Dark Chocolate Mug Cake

  • As an Amazon Associate I earn from qualifying purchases.

    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!

    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! #darkchocolate #cakeinamug #mugcake #chocolatemugcake #dessertforone #singleserving

    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!

    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! #darkchocolate #cakeinamug #mugcake #chocolatemugcake #dessertforone #singleserving

    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!

    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! #darkchocolate #cakeinamug #mugcake #chocolatemugcake #dessertforone #singleserving

    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.

    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! #darkchocolate #cakeinamug #mugcake #chocolatemugcake #dessertforone #singleserving

    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!

    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! #darkchocolate #cakeinamug #mugcake #chocolatemugcake #dessertforone #singleserving

    Other mug cake recipe flavors that you should try if you love mug cakes:

    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! #darkchocolate #cakeinamug #mugcake #chocolatemugcake #dessertforone #singleserving
    4.71 from 17 votes

    Dark Chocolate Mug Cake

    This dark chocolate mug cake is a variation off my original famous chocolate mug cake!
    Prep Time: 1 min
    Cook Time: 1 min
    Total Time: 2 mins
    Course: Dessert
    Cuisine: American
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 1
    Calories: 606kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 1/4 cup all-purpose flour
    • 2 tablespoons dark chocolate cocoa powder
    • 1/4 teaspoon baking powder
    • 3 tablespoon granulated sugar
    • 1/8 teaspoon salt
    • 2 tablespoons dark chocolate chips
    • 1/4 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


    • 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!


    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 90 seconds. This is slightly longer than the original chocolate mug cake because the batter is thinner because the liquids are warm vs. cold liquids. Knowing this information, it may help you better judge how long to cook yours for and at what power.
    If you're looking for the original chocolate version, here is the link.
    If you're looking for a vanilla version, here is the link to The Moistest Vanilla Mug Cake recipe!
    Nutrition Facts
    Dark Chocolate Mug Cake
    Amount Per Serving
    Calories 606 Calories from Fat 378
    % Daily Value*
    Fat 42g65%
    Saturated Fat 16g80%
    Carbohydrates 55g18%
    Fiber 7g28%
    Sugar 21g23%
    Protein 10g20%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.

    There is an affiliate link in this post.

    Julie Wampler of Table for Two
    Meet The Author: Julie Chiou
    Dinner for Two Cookbook
    Order My Cookbook!

    Dinner for Two

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating


  • Nicole says:

    Looks delicious! Also great bc I am the only one in the house that loves dark chocolate… thank you!

    • Julie says:

      Loveeee dark chocolate!

  • Collier A. says:

    I have made your chocolate mug cake many times! Sooo good! Can’t wait to try this version. I also love dark chocolate and the coconut oil sounds perfect! Thanks, Julie! ?

    • Julie says:


  • Sherin says:

    Looks amazing! Can I substitute coconut oil with unsalted butter?

  • Lauren @ Lemon & Mocha says:

    I love dark chocolate and these photos have me drooling! I’ll be trying this one soon!

    • Julie says:

      Thanks Lauren!

  • Camila Enriquez says:

    Es absolutamente deliciosa me encantaaaa

  • Taylor says:

    Do you have measurements for if we do want to add an egg? I found a recipe months and months ago that had an egg, and I’m not a huge connoisseur of texture–its a chocolate mug cake you can make in like 5 minutes what more do you want?– but I can’t find it again, and as I’m not a baker by any means (another reason why I love the mug cake), what changes should I make to the ingredients if I do want to add an egg? I can’t wait to try this tonight <3

    • Julie says:

      I do not as I tested specifically without an egg.

  • Bradley Goodman says:

    Aloha..I live on a cool Hawaiian w no refrig..can I try soy or almond milk w stevia to sweeten? I have a solar powered 1,000w microwave!
    Awesome recipies! Aloha

    • Julie says:

      Yep, you can!

  • Priya V Ahuja says:

    Simply awesome, loved it, Thank you so much.

  • Lou says:

    I don’t usually make comments—-however
    I made this today( with 1T chocolate chips instead of hazelnut)and it was AWESOME —- everything you said moist and cake like not dry and spongey. So yummy and definitely enough for two.
    While I’m here, people please don’t comment unless you make a recipe. So annoying when someone posts —“haven’t made this but sounds amazing”. Come on people!

  • Zoe says:

    Ummmm the BEST mug cake ever. So moist. I’ll have to try again since this time around 90 seconds left the bottom a litttttle undercooked but the top half that was cooked was legit amazing. I also want to try adding peanut butter, but I put some whipped cream on top and it was delicious. Best texture and taste in a mug cake ever.

  • Debbie Rieder says:

    So where is the recpie?

    • Julie Wampler says:

      If you found the comments section, then you scrolled too far and missed the recipe card right above..also, 1-star rating for this recipe is not warranted just because you couldn’t find the recipe.

  • Taylor says:

    So. So. So. Good. I omitted the chocolate chips, added a 1/4tsp of instant espresso and a tablespoon of PB. Topped with vanilla ice cream. It was everything I wanted and needed.

    • Julie Wampler says:

      Oh yum!! Sounds delightful!

