Chocolate Mug Cake


Akayla lewin


1/4 cup semisweet chocolate chips
1 tbsp heavy cream
1/2 tbsp dutch processed cocoa powder
1 large egg


– This cake cannot be cooked in a small mug even though the final result will be smaller than a regular sized mug. When it cooks, it will rise extremely high so you must make it in an oversized mug, otherwise it will spill and make a mess in your microwave. After it is done cooking, it will begin to condense down. You can then plate it in a smaller mug or bowl. For these photos, I actually cut them in half and stuffed each half into small cups.

– Make sure you give the cake some time to rest, to let the flavors fully develop. When it is first finished, the chocolate flavor will not yet be as rich, and it might taste slightly eggy, but that goes away after you give it some time to cool.

– I prefer my chocolate desserts to have a deep chocolate flavor and be less sweet. However, if you like you prefer something sweeter, you can always add a little sugar to the batter or add some frosting or glaze after.


1. Before starting this recipe, please read the notes above to ensure best results. In a large microwave safe mug (at least 12 oz), add chocolate chips and heavy cream. Heat for about 40 seconds in the microwave and then whisk until chocolate is completely melted and smooth. Add in remaining ingredients and whisk vigorously so that you do break down the egg. Whisk until batter is smooth and no egg streaks remain.

2. Microwave cake for about 1 minute. Cake will rise extremely high while in the microwave, probably passing the top of the mug, and will the sink back down once the cooking has stopped. Cake should be solid and completely cooked but slightly wet around the edges. Let cake rest for about 20 minutes so that the flavors fully develop. You can remove cake and place into a smaller cup or bowl as cake will continue to shrink and condense as it cools. Top with powdered sugar and fresh fruit before serving