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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!

 

 

770 COMMENTS

  1. 04/18/2015 at 4:55 am

    I did it! First time ever! :) it was fun making it. I added a Pastillas ice cream on top (before serving) just because I can’t find any vanilla ice cream at the moment. Will try the vanilla one next week.

  2. Denice Webb
    04/19/2015 at 7:20 pm

    I just have to tell you that I made cake in a mug cake using your recipe, and it’s absolutely delectable, delicious, and decadent! I left out the hazelnut because I didn’t have any but it is nonetheless the moistest cake! Thank you for working on this recipe and getting it right , Because we get to benefit as well as you!

  3. Toni
    04/20/2015 at 12:24 am

    Perfect, absolutely delicious, didn’t add any spread and it was very moist. Thankyou

  4. Ellie
    04/20/2015 at 9:05 am

    I used butter instead of vegetable oil, just because I didn’t have any in the house but this is delicious! Best mug cake I’ve tasted

    • Mena
      05/16/2015 at 10:48 pm

      Did you melted the butter?

  5. Lori
    04/21/2015 at 7:00 pm

    Moistest (is that a word) LOL Best chocolate mug cake ever! THIS is what I have been looking for! Thank you!

  6. Surya
    04/22/2015 at 1:55 am

    This is amazing, my first attempt at mug cake and it came out moist and delicious. Thank you!!!

  7. Zoe
    04/22/2015 at 9:58 am

    I made this for my family and used chocolate pieces instead of the spread, it was SO good that I recommended it to the rest of the family and made it again!

  8. Leanne
    04/22/2015 at 11:02 am

    Hi,
    I’ve never made a mug cake before and am going to try this! I was wondering if you could possibly do the same but using WHITE CHOCOLATE?!?

    I LOVE white chocolate and would love your opinion!!

    • Julie
      04/23/2015 at 7:43 am

      White chocolate? Meaning like putting white chocolate in the center?

      • Leanne
        04/28/2015 at 10:53 pm

        No I mean making the whole thing white chocolate and then maybe adding chopped up fresh strawberries to the mix??
        I don’t know if it’s possible, I prefere more to eat cake than bake it! lol
        Hence me asking an expert.

      • Julie
        04/29/2015 at 7:50 am

        Oh, I’ve obviously never done that before so I can’t say it’s successful. I’m not sure how you would make the batter white chocolate unless you use melted white chocolate and blend it in the base, but then the consistency of the cake might be off. I don’t think there’s white chocolate powder either (unless I’ve totally been missing it!). Sorry!!

    • JENNIFER
      05/09/2015 at 2:38 am

      There definitely is white chocolate cocoa powder mix- ghirardelli makes it, you could probably substitute for the cocoa powder.

  9. Nadine
    04/23/2015 at 6:52 pm

    This is such a fun recipe! I’d made a couple of mug cakes in the past and wasn’t impressed but your recioe is really good! I used nutella the first time and Mrs.Richardson’s butterscotch caramel the second time. Both were great! The nutella kinda gave it more of a molten cake taste which was awesome and the caramel really complimented the chocolate. Next time I’ll use a little espresso powder in the cake and drop some melted chocolate mixed with a tiny bit of bourbon in the middle! Yum!

  10. Jaime
    04/23/2015 at 8:40 pm

    Yummo! We’ve done this a few times for our lactose intolerant daughter subbing lactose free milk or coconut milk and its delicious! Tonight we didnt have either and used water… It was still delicious (in fact i may just use water from here out)

  11. Joy
    04/23/2015 at 11:36 pm

    So good! I didn’t have unsweetened cocoa, so I used some Starbucks hot cocoa mix, which is just cocoa and sugar, and added an extra tablespoon of sugar. I also used coconut oil instead of vegetable oil. Perfect for those night time chocolate cravings! Now I want to add things… Chocolate chips! Dried cherries! Thanks for the recipe!

  12. Maeve
    04/24/2015 at 1:57 pm

    It worked perfectly!

