Chocolate Fudge Mug Cake Recipe
If you like dense chocolate cake, then this chocolate fudge mug cake is for you. Made in less than two minutes, and using ingredients you probably already have on hand. Also, it’s made in the microwave.
Why make this cake?
- This cake is soft, moist, chocolaty, and dense.
- In addition, you can also use it as a base to make my other variations, like chocolate chip, peanut butter chips, and more.
- Most of the ingredients are simple pantry staples you probably already have in your kitchen.
- It requires only one mug, so there’s less cleanup. And it’s made in the microwave in under 2 minutes, so there’s no long wait.
Ingredients and substitutes
- Flour – I use all-purpose flour since it works best for chocolate cakes made with cocoa powder.
- Butter – This recipe uses butter because I love its rich flavor. I have not tested it with oil yet.
- Sugar – Both white granulated sugar and 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 – Helps maintain the batter’s consistency. 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. Finally, add the chocolate chips and combine.
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 minutes) 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 a cup. If necessary, divide between two cups and bake for 50 seconds each.
- Let it cool for a few minutes. Then, top with whipped cream. I used a spray whipped cream and sprinkles.
Pro tip – Make sure the cake is cooled before topping with whipped cream, or it will melt. - Enjoy!
Frequently asked questions
Microwave cakes were designed to be eaten fresh as soon as they were made. You can let them cool for a few minutes, but in general, they get dry if kept too long.
Often, over-baking is the main culprit of dry microwave cakes, which can then taste dry and rubbery. Therefore, it is best to check at approximately 1 minute and 15 seconds. And if you divide the cake into two mugs, you may need only 50 seconds per cake.
Yes. You can reheat a mug cake for about 10 to 15 seconds to warm it up.
Well, my kids’ favorite is whipped cream, so I always have a ready-made whipped cream spray can in my fridge. It’s quick, easy, and has a long shelf life in the fridge. Of course, the other perfect topping for mug cakes is vanilla or chocolate ice cream.
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Chocolate Fudge Mug Cake
If you like dense chocolate cake, then this chocolate fudge mug cake is for you. Made in less than two minutes, and using ingredients you probably already have on hand. Also, it's made in the microwave.
Video
Ingredients
- 3 tbsp (45 g) Dark brown sugar
- ¼ cup (4 tbsp) All-purpose flour
- 2 tbsp Cocoa powder
- ¼ tsp Baking powder
- ⅛ tsp Salt
- 1 egg (medium)
- 2 tbsp (1 oz) Butter or Oil
- ¼ tsp Vanilla extract
- 2 tbsp (30 ml) Water hot
- 2 tbsp Chocolate chips
Method
- 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. Finally, add the chocolate chips and combine.
- Bake in the microwave for 60 to 90 seconds (1 to 1 ½ minutes) until a skewer inserted in the center comes out clean. Mine took about 70 seconds.
- Let it cool for a few minutes. Then, top with whipped cream. I used a spray whipped cream and sprinkles.
- Enjoy!
Notes
- Use a microwave-safe mug or ramekin to bake this cake. The mugs can become hot, so be sure to use a clean kitchen cloth to handle the heat.
- The cake rises, so make sure the batter is no more than half the cup. If necessary, use a larger cup or divide the mixture between two cups to prevent overflow.
- The take takes between 1 and 1.5 minutes, so don’t overbake. Check at 1 minute and 15 seconds.
- When done, let it cool slightly, as the cake is hot unless you want to eat hot cake.
- Whipped cream will melt on the hot cake, so wait for a few minutes or serve it on the side.
This has to be my favourite recipe by far ??
Thank you
it was very moist and yummy! I may try to bake it in my small convection oven when I have time to see how it turn out.
Thank yo, Teresa
Chocolate cake in less then 2 minutes! I am loving this recipe. It makes a delicious fudgy cake. Yum!
I love this recipe! totally fool -proof and delicious for when you just need some cake and don’t want to actually bake one.
This is such a delicious treat! My kids loved it!
This is such a great way to enjoy cake without having to whip out every pot and pan! Love how it comes together so quickly! Thanks for sharing!
I love mug cakes because I don’t have to go through the fuss of making a bunch of servings. And this one is so chocolatey, it’s my new fav!