This fudgy, indulgent chocolate mug cake can be whipped up in just five minutes and delivers a one-serving dessert that will satisfy any sweet tooth craving. Using dark chocolate, butter, sugar, an egg, and all-purpose flour, this cake is packed with the perfect blend of flavors and texture.
How To Make the Chocolate Mug Cake
This cake’s success starts with the prep work; place the chocolate and butter in a small, heatproof bowl and heat for 30-second intervals, stirring between each interval until melted and smooth. Once the chocolate and butter is completely mixed together, add the sugar and mix until completely smooth. To finish the batter, add egg and whisk vigorously, then lastly add the flour, making sure not to overmix or else the cake will have a rubbery texture.
Next, spoon the mixture into your favorite mug—it needs to be large enough to avoid overflow! Microwave the cake for 1 minute at a medium-high temperature, usually between 700-750 watts. If the batter looks to be undercooked, heat in increments of a few seconds until it is at your desired doneness. Allow the mug cake to sit for 2 minutes before savoring every last fudgy bite.
Frequently Asked Questions
Q: What kind of chocolate should I use for this recipe?
A: For this recipe, we recommend choosing dark chocolate with a high cocoa content for the best flavor. If you prefer, you can use semi-sweet or bittersweet chocolate chips or chunks, but the flavor will be slightly less intense.
Q: Can I make this mug cake without egg?
A: Absolutely! To create a delicious vegan mug cake, you can use two tablespoons of any plant-based milk in place of the egg. Simply whisk it into the melted chocolate mixture until smooth.
Q: How should I store this cake?
A: Due to the small size of a mug cake, it is best served immediately upon finishing. If you do have any cake left over, store it in the refrigerator for up to three days.