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Because it’s Friday and we need our fix…5 Minute Molten Chocolate Mug Cake. You don’t need to be a skilled baker to bake up these deliciously EASY chocolate mug cakes. This deep-dish style cake in a mug requires just one coffee mug, simple pantry staple ingredients, and takes almost no effort or time to make. There are hints of vanilla, swirls of melted chocolate, and every bite is truly delicious. Enjoy this personal-sized cake warm, right out of the microwave, with a scoop of ice cream.
The entire world is baking right now, it’s impressive and exciting. I love so much that you all are making the best of this time at home…and baking up a storm. I’ve said it before, but it’s so fun to see all the HBH recipes being made. And the desserts are without a doubt the most popular.
But the thing that I’ve come to realize? Some of us don’t need a strawberry cobbler that serves eight people. Or a three-layer cake that feeds a twenty-person birthday party. Or two dozen homemade Somoas cookies. Nope, most of us don’t need all those servings. Though I personally love a little leftover dessert…you know for late-night snacking and TV watching.
Sometimes, like on Friday or Saturday night, we just need a rich, heavy on the chocolate, warm, and melty piece of chocolate cake…with a scoop of ice cream too.
Yes, sometimes that is just what we all need most.
Enter these cute little warm chocolate-filled mug cakes. They require no oven and instead are baked in the microwave and ready in just about five minutes.
Truth is, I’m not usually someone who uses the microwave. In fact, for many years I actually didn’t have a microwave in my house. I don’t often find many uses for it, but sometimes it’s a handy kitchen appliance. And you know something? It does have the ability to create a delicious chocolate mug cake within just 5 minute’s time. If there was ever a reason to own a microwave, this cake recipe is it.
The quick details.
This cake comes together in five minutes tops, so the details are pretty darn quick.
Start with your wet ingredients. I like to use coconut oil as the oil for these cakes. Melt it in the microwave in the mug you plan to “bake” your cake in. Once melted, whisk in a single egg, a few tablespoons of milk, a splash of vanilla, and honey…to sweeten things up. I personally like to use honey as my sweetener as I’ve found it creates a perfectly soft, tender, and moist cake. But maple syrup or granulated sugar work well too.
Once the wet ingredients are combined. Stir in the flour, cocoa powder, baking powder, and a pinch of salt. At this point, the cake is almost ready for “baking”.
But I have a couple secrets.
First, coffee. Now, if you don’t enjoy coffee you can use an equal amount of water, but I will say that you really don’t taste the coffee. It only highlights the flavors of the chocolate and creates a slightly “gooey” cake. You want to swirl the coffee into the batter, not fully incorporating it. This is key and keeps the cake from drying out.
Second, chocolate chunks…and a generous helping too. The chunks are a must and act as the “molten” layer to these mug cakes. You will add them to the center of the batter. As the cake bakes, the chocolate sinks in, melting as it sinks. It leaves you with a puddle of warm melted chocolate at the bottom of your cake. With every bite, a little of that melted chocolate is scooped up with the cake.
And it is delicious.
Key for success.
Eat this warm, right after cooking. This isn’t a cake you want to eat leftover, it’s meant as a quick chocolate fix. It should be eaten right away and preferably with ice cream on top.
Nothing is better than warm cake with vanilla ice cream. SO. GOOD.
I will say that that every microwave is different, so the cooking time is a little tricky. That said, I tested this on two different microwaves and found two minutes to be just the right amount of time. You may need to adjust slightly by fifteen seconds, give or take.
So with all that, have I convinced you that you need a chocolate mug cake in your life tonight?
This is the best afternoon pick me up…warm after dinner dessert…or late-night snack with a side of TV watching. Hey, don’t judge, this is life in quarantine. It’s weird, and the normal “rules” of life just don’t apply. So enjoy your cake…any time of day you like!
See you all tomorrow for another Cocktail Saturday.
Looking for other quick desserts? Bake these up!
Crinkle Top Chocolate Peanut Butter Skillet Blondies
Coconut Chocolate Chunk Banana Bread
5 ingredient Chocolate Dipped Peanut Butter Cookies
watch the how to video:
5 Minute Molten Chocolate Mug Cake
Servings: 1 large mug
Calories Per Serving: 1080 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 tablespoons coconut oil (or olive oil/canola oil)
- 1 egg, at room temperature
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 2-4 tablespoons honey, maple syrup, or granulated sugar
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 tablespoon brewed coffee
- 1 ounce semi-sweet chocolate chunks, very roughly chopped
Instructions
- 1. Melt the coconut oil in a (10-12 ounce) microwave-safe mug. Whisk in the egg, milk, vanilla, and honey until combined. Add the flour, cocoa powder, baking powder, and salt, stirring until just combined. 2. Spoon the coffee into the center of the batter and gently swirl it in. Do not fully incorporate the coffee. Place the chocolate chunks in the center of the batter. 3. Microwave on full power for 1 minute 45 second to 2 minutes (I always do 2 minutes). Dig your spoon deep into the cake to spoon up melted chocolate with every bite. Serve with ice cream. ENJOY.
