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The Moistest Chocolate Mug Cake

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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!

Updated 9/26: recipe video added below! :)

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.

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

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.

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

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

I mean seriously. How could you not want to drop everything and go make this immediately?!

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
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The Moistest Chocolate Mug Cake
Prep Time
1 min
Cook Time
1 min
Total Time
2 mins
 

This best and moistest chocolate mug cake you will ever have. It's not spongey or dry like other mug cakes! You will never use another chocolate mug cake recipe again!

Servings: 1
Ingredients
  • 1/4 cup all-purpose flour
  • 2 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 2 tablespoon granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
  • 1/8 teaspoon salt
  • 1/4 cup + 1 tbsp. milk
  • 2 tablespoon vegetable oil
  • 1 tablespoon 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!
Recipe Notes

Video for the recipe can be seen by clicking here!

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!

Self-rising flour? I have tested this with self-rising and it does NOT work. At least I felt it didn't work because it was too spongy for me. You are more than welcome to use it, however, please keep in mind that I don't recommend this method.

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

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Posted on February 24, 2014

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  1. Ingrid (Brazil)
    10/24/2016 at 10:31 pm

    Hello! Your recipe really saved me, I was going to make that spongy thing that people ‘sell’ as mug cake for my girlfriend’s birthday tomorrow even though it turned out awful when I tested. I used self-rising flour on your recipe and it turned out just fine. Instead of cocoa powder, I used sweeted mix of cocoa and put a bit of coffee, since she loves this combination. My test lacked a bit of taste, but I will try putting a bit more of sugar and maybe a chocolate syrup when I bake it tomorrow. Thanks a lot!!

  2. Naomi
    10/24/2016 at 11:21 pm

    I literally just made this cake and I’m eating on it as I type! Soooooooooo amazingly good. I made a few changes- I used coconutalmondmilk instead of regular milk and added pecans and whipped cream on top…omgeee delicious!

  3. Positively Delighted
    10/27/2016 at 1:11 am

    I tried this today, and, since I ran out of milk, I used evaporated milk, and I did half and half white and brown sugar. Put peanut butter in the center before “baking”, and in 70 seconds, it turned out fabulous. :D

  4. Malini
    10/28/2016 at 12:59 am

    This is an awesome cake. Thank you so much for sharing this recipe.My kids loved it. I kept it for 70 sec. It was the best instant chocolate cake I ever made.

  5. Suzanne Mulder
    10/28/2016 at 10:25 am

    This is my go to mug cake recipe for like 2 years already, but today when I made it, I had no milk and put orange juice in it instead of milk (I know that’s kind of a weird thing to replace milk but okay) and it turned out better than I expected!
    The structure didn’t change much and now it has a little bit of an orange flavour. Amazing! (:

  6. Celeste
    10/31/2016 at 1:18 am

    You are a genius and a lifesaver! I added about 1/2 TBSP of chocolate pudding mix to give it extra moistness. Thanks for creating such a perfect recipe.

  7. Jean
    11/01/2016 at 4:12 pm

    I’ve made this twice and both times it boiled over and never set. Baked 2+ minutes in a 1000 watt oven. I followed these directions, but used a glass measuring cup because I didn’t have a mug as big as yours. Could it be I’m baking at 5300 feet?

    • Julie
      11/02/2016 at 5:57 am

      Yes, I think it’s because you are baking at a higher elevation/altitude. Sorry! I don’t know how to adjust/bake for higher altitude locations. Can you possibly get a bigger measuring cup or mug?

  8. Victoria
    11/02/2016 at 12:39 pm

    So first of all, this is my favorite mug cake ever. I’ve made it too many times to count! Because I love it so much I decided to turn it into a mini birthday cake for my son’s 1st birthday. I used a mini “snowflake/star” cake pan and the mix fit in the pan perfectly.

    I baked it on 350’F for about 20 mins – using the same measurements as your recipe (but I did not add hazelnut or anything extra to the mix)!

    It’s just as delicious as the mug version! 💜💜💜

  9. Amanda
    11/03/2016 at 2:47 pm

    I just made this and oh my goodness it’s delicious!!! So quick and simple and absolutely hit the spot!!! I’m going to be in trouble!! Ha!

