Molten Chocolate Mug Cake
Takes 5 minutes from start to finish, and tastes like a cross between a molten lava cake and a chocolate soufflé! With a moist, cakey outside and a gooey, saucy inside, it’s hard to believe it’s made in the MICROWAVE!
Warning: This is dangerous stuff!
Try it once, and I assure you addiction will follow.
You know those late night cravings when you’re dying for something sweet, that candy can’t satisfy, yet you’re too lazy to get up and bake something? So you shove down any junk in sight, hate yourself for it, then force yourself to sleep?
Because this is the answer to the spontaneous feeling of: I WANT DESSERT AND I WANT IT RIGHT NOW!!!
This cake takes 5 minutes from thought to table and tastes like you went to a fancy restaurant and ordered a gourmet dessert. You don’t even need to turn on your oven. The microwave does all the magic in less than 2 minutes!! Plus you get to enjoy it in the comfort of your PJs. Nothing beats that!
If you’re still skeptical…so was I.
Until I tried this one and now I’m a believer of mug cakes.
I mean…how could I not be when the inside looks like this?! #nofilter
Not all mug cakes are born equal though.
I tried so many that were akin of a rubbery sponge than anything else. So I gave up on them and surrendered to the fact that if I want a proper cake, then I gotta make it the old fashioned way using the best quality supplements corpvisionlife.net. Time consuming, dirtying many dishes, turning on the oven, waiting a looooong time for it to bake, till I’m no longer interested and ending up with way more than what I need.
And then recently when the reoccuring chocolate craving hit, I decided to give it one final chance.
So I did a little googling. Smashed what sounded appealing in many recipes together. Microwaved the concoction. And to tell you that I (and my parents) were impressed with the results, would be an understatement.
Cakey, moist and fluffy on the outside, with a pool of chocolate lava sauce on the inside. It’s kind of a hybrid between the ever-so-popular molten lava cake and a chocolate soufflé. I mean DOUBLE YUM!
And now I make way more mug cakes than I care to admit.
Because seeing (or eating in that case) is believing, I urge to give this one a try. Even if you don’t bake. No fancy pants baking skills required here.
And this video can prove it:
As you can see, is pretty straightforward, but let’s breakdown the steps anyways. Get a large mug and dump in flour, sugar, cocoa powder, baking powder and salt. Stir that with a fork.
Then add in some melted butter and milk.
Followed by an egg and a splash of vanilla.
Stir everything well together , making sure nothing’s stuck to the bottom. Then add in a few pieces of chocolate (secret #1 to the molteness)
Then drizzle on a tablespoon of water right on top of the batter. I know…weird! But trust me. (This is secret #2 to the molteness). Then put the mug in the microwave for 1 minute 15 seconds to 1 minute 30 seconds. When its done, the center will look slightly wet but not undone and when you touch it, it should slightly stick to your finger.
Now here (secret #3 to molteness) DO NOT OVERBAKE. Every microwave is different, so the key here is to figure out the perfect timing of yours, then that will be your magic number. Mine bakes to perfection in 1 minute and 20 seconds. I recommend starting with 1 minute and 15 seconds then checking for doneness. You’ll notice that the cake will rise so high then will deflate as it comes out of the microwave. Look at the cake. It should look set around the edges but the center should look and feel slightly wet. If that’s not the case, give it a few extra seconds in the microwave.
Now try your best to resist digging in for about 5 minutes. Don’t burn that tongue! I’m only looking after ya. Also the sauce in the bottom thickens slightly as it rests a little. Tick tock…tick tock…
Gosh that puddle of chocolate sauce…I just can’t!
If you’re planning to share this…try your best to practice your table matters and not fight over it.
Also keep some paper towels handy, because the chocolate tends to get everywhere. Yes NOSE…I’m talking to you!
LOOKING FOR A MUG CAKE BIG ENOUGH TO SHARE WITHOUT BREAKING A FIGHT?
Check out the Family-Style version of this recipe over here!
This one feeds a crowd, so everyone can have their cake and eat it too!
Molten Chocolate Mug Cake
Takes 5 minutes from start to finish, and tastes like a cross between a molten lava cake and a chocolate soufflé! With a moist, cakey outside and a gooey, saucy inside, it's hard to believe it's made in the MICROWAVE!
