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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

The Moistest Chocolate Mug Cake

Prep Time 1 min Cook Time 1 min Total Time 2 mins
Serves 1     adjust servings

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!

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

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. Hayley
    10/16/2017 at 6:26 pm

    This was so delicious! I didnt have any baking powder so I used bisquick instead of flour and it turned out great! Not a fan of hazelnut so I used 60% cacao chocolate chips and it tasted exactly like a molten lava cake. Can’t wait to make this when we have some ice cream around!

  2. Jasmyne
    10/19/2017 at 6:23 pm

    OMG! I loved this recipe! It is the best mug cake I have ever had.

  3. Kayleigh
    10/20/2017 at 4:00 pm

    Oh my gosh this is the best chocolate mug cake I ever had in my life, it is good even without the hazelnut spread, an equal amount of peanut butter tastes good as well if that is what you have (I recommend stirring it in if you use peanut butter)

  4. Trey
    10/21/2017 at 2:02 am

    This was pretty good. I just mixed it straight in the mug though, seemed pointless to dirty an extra bowl. I didn’t have any of that spread though so I put in some thick caramel sauce.

  5. Brenda
    10/24/2017 at 5:59 am

    Just tried out this recipe because I was really craving something chocolately. And I have to say this is the best mug cake recipe by far. It came out so incredibly moist. I like that it’s very simple, and easy to follow. Since it didn’t require an egg, making it vegan-friendly is so easy. Just switched out the regular milk for cashew milk. I also used coconut oil instead and it smelled amaaazing! Going to test it out with green tea powder next. Kudos on making this recipe and thanks for posting! Much love from Hawaii ~

  6. Angela
    10/24/2017 at 8:27 pm

    Horrible recipe! Dreadful at best! Followed it to a T and ended up with a nasty, gelatinous mess! Cooked a total of 5 min and NEVER more than raw gooey batter! GROSSEST EVER!! EXTREMELY DISAPPOINTED!

    • A girl
      11/11/2017 at 4:00 pm

      Mine didn’t turn out to good it was really salty and not sweet at all (I added like 5 ) and it was saw and too liquid and just ewww

      • Julie
        11/12/2017 at 6:11 pm

        Confused as to how this can be salty. 1/8 of a teaspoon of salt is literally like a tiny pinch. Did you happen to use salt instead of sugar?

  7. Cathy
    10/25/2017 at 1:26 am

    Delicious and easy! I have an extremely old microwave -and live at high altitude (Kenya highlands at +7,000 ft), but found this recipe worked beautifully as written. Youve made this chocolate craving missionary very happy. I can easily get a yummy fix now!

  8. Maria
    10/25/2017 at 8:07 pm

    Just did this and it came out delicious and moist had it with ice cream ….

  9. Jen
    10/27/2017 at 2:50 pm

    Not bad! Not quite the cake taste I was looking for, though…I topped mine with whipped cream and drizzled some chocolate syrup over it all. I may add an egg , next time.. I have made mug cakes with eggs before and they turn out more like a cake. But this is ok for vegan friends! Maybe add a bit of vanilla, too. The hazelnut spread in the middle was a really good idea. Overall, I did enjoy.

  10. Elizabeth
    10/30/2017 at 1:24 am

    Wow I just made this and it was so moist and perfect! I used almond milk – I was worried it wouldn’t work, and it didnt rise much, but I also skipped the nutella and used chocolate chips and it was just like a tender, soft lava cake.
    Thank you so much for this recipe!

  11. Sara
    10/31/2017 at 11:14 pm

    Great recipe! I used coconut oil (melted), unsweetened almond milk and dark cocoa powder instead of listed items. Topped with a packet of peanut butter instead of hazelnut spread. Turned out great! Thanks :)

  12. Kris Daniel
    11/01/2017 at 12:23 am

    Well, I’m or very happy about this… it’s so delicious and easy to make that I’m going to look like a hippopotamus before long. I’ve made it twice this week! I added an extra tablespoon of sugar, a little vanilla, and walnuts and skipped the hazelnut spread. Zapped for two minutes. Yummy!

    • Lainey
      11/16/2017 at 4:53 pm

      Oh, I love this idea. Walnuts to give it more of that brownie-like feel!

  13. Deepika
    11/05/2017 at 1:08 am

    I replaced Apf wid whole wheat flour it smelled little wheatish overall I loved the texture best mug cake vegan👍👍👍👍

  14. Debbie
    11/06/2017 at 12:12 am

    This recipe is amazing!! Will try an extra Tb of sugar next time!

