Chocolate Mug Cake
- Total Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 serving
- 1tablespoon unsalted butter
- 1egg
- A few drops vanilla extract
- 3 to 4tablespoons granulated sugar, to taste
- 3tablespoons unsweetened cocoa powder
- A pinch of kosher salt
- 1teaspoon mini chocolate chips (optional)
- Confectioners’ sugar or vanilla ice cream (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
398 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 6 grams dietary fiber; 48 grams sugars; 9 grams protein; 187 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
- Step 2
Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
- Step 3
Cook in the microwave on high for 1 to 1½ minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners’ sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.
Private Notes
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Cooking Notes
Naomi
No flour?
Anna Hawkins
Poured Bailey's over mine.
Deidre Gifford
after making this 15 times; my husband and I feel we may have to test it one more time to make sure we have the steps down. Still working on the right proportion of ice cream to accompany it though so may need more than 1 more try.
nb
If you’re expecting a French-bakery level chocolate cake, you will be sad. If you are a person who has made Pinterest mug cakes on occasion when the late night chocolate cravings hit, you will be happy. This is a good mug cake, probably because there is no raw flour taste. I cut out a tablespoon of sugar because it seemed like a lot, but then the cake didn’t taste sweet, so vanilla ice cream was a necessary addition. Your call. I’m satisfied.
Carrie Anderson
Ok I just got off the couch and made this. Prepared as instructed but added a dash of instant espresso powder and skipped the chocolate chips. First couple bites were good so I sprayed on some Redi Whip. I’m still fascinated by how this genuinely makes a “cake” consistency. If you need a chocolate fix this is a winner. Two thumbs up.
Bernice Yampell
Does anyone know the timing for “baking” more than 1 mug cake at a time in the microwave?
dimmerswitch
Made this 2 times following the recipe but for using salted butter & so eliminating pinch of kosher salt. Chose 3T for the sugar & was plenty sweet. Fun & delicous & looked just like photo. The 3rd time I thought about the question someone asked about using oil instead of butter. I didn't want to try oil (I love butter) but it made me wonder if tahini - a great chocolate partner - would work instead. Used 1TBSP tahini plus a few drops of water in place of butter. Worked very well.
Margaux Laskey, Senior Staff Editor
That's correct! It does not contain flour, which in my opinion, is one of the reasons it's so good! I did not have the deflated issue though. Hm...
Debbie
Only used 1T of sugar and came out sweet enough with pronounced dark chocolate flavor. Definitely under cook this. 1min 30 seconds is way too long and results in a very dry cake. Cook for about 50 seconds for a perfectly gooey molten cake.
Ailia
This is a great recipe! Now I want one for a lemon mug cake! WOW. Delish!
Jeannie
My children have left the nest, but my inner child thinks this is yummy.
Holly Rubin
Tried this recipe and another one that uses flour. Preferred this one. Once you get over the idea that it isn't a cake, it's not bad, & would be fun with kids, but think for a quick fix I prefer my chocolate straight (with the alcohol on the side)! If you're going to make this, 3T sugar was enough and 50 sec was just about right in my microwave (and still maybe a tad too long).
chiquita woodard
I followed the recipe, except used only 2 T. sugar. I baked in a conventional oven at 375 for 12 minutes. Perfect. I can't wait to make these with my granddaughters!
dimmerswitch
How fun this was to make! We used salted butter (Kerrygold) so skipped the pinch of kosher salt. Otherwise made as written and opted for 3 TBSP sugar which was plenty sweet. I bet this would be yummy with a tiny scoop of vanilla ice cream but alas none in the house. This is a perfect little recipe to introduce kids to cooking or to bring out he kid in we...old...umm...well seasoned cooks who love to play in the kitchen.
Debra
I dont own a microwave. What can i do to cook chocolate mixture?
Pedrom
Do 30% less cocoa powder, otherwise might need to add a bit of milk to thin it out
Jen
This tastes very eggy. The egg overpowers all the other flavors.
Jess Bee
It’s ready fast and it is not worth it. One of those mid things you keep eating because you’re chasing the hint of how you wished it would taste. Maybe this is all mug cakes. A glob of peanut butter raised it to okay levels.
Janyll
This was nowhere near as good as my tried and true mug cake that uses flour, oil, milk, baking powder, no egg. I found it to be grainy and the serving to be awfully small with no flour to add bulk. This is an old recipe and I think a lot of progress in the mug cake universe has happened in recent years. Lots of better options from seasoned bakers can be found online.
Alison
Needs more than minimum 1T sugar. Definitely less than a minute microwave. And do not use a black mug.
shannon
Alright. I’m honestly surprised how cake like it is, and that the flavor is pretty good. But, I was hoping for an ooey-gooey texture and this isn’t it. Even undercooked a bit. Surprised at how well it worked, but not the recipe for me. I prefer the “microwaved chocolate pudding cake” … just wish it was simpler to make or had a “for one” version.
Anne
Followed recipe exactly, quickest dessert I ever made and came out great! Only disappointment is that the resulting cake only filled less than half of my mug
Alej
I did not trust on flourless, so I added 3 Tbs of flour, 1/4 tsp baking powder and 1Tbs milk and was sooo good, I kept 3 Tbs sugar, after reading comments I will try original recipe next time
Sally LaRhette
I loved this recipe! it is amazing! Thank you!
mojo
This struck me as kinda chocolate-y rubbery scrambled eggs. Didn't meet my chocolate dessert desires.
W
Made this in a cereal bowl with 3T sugar, microwaved for 1 min, which resulted in a cooked cake (not gooey). Topped with some whipped cream. Yum!
Beth
Lovely, easy, brownie-like cake! Have made it a few times and it only needs 2 tbs sugar. Trials with 3 or 4 were too sweet for us, and less didn’t change texture. Recommend spraying mug with a bit of cooking spray or can be hard to scrub off. 70 seconds in the microwave is just right.
Meck
Delicious as written! Where to get that beautiful mug?!
bdw
microwave's power is surely critical. 700 vs 1200 requires different timing.
Susan
What if you don't have a microwave?
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