The Moistest Chocolate Mug Cake

  • This chocolate mug cake recipe has no eggs and can be made for one or two (if you like to share). It is one of the easiest dessert recipes you’ll ever make and you’ll never make another mug cake again after you try my recipe!

    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

    Holy bananas, you guys. This chocolate mug cake recipe is one of your all’s favorite desserts to make.

    The simplest chocolate dessert yet incredibly moist, easy, and the best single-serving dessert out there (to share or not to share)!

    Mug cake for one or two!

    You likely have ALL the ingredients in your pantry already. When you get that late night craving? Or want a small batch dessert (and not whip out a giant baking pan to make brownies to nip that craving)? This chocolate mug cake IS FOR YOU!! If you haven’t made this yet; you are 100% missing out.

    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

    The BEST Chocolate Mug Cake recipe out there!

    Seriously though, 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.

    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

    What is a mug cake?

    I still seem to get this question a lot and a mug cake is literally as it sounds. A cake that is made in a mug!

    It’s great because you don’t need to whip out a bunch of tools to make this simple mug cake.

    This chocolate mug cake is made without eggs. Why?

    Okay, I get asked this a lot too and 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!

    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

    Can I 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 this recipe and didn’t notice a difference so if you’re up for the challenge, I say go for it.

    Can this mug cake be made in the oven?

    No, this was solely developed for the microwave. I have had readers who have baked this but I honestly recall how it turned out and/or what temperature or time.

    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com

    Are you a visual person? Watch this video below as I walk you through on how to make this chocolate mug cake at home!

    If you love mug cakes, you may like these different variations on my chocolate mug cake:

    It’s basically chocolate cake in a mug! Grab your mug and recipe below!

    The moistest chocolate mug cake you will ever have! It's not spongy like other mug cakes! Recipe on tablefortwoblog.com #chocolatemugcake #mugcake #cake #cakeinamug #chocolatecake #easycake #chocolate

    5 from 3 votes
    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
     

    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!

    Course: Dessert
    Cuisine: American
    Servings: 1
    Calories: 606 kcal
    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 or mini chocolate chips
    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 hazelnut chocolate spread in the middle of the batter or mini chocolate chips. 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! :)

    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 Video

    Recipe 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 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.) or even chocolate chips like I used in the video. 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!

    Nutrition Facts
    The Moistest Chocolate Mug Cake
    Amount Per Serving
    Calories 606 Calories from Fat 378
    % Daily Value*
    Total Fat 42g 65%
    Saturated Fat 16g 80%
    Total Carbohydrates 55g 18%
    Dietary Fiber 7g 28%
    Sugars 21g
    Protein 10g 20%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutrition facts are an estimate and not guaranteed to be accurate.

  • 2,319 Comments
    Julie Wampler of Table for Two Blog
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    Comments

  • KL says:

    This is incredible. I used grape seed oil and I like it the most. I also used white chocolate… but that was deadly. Well done!!

  • Hope says:

    it’s the best mug cake I have ever had! It stays moist, unlike every other recipe. I used sunflower oil instead of vegetable oil, because I didn’t have the latter. But, mine didn’t rise? Can you think of any reasons why?

    • Julie says:

      Yes, your baking powder is probably old or you might have overmixed.

  • EO says:

    This was the most delicious cake. I don’t cook or bake at all but I was in the mood for chocolate. I found his recipe and followed the directions and the cake came out perfect,it was very-moist. Thanks for sharing ?

  • Sarah says:

    This cake turned out great, though it took a lot longer in my 700 watt microwave. I cooked it for an additional 30 seconds and still had some soupy batter at the bottom. I plan to make it again and increase the cooking time a bit more.

  • Claudia says:

    Is it possible to use almond milk?

  • Adriana says:

    I made it and it was great.

    It’s the best chocolate mug cake I’ve ever made, thanks for the recipe.

  • Haily says:

    This was the MOST delicious mug cake I have ever had

  • Gg says:

    Awesome recipe, it’s so quick, I subbed in almond milk and it was delicious, thank you!

  • Claudia says:

    So the almond milk worked great. To great found another guilty pleasure plus. So yummy. Added a few drops of vanilla and a tbsp more of sugar. So yummy my hips thank you for a great recipe. Next time the pumpkin. :D

  • pumpkin says:

    can you use whole wheat flour?

  • Alicia says:

    Dude… heck yes this is no joke!!! The title is a fact not an opinion!! Great job lady this is a keeper!!!

  • Zoe says:

    I made this today, and it turned out very good! I didn’t have baking powder so I substituted with a little bit of baking soda and vinegar, and it rose well! I also added a little bit of vanilla because I love vanilla. It was very moist. Definitely a recipe to keep!

  • Jessica says:

    This is so good! I keep coming back to this recipe when I want something sweet.