- 1/4 cup (30 grams) all purpose flour
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons (12 grams) unsweetened cocoa powder (I used Hershey's)
- 1/2 teaspoon baking powder
- Pinch of salt
- 3 tablespoons (43 grams) unsalted butter, melted
- 3 tablespoons (45ml) whole milk
- 1 smallish egg, (weighing around 43 grams out of the shell)
- 1/4 teaspoon vanilla extract (or 1/2 teaspoon if using imitation vanilla flavoring)
- 1 oz (28 grams) lightly broken up chocolate of your choice (I use semi sweet or milk chocolate, but anything from chocolate truffles to Nutella are great additions)
- 1 tablespoon (15ml) water
- Berries and Ice Cream (optional for serving)
- In a 2-cup capacity microwave-safe mug or bowl* (see note), whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined.
- Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom.
- Place the chocolate pieces in the center of the mug. Do not push down; it will sink as it bakes.
- Drizzle the tablespoon of water right on top of the batter.
- Cook in microwave on full power for 1 minute and 15 seconds to 1 minute and 30 seconds (1 minute and 15 seconds is my magic number), or until the cake rises to the top, the edges look set but the surface of the center looks slightly wet and shiny, and sticks to the finger when touched. It will set up as it sits. Timing will vary according to your microwave, so you'll have to experiment until you find your perfect cooking duration. Do NOT overbake to ensure that saucy, molten-y interior. If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave.
- Let it cool for about 5 minutes so you don't burn your tongue, and the waiting will also help thicken the sauce in the bottom. Top with berries or ice cream if desired, then share with a loved one or enjoy all by yourself...not gonna judge:))
- A short mug with a wide mouth works best for this recipe. If not available, a small bowl could be used instead. To know if your mug/or bowl is the right size, pour 2 cups of water in it and this should fill it to the top.
- If trying to avoid the microwave, this cake could be baked in a 400F/200C oven for 10 to 15 minutes.
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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i am in love with your blog, recipes and pics!!! well done
Noha that’s so nice of to say. Couldn’t be happier that you like my little space on the internet:)
hi do u know what i did wrong when i took it out of the oven the chocolate chips didnt melt it stayed just like it would in a chocolatechip cupcake :/
Hi! Thanks for trying the recipe. Chocolate chips have emulsifiers in them that lets them keep their unique shape. Chocolate in bar form is a much better choice here as it will properly melt and puddle within the cake.
is there any way to thicken the lava?
It will thicken on it own if left to cool down for about 10 minutes.
thanks for the replies
Would using Dove chocolate in the heart form be okay?
Yes that would work. Just about any chocolate or spread works in this recipe ?
I also need to know about this……
Hi there i love the recipe but may i know how many ml/oz is the mug you’re using? Thxx
Sure! It holds 2 cups which is 16 fl oz/ 470ml. Hope that helps ?
Hi, instead of using pieces of chocolate for the middle could I use Nutella? Thank you!
Absolutely! Did that before and it was amazing ?
Can I use chocolate chips in it??
Hi Emily! Yes you may, but due to the fact the chocolate chips are designed to retain their shape, they’re not going to puddle and melt as good as chocolate in bar form. It will definitely still taste amazing nonetheless.
This looks so amazing, very nice presentation.
Waiting to try this, but i dont eat egg.
Can i replace egg with curd? if yes,what should be the quantity?
Hello Pallavi! Thanks for your comment:)
By curd, do you mean a fruit curd (ex: lemon curd) or some kind of yogurt/cheese?
To be honest I do really have much experience with egg-free baking, but I ran into these egg substitutions that might help you:
1 egg = ¼ cup applesauce
1 egg = 1 tablespoons ground flaxseed + 3 tablespoons water
1 egg = ¼ cup silken tofu pureed
1 egg = 3 tablespoons mayonnaise
1 egg = ½ banana mashed with ½ teaspoon baking powder
Hi Tasbih, Thank you for the response, i was reffering to yogurt.
Can i add 1 tablespoon plain yogurt with ½ teaspoon baking powder?
I’m not completely sure if that will work Pallavi because I’ve never tried it and I don’t want to stray you to the wrong direction. The purpose of the egg in most cake recipes is to bind everything together, which I doubt the yogurt will do. I’m also worried that the extra baking powder will cause the cake to rise way more than it should and run over your microwave. I think your best bet would be to use either the applesauce or banana substitute. Mayo sounds great too! I’ve actually baked chocolate cakes with mayo before and they turned out great. Please let me know how it goes:)
I tried youghurt once and egg once and I liked the yoghurt one more 🙂 I used light cream instead of milk though and that may have helped .. but boy this cake is divine .. was wondering aren’t most mug cakes without egg Anyway? ?
The best mug cake hands down .. it’s a genius recipe ? Thank you!
