5 Minute Microwave Chocolate Mug Cake Recipe – How to make a Chocolate Mug Cake


This recipe was sent to us by one of those emails that does the rounds.  Unfortunately I can’t give the owner any recognition as I don’t know who they are.  But this is too good not to pass on and I hope the person who came up with this recipe doesn’t mind us sharing it with everyone.


What you need…


4 Tablespoons cake flour
4 Tablespoons sugar
2 Tablespoons cocoa
1 Egg
1 Tablespoons milk
1 Tablespoons oil
3 Tablespoons chocolate drops (optional)


1 Mug


And this is what you do….


  • Crack an egg and add it to your mug. Be sure to mix it well to avoid any pockets of flour in the corners.
  • Add dry ingredients to the mug, and mix well.
  • Pour in the milk and oil and mix well.
  • Add the chocolate drops if you’ve got them, and a splash of vanilla essence too.
  • Pop your mug into the microwave & zap for 3 minutes on maximum power (1000watt).
  • Wait until the cake stops rising, and sets in the mug.
  • If necessary, run a knife around the sides of the mug, and tip the still warm cake out of the mug and onto a saucer.

Add a dollop of cream if you wish and sit back and enjoy with a coffee.


Too Easy!!


Ingredients for the Chocolate Cake


Take the egg


Break the egg into the mug


Add the flour


Add the sugar


Add the CocoaMix well


Add oil and milk

Mix well and place in Microwave


Cook for 3 minutes on high


Serve and enjoy


Comments

  1. says

    I really didn’t need to know this.
    Nothing goes better with morning coffee than chodolate.
    I really didn’t need to know this!!!!

  2. jane says

    I substituted unsweetened applesauce for the oil. Works perfectly and takes out a lot of the fat and calories!

  3. says

    What a great tip Jane. I will certainly give the applesauce a try next time I make myself one of these yummy treats.

    It’s good to be able to keep the calorie count down while still being able to keep the flavor. I have used applesauce as a substitute in other dishes but never gave it a thought for this one.

    Thank you for sharing.

  4. says

    I tried this recipe twice. Once for 3 minutes, and then once for 21/2 minutes. Both times it came out thick and spongey. The chocolate was too much. I assume that it is suppose to rise and look like the cake texture? My microwave is 1000 watts.

  5. says

    I have tried it once and it came out really well. The texture should be that of a cake. I didn’t use the chocolate drops though so maybe you might want to give those a miss if you used them the last time.

  6. Joyce says

    I have seen a couple of recipes for this cake. One has that you add a pinch of salt and baking powder. Other ingredients are the same. What makes the cake rise in this recipe.
    Does cake flour have baking powder in it.

  7. Just visiting says

    The microwave creates steam and this becomes the leavening agent.

    I’ve read numersous places that this “cake” is very bad and mostly unedible.

  8. says

    I didn’t find that. I have made it once and it was quite edible and actually quite enjoyable. I had it with cream which I think helps a lot.

  9. says

    Hey Judi – I am not too sure how to adjust the time for your 700 watt microwave oven. I would think that it would take longer for a 700 watt to cook so if it were me I would increase it in 30 second lots and just keep checking to see if it is cooked.

  10. janice says

    I used S.R. flour for this recipe and cooked for 1 minute 30 seconds as I didn,t know what wattage my microwave was, it turned out fantastic, the first time I tried it as recipe (plain flour) and it was a disaster. I think the chocolate is better without the chocolate chips, I made another one without chocolate and finely chopped about 5 dates into it, it was great.

  11. suzanne Marie Reichardt says

    try altering the ingredients by adding 3 tbs of milk, 3 tbs of oil, 3 tbs of chocolate chips and a splash of vanilla extract.
    a lot better !
    its delicious!
    ENJOY! ~ suzanne

  12. says

    Excellent Suzanne. Thank you for the tip. This is like the recipe that grew, it seems that there are so many variations. Each of the additions help to improve the texture and flavor.

    I am just loving trying out each suggestion.

  13. says

    Hi Judy, thank you for the suggestion on just using chocolate. I have had success with both so I guess it is a matter choice. I like the idea of adding the dates for extra flavor and texture.

  14. 14 yr old kid says

    Hi, I’ve used this recipe about 5 time. I love baking. But the difference is that I use a mini bread loaf panthat I won as a Christmas doorprize that I thought I had no use for and it is perfect. It holds 1&1/2 cups. Just thought I should leave this note because when I use a mug, it looks funny. My friends beg for this recipe at school, IT ROCKS!!

  15. says

    I tried this cake recipe some days ago but somehow couldn’t get the same result as you, my cake really wasn’t looking that good (but tasted fine). What kind of chocolate do you use? Maybe it’s coming from the flour I used, i’m gluten intelorant so I used tapioca flour instead of usual wheat flour.
    Hopefully one of our readers can help with a gluten free version.

    • says

      I have a feeling it may be the flour Isaura.

      I just used ordinary homebrand plain flour. And I did’t actually use any chocolate in this recipe, only the cocoa.

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