Two chocolate mug cakes

    17 min

    Try this amazingly quick dessert the next time you're in the mood for a gooey, chocolate treat. Just mix everything up, pour it into two mugs and microwave for less than 1 minute.

    4 people made this

    Serves: 2 

    • 1 large egg
    • 3 tablespoons caster sugar
    • 1 pinch salt
    • 2 tablespoons cocoa powder
    • 2 tablespoons butter, melted
    • 1 tablespoon vegetable oil
    • 1/8 teaspoon vanilla extract
    • 1 tablespoon desiccated coconut
    • 2 tablespoons toasted flaked almonds
    • 1 1/2 tablespoons mini dark chocolate chips
    • 3 tablespoons milk
    • 2 tablespoons plain flour
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon icing sugar
    • 1/4 teaspoon cocoa powder, or as needed

    Prep:10min  ›  Cook:2min  ›  Extra time:5min resting  ›  Ready in:17min 

    1. Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil and vanilla extract together in a bowl until smooth. Stir coconut, almonds and chocolate chips into the mixture; whisk in milk.
    2. Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over chocolate mixture and whisk just until you can't see visible flour.
    3. Divide mixture evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.
    4. Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes.
    5. Lightly dust each serving with icing sugar and cocoa. Place each coffee cup onto a saucer and serve.


    To toast flaked almonds, place them into a dry pan over medium heat and shake the pan constantly until almonds are golden brown and fragrant, 1 to 2 minutes. Remove from pan and let cool.

    See it on my blog

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    Reviews in English (107)


    My first ever cake in a microwave recipe, And I made two batches in 10 minutes coz it finished soo quickly! The first time I followed the recipe exactly as above but didn't add the egg, because I didn't want to waste an egg, if the recipe didn't turn out right it would have ended up in the bin. The second time I also omitted the coconut and the almonds, I also put a little less cocoa powder and I think this second time round tastes waaay better! So no, don't add the egg, you don't need it. So try it out as a lazy dessert and enjoy! Because all my family members loved it!!  -  27 Nov 2013  (Review from Allrecipes US | Canada)


    I just made this. It was my first "microwave" cake recipe. It turned out really well. I didn't have coconut so I omitted that altogether. I used the rest of the recipe as is. I topped mine with vanilla frozen yogurt instead of icecream. I found that it needed a bit more sweetness in the cake itself but instead of adding sugar I'll be adding adding more chocolate chips and a maybe a tad bit less flour next time. Remember to mix the batter right before it goes in or the chocolate chips settle. Letting it cool is very important as it helps the heat distribute and finish up that cooking. Tips: Since you are making one at a time let it cool all the way and taste it. I added a bit of sugar to the batter before putting in my second one. You can adjust as you go based on your taste. Cup shape MATTERS. Using a wide cup will lead to too much exposed surface area and a crusty overcooked surface. Use something that is more cylindrical. Also some cups change width a lot from base to top. They don't allow for even cooking. Finally remember: it may not look as good as Chef John's but it'll still taste awesome. Let's hope Chef John comes out with a Brownie recipe too!  -  17 Aug 2013  (Review from Allrecipes US | Canada)


    I'll give it this, it was a pretty good mug cake for the most part. The choc chips are totally unnecessary and made one of the cakes an oozy, nasty, undercooked, mess. I can totally live without this one.  -  09 Sep 2013  (Review from Allrecipes US | Canada)