  10. Tabitha
    11/03/2016 at 8:15 pm

    Okay, I am seriously addicted to this mug cake! I’ve had it too many times to count when we’re out of other desserts in the kitchen. Due to my microwave, I found cooking it at 90 seconds worked better to cook it through. I love it with almond butter in the middle to give it extra sweetness! Yum.

  11. Ash
    11/04/2016 at 7:25 pm

    I tried this recipe and it was DELICIOUS!
    One thing that I step added to this recipe was mixing a little choc-hazelnut spread to the batter before adding the tablespoon at the end.

  12. Ellie
    11/05/2016 at 2:47 pm

    This recipe is heavenly! I am in love with it. I like to add a little bit of chocolate syrup to the top when it is done cooking for a bit of extra flavor and moistness. I really love how the hazelnut melts when it is baked. DELICIOUS!!!!

  13. Linda
    11/05/2016 at 9:36 pm

    Love this recipe. I’ve successfully substituted coconut oil and coconut sugar to lower the sweet a bit. I haven’t had success with trying a substitute flour like almond. Anyone have success with that, if so what did you use?

  14. LemonGirl
    11/07/2016 at 5:35 pm

    Thank you so much for this recipe!I had no hazelnut spread so I replaced it with some milk and grated a bit of chocolate then I combined everything.I thought it was too much sugar so I just added a tbsp less.I also did mine in an oven and turned out as well.Tasted great.:)

  15. JeanA
    11/08/2016 at 10:32 pm

    Just made this and proceeded to gulp the whole thing down. Incredibly moist and that’s without the hazelnut spread. Wow I loved it! I have a 1300 watt micro and cooked it for 60 seconds. Perfection !

  16. Bakerman
    11/18/2016 at 4:42 pm

    This is useless. Who gives recipes in “cups”?! What size of a cup are you talking about?

    • Julie
      11/18/2016 at 4:50 pm

      Hi, sorry you are *so* angry about this. I’m a U.S.-based website so therefore, I only know the Imperial system and we use cups as measurements. Perhaps using Google real quick will give you a conversion calculator for baking. Such as this: http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/measures.cfm – I hope this recipe is considered ‘useful’ now.

      • Jenny
        11/28/2016 at 2:28 pm

        I use the metric system too and I had absolutely no problem understanding this recipe (hey thanks Google!). Thank god for that, because this cake is amazing!

      • Point of interest
        12/31/2016 at 6:43 am

        Your measurements are NOT imperial – but they are US measurements.

        eg an imperial pint is 20 fl oz, not 16 like the US pint, and the UK, where the imperial measurements came from, does not usually use cups at all.

        Obviously you are writing for a US audience, but it can be confusing for Brits, Kiwis, Aussies etc

      • christine
        01/02/2017 at 6:01 am

        What. This is in cups and tablespoons. Who said not for aussies? That’s what we use. Easy peasey. Best mug recipe Eva! I use peanut butter. Yuumm!

  17. A Fan
    11/19/2016 at 8:59 pm

    Oh my gosh. Thank you so much for this recipe! It is fantastic. I baked at 85 seconds, and it turned out perfect. I also substituted chocolate hazelnut for peanut butter and drizzled chocolate syrup after it baked. Thanks again!

  18. Heena
    11/21/2016 at 4:56 pm

    This is an amazing cake. Absolutely as expected.

  19. Kellyn
    11/21/2016 at 9:20 pm

    I have made this mug cake literally 5 days this week! (Don’t tell anyone…) I have tried dozens and dozens of mug cake recipes over the years and this one is easily the winner. It’s never spongy or tough… just moist and fluffy! Thank you so much for this perfect recipe!

  20. Karen
    11/26/2016 at 3:11 am

    Just wondering if you didn’t have any vegetable oil handy, what could use as a substitute? The only oil I have in the house is olive oil, which definitely not be useable with this recipe.
    Would melted butter work? Thanks!

    • Julie
      11/26/2016 at 10:00 am

      Yes, melted butter would work! Numerous others have tried it and they said it turns out great!

  21. Susan
    11/27/2016 at 5:43 pm

    I’ve made this twice now (without the hazelnut spread) and it’s uber yummy ~ I have an 1100 watt microwave oven and bake it for 60 sec., for just a bit of gooey-ness in the middle. The second time I made it, I added about a 1/4 tsp. of peppermint flavoring, and it tasted just like a peppermint patty ~ so delicious! ~

  22. Sunny (New Zealand)
    11/29/2016 at 1:55 am

    I’ve searched high and low for a good mug cake recipe and have always been disappointed until I tried this one! I have an 1100 watt microwave so adjusted the cooking time to 50 seconds and it turned out fabulous :)
    Thanks so much!