  • Paula says:

    Oh my goodness! This was awesome! I used almond milk, applesauce and Enjoy Life mini chips. I’ve always been so disappointed with mug cakes because of the spongey texture but not this one. It was delicious! Thank you!

  • Tatiana says:

    Thank you SO MUCH for this great recipe!!! My daughter and I were looking for something quick and delicious to eat (before the bed time….hhh). After some research we’ve found your page and with no doubt decided to prepare your mug cake. I used pure coconut oil, added just a bit of vanilla powder and Nutella. I put it in a microwave for a minute and half. …cake was perfect! Will make it again and again :)))

  • Danika says:

    I’ve made this before so I know it’s very good, but this time I messed up converting the baking powder (which I currently don’t have) to baking soda. Holy was that a fuck up.
    Make sure that if you are converting, that you put in ¼ of a ¼ tsp—aka just a pinch. And just a small amount of vinegar/lemon juice—add these two at the very end, stir just enough until mixed, then pop it in the microwave.

    Done right, it comes out great. Add too much baking soda because you got the conversion confused, you have a sad bitter mess!

  • Fiona says:

    You are so right, this is fantastic and other mug cake is horrible. No egg, you are right It should be obvious when you think about it. Thank you!

  • Chantelle says:

    This cake was amaaaazing. I may have put caramello chocolate in for the choc chips. Will definitely be making again. Thank you!!

  • Janie Langlois-Brunet says:

    This is the BEST MUG CAKE EVER. Thank you so much for this!!!

  • Sandra says:

    Cake was wonderful! Added extra cocoa for dark chocolate, less sweet flavor and the texture and flavor was perfect! Thank you!

  • Alice says:

    Had a late night craving and tried this recipe which turned out to be amazing! Super delicious and effortless ! Perfect mug cake !!

  • Cat says:

    This recipe was very good! I loved how it stayed moist. all the other recipes I used made the cake very dry, although the cake for was very rich I enjoyed it. Thank you for this recipe :)
    Plus I used melted butter instead of vegetable oil, does that change anything?

    • Julie says:

      No, that shouldn’t change anything

  • Stephanie says:

    Absolutely beautiful my first time making and trying a cake in a mug definitely will be making this again

  • Mary Rom says:

    To be honest my Grandma I were not impressed. I think it lacked richness and depth.

  • Diane says:

    My batter was much too thick to pout, but I went ahead with it anyway. It tasted fine but I wondered if I should add more liquid? I used cocanut oil by the way.

    • Julie says:

      So, your coconut oil probably seized up a bit when you poured it into the batter with the other cold ingredients and caused the batter to be too thick. I would try it again with ingredients all at room temperature or add more liquid if you don’t have the time to have everything set out at room temperature.

  • Lauryn Campbell says:

    First off, let me just say that this recipe is amazing! I quadrupled the batch and saved it in the fridge and it stays good. I’ve had that batch for about five days and the mug cakes still come out great! I also found that a full mug is too much for me, so I like to do about a 1/3 cup of batter and it makes a little over a cup of cake. My microwave cooks a full batch in about a minute and a half, so doing a little one in my microwave only takes a minute to cook.

  • Amy says:

    Made this with Krusteaz brand gluten free flour. YUM! Great recipe!

  • Susan says:

    This was fantastic! I made the recipe as written but used a spoonful of salted caramel in the center instead of chocolate chips. It was the perfect chocolaty, moist cake treat!

  • Cherry says:

    I have never messed up a mug cake so badly in my life! ?? I think I missed some steps, or got the measurements wrong or something. I’m going to try again another day, because that just did not work. Thankyou for the recipe!

  • Renni Turillo says:

    My gosh, it took so long to get to the recipe I almost gave up. Difficult to understand folks that like to hear themselves talk (or write)!! Once I plowed through all the blather though, the recipe sounds interesting –
    I will give it a try.

    • Julie Wampler says:

      It’s not blathering and hearing myself talk, it’s called giving information on the recipe so people don’t ask me the same questions over and over again. I guess if you read it, you would have known that it was actually informational. In any case, I hope you enjoy it if you try it.

  • Cara Lockie says:

    Perfectly rich without being sickly; moist and heavy without being stodgy – the best mug cake we’ve ever had without a doubt!

  • Lauren says:

    I’m a Resident Assistant on a college campus and I made this into a community time! The mug cakes turned out wonderfully and provided a great basis for our time together. Thank you for the recipe! It is much loved by my group of freshman and transfer college students.

    • Julie Wampler says:

      I am so happy to hear this!! Thanks for sharing!

  • Kathie Ross says:

    OH, this was so good. Sorry ate it too fast to take a picture of it.

  • Dawna says:

    Given that this is a Table for Two recipe I was hoping for a recipe that included the time for cooking two mug cakes simultaneously. Have you tried that?

    • Julie Wampler says:

      They should be the same time. I haven’t tried it but I can’t imagine there would be a huge difference from one to two mugs.

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