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–+ servings

Ultimate Moist Chocolate Mug Cake

This is the moistest, richest chocolate mug cake you'll ever make—no eggs, no sponge, just pure indulgence in under 2 minutes.
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Prep Time 1 minute
Cook Time 1 minute
Total Time 2 minutes
Servings: 1
Course: Desserts, Quick Meals
Cuisine: American
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/4 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon kosher salt or use a pinch of table salt
  • 1/4 cup whole milk plus 1 tablespoon
  • 2 tablespoons vegetable oil or any neutral oil
  • 1 tablespoon chocolate hazelnut spread or mini chocolate chips

Method
 

  1. In a small bowl, whisk together the flour, cocoa powder, baking powder, sugar, and salt until evenly combined.
  2. Add the milk and vegetable oil, then whisk until the batter is smooth and no clumps remain.
  3. Pour the batter into a microwave-safe mug that holds at least 12 ounces, leaving enough room for the cake to rise without spilling over.
  4. Drop the chocolate hazelnut spread or mini chocolate chips into the center of the batter. Do not stir—the heat will sink them in naturally.
  5. Place a paper towel in the microwave and set the mug on top to catch any overflow.
  6. Microwave on high power for 70 to 90 seconds, depending on your microwave wattage (start checking at 70 seconds). The cake should be set on top but still slightly moist in the center.
  7. Carefully remove the mug from the microwave and enjoy immediately.

Nutrition

Calories: 410kcalCarbohydrates: 52gProtein: 6gFat: 22gSaturated Fat: 4gCholesterol: 5mgSodium: 380mgFiber: 3gSugar: 28g

Notes

All microwaves vary—if yours is 900 watts or less, start with 90 seconds; for 1000 watts or more, try 70 seconds first. You can substitute the chocolate hazelnut spread with peanut butter, cookie butter, or omit it entirely. This recipe is designed only for the microwave; oven times are not tested. Use kosher salt for best flavor—table salt is denser so use half the amount. For a vanilla version, replace cocoa powder with an extra 2 tablespoons of flour and add 1/2 teaspoon vanilla extract.

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