  13. Elaine
    04/26/2015 at 2:55 am

    This was so easy and ‘my’ version came out excellent in spite of not having any chocolate in the house (I know, what’s wrong with me) so I made a white cake with a pinch of cinnamon powder. The crazy thing, I did 2 mins. in the microwave! Confession, I forgot to look at your timing – but it came out fabulous! Not spongy at all, moist and truly cake like. The only thing I saw was the cake starting to pull away from the cup…but in no way was this over cooked. Great recipe Julie and thank you!! BTW – I’m buying chocolate tomorrow <3

  14. ramu
    04/27/2015 at 4:31 am

    I love chocolate cake i did so many cake based on chocolate.but your white cake impressed me alot.go through my website you may get better idea.

  15. Jennifer
    04/27/2015 at 7:09 am

    I just had to add yet another rave review. This was so good! Very moist with a pleasing texture. Will definitely make this again (and again).

  16. 04/27/2015 at 7:48 am

    I was having mad chocolate cravings, and there was nothing remotely chocolatey at home. So I tried making my first ever mug cake (swapped oil for coconut oil) and it was soooooooooooo god omg. thanks for the recipe!

  17. Izzy
    04/27/2015 at 10:43 am

    It was DELICIOUS!! and unlike other mug cakes, this was just enough for me! I always hated how i could eat half of one and couldn’t finish because they’re too big.
    I don’t have a microwave, so I put my oven on 370 and put it in for 30 minutes. (Maybe should’ve done 25…)
    I also added a splash of vanilla.
    Then, I put a blob of peanut butter (because my brother is super allergic to hazelnuts so nutella isn’t allowed in the house) and it was perfect. I will definitely make this again

  18. Dani
    04/27/2015 at 12:46 pm

    This – was – absolutely – delicious!
    I cut down sugar to 1 tbsp (this has nothing to do with heathy eating and all to do with my palate) and I used homemade hazelnut spread and I was very very happy all afternoon. Thank you!

  19. Krystal
    04/29/2015 at 10:32 pm

    This is only my second attempt at a mug cake, and though I liked the first try, it was a little dry. I just made your recipe, so now let’s see how it did…

    Oh my goodness… yum! I added just a teeny bit more sugar and dumped in a bunch of leftover peanut butter chips I had instead of the hazelnut spread. I also cooked mine an extra ten seconds that it probably didn’t need. I had thought that first recipe I tried was one to keep for chocolate emergencies, but I was so wrong. This, my friends, is my new keeper.

    I say again, yum!

  20. 05/03/2015 at 11:00 am

    All the other mg cakes on YouTube are spongy and rubbery. This is perfect! It is definitely the fact that there is no egg. I made a powdered sugar glaze on it, too! :)

  21. dynnamae
    05/03/2015 at 9:27 pm

    I have made this a couple times. For a single person, who doesn’t care about frosting, and loves cake, this is the best!! Thank you so much for this recipe.

  22. Nicolr
    05/05/2015 at 5:49 pm

    Hi. I made the cake and it was spongy, ha. And definitely could have used the 3rd T of sugar. It was not sweet and I was struggling to finish it.

  23. Veronika
    05/05/2015 at 9:35 pm

    Just made this and it came out DELICIOUS! I left out the chocolate spread and replaced cow milk with soy milk for a vegan recipe, and it tasted heavenly. :) FYI, for those of you with lower wattage microwaves (mine is 700 watts), I microwaved mine for about 100 seconds and it came out just right!

  24. Julia
    05/06/2015 at 1:19 am

    Perfect! I’ve tried so many microwave mug cackles and brownies and they’re never quite right. This is the best one ever. I used melted coconut oil which gave it a little bit of my favorite candy bar vibe and skipped the hazelnut spread but drizzled it with chocolate syrup when it came out of the microwave. I also used superfine sugar (between granulated and powdered) because I’ve had these turn out grainy before but this was just perfect. Thank you so much!

  25. Sharon Sunday
    05/07/2015 at 9:55 am

    Delicious. I added 1/4 tsp of instant coffee. I put chocolate syrup in the middle because if I had nutella, I would not need to make the cake in the first place.

  26. Jess
    05/07/2015 at 2:55 pm

    very moist! I used dark coco powder and added that extra tbsp of sugar. Enjoying it now as I’m commenting =)

  27. bella
    05/07/2015 at 7:08 pm

    Hye, i made some twists to the recipe. I replaced 1tbsp of cocoa powder with 20g of dark baking chocolate. And it tasted SUPERRRRRRR YUMMEHHHH AND MOISTTT. I was speechless cause i couldn’t believe it would be that good. Oh and I used extra virgin olive oil. Thanks for the recipe!!!!