Using yogurt instead of egg here is so interesting! Looks like I’m gonna try it the next time I make this. Really happy that you liked this cake so much.
I have read chia seeds mixed with water is a good egg replacement as well
Hi Pallavi, yes, you can substitute an egg for 1/4 cup of plain yogurt.
I used 1 TBSP ground Flaxseed mixed With 3 TBSP warm water. let sit for 10-15 min untll thick for the egg . It came out great!
I was not great, but that’s probably because I made it while drunk. I’m sure it’s a great recipe! The pictures look great!
Lol! I hope you get a chance to give it another try…It’s really worth giving it another go.
At the bottom of the cake it wasn’t a thick sauce, I would not use this recipe again
This looks simply irresistible! Best mug cake I’ve ever seen 🙂
Thank you! It really tastes too good to be microwavable. I’m kind of obsessed:)
The recipe is divine. It’s so perfectly simple and easy. That’s why I’m in love with it. Just tried it, and I couldn’t believe how fast the process took me. The chocolate sauce oozing as soon as the spoon touched the surface of the cake is an unexplainable phenomenon. The cake itself was very moist. I tried the recipe twice, once with the semi-sweet chocolate and once with Nutella. The one with the semi-sweet chocolate was a classical dessert. I personally liked the Nutella one more because it was saucy. Anyways, the Nutella addition was a success
It’s great to hear that you loved it! Nutella just rocks on everything girl! I made it with Nutella too before and love it as well.
Loved the detailed recipe and the ease in making it. Although Im still in the trial-and-error stage; trying to find the perfect vessel and the ‘magic microwave number’…but Im not giving up! 🙂
I just wanted to know if the nutella replaces the chocolate or if it is used along with the chocolate. Thanks 🙂
Best of luck on getting it just right. Trust me that once you do, it will be worth all the effort of your experimentation. About the vessel, I’ve found that the wider it is, the better. So soup cups usually work best but even a small bowl will do.
Using Nutella on its own for the filling is enough, but if you’re feeling extra indulgent you could do both. No one will judge?
Yes, I believe I’m almost there. Have managed to find the perfect vessel (something close to a soup mug, like you said) and have almost got my perfect number.
Although, I would like to know: my batter always seems a bit runny. I stick closely to the measurements as far as possible (I skip the vanila essence though). But whenever I put my choc pieces in, the slowly sink to the bottom and I end up searching for my lava at the bottom of the cake 😛
So I’m a bit skeptical as to where my nutella would go in such a scenario 😮
The sinking of the chocolate piece is normal. However, the chocolate piece is not what gives the cake all its lava. It’s definitely a part of it, but the cake’s lava mainly comes from the water spooned on top as well as the slight underbaking. If you’re cake is dry in the bottom, then that means that it’s over cooked. Try reducing the cooking time, and hopefully you’ll start seeing the lava. As for the Nutella, just plop it on top of the batter as well. It will sink on its own.
Ah!!! your pictures are delicious! 🙂
Ha! Sorry if they’re torturing you!
I’ve tried some baaaad mug cakes in my time. I have been lucky to try one or two that were surprisingly good. One thing I hate about some mug cakes is how much sugar or fat can be in them. You look at it and say, wait, that whole serving is for me! It’s not really worth it. Now, yours looks like it has much more normal amounts of both… especially since it’s enough to share. This one is calling my name and WILL be tried…now all I need is a “smallish” egg… 😉
I gave up on mug cakes a long time ago because of the reoccurring rubbery sponge experience but this one just works! I call it “too good to be microwaveable cake.” Don’t let the “smallish” egg stop from doing this. Just whisk a large one in a bowl & use most of it, or just use the whole dang thing. I did it before & still worked fine. Let me know if you try it! I wanna here it from you because your such a super awesome baker so I’m sure you’ll put your own magical touch on it:)
Trust me…as soon as we get over the chocolate coma from all the Valentine treats we had today…I’m all over it!
The easiiiiiiiest yet the best ever just made it for my hubby he liked it a lot thank u
Sarah!!! This is the best news! Sooooo happy you guys liked it! I’m still having a hard time believing that something this delicious could come out of the microwave! Thanks for your comment:)
I’ve made this recipe twice now and loved it both times! Once was in the microwave using your instructions, and one was just now using the oven. I split your recipe into two vessels. One was a soup bowl and the other was a mug. Ceramic so I could use them in the oven. 400 degrees for just under twenty minutes was perfect for me. Thanks for the greatness!
