Chocolate Mug Cake

Craving for chocolate in our home is a symptom we have often because we are all crazy about chocolate. A few years ago, chocolate cake was always available because I was a cake decorator. But, these days, I don’t take cake orders anymore. This chocolate mug cake, vanilla mug cake, and my chocolate fudge mug cake get done ever so often.

Why make this cake?

This cake is soft and moist, yet light and airy. And, this recipe is so fool-proof I use it as a base to make my other chocolate cake variations, like chocolate fudge, chocolate chip, and more.Most of the ingredients are simple pantry staples you probably already have in your kitchen. Of course, it’s only one mug so less clean-up. And it’s made in the microwave in less than 2 minutes so no long waits.

Ingredients and substitutes

Flour – I have used all-purpose flour since it works best for chocolate cakes made with cocoa powder.Butter – This one has butter because I love the rich flavor of butter. I have not tested it with oil yet. Sugar – Both white granulated sugar or brown sugar will work for this recipe. Brown will give the cake a caramel-like flavor from the molasses, but make sure to combine it well.Milk – This helps with the consistency of the batter. You can also use coconut milk, soy milk, or even water if you prefer.Water – This has got to be hot water. The hot water dissolves the cocoa powder and gives the cake that deep dark color. Vanilla – Always use good quality vanilla. You will notice I always use vanilla bean paste because I love a strong vanilla flavor.Pro-tip – It is more affordable to make your own vanilla extract, bean paste, or vanilla sugar.

Step by step instructions

Add all ingredients to a microwave-safe mug except the hot water. Combine well. Use a fork or whisk to ensure no lumps. Then, add the hot water and combine well again.Pro tip – For a chocolate cake, I like to start with the dry ingredients and then add the wet ingredients to ensure I have fewer lumps.Bake in the microwave for 60 to 90 seconds (1 to 1 ½ minute) until a skewer inserted in the center comes out clean. Mine took about 70 seconds.Pro tip – The batter does rise when baking so make sure the batter is about half the cup. If necessary, divide between two cups and bake for 50 seconds each.

Let cool for a few minutes. Then, top with whipped cream. I used a spray whipped cream and sprinklesPro tip – Make sure the cake is cooled before topping with whipped cream or it will melt.Enjoy!