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Chocolate Mug Cake

This Chocolate Mug Cake can be ready in minutes and is perfect for just one or 2 servings.

Ladies, I’m sure you are all too familiar with those days we just can’t shake that chocolate craving. You know, those days where you feel like you’re going to have to hurt someone if you don’t have a bite of chocolate?

Chocolate Mug Cake #recipe

I don’t know about you, but sometimes I want something different from a chocolate bar and one of my favorite desserts is cake.  However, with just the 2 of us, and considering Mr. Savvy is rarely in the mood for a chocolate sweet treat, baking up a big cake just isn’t worth it.

That’s why I started making these Chocolate Mug Cakes when the craving hits.

Chocolate Mug Cake

Chocolate Mug Cake

These are super easy to make, taking just a couple minutes to mix together without having to dirty up several bowls.  The chocolate cake can then be cooked in the microwave – or oven if you’re weird like me and don’t have a microwave.

Yes, I know it is shocking that one could live without a microwave. ;)

Chocolate Mug Cake

The most important thing about this recipe is to have a large oven or microwave-safe mug as you don’t want this overflowing in your microwave or oven as it rises.  I use stoneware.

The next is to use a very good quality cocoa as this is where the majority of your flavor is going to come from.  I’ve always been a fan of Ghiradelli cocoa powder.

Note that the resulting cake is on the large side (think large bakery muffin), so you may want to share if you’re not feeling overly indulgent.  You can also cook the cake for slightly less time if you want more of a molten center like I did.

Just remember that if you’re pregnant or have a weakened immune system, you probably shouldn’t eat under-cooked eggs. The cake is great by itself or served with whipped cream, ice cream or a drizzle of chocolate syrup or caramel sauce.

Chocolate Mug Cake

I like to under-bake mine just a bit so it’s molten inside.

Chocolate Mug Cake

Chocolate Mug Cake

Yield: 1 mug cake
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes

This chocolate mug cake is perfect for when you have that chocolate cake craving without wanting to go to the trouble of making a whole cake.

Instructions

  1. If using oven, pre-heat to 350°F. I use a toaster oven.
  2. Spray mug with cooking spray if you want to remove it from the mug after baking.
  3. Mix dry ingredients (flour, sugar, cocoa, salt, baking soda) together with fork or whisk in large oven or microwave-safe mug.
  4. Add milk, oil, vanilla and egg, if using, and mix thoroughly, especially at the bottom of mug.
  5. Stir in chocolate chips or other candy, if using.
  6. Bake in oven at 350°F for 15-25 minutes, according to how hot your oven cooks and if you want a molten or thoroughly cooked cake (see notes). You can also microwave on high for 1-3 minutes depending on wattage of your microwave. I suggest starting at 1 minute and then microwaving for 30 additional seconds until reaching your desired doneness.
  7. Note that mug will be very hot and cake will continue to cook, especially when cooked in oven, for a couple minutes after you remove it. Serve plain or with ice cream, chocolate or caramel syrup, whipped cream, etc. if desired. I like eating it straight from the mug because who wants another dirty dish? ;)

Notes

If you want a fudgier cake, leave out the egg entirely. Without an egg, the cake will not rise quite as much.

You may also want to add instant coffee or espresso, about ⅛-1/4 teaspoon, or substitute the milk for cooled brewed coffee to further escalate the chocolate flavor.

Note that if you do choose to underbake your cake there is a risk for foodborne illness. Using pasteurized eggs is recommended.

Nutrition Information:
Yield: 1 Serving Size: 1 cake
Amount Per Serving: Calories: 586

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Chocolate Mug Cake

That SO hit the spot!

Check out some of our other dessert recipes if you enjoyed this Chocolate Mug Cake!

TJ

Thursday 28th of March 2024

So is it more like a brownie if you leave out the egg?

Smart Savvy Food

Friday 19th of April 2024

Hi TJ, thanks for stopping by. Yes, without the egg it is more like a brownie but certainly not exactly a brownie. You'll be missing the crackly top, crispy edges, and exact texture you may expect from a brownie. However, the cake will definitely rise less and thus be less fluffy and more dense, fudgier, and I think richer in taste. Hope this helps!

ZEE

Tuesday 7th of March 2023

The sweetness of the cake was a little off , but other than that it was great

Rabbee

Sunday 12th of February 2023

Tried many mug cake recipes in our sage smart oven/air fryer - none worked as well as this - even on the first attempt!!! Substituted sugar with Truvia and used refined olive oil instead - kids loved them.

Smart Savvy Living

Monday 13th of March 2023

So glad it turned out well for you, Rabbee! Thanks so much for trying my recipe and taking the time to share how it turned out.

Audrey

Friday 3rd of February 2023

Love this I don’t have a microwave I don’t like them lol I used a toaster.

Smart Savvy Living

Wednesday 8th of February 2023

Hi Audrey, so glad you liked the cake. Thanks for trying my recipe and taking the time to share how it turned out.

Vicky

Monday 14th of November 2022

Hello, Michelle! Thank you for this recipe. Is the 15-25 minutes range also for the toaster oven? Also, can we substitute other ingredients for chocolate?

Smart Savvy Living

Wednesday 14th of December 2022

Hi Vicky, thanks for stopping by. Yes, the 15 to 25 minutes is also for the toaster oven. I would start checking it around 15 minutes as things usually cook/bake quicker in toaster ovens. You can leave the cocoa out if you don't want the chocolate flavor and you'll have a vanilla cake. You can also change up the vanilla extract/flavoring to whatever you'd like to try. Hope this helps!

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