  • Edona says:

    Made this when I had a craving for cake in the middle of the night it was lovely! Thank you for sharing this! 😘

  • Moon says:

    Very dry. Tasted like a pile of dirt. Very bland. Waste of time, energy, and money

    • Sharon Clonker says:

      honestly upset by this comment *cries in baking sound*. Julie was just doing her best, and anyway, she is the queen of mug cakes. Frankly disappointed.

  • Annette Gillies says:

    Lovely moist chocolatey mug cake and so simple to make.

  • Tonya says:

    Do you know how many ounces or grams the flour and cocoa powder would be? For a serving this small, it seems like even the smallest error in measuring would be noticeable. Or, would you mind sharing how you measure your dry ingredients (spoon in cup and level v’s dip and sweep)? Thanks!

    • Julie Wampler says:

      Hi, I don’t know the conversion but you could easily pop these measurements into a google converter! i measure my dry ingredients by dipping my cup into the flour, scooping, and then leveling.

  • Leah P says:

    Very tasty! I’ve made this twice so far with a couple of variations and the results have been delish both times. Kudos!

  • Mollie Meisterman says:

    Fyi, I just made the recipe in half and it came out great! The half size was very satisfying and the perfect size for me. Also added a few extra dark chocolate chips to the batter and little more cocoa powder, after baked put cacao nibs and walnuts on top as well as vanilla bean ice cream with a dash of cinnamon. It is to die for!

  • Kimberly says:

    This was the perfect dark chocolate mug cake! I let mine cook in a 1000 watt microwave for 60 seconds. It was perfect! I used vegetable oil instead of coconut oil and it was a dream. The texture reminds me of a swiss roll without the cream filling. DELISH!!!

  • Connie says:

    I made this for my own Birthday…sad that the world is currently in shutdowsn due to Covid 19, so I couldn’t do the usual dinner out with friends. This was the BEST mug cake I’ve ever made. Thank you!!!

  • Karen says:

    Moist, tender cake, ready so quickly! Perfect for a dark chocolate craving!

  • Sunnie says:

    I made this during quarantine…. that being said, I made a few substitutes. Olive oil instead of coconut. Heavy cream and water in place of milk (we just ran out). Cake flour instead of all purpose, because I bake bread… I never have all purpose flour. Semi-sweet mini chocolate chips instead of dark chocolate ones. It was delicious nonetheless. Was a bit like a brownie but not as dense. Next time… walnuts 😂. Thank you for the recipe it was just what I needed!

  • Liz Neff says:

    I just had my first bite and ii is delish! I used walnut chunks and a couple of frozen strawberries. Topped it with a small scoop of ice cream. Totally yummy. 2nd bite – even better.

  • Maria says:

    I loved the recipe is there any chance I could make a big cake in the oven. if so would there be any changes and what temperature does the oven need to be at?
    Thanks! loved the recipe

  • TP says:

    Hershey’s Special Dark Cocoa is an acceptable product and usually readily available at local stores. However, for a richer and less bitter chocolate flavor my favorite cocoa is Chefshop Cocoa Powder. It’s good for everything from baking to mocha granola to hot cocoa. Chefshop is a Seattle gourmet foods online retailer. Their cocoa powder is sold in one kilogram (2.2 pound) bags.

    • TP says:

      p.s.: I was skeptical that a microwaved cake could even be edible but this recipe is delicious. Using the Chefshop cocoa powder, I reduced the sugar to two tbsps. Wanting to avoid the high fat content of coconut oil, I substituted canola. I made a wild guess about the cooking time in my thirty year old low-watt microwave and it came out perfect. Next up is the pumpkin spice version. Thanks for posting these recipes.

  • Emma Lee says:

    Because of corona I was too lazy to go buy a snack with all those masks and hygiene, so I tried this simple cake even though I never cooked (or more precisely, made food) before. AWESOME!!!

  • Naomi R says:

    Holy cannoli! This recipe was very delicious but wow was it super rich (then again you did mention that it would be)! I am a dark chocolate fan myself, but I may just stick to your original recipe instead. I used vegetable oil in place of coconut oil for preference and didn’t bother adding the chocolate chips…and I’m glad I didn’t or else this would have been too rich for my taste. I did add a spoonful of vanilla ice cream which helped cut the richness a bit and added walnuts (which if you haven’t, do it!). Overall great recipe!

  • Audrey says:

    Truly the best plain (without the aid of nut butter) chocolate mug cake I’ve tried! The texture was perfect. I was especially impressed that it didn’t flatten or become tough after it cooled a bit.

    I reduced the sugar by 1/2 tablespoon (I like intensely dark chocolate!), replaced one tablespoon of coconut oil with ghee, and used warm water (from my tea kettle) since I’m out of milk. It still tasted delicious. I think my microwave is 1000 watts, and 90 seconds was perfect.

  • Tari says:

    Made this last night and it was sooo good, very rich & chocolately. Mine came out a little like a lava cake (a little gooey), even though I added a little extra time. Is that normal? The only thing I changed was a little less sugar. It was so rich, was enough for both my husband and I to share one. I’m in a rental and have no idea what power our MW is.

    • Julie Chiou says:

      it shouldn’t be gooey but some people like it like that! you could cook it a little longer if you don’t like it gooey.

  • 5 Hassle-Free Ways to Simplify Mealtime