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Rolling Sauce

Chocolate Mug Cake (90 Seconds)

A single-serving chocolate cake made entirely in a mug, cooked in the microwave in 90 seconds. Soft, tender, chocolatey — and actually tastes like real cake when you don't overcook it.
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Prep Time 5 minutes
Cook Time 1 minute
Resting Time 2 minutes
Total Time 10 minutes
Servings: 1
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • - 4 tablespoons 30g all-purpose flour
  • - 3 tablespoons 38g granulated sugar
  • - 2 tablespoons 12g unsweetened cocoa powder
  • - ¼ teaspoon baking powder
  • - Pinch of kosher salt
  • - 3 tablespoons 45ml whole milk
  • - 2 tablespoons 28ml neutral vegetable or canola oil
  • - ½ teaspoon pure vanilla extract
  • - 2 tablespoons 28g semi-sweet chocolate chips, divided

Method
 

  1. Spray or butter the inside of a 12-oz (or larger) microwave-safe mug.
  2. Add flour, sugar, cocoa powder, baking powder, and salt to the mug. Whisk with a fork until no dry lumps remain.
  3. Add milk, oil, and vanilla. Stir until smooth. Fold in 1 tablespoon of the chocolate chips.
  4. Press remaining tablespoon of chocolate chips onto the top of the batter — don't stir them in.
  5. Microwave on HIGH for 70–90 seconds. Stop when edges look set and center looks barely underdone. DO NOT OVERCOOK.
  6. Rest in the mug for 2 minutes before eating. The center finishes setting during this time.
  7. Eat from the mug or slide onto a plate. Top with powdered sugar, ice cream, or whipped cream.

Notes

  • Timing: Start at 70 seconds. All microwaves differ — 700W needs more time, 1200W may be done at 70 sec.
  • Rubbery texture fix: You overcooked it. Try 10–15 sec less next time and always rest 2 min.
  • Lava center: Drop 1 tsp Nutella or peanut butter in the center of the batter before microwaving.
  • Dairy-free: Use almond milk or oat milk in place of whole milk.
  • Brownie version: Reduce flour to 2 tbsp, increase chocolate chips to 3 tbsp total.