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

  • Cara says:

    So you were exactly right, I read this recipe got up and made it, it is the bomb! I didn’t have hazelnut spread so used a few butterscotch chips and a few semi-sweet, cooked it exactly 70 seconds it’s perfect, A few spots around the side were like molten cake but not as potent, which is good. No sponge texture, i made in in a big mug and ate it all, wow I’m in trouble, but it is nice because I don’t have a whole cake. I’m going to make this next time we have a girl’s night they will love it, thanks! I’m going to try peanut butter next time. :)

  • Cara says:

    I forgot I used avacodo oil and it was great!

  • Snow Feather says:

    This is the best and moistest chocolate mug cake I have ever had. I added about 20 organic dark chocolate chips and cinnamon and cooked it on high for 50 seconds in my 1200 watt microwave and it turned out perfect and I thoroughly enjoyed the whole thing. This is my third time making it and it is my favorite variation so far. I know a lot of women who would love this recipe.

  • Rabz says:

    I love this recipe! I’ve made it so many times now because it’s super tasty and so easy to make

  • Rochelle says:

    I’ve been hunting for the best chocolate mug cakes and nothing worked out the way I want it until this one!! I never comment on recipes online but I just had to on this one!!! AMAZING! So so pleased with the result!! Thank you! I made just half of the recipe and the cake was so moist! I added chocolate chips instead of hazelnut spread and also a dash of vanilla! Just amazing!

  • Brittney says:

    Tried this recipe tonight and for whatever reason it just didn’t turn out. It was moist, but it was almost a grainy pudding texture. I even put it back in the microwave for longer than necessary. Good flavor but not a fan of the texture at all.

    • ALISSA says:

      For some reason, I didn’t work out well! Tasted like cardboard and smelt really bad and was spongy and a weird texture! (I DID NOT USE EGGS)

  • Katherine says:

    Just made it and it got devoured very quickly by my girls. My 7 year was skeptical at first since it had no frosting but then quickly changed her mind. I added a dash of cinnamon, about a 1/4 tsp of vanilla extract, and some dark chocolate chips in place of the hazelnut spread (do not have any). It was very yummy and a very good moist texture. Just a side note, the video said microwave for 90 seconds where as the written directions state 70 seconds. I did 70 seconds and it was perfect.

  • Katharine says:

    Made this for my partner with some peanut butter blobbed in the centre. He says it was moist, nice, gooey and chocolatey! Looks like I’ll be making it for him again! :)

  • Mary says:

    BEST MUG CAKE I HAVE EVER MADE. Most mug cakes tastes like a pancake, not this one. Great for one person. ENJOY ENJOY. Will be making again.

  • Melissa says:

    This is by far the best mug cake recipe ever! I’ve made it five times now, and each time I change something up, tonight I added a splash of orange extract, just a splash. I’ve also added a little coconut oil in addition to the regular oil. And also a splash of vanilla, a pinch of cinnamon. The possibilities are endless. And yes, I found your recipe out of necessity. I was having a chocolate fit but didn’t have anything in the house! Thank you for creating this masterpiece!

  • Bethany says:

    This is SO delicious! Best mug cake I’ve ever had. For anyone who is GF this recipe works wonderfully with Bob’s red mill 1 to 1 baking mix. It’s such a treat to be able to have a warm gooey gf cake on a moment’s notice!

  • Makayla says:

    Thank you so, so, so much I love this mug cake. Mmmmmm!!

    • Makayla says:

      Can you leave out Nutella???

      • Julie says:

        You sure can!

  • joe says:

    kdne cake was good yum

  • Aj says:

    Is it ok if I use canola oil?

    • Julie says:

      Yes, but you might get a little after taste since it is canola oil.

      • Jill says:

        I also used Canola oil and it turned out perfect!
        60sec on 1000watt microwave as well.

        This was so divine! Will be making again tonight ? Thank you for this recipe.

