There is a simple trick that makes this Chocolate Mug Cake a “lava cake.” The result is a gooey and indulgent treat – just what you need to quickly satisfy your chocolate craving.
If you’ve tried mug cakes before, you might have found them to be hard or weirdly rubbery. This was probably due to the egg in the recipe because one egg is way too much for such a little cake.
Great news though: mug cakes don’t require the binding and stabilizing effect eggs provide. Mug cakes like this one – made with no egg – are soft and fluffy and are meant to be devoured immediately!
The batter before baking.
After baking. The cake rises in the microwave and then sinks again.
The warm, molten Lava Mug Cake tastes even more incredible with a miniature scoop of vanilla ice cream!
Enjoy! This Chocolate Lava Mug Cake is hands-down the best!
Chocolate Lava Mug Cake
Ingredients
- Scant 1 ½ tablespoons (20 g) butter
- 2 tablespoons all-purpose flour
- 1 tablespoon cocoa powder
- 2 tablespoons granulated sugar
- ¼ teaspoon baking powder
- 1 small pinch salt
- A few drops of vanilla extract
- 2 tablespoons milk
- 1 square 1 oz. or 10 g chocolate, for example Lindt 70%
Instructions
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Place butter in a 10 oz. (250-300 ml) microwave-safe mug and microwave at 600 watts for about 40 seconds to melt it. Add flour, cocoa powder, sugar, baking powder, salt, vanilla and milk and stir with a fork until batter forms. Add chocolate and sink it with the fork in the batter.
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“Bake” at 900 watts for 50* seconds. Enjoy warm, with a scoop of vanilla ice cream.
Recipe Notes
VARIATION: spread a teaspoon of peanut butter on the chocolate before sinking it under the batter and microwave for 55* seconds. Amazing!
*Every microwave is slightly different; the baking times may need to be adjusted plus/minus 5 seconds.
Recipe adapted from Something Swanky.
So yummy!!! Every other cake recipe I’ve tried has either never fully cooked or been so dense and gummy but this one was perfect! I think it’s bc of no egg like she said. Love love love
Krista;I am going to make your chocolate mug cake sometime todaymarch 11th,but I was wondering if I can use a more diabetic friendly sweetener in my mug cake like swerve in the mug recipe.I have the rest of the ingredients to make your chocolate mug recipe except the swerve granulated sugar.Can I use brown sugar in your mug recipe?
Hi Kim, yes, brown sugar would also work fine for the mug cake.
I was worried that mine wouldn’t turn out as well as yours because I didn’t have any squares of chocolate for the molten center, only cocoa powder. However, I decided to try it anyway and using whatever I had on hand, put a dollop of cold sour cherry preserves from my fridge in the center. Took maybe 1:15 to cook, but omg. It was like a molten mug black forest gateau. Amazing. I totally agree with your point about the egg, a whole egg always tends to ruin mug recipes for me.
Making it with cherries sounds like the best idea ever! I’ll have to try that!
Incredibly delicious and so quick and simple! I made this for the first time tonight, and I know I will be making it again and again. I was just looking for a mug cake recipe, and I found a fabulous one – and an awesome blog to follow! 🙂
Thank you!!! Glad you enjoyed the mug cake! We do too!
WHAT A CAKE….this was the 1st time I baked and wat a recipe…beyond my expectations
Ok, so I figured this mug cake was going to be like all the others I’ve tried in the past few weeks: too dry, too airy, or spongey, and with little chocolate flavor. I was really beginning to think that a moist, rich, chocolatey mug cake was just not possible to make in a microwave, which really is just an overpriced butter softener, water boiler, and food reheater. Yet, here I am writing this at midnight having just made this. And I am very impressed with the results! The only adjustments I made were using garbanzo flour, powdered sugar, and unsweetened almond milk to make this more T2D friendly. For the chocolate I used 14gms of dark chocolate chips.
After 50 seconds in a 1000watt microwave, I had half a mug of hot, delicious, rich chocolatey “cake”. It was denser than the others, so moist, so chocolatey, I really couldn’t believe it. I’m going to check my glucose very soon. If the impact is negligible, I might have another before bed! This is the best so far!
That’s so great to hear! I hope it was easy on your blood sugar as well.
This is pretty easy on my glucose, but to make it even easier, I’ve halved the recipe so I can make a quick and totally satisfying dessert after each meal. Today I added a pinch of Bustelo instant coffee to the mix. So many things to try! Thanks again!
Can you make this cake in a glass (made of glassware) instead of a mug?
If the glass is microwave safe it should be fine.
This cake is perfect for making in an RV. Keeping the exact same proportions, except using a one-cup measure instead of a tablespoon.
I sifted the dry ingredients twice before depositing them into a vacuum-sealed Mason jar.
After a few shakes to redistribute everything, we can be enjoying this cake in just a heartbeat while watching the sunset over the lake. With raspberry jam in the middle, it becomes a classic French flavor combination. Thank you.
That sounds amazing, Danny! Thanks for leaving your feedback! ☺️
OMG! This is the best mug cake I have ever had! And that means a lot coming from me – having tried countless recipes. I have finally found my go to! It is perfectly fluffy and chocolatey and not rubbery at all! YUM
I’m so glad you like it! 😍 We were never fans of mug cakes until we found this recipe. 😄