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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.
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
One of the best mug cake recipe i have read after a so long time. Really appreciate the way you make the cake. EXCELLENT, looking forward for more such delicious recipes in future too.
Thank you so much! I am really glad you loved this recipe! xTieghan
Please add some tips on how to make this so it’s not all rubbery. Maybe the flour didn’t combine correct? 🙁
Hey Elizabeth,
So sorry you had issues with the cake, did you adjust the recipe at all? Overcook? I do have tips on not overcooking:) Please let me know if you have any other questions! xTieghan
Good recipe – but cake-in-a-mug recipes always taste kind of bland and eggy to me. The lava worked well, but the taste is meh. I think the coconut oil solidified while I was making it a bit too, leading to clumps. I think someone should try this with a different oil, and with applesauce as an egg substitute, and that might work out really well!!
Hi! I am sorry this did not turn out as expected! If there is anything I can help with, please let me know! xTieghan
Are you fucking kidding me? I can’t even look up a mug cake recipe without some twat going on about the coronavirus hoax because they can’t do their own research and blindly listen to their Twitter feed?
I just made this and it’s good!!!! Gonna be my quick go to!
Thank you so much Brianna! xTieghan
Ok, I made it twice and got yucky results both times. To be fair, I didn’t remember the tablespoon of water the second time. Dunno why, but it just didn’t turn out for me at all.
Hi Heidi! I am really sorry to hear that! Please let me know if there is anything I can do to help! Otherwise, I hope you love some other recipes of mine! xTieghan
So easy and so gooooood!! Love this recioe!
Thank you so much Alaina! I am really glad this turned out so well for you! xTieghan
Mug cakes are my go to snack, although I have to limit to once a week or I might become obsessed. Do you have an average calorie intake for this recipe?
Hi Jemima! I am not sure on the calories. So sorry! Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
Tieghan,
My 9 year old daughter has made this recipe at least 5 times now. She bakes it in the oven and it’s the best! Your recipes are always so delicious!
Thank you!
Aw you are too sweet! Thank you so much Angela! xTieghan
it turned our pretty gooey and jello ish
Hi Melissa! I am sorry to hear that! Is there anything that could have gone wrong? xTieghan
This recipe is insanely full of fat and calories. I hope no one is having this as a mid- day snack. This mug is about 1,000 calories!!!!!! I made it this evening and shared it with my husband. I used buckwheat flour and only 1.5 tbsp of honey. 4 tablespoons of sweetener???! That is nuts. Either way, it was a good dessert. And WAY better with fresh raspberries. I would recommend using a shorter mug. Mine wasn’t molten, no big deal. Obviously all the melted chocolate was at the bottom and would have been nice to have it spread out. I used a 16 ounce David’s Tea mug.
Hi Trish! I am glad you both enjoyed this recipe! I am sorry if you thought this was lower in calories, but it is still cake, just an easy way to make it! xTieghan
Hi! I’ve recently discovered your IG and I’m obsessed! We are gluten free (food allergies) and I have easily adapted a lot of your recipes to fit us… do you think this mig cake would still work with a gluten-free flour? Thanks for helping me bring my cooking game up a notch!!
Hi Cristina,
I am so glad you have been enjoying the recipes! I have not tested this with gluten free flour but I am sure it will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
The cake was really gross I couldn’t finish it. It came put super chewy, not moist at all, and very dense. All around awful, I was sk disappointed.
I am really sorry to hear that Nancy! Please let me know if there is anything I can help with! xTieghan
Awful, spongy and tasteless. Do not bother.
Hi Joc! I am sorry this did not turn out as expected! Is there anything I can help you with? xTieghan
I think this is the best molten chocolate cake in a mug recipe I have ever had!
The ingredients make it perfect, especially the addition of coffee. My husband said I could make it again sometimLe, which is a sign he loved it, too!
Wow that is so amazing to hear!! Thank you so much for trying this Laurie!! xTieghan