  • Jess says:

    I tried this recipe and it’s so yummy! I personally would add another tablespoon of chocolate spread but it’s very delicious with just 1… my mum suggested serving with a bit of custard too… I’m going to try it without the cocoa powder and add white chocolate spread to see if it still works out

  • Beth says:

    I’ve tried so many mug cake recipes that have just been dry and quite unpleasant, but I’ve now finally found one that works! Thank you for publishing this – it really is the most moist mug cake I’ve ever had, and it’s sooo delicious!

  • Phyllis says:

    This is the VERY best mug cake recipe ever! So easy to make and a delicious treat. It’s so moist and yummy. I added about a Tbsp or more tiny chocolate chips too.

  • WlINW Fwernwe says:

    WHAT COULD BE SUBSTITUTED FOR THE CHOCOLATE HAZELNUT SPREAD? I DO NOT CARE FOR THIS TASTE.

    • Julie says:

      Hi, if you check previous comments, you’ll see that numerous people have either omitted it or substituted for spreads such as peanut butter, cashew butter, chocolate chips, and more.

  • Madhu Anvekar says:

    Hi :) ,
    Can i leave out the Hazelnut spread if i dont have it ?

    • Julie says:

      Hi, if you scrolled down, the most recent comment I responded to answered this — but yes, feel free to omit :)

  • Londyn says:

    Ok. So I don’t ever reply when looking up recipes. But thank you for posting this recipe. I have a major sweet tooth and I’m always looking up quick stuff for myself and kiddos. I used self rising flour and omitted the baking powder added a lil vanilla and used a 750 watt microwave and cooked at 90 seconds. I didn’t have any hazelnut spread. It turned out AMAZING!! it was DELICIOUS!! Will definelty use it again. I topped it with some frosting when it came out. My husbands only complaint was that it needed some ice cream to with it lol. Thank you once again for taking the time to post this recipe and to take the hour to figure it out!! ?Yay!! To good cake!!

  • Julia Smith says:

    This recipe is delicious! I’ve been in the mood for chocolate cake but the weather has been so hot that I didn’t want to start the oven. This is the first time making a mug cake and other recipes I’ve looked at seemed dry and hard in the pictures. This cake was truly moist and soft and looked exactly like the picture. Thank you for sharing it and can’t wait to try the vanilla cake!

  • Nikki says:

    Do you have any suggestions on what would make a great oil substitute to make it lower in calories. This is my go to mug cake but I have just started counting calories for an 8 week weight loss challenge I am on and would love to have it lower in calories.
    I was thinking applesauce but not sure of the texture.
    Thanks

    • Julie says:

      I truly have no idea :( I think I have read that some have tried applesauce before but I can’t be for certain and can’t guarantee what the texture is like.

    • Sarah says:

      I used unsweetened applesauce in place of the oil and it worked out great! This is delish! I used Hershey’s chocolate spread since that’s what I had. Yum!

  • Majida says:

    This was amazing and the best mug cake recipe and I can assure you I have tried many of them but this is the best. Turned out great my microwave power was a little low so had to put for 1 min and 40 secs i guess. Plus I didn’t have hazelnut so used peanut butter. I love it thanks a ton!

  • Jess says:

    LPT – Trade out that extra tablespoon of milk for a tablespoon of your favorite liquor. I recommend bourbon.

  • Dell D. says:

    Thank you so much for this mug cake recipe, moistest chocolate mug cake. Delicious it’s not spongy at all . ? Dell

  • Susan says:

    Can we use whole wheat..Like if you are out of All Purpose flour?

    • Julie says:

      Sure – just not sure what the texture will be since I only tested with AP flour.

  • Liz says:

    Substituted for raspberry preserves, delicious!!

  • Jessica says:

    I made this and I’m in love. For the other three times, I made this.

  • Judi says:

    Wow! That’s fantastic. So easy and uses only ingredients you are likely to have in your kitchen. I used peanut butter and it was delicious. Thank you very much

  • Celine Phang says:

    Tried at least 3 other mug cake recipes but were never really satisfied. Tried this today with double portions for my daughter and I. They were perfect even without the chocolate spread…. perfect!

    My chocolate craving has been satisfied, thanks so much for all your hard work on our behalf :)

  • Betty says:

    Wonderful recipe! Thank you!