  23. Saadia
    12/06/2016 at 7:01 am

    Hi,
    The cake turned out great! But it didn’t rise much. Where did I go wrong? Also, I added an extra spoon of sugar.

    • Julie
      12/06/2016 at 8:19 am

      It’s not supposed to rise a ton. The only thing I can think of is that perhaps your baking powder is old?

  24. C
    12/06/2016 at 7:34 pm

    This was pretty bland and tasteless.

  25. Loriane
    12/07/2016 at 10:50 am

    I really love this recipe but how do you make vanilla mug cakes :)

  26. renee
    12/07/2016 at 2:53 pm

    the cake was good but even with the extra sugar, it was still a little flat and bitter. the Nutella helped sweeten it up slightly but not enough

  27. Emily
    12/08/2016 at 12:59 pm

    Omggg , this is literally THE best mug cake recipe ever !!!! Thanks soon much you saved my life 😚

  28. YASHA
    12/10/2016 at 2:26 pm

    I want to create this! Is there a substitute for the hazelnut chocolate spread (can’t find it here)? Would peanut butter (with the nuts) work in its place?

    • Julie
      12/12/2016 at 7:31 am

      Yes, you could definitely use peanut butter. Others have done the same.

  29. ellie
    12/13/2016 at 9:42 pm

    I used gluten free flour because I have celiac disease as well as almond milk and it came out great! Just had to cook it a little longer because of my microwave but other than that it was delicious! I also added raspberries on top before eating which was a great decision

  30. Skye Jennifer
    12/14/2016 at 9:13 am

    thank you so much for this mug cakes always taste like scrambled egg. I added some buttercream (just made with cocoa powder icing sugar and butter) it was so gorgeous!

  31. Amanda Jordan
    12/14/2016 at 8:51 pm

    Absolutely fantastic. Added a little dollop of ice cream

  32. Shauna
    12/14/2016 at 11:34 pm

    I have made this cake a handful of times and only recently have I stopped accidentally overcooking it – even then I still ate the whole thing! Lately I have been making it with slightly less oil and including Hersheys Topscotch (butterscotch syrup meant for ice cream) and heating it in 15 second intervals. I usually take it out when there is a liquidy uncooked well in the centre, spread the liquid around atop the cooked parts and nuke again for 10 seconds. The finished result is a super fudgey/brownie type cake and it seems to help with severe chocolate deficiencies.

  33. Mandi
    12/18/2016 at 12:10 am

    I used to make this recipe years ago and was craving dessert tonight with none in the house and I was able to find it again… yay!! Just as good as I remembered! Subbed coconut oil for the veg oil and added semi-sweet chocolate chips and toasted coconut flakes and it was heavenly.

  34. Liane
    12/18/2016 at 10:02 pm

    This chocolate mug cake was amazing. I followed your recipe up to the Nutella. I switched that up for a mix of milk chocolate chips, and Scor bits. Rich, chocolatey, just what I was craving. Just delicious!

  35. Arina
    12/20/2016 at 7:29 am

    I’m SO GLAD I found your recipe after getting disappointed over numerous chocolate mug cake recipes. Hands down the best choc mug cake recipe ever and it’s so hard not to make this every day! Thanks so much! Had to make time adjustments since our wattage is different (60 secs on a 1kW microwave – I didn’t put Nutella in but this setting allows for a gooey batter in the middle; so good!)

  36. Mackenzie
    12/28/2016 at 4:03 pm

    YUMMMM! I put a piece of toffee in the middle and it. was. great.