  15. Ingrid
    11/06/2017 at 10:02 am

    It was very tasty but a bit stodgy.

  16. Pateel
    11/08/2017 at 1:00 am

    Do try this recipe! It was so moist and declicious. I used 4 tsp of sugar rather than 2 TBSP; i enjoy very dark chocolate. I didn’t add the hazelnut spread but if I did I might have decreased the sugar even more!
    Love that it is eggless!

  17. MOR
    11/08/2017 at 7:57 pm

    My family requests this mug cake a couple of times a week. It’s pretty much the best dessert recipe ever! I use really high quality cocoa powder and a little less sugar and it is deeply chocolatey, rich and decadent a la mode. ❤️

  18. Maura
    11/11/2017 at 8:54 pm

    I took two bites. The first was into the inedible SPONGE that was supposed to be a mug cake. My second bite was to scoop out all Nutella that melted and I didn’t want to waste. My third move was to dump the rest in the trash. If you only knew me and how big of a sweet tooth I have, you’d understand that this is literally unheard of for me to throw out a dessert unless it’s moldy. This was actually inedible. It had no flavor whatsoever and the texture was horribly dry. The combination of lack of flavor and horrible texture made this actually inedible.

  19. Qamar
    11/12/2017 at 3:22 pm

    I use a self rising flour and it works just fine, way better than all of my failed attemps before. It is true that it is somehow spongy and no problem for me. I still could not believe I made this. Thank you for the recipe.

  20. Brandi
    11/15/2017 at 6:26 pm

    Turned out great, first mug cake ever as well. I did tweak it slightly by adding 1/4 tsp cinnamon, used fudge in the center and sprinkled vanilla powder on it once it was finished. Never doing the fudge again (waaaay to rich), but I’m certainly keeping this recipe. Goes great with ice cream!

  21. Lainey
    11/16/2017 at 4:51 pm

    I really hate Nutella (I used to love it but I overdid it and now…I can’t even look at it anymore), so can I just leave it out altogether? Like not replace it with anything?

    • Julie
      11/17/2017 at 9:17 am

      Yep, you definitely can!

  22. Israel
    11/17/2017 at 4:04 pm

    Omg this is seriously the best mug cake I’ve ever had and it’s not dry at all I’m very impressed

  23. Grayson Randell
    11/17/2017 at 8:57 pm

    Absolutely delicious the first time I made it, please make more recipies like these.👍😀

  24. Bev
    11/19/2017 at 5:05 pm

    WINNER!!! I followed the recipe exactly and it was the best ever. Chocolate cake for one in less than 2 minutes. Thank you for perfecting this and sharing.

  25. Jennifer
    11/19/2017 at 7:24 pm

    Excellent recipe! I ended up making three portions by pouring the batter into mini waffle bowls left over from the summer.

  26. Zahabiya
    11/21/2017 at 8:51 am

    Hi there, I read ur blog…. Very interesting…. I tried baking the mug cake today all Ingredients with proper measurement n step wise .. It cooked well but did not rise much
    .. I was expecting it to rise … Please help me ..

    Love zahabiya

    • Julie
      11/22/2017 at 6:23 am

      It depends on how old your baking powder is

  27. Annika
    11/21/2017 at 8:51 pm

    Wow!!! I just LOVED IT!!!!! This one’s definitely a keeper!!! BEST MUG
    CAKE EVERRR!!!!
    So moist and not spongy at all!!!
    Made total sense to do it with no egg!! Thanks so much for this!!!!!

  28. Judy Schell
    11/22/2017 at 10:32 am

    If I only use a typical coffee mug, can I make two smaller portions from one recipe?

    • Julie
      11/23/2017 at 8:22 am

      What do you mean by “typical coffee mug?”

      • Judy Schell
        11/23/2017 at 5:12 pm

        I believe you mentioned you used a 14 oz cup. My grandkids made the packaged cake in a cup and it used an 8 oz cup. So I wondered if we portioned one batch in two of the normal 8 oz coffee cup and microwaved for 1 minutes 15 sec. if it would be ok. I’ll see them on Monday and let you know.
        Judy

      • Julie
        11/24/2017 at 7:46 am

        Ah gotcha; it should work if you’re splitting up the batch!

  29. Jenny lyn dumlao
    11/23/2017 at 12:36 am

    Best mug cake :-) thank you

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