There is a simple trick that makes this Chocolate Mug Cake a “lava cake.” The result is a moist, chocolatey 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 made without egg are soft and fluffy and are meant to be devoured immediately!
The batter before baking.
After baking. The cake rises while baking and then sinks again.
The warm Chocolate Lava Mug Cake tastes even more incredible with a miniature scoop of vanilla ice cream!
- 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%
- 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.
- “Bake” at 900 watts for 50* seconds. Enjoy warm, with a scoop of vanilla ice cream.
*Every microwave is slightly different; the baking times may need to be adjusted plus/minus 5 seconds.
Recipe adapted from Something Swanky.
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. 😄
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.
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!
WHAT A CAKE….this was the 1st time I baked and wat a recipe…beyond my expectations