  37. Patti
    12/29/2016 at 5:47 pm

    I just made this and what is chocolate without peanut, so I used canola oil and stirred in about a tablespoon of smooth peanut. When done I had leftover butterceam frosting with sprinkles in it from making a Christmas sugar cookie pie for Christmas and it is so awesome, also I put in a few drops of real almond extract. I’ve been craving chocolate and peanut butter together so I finally had time to make this. Thank you soo much. I made it just for me today tomorrow or Saturday I will make it for my daughter and granddaughter. My granddaughter loves peanut butter and chocolate , too she will be 2 years old in February

  38. Tina
    12/30/2016 at 5:44 pm

    Yum! I made mine vegan: almond milk & oil free bysubbing applesauce. Made it rocky road with vegan semi sweet chic cups, vegan mini marshmallows & chopped walnuts. Heavenly

  39. Lex
    12/31/2016 at 10:12 pm

    I needed chocolate cake tonight. Thank you! This is delicious!

  40. Sadaf
    01/01/2017 at 9:20 am

    THE BESTTT!! chocolate mug cake i’ve ever had in my life!!! Thank you so much for this recipe

  41. Naomi L
    01/02/2017 at 9:38 am

    Incredible recipe! I subbed milk for coconut milk and the veg oil for coconut oil and it came out amazingly moist. A perfect (If slightly ill-advised regular) revision snack <3 thank you so much!

  42. Holly
    01/02/2017 at 9:39 am

    I made this recipe this morning. I doubled the recipe to share with my husband, who is an absolute chocolate feign. I love hazelnut spread but didn’t have any on hand so I poured a little sweetened condensed milk in the centers for that ooey gooey effect.
    It was out of this world delicious! Easy, fun recipe too. Thanks for sharing!

  43. Alicja
    01/02/2017 at 1:20 pm

    Just made it with my girlfriend and it’s exactly like in the picture. Super delicious. We converted the measurements into tablespoons, so it’s 5tbs milk and 4 tbs flour. “Baked” it at 750 wats for a minute. We’re about to make more now, thanks for the recipe <3

  44. Elise
    01/02/2017 at 5:09 pm

    I’ve been doing this recipe for awhile now. It’s the best. I don’t have any Nutella so I use Almond dark chocolate spread and it tastes wonderful. If your microwave is 1100 watts like mine I suggest doing it for 50 seconds

  45. Deb
    01/03/2017 at 6:04 am

    OMG! This is the tastiest mug cake ever. I used dark choc chip melts in the middle and it was fantastic. Thank you so much for posting this recipe :)

  46. Leta
    01/05/2017 at 5:03 pm

    This Recipe was delicious! I used a tbsp of chocolate chips instead of hazelnut spread because I simply didn’t have any. I also put it in the microwave for 60 seconds and it turned out perfect. This mug cake is the best I have tried yet!

  47. Arlene
    01/05/2017 at 6:29 pm

    I made this cake today but used butter instead of vegetable oil and I didn’t have any Nutella so I tossed in three Hershey kisses prior to cooking. I have a 900 watt microwave to I cooked for 90 seconds total. The results were wonderful, moist and just the right amount of sweetness. It went well with a scoop of vanilla ice cream.

  48. Caroline Sofie
    01/05/2017 at 7:44 pm

    Hello, I just made this cake and the texture is amazing! I accidently switched out my vegoil with olive oil. It still tasted fine, but the olive oil just came through tooo much 😩 But i’ll def try this again, the first mugcake i’ve tried that doesn’t have that plastic texture. Yay from here 😍

  49. Barbara Plunkett Turner
    01/05/2017 at 10:00 pm

    I just made this and it’s delish! However, I didn’t have any hazlenut spread so I substituted semi-sweet choc chips -1/8 cup and you can even throw in some pnut butter! AWESOME!

  50. Corinnna
    01/05/2017 at 11:41 pm

    Ok, this cake is seriously delicious but I was like “wtf is 5/16 c”? Haha! I ended up putting 5 tbsps of milk after looking up a conversion. The Nutella in the middle was a perfect addition. Thanks. This is a great recipe!

    • Julie
      01/06/2017 at 7:40 am

      I’m glad this turned out. Where are you seeing 5/16 c??

      • Corinna
        01/06/2017 at 5:39 pm

        So weird! I swear it was there. 5/16 c milk. I have a screen shot of it. Im sure it was this pin and recipe I followed. All the other ingredients are the same. But 1/4 c and 1 tbsp makes much more sense. Haha. Thanks.

      • Julie
        01/06/2017 at 9:56 pm

        That’s strange it’d do that. It has always been 1/4 cup and 1 tablespoon here. If you saw it elsewhere like Pinterest, I think sometimes it can screw with the measurements. I’m glad you figured it out though!

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