The Moistest Chocolate Mug Cake
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! :)
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.
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.
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 :)
I mean seriously. How could you not want to drop everything and go make this immediately?!
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!
- 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
- In a medium bowl, whisk together dry ingredients.
- Whisk in the milk and vegetable 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.
- 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.
- 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 70 seconds on high (PLEASE READ NOTES CAREFULLY BELOW)
- Carefully remove from microwave and enjoy!
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!
Posted on February 24, 2014
I tried a recipe that was like a dry, crumbly sponge. But THIS mug cake is amazing. I cooked it a little too long the first time, but it was definitely still tasty. I tried again and it was perfect. The third time I made it (just now) I decided to make some additions and substitutions. I used almond milk, hot cocoa mix, and added crushed walnuts, and cooked it for 90s. Now I want to try adding strawberries, bananas, blueberries, PB, coffee, caramel, you name it!!
Genuinely the best mug cake I’ve ever made. I made it with self raising flour and it came out dense but very moist like a fudge cake or a brownie. It was DELICIOUS. I made a little dip in the batter for the chocolate spread so it went into the cake, would recommend. I cooked for 60 secs on high with an 800w microwave and it came out just right I think.
I used self raising without added baking powder and it turned out perfect 👌🏻
Calorie, fat and carbs content ? Can not find
Hi, please refer to the FAQ’s on this topic.
I love this mug cake! I make this all the time for my family! I was making a small batch of blueberry muffins late at night for a bake sale and I had the craving for this chocolate cake! I cooked the cake in a muffin tin in the oven at 400F degrees for 12 minutes and it was perfect! One recipe made two cupcakes. I also have added walnuts and crushed raspberries with much success! Thank you for such a delicious recipe!
This was soooo delicious and well and truly satisfied my third trimester chocolate craving without feeling too sweet. I didn’t have any hazelnut spread, but I added as bit of orange zest which was awesome. Once cooked I added a dollop of sour cream and a sprinkle of cinnamon
Thanks for this great and very easy recipe! I substituted 2 tbsp of
apple sauce plus 1 tbsp of yogurt nstead of cooking oil and even top it with 3pcs of walnuts. Yummy!
I have tried so many microwave cakes and this is the best one by far. So moist, chocolatey and not super dense. I didn’t have chocolate hazelnut spread so I used peanut butter and topped with a sprinkle of powdered sugar. Sooooo good!! Thank you for the recipe !! <3
It did not turn out well for me. I have a reputation and the baker in the family, yet when it comes to microwave cake for when I’m craving chocolate at night, I just can’t get it right. This recipe did not work for me.
Mug is a tad too small on this one lol I’d say use a bowl
OH MY GOSH.
This is absolutely the BEST mug cake I’ve ever tasted. I have made at the very least 20 different variations of mug cakes and they are all spongy, gross, and bland, no matter how much sugar I’ve tried.
However, this recipe is absolutely FANTASTIC. This cake reminds me of a decadent molten lava cake (because I purposely under cooked it to stay molten-y) lol
***EDITS IN RECIPE THAT I LOVE TO DO***
Instead of 2 table spoons of oil, I use 2 table spoons of melted butter.
I add in 2 tablespoons of powdered sugar on top of the 2 tablespoons of granulated sugar (gives it a light, extra fluffy texture).
I add in a touch extra of baking powder.
I add in 1 teaspoon of espresso powder.
This is absolutely magical 😍
1st time making one of these and I wad too lazy to put it in a mug! Just microwaved it in the bowl I mixed it in for 1 minute, checked it and then added
40 seconds. Perfect! I also used sweetener but offset that with marshmallow cream
I’ve made this plain with just chocolate chips in the center. It was delicious! I also made it with pb, which I wouldn’t recommend. You would need to add more sugar to make it taste right if you do want to try peanut butter!
O my God!!!! i absolutely love this recipe with all my heart and soul! it is such a perfect consistency, and texture, and is just AMAZING!!! i have tried many mug cakes, most of them were too spongy, dry, crumbly, bitter, or just not even a cake! When i tried this one, i knew it was a winner. in fact, i am eating it right now, and it is so very dee-li-cios!!!
This cake tastes really nice, and I highly recommend it. Unlike many other mug cakes, it has the same texture as real cake, which is really good. I used peanut butter instead of chocolate spread, and used slightly less milk and oil and it tasted even better.
Best Choc Mug Cake recipe that I have tried :) It turned out absolutely perfect and curbed that chocolate craving! A dollop of vanilla ice-cream on top made it even better. I hate a dry spongy cake too and this was just amazing, didn’t even need the hazelnut spread. Thank you for sharing!!
Do you happen to have the nutritional info ? 😊
Unfortunately, no. There are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.
This was absolutely disgusting. The flavour was completely off; it had no sweetness and the texture was gross. Not impressed at all. Ugh.
I’m sorry you feel this way and that it didn’t work out for you! If you read the other comments, 98% have had great success and call this the best one they’ve ever made. I’m curious if you did something wrong…measurements, ingredients?
I love this recipe so much. I’ve made it more than a dozen times. My favourite variation is to put raspberries in it. I purposely under cook it so that it is still gooey in the middle.
This cake is amazing! The kids have left for college and a full cake is never a good idea for just myself and hubby! 😉 Great option for a little treat!
I made this just now with coconut oil instead of vegetable oil I also added a tsp vanilla essence and I used 3 chocolate drink sachets instead of cocoa and swapped out the milk for almond and it was delicious even if a little over cooked, my husband even loved it.
Definitely making this again
This was THE BEST cup a cake recipe i have ever made and tasted!! We were dying for pudding but too lazy to make anything…this seemed simple and it really was! Took me about 5 mins to make it. LOVE LOVE LOVE
I have tried loads of mug cakes and this one was by far the worst. No texture to it, just mush. Don’t waste your time on this recipe, There are much better and simpler ones out there. I think not using egg was a mistake.
Hmm, interesting you say that this was the worst. The comment(s) right above you mention that this was the best and most comments are positive. Trust me, I tried it with an egg and it was terrible and I tested it four times. Perhaps you should try to make this again? Did you make any substitutions?