/2015 at 8:02 am

      No, I’ve tested with self-raising flour for this recipe and it just didn’t turn out right. It turned out rather spongy.

  48. Anum
    01/31/2015 at 11:19 am

    Just tried your recipe. I used peanut butter instead of hazelnut spread and I warmed the milk and dissolved sugar in it beforehand. Was yummy. :-) dont know how ro attach pic through phone or I wouldve showwd you. :-) thanks. <3

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