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Chocolate Lava Mug Cake

Krista · 10. March 2017 · 17 Comments

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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!

3.43 from 7 votes
Print

Chocolate Lava Mug Cake

I’m intentionally leaving out the measurements in grams (except for the butter) because weighing the small amounts is much more complicated than simply scooping them out with a tablespoon.
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1
Calories 378 kcal

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

  1. 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.
  2. “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.

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Filed Under: Cakes & Cupcakes, Recipes, Sweet Treats Tagged With: dark chocolate, molten, peanut butter, rich, soft, without egg

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Reader Interactions

Comments

  1. Kim says

    11. March 2021 at 11:07

    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?

    Reply
    • Krista says

      11. March 2021 at 13:11

      Hi Kim, yes, brown sugar would also work fine for the mug cake.

      Reply
  2. amaia says

    18. October 2019 at 10:20

    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.

    Reply
    • Krista says

      18. October 2019 at 10:41

      Making it with cherries sounds like the best idea ever! I’ll have to try that!

      Reply
  3. Leighanna says

    27. July 2019 at 02:35

    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! 🙂

    Reply
    • Krista says

      27. July 2019 at 04:56

      Thank you!!! Glad you enjoyed the mug cake! We do too!

      Reply
  4. Advika says

    26. February 2019 at 08:08

    WHAT A CAKE….this was the 1st time I baked and wat a recipe…beyond my expectations

    Reply
  5. Robert on UES says

    6. February 2019 at 05:18

    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!

    Reply
    • Krista says

      6. February 2019 at 07:27

      That’s so great to hear! I hope it was easy on your blood sugar as well.

      Reply
      • Robert on UES says

        7. February 2019 at 22:55

        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!

  6. Priyanka Ghaghda says

    8. November 2018 at 12:11

    Can you make this cake in a glass (made of glassware) instead of a mug?

    Reply
    • Krista says

      8. November 2018 at 15:36

      If the glass is microwave safe it should be fine.

      Reply
      • Danny says

        7. April 2022 at 07:02

        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.

      • Krista says

        7. April 2022 at 07:04

        That sounds amazing, Danny! Thanks for leaving your feedback! ☺️

  7. Madine says

    6. June 2018 at 08:44

    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

    Reply
    • Krista says

      6. June 2018 at 09:26

      I’m so glad you like it! 😍 We were never fans of mug cakes until we found this recipe. 😄

      Reply

Trackbacks

  1. Healthy Microwave Mug Recipes for Busy People – Cook With Nisha says:
    31. March 2018 at 08:34

    […] Chocolate Lava Mug Cake […]

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Hi and welcome! I’m Krista, making the world sweeter, one recipe at a time. Feel free to rummage around and get inspired. Continue Reading...

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