I am not sure if this is excellent or terrible news that u managed to perfect a mug cake! Lol! Ive tried a couple before and they were DISGUSTING, rubber sponge indeed! Went right into the bin…i was disappointed but sorrrrta releived that an indulgent dessert isn’t always 5 minutes away…and now u do THIS. Dangerous!!! Ill keep it for a rainy day and then try to forget about it hahahaha
Hahahaaa! Been there Noha! I don’t even think my bin liked the flops. This is definitely dangerous. I now make it ALL.THE.TIME. But it’s a life saver when someone drops by.
Tasbih Sallam I made it today!! It seriously took less than 5 minutes and it tasted AMAZING !!! I’m making this again…but times 3 🙂
I’m on board with triple the amount Ayesha. Invite me over when u do!
Oh my goodness! I can’t believe you did this to me! It’s far too good! I didn’t have any whole milk so I subbed with cream and it tasted. I microwaved it for just a little too long but it was still very good. Thank you for this mega-quick recipe.
Mmmm cream even better! See? I told you it’s dangerous. Please still love me if you get addicted to it. So happy you liked it Jill!
Wow this molten chocolate mug cake looks divine! Who knew something SO delicious could be so easy to make too!
It’s dangerously easy Thalia:)
yes, yes. I know those late night cravings all too well. An being too lazy to fulfill. . .be there, done that. I can’t wait to whip these up the next time those cravings strike. Lucky for me, my kitchen is usually stocked with all these ingredients. . .so no excuses next time. BTW. . .I love your measuring spoons.
Oh these satisfy the late night cravings like no other! Thanks Lynn. I got these spoons during my stay in Canada from the cutest little shop in a farm:)
Oh boy, it’s all done in a cup for those days when my sweet tooth goes crazy, but I don’t feel like turning the oven on. Spot on!Thank you for sharing!
You’re most welcome Oana! Hope it makes your sweet tooth happy:)
Okay, lady, I am going to need a detailed post about your photography, because every picture is completely stunning and I am in LOVE with your style! Also, I’m a little mad at you because knowledge about how to make a cake in 5 minutes is a verrrrry dangerous thing at my house.
LOL! Look who’s talking? Your photography blows mine out of the waters! But I can’t say I not flattered…I mean…coming from you, that makes me feel all that! So thanks girl! And speaking of being mad…you should NOT be going there, otherwise I’ll hold you responsible for every pound I’ve gained lately, because everything you make is just freakin’ delicious! Needless to say, I am actually trying to forget that this mug cake recipe ever existed in my life. It reeeeeaaaally is THAT dangerous.
Adicción? adicción? adicción la tengo a todas tus recetas desde que te conozco. Gracias a que me resisto y hago una por mes, porque si no te lo juro que engordaria de tal manera que no entraria por la puerta de casa jajajajaja
Sigue deleitandonos con tus maravillosas recetas
Que sepas que las tengo todas guardadas y las que voy haciendo han sido un exito asegurado
Mayte your comments never seize to put a big fat smile on my face, but this time I was laughing so hard:)) I’m so grateful that language is never a barrier between us and it never stops you from reading my posts and trying the recipes. Gotta thank google translate for that! I hope to continue making your tummy happy and not fat one bit. Once a month sounds very reasonable, although not easy:)
Hi! This is the second recipe of yours I’ve made this week–between the Nutelka Therapy cookies and these, I’ve made quite a few friends! With less than 8 minutes left of my lunch break today, I was inspired to test your recipe and to bring it back to work for my friend. Thank you for being so talented. I just whipped up another for my boyfriend and myself and it was wonderful. Next I’m trying out your Nutella cupcakes. Thanks again!!
Heatherzilla your friends are lucky to have you; always taking care of their sweet tooth. I’m incredibly happy that this recipe passed the test & that you guys liked it. Thank you for trusting my recipes. From what it seems, you’re all about chocolate just like me, so I love you already:)) Which also means that you’re gonna love the Nutella cupcakes too; they are my favorite chocolate cupcakes ever! Thanks for your sweet comment.
Made it and everyone loved it. I keep it in the refrigirator and pop it in the microwave whenever someone is craving it. Love your blog 😉
That’s great to here Sarah! Ours never lasts long enough for any leftovers to be refrigerated:))) But I’ll keep that useful piece of information handy when I decide to be a good girl & not polish the whole mug myself.
Ahh just made this cake! in less than 5 minutes, this baltimore snow storm has a whole new meaning. This cake made the storm misery count! Thank you Cleobuttera!