Notes
To Oven Bake: Preheat the oven to 350 degrees F. Lightly grease a 2 cup oven safe ramekin/mug or 2 muffin tins. Add the batter and bake 22-25 minutes.
Microwave: every microwave is very different, so results may vary slightly. I have a 1200 watt microwave and found 2 minutes to be the perfect cooking time. You may need to cook 1 minute 45 seconds or 2 minutes 15 seconds. Start with 2 minutes.
Coffee: if you prefer to not use coffee, use an equal amount of warm water.
Hi this looks so good! I was wondering if this will be good in a ramekin?
Hi Eena,
Yes that will totally work! Just make sure it can hold 12 ounces. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was very disappointing. The texture was dry and austere – not rich at all.
Hi Ron! I am really sorry to hear that! Is there any questions I can help with? Or anything you could have changed about the recipe? xTieghan
How would I make a vanilla version of this?
Hi Christina,
You can omit the cocoa powder and add 1/4 cup of flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I changed some parts, like I made double the recipe but with one egg instead of two and I didn’t add any chocolate but wow I’m amazed! I love this, it’s easy and quick and the baking powder helped it rise and be an actual cake and not mud! 10/10, thanks for sharing 🙂
Thank you so much Chrys!! That is really amazing to hear! xTieghan
Unfortunately this recipe didn’t turn out for me. Flavor was very nice and dark, not too sweet with ~2 Tb honey. However, the texture was strangely gummy and the chocolate chunks did not sink to the bottom. Maybe they were too dark, since I only have 80% on hand. Might all be chalked up to my weak secondhand microwave, though – it’s so hard to know how microwaves compare!
It is hard! I am sorry this did not turn out well for you, Anna! Please let me know if there is anything I can do to help! xTieghan
I like to indulge in treats as well as the next person! I also much prefer to have a nutritional and calorie information included in all recipes that I make.
I hope you will include that information in the future. I love the truth!as well as the facts!
Thank you so much Mary! That is really great to hear! xTieghan
Do you know how many calories are in this mug cake?
Hi Lola! I am sorry, but I do not have the nutritional information for this one! I hope you try it and enjoy! xTieghan
Easy peasy chocolate fix with most of the ingredients already in your pantry! I loved this dessert!!!
That is so amazing!! Thank you Jessica! xTieghan
Hi! I tried this molten mug cake and it came out awesome! It’s was just delicious and gooey! Thank you for sharing!
Thank you so much for trying this Farzeen! xTieghan
Can this be made vanilla? What would you substitute for the cocoa?
Hi Vanessa,
So sorry but I haven’t tested this and would hate to give you the wrong recommendation. Please let me know if you have any other questions! xTieghan
I just made these as a last-minute dessert for my parents and I! I used 3 2-cup Pyrex containers and they turned out great. I used maple syrup instead of honey and put about 2.5 Tbsp in each, and for the chocolate, I used 70% cacao. Next time I think I’ll use a little more sweetener just because the chocolate isn’t overly sweet. The texture was a little different than other lava cakes I’ve had, but still great! Very delicious and simple!! I will for sure make these again!
Amazing!! Thank you for trying this Natalie! xTieghan
Tieghen, we LOVED this cake. I am in quarantine with my daughter and her very best friend who is heading to Maine for a month and this was dessert for her going away party. It was AMAZING! We did not add coffee, just a little extra maple syrup. Paired with whipped frozen bananas (ice cream) and left over caramel sauce. OMG! Delicious!! Will try to send photo. Thank you. Awesome recipe!!
Oh wow that sounds amazing!! I am so glad you all enjoyed this recipe, Gale!! xTieghan
I just made this lava cake for myself and my husband and we were both really overwhelmed with the flavor- maybe we didn’t use enough sugar? The recipe indicated 2-4 tbsp, and I went with two. The cake was pretty bland and only the chocolate really gave it any flavor. I’m open to trying it again if I know which tweaks to make!
I just made this lava cake for myself and my husband and we were both really overwhelmed with the flavor- maybe we didn’t use enough sugar? The recipe indicated 2-4 tbsp, and I went with two. The cake was pretty bland and only the chocolate really gave it any flavor
Hi,
So sorry you didn’t enjoy the recipe. Next time I would do the full 4 tablespoons of sugar, this is personal preference. Please let me know if you have any other questions! xTieghan
So good and easy!! Perfect quick treat for a sweet tooth!
Thank you so much Corbin! xTieghan