    • bella
      05/07/2015 at 7:10 pm

      Forgot to mention, i melted the chocolate and mix with wet ingredients before adding in the flour mixture.

  28. Lora
    05/09/2015 at 2:27 pm

    I’ve never made a mug cake before but this is lovely! My 2yr old little boy had fun making them and they tasted delicious! Really moist and a perfect Saturday night treat for the family!!!

  29. 05/11/2015 at 12:32 am

    Hi! Will this recipe work with almond milk and coconut oil? Thanks!

    • Julie
      05/11/2015 at 6:18 am

      I don’t know, I didn’t test the recipe for that. I think if you search the comments, some people have tried it that way! :)

  30. Tracy
    05/11/2015 at 3:05 am

    All purpose flour, never heard of it – should I use plain or self raising?

    • Julie
      05/11/2015 at 6:19 am

      All-purpose flour is plain flour :) definitely don’t use self-raising. I tested it with self-raising and it came out super spongy!

      • Tracy
        05/11/2015 at 2:57 pm

        Thanks Julie

  31. zoe
    05/11/2015 at 11:36 am

    Thank you so much for this recipe! I have tried so many mug cake recipes which just didn’t work but this one works! It tastes so delicious and I love the fact you only need 1 tablespoon of nutella rather than 3 like others I have tried!

  32. Anonymous
    05/11/2015 at 7:55 pm

    Do you think this would work in a solar oven for a longer time?

    • Julie
      05/12/2015 at 7:44 am

      Not sure what a solar oven is? I couldn’t be positive that this would work in a traditional oven so I’m pretty sure solar oven is out too.

  33. Neil Winfield
    05/11/2015 at 9:27 pm

    I’ll keep it short and sweet………..

    O….M….G ! I’m in heaven.

  34. Elise
    05/12/2015 at 5:45 am

    I really really like this recipe! I don’t really like the eggy flavour in a mug cake, so this alternative is just great! Thanks for posting :) Even with just one tbsp of nutella it’s nice instead of 3, so that saves me nutella xP I do use self rising because i want it to be spongy, so both options work out just fine in my opinion.

  35. Kayne
    05/12/2015 at 8:20 am

    I prefer go without the nutella and I use chocolate nesquik instead of cocoa powder. Its also very nice with vanilla ice cream!

  36. wvangel
    05/13/2015 at 1:00 pm

    I just made my first mug cake using the recipe minus the hazelnut spread (because I didn’t have any). I followed the directions as stated, and it was AMAZING! It was moist, and the bitterness of the chocolate was perfectly balanced with the sweetness! I am officially hooked!

  37. Alex
    05/13/2015 at 10:36 pm

    I must have made this wrong, it just came out tasting like eggs. I don’t really understand the mechanics of that. :(

  38. Beth
    05/15/2015 at 7:50 pm

    This was wonderful!! And SO moist! Easy and fun…we did not have anything to top it with, except coconut yogurt—was delish !!! Best recipe ever.

  39. Pat
    05/18/2015 at 7:12 pm

    First time mug cake maker. It is scrumptious. I used melted butter, a little extra sugar, and a bit of Hershey dark chocolate bar since I don’t like hazelnut spread. And when you say 2 servings, it really is 2 servings. Thanks for the recipe.

  40. Jesi
    05/18/2015 at 11:11 pm

    I just tried it and it was DELICIOUS! (And SO fluffy!) Thank you so much!

  41. Nicole
    05/19/2015 at 1:41 am

    This is the best chocolate mug cake ever!! I’ve tried the original version but now when I make it, I use two packets of stevia in place of the sugar, only 1 tbsp of oil, and unsweetened vanilla almond milk instead of regular milk!! It tastes just as good and cuts back on some of the calories!!

  42. Clare
    05/20/2015 at 12:47 pm

    Hi. I’m in the UK and we don’t really use cups as a measuring device for cooking. They all vary a bit. So please could you tell me how many tablespoons a 1/4 cup of flour would be? I tried to look it up and it said 3.3333 tablespoons. Is that correct? Thank you.

    • Julie
      05/21/2015 at 7:36 am

      Hi, if the converter says that, then that’s what it is. It’s probably if you do it in grams though. 1/4 cup of flour is about 32 grams.

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