  • Priya says:

    Wow-thanks soo much for this recipe! Also, great photography ?

  • Bella says:

    Wow! I have tried SEVERAL other cake in a mug recipes but finally I have ended the search here. I will never have to search again. I was so skeptical especially because there is no egg but it turned out so moist and even a bit gooey and oh so delicious. Other recipes I tried esp without egg turned out so bland and just plain bad. My only complaint is that I didn’t make more but I’ll probably be going back to this recipe every time I need a quick chocolate fix!

  • Gin says:

    This is the best recipe I’ve ever found. You’ve saved my lonely and hungry night!

  • Kathleen says:

    Can I make this in advance? Meaning, prepare the batter, put it in the mug and then refrigerate until ready to use?

    • Julie says:

      I haven’t done it that way before I don’t see how this wouldn’t work. I will warn you that you don’t want to go straight from fridge to microwave with a cold mug or any cookware. It could crack with the quick temperature change. I would let it sit out on the counter first to get it to room temperature.

  • Pihu says:

    Is hazelnut spread necessary?

    • Julie says:

      Hi, I’ve answered previous comments on this. No, it is not necessary, however if you want to use something else like chocolate chips or peanut butter, feel free!

  • Ladybug says:

    O. M. G. ‼️Just made it. I added hazelnut spread, peanut butter AND WALNUTS ??. Oh joy‼️

  • Ladybug says:

    O. M. G‼️Just made it‼️ This is the best thing EVERRR. Texture, taste, look and smell. Awesome. I made one plain for myself and one with hazelnut, peanut butter AND walnuts for my son ‼️

  • Jie says:

    Thank you! I tried this twice: first time with gluten-free flour as the only substitution and it turned out great! The second time was with matcha powder instead of cocoa powder, and a black sesame spread instead of chocolate hazelnut, and it was just was yummy.

  • Maddie says:

    Listen. I’m a 17 year old who can’t cook. I’ve almost blown up the house trying to make mug cakes before, and they were all foul. But this tastes great and it actually worked – so like, nice one!

    • Chloe says:

      i didn’t have chock hazel nut so i added some lemon juice and zest it came out great#chocohalic

  • Jasmine says:

    How much time for a 700 watt microwave?

  • Julie says:

    I just made this, and… sorry, no picture. I devoured it! I am going to print out the recipe and tape it to the inside of the cabinet, although I imagine it will be a matter of days before I have it memorized! ;-)

  • Melissa says:

    This is incredible. I’ve never used a recipe that has actually worked. I substituted whole wheat pastry flour, brown sugar, peanut butter, extra virgin olive oil, and Himalayan salt cause of lack of ingredients (college) and it still worked perfectly. Took a bit more time to cook in my microwave but overall very impressive.

  • kim Bemis says:

    Just made this mug cake and it’s wonderful! Chocolate-y and goo-ey and not the least bit fluffy! Really like that there is no egg in it. I’ve made a few mug cakes that do have eggs and it always throws the texture off.

  • Maria Patterson says:

    This is the BEST mug cake recipe EVER!!! We have a 1000 watt microwave and I cooked it for one minute. It turned out perfect!! I used 1 Tbsp. of peanut butter instead of the hazelnut chocolate spread and it was super yummy!!! Thank you for sharing such a great recipe!!!

  • Chantelle says:

    Made it. Love it! Wish I hadn’t … goodbye diet :(

  • Inanna sarkis says:

    i love this recipe. Thanks alot

  • Anna says:

    It tasted delicious! and I’d go with more sugar, it tasted better that way, adding almonds can also be a good option, and the Nutella just made it taste scrumptious! <3

  • Clarisa says:

    Was super craving something chocolatey last night so I gave this a try. Came out so moist after 70 seconds! Almost like the texture of a half baked brownie.
    Realized while making it I didn’t have any milk so I subbed a 1/4 c of water and a tbsp of melted butter for that, also threw a couple chocolate chips on top instead of the Nutella.
    So great thanks!

  • Anne says:

    Absolutely terrible. Had to throw it away after a few bites. Will never make again.

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