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Dark Chocolate Mug Cake

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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!

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

Dark Chocolate Mug Cake

This dark chocolate mug cake is a variation off my original famous chocolate mug cake!
4.71 from 17 votes
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Servings: 1 mug cake
Author: Julie Chiou
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Ingredients 

  • ¼ cup all-purpose flour
  • 2 tablespoons dark chocolate cocoa powder
  • ¼ teaspoon baking powder
  • 3 tablespoon granulated sugar
  • 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

Instructions

  • 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!

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 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

Serving: 1 mug cake | Calories: 606 kcal | Carbohydrates: 55 g | Protein: 10 g | Fat: 42 g | Saturated Fat: 16 g | Fiber: 7 g | Sugar: 21 g

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.

Course: Dessert
Cuisine: American
Keyword: cake in a mug, cake recipe, chocolate, dark chocolate, dessert, mug cake

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Recipe Rating




Jean

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!

Jean

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!

Julie Chiou

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.

Tari

Tuesday 15th of September 2020

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

Tuesday 15th of September 2020

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.

Audrey

Sunday 23rd of August 2020

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.

Naomi R

Saturday 11th of July 2020

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!

Emma Lee

Wednesday 8th of July 2020

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!!!