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This dark chocolate mug cake is, well, a dark chocolate version of my famous chocolate mug cake that everyone loves. You gotta have options when the craving hits!
Your mug cake queen is back with a different version of my chocolate mug cake.
A DARK chocolate mug cake.
Because I am a dark chocolate FIEND and I love chocolate that is like 72% or more cacao.
If you thought the chocolate mug cake was bitter (and had to add more sugar to it to make it more sweet), then you probably won’t be a fan of this one.
But I like having options for everyone, especially since I have a vanilla mug cake too!
If you’re familiar with my chocolate mug cake then the basics are still the same.
There is still no egg in this and this is still a dessert for one or two.
All the rules of my chocolate mug cake basically apply to this dark chocolate one.
With some little tweaks. So let’s get into it.
What is the difference between this dark chocolate mug cake version and your regular chocolate version?
Basically the chocolate you’re using and also the measurements.
Since this is pretty much an extra dark chocolate version, I upped the sugar measurement a tad.
I also added in dark chocolate chips instead of the dollop of hazelnut spread in the center.
I also swapped out the vegetable oil to use coconut oil because I feel that dark chocolate just tastes better with a hint of coconut flavor.
But since we’re using coconut oil, you don’t want it to seize with all the other cold ingredients, so the batter is slightly more runny because I warm up the liquids a bit.
We’ll get into that in the directions below, though!
Is it still made without eggs?
Yep! And I’m going to explain it again because I get asked this a lot.
The reason why this mug cake is made without any eggs is because that is what makes it have a spongey texture!
If you think about it, it makes sense. Why would you put an entire egg into a mug cake when a regular full-sized cake often asks for one or two eggs?
This isn’t a full-sized cake. And of course I’m not going to ask you to divide an egg in half.
Just omit it! Best texture, ever!
Is it still only microwave-friendly?
Yes. I didn’t test for the oven because honestly, who wants to heat up a giant oven to make a single-serving dessert?
The whole point is that you can make this in the microwave when you’re in a pinch.
And I realize not everyone has a microwave so I apologize, but no, I didn’t test for the oven.
Can you make this with self-raising flour?
You can, but I tested it with self-raising flour and it just came out spongey and not the texture I wanted.
I like my cakes light, fluffy, and moist and with the self-raising flour, it just didn’t yield the results I wanted.
There have been many people who have used self-raising flour in my original chocolate mug cake recipe and didn’t notice a difference so if you’re up for the challenge, I say go for it.
Should I make the chocolate mug cake or this dark chocolate mug cake first?
That 100% depends on you. Personally, I would make the chocolate mug cake first because that was the original and where it all began.
Then, you can see if prefer something even darker and richer, like this dark chocolate version.
I prefer the dark chocolate version because, like I said above, I am a dark chocolate fiend and will always choose dark chocolate any day.
I mean, it can’t hurt to try both, right? Make one version for yourself, make another for a friend or partner.
No one will be upset that you made them cake in a mug!
What is your favorite add-in or topping for this dark chocolate mug cake?
As you can see above, I added in dark chocolate chips. SO good.
I also added a scoop of cake batter ice cream because who doesn’t love ice cream on a warm cake?
You could do whipped cream or even a dollop of peanut butter in the center.
Omg dark chocolate + peanut butter sounds so heavenly, doesn’t it?!
Okay, you gotta go grab your mug now and make this dark chocolate mug cake ASAP!
Other mug cake recipe flavors that you should try if you love mug cakes:
- The original chocolate mug cake
- Very vanilla mug cake
- Salted caramel apple spice mug cake
- Pumpkin spice mug cake
Dark Chocolate Mug Cake
- ¼ cup all-purpose flour
- 2 tablespoons dark chocolate cocoa powder
- ¼ teaspoon baking powder
- 3 tablespoon granulated sugar
- ⅛ teaspoon salt
- 2 tablespoons dark chocolate chips
- ¼ cup + 1 tablespoon warm milk, (you’ll want to pop this in the microwave for like 30 seconds so it’s not super cold otherwise it’ll seize up the coconut oil)
- 2 tablespoons melted coconut oil
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- In a medium bowl, whisk together dry ingredients and dark chocolate chips.
- Whisk in the milk and coconut oil until all ingredients are combined and batter has no clumps.
- 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.
- If you’re adding peanut butter or any nut butter spread, at this time, put it in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks! :)
- Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
- Microwave mug cake for 90 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
- Carefully remove from microwave and enjoy!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
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Monday 14th of March 2022
Absolutely delicious! I made mine with 1/2 unsweetened cocoa and 1/2 black cocoa powder. Very moist, delicious, and would absolutely not be able to tell it was cooked in the microwave if I had not made it myself!
Wednesday 9th of March 2022
Tried this last night when I had a craving for chocolate cake but didn't want to make a whole cake, have leftovers, or go to the store! Delicious! Fluffy, moist, and chocolatey!
Wednesday 23rd of February 2022
Your link to "dark chocolate cocoa powder" links to a page on target.com that says "product not available"
Monday 28th of February 2022
Thanks for pointing that out. Retailers often change their links without redirects which is frustrating in this situation!
Saturday 6th of November 2021
Sounds delicious! What sized coffee cup should I use when doubling the recipe? Or should I make two separate 14 oz cups and split the batter?
Sunday 7th of November 2021
I would make it in two separate mugs and split the batter!
Friday 21st of May 2021
I'm looking at the differences between this recipe and the original (I've had the original bookmarked for a while!) and I was surprised at how few tweaks there were. It looks like the main differences are an extra tablespoon of sugar, specifying a cocoa powder that's a mix between natural and dutch-process, swapping out the oil, and swapping out the added chocolate.
Does Hershey's specific blend of cocoa make that much of a difference? I know the original recipe doesn't specify. Or is it the combination of extra sugar and the tastier coconut oil?
I'm mostly asking because I generally only keep one kind of cocoa powder in the house at once, I'm no connoisseur!
Monday 24th of May 2021
@Julie Chiou, From my understanding "dark chocolate" usually means that it doesn't have any milk or butter in it and I wouldn't have thought that it would make a difference in cocoa powders. I know that dutch-process cocoa tends to be darker in color, but I didn't know that it also makes the cocoa more bitter! Based on the color, I think the cocoa powder I have at home is natural process.
Maybe one day I'll do a side-by-side!
Sunday 23rd of May 2021
the hershey's dark cocoa blend does make a difference b/c dark chocolate is more bitter which is why there is an extra tbsp. of sugar but the original recipe just uses regular cocoa powder (doesn't have to be hershey's). i wanted to use coconut oil in this one because i know a lot of people seemed to not like the vegetable oil in the original b/c of taste so another option i tested was coconut oil which gave it a better flavor if someone is sensitive to taste in oil.