Couldn’t be happier that this cake helped get you through the snow storm! Thanks for your comment and stay warm:))
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Your blog is overwhelming! I am impressed! Question please! What kind of semisweet chocolate do you use? Which brand of cocoa powder do u also use?
Also, can you give me a cake recipe that you trust? I bake cakes almost everyday and they look ugly and taste even uglier! The puffing up process doesn’t work. Please advice. Thank u
Thank you May so much! For the semisweet chocolate, I use Carrefour brand Dessert Chocolate 52% cocoa which I buy from Carrefour. For cocoa powder, I like Hershey’s when I’m after a lighter, milk-chocolate flavor & Hintz when I want a richer, darker chocolate taste. They are both great! I’m planning on sharing several cake recipes in the coming weeks so stay tuned. Meanwhile how about you try the Vanilla Bean Bundt Cake recipe from the blog. It is absolutely great & so moist even without the strawberries & cream. It also proved to work perfectly in many different types of pans & not just bundt. The Chocolate Muffins are also sooooo easy & turn out amazing every time. The puffing up has to do with so many many factors, easiest of which is the baking powder & baking soda. So make sure they’re still good & not expired & that you don’t use one in place of another. Also using room temperature ingredients really helps, as well as beating the butter with the sugar really well until light & fluffy. It could also be that your oven temperature is lower than normal. Checking to make sure that your oven temperature is accurate is really important. Placing an oven thermometer while the oven is preheating will help you figure that out. It will tell you if your 180C is really 180C or lower or higher so you could adjust it accordingly. Hope that helps. Happy baking:)
See also this top 7 of the best mug cake recipes from internet!
Hey where had you been? I kept checking up on your blog and no new recipe showed up for a good 19 days!..I am glad you are back though. So I like you hate the rubbery texture of mug cakes so I stopped making them but I had to try yours …so I did…and mine was still rubbery and I felt the texture was slightly off…I will tell you that I substituted oil for butter because I didn’t have any available at the time and I added a blob of nutella in the middle instead of chocolate…well because I am weird that way…is that what I did wrong?
Hey Fariha! Well life just kept coming in the way, but after a flu and a quick trip later, I’m so excited to be back! So about the mug cake, I’m sensing that it might’ve gotten over-baked, because over-baking does that. It should be baked juuuuust until barely set. Did yours turn out runny at the bottom like this one? Because if not, then definitely over-baking is the problem. Also I wanna make sure that you used baking powder and not baking soda because that will make a difference in the end result. The oil does result in a different texture too. I tried it with the Nutella too before and it still turned out great. Don’t give up on it, it’s a miraculous cake and everyone who tried loved it!
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Just made this to satisfy a craving and it is perfect! I haven’t had much success with mug cakes so far but this recipe is just perfect! No more searching for mug cake recipes for me 😀 Thanks!
I love hearing that Akshita!!! Makes me wanna do a happy dance. So glad it hit the spot!
yum! Can I use water instead of milk? I never really have milk at home usually just vanilla coffee creamer.
Hi Mell:) Water should work well although the extra fat in milk helps keep the cake part moist and tender. In that case, I suggest either increasing the butter by a teaspoon to make up for the lost fat or dissolving some coffee creamer into the water (if it’s the powdered kind) & omitting the vanilla & using that in place of the milk. It might also help you to know that a reader tried heavy cream instead of the milk and said that it turned out even more amazing that when she used milk. Hope it turned out perfect!
Thinking of making this mug cake today. It will be the first mug cake I’ve ever tried to make, so fingers crossed I don’t mess it up
Hopefully it’s gonna perfect. The key is using the right size of mug/bowl & not over baking. So when in doubt underbake, as it will set up more after it cools slightly. As for the mug/bowl, try to use something that will hold the 2-cup capacity, and is wide & short instead of long and narrow. Also make sure you use baking powder & not baking soda.
Do you use plain flour or self raising?
Yes it’s just plain flour:)
Can I use self rising flour?
So I did a little math work for you, to make sure you could use self rising flour. Each cup of self-rising flour has 1 1/2 teaspoons of baking powder, which means that the 1/4 cup needed for this recipe has 3/8 of a teaspoon of baking powder. So its just a little short to give it the lift and fluff we want. I suggest you go ahead and use the self-rising flour but add to it an 1/8 teaspoon of baking powder. If you don’t have baking powder, then you could still do it without it, but just know that the cake-y part will turn out slightly denser, but still every bit as delicious ?
I’ve been craving chocolate cake for days and your beautiful pictures caught my attention. I finally decided to bake it after I put the baby down and OMG I’m not sharing. THANK YOU so much for making an easy and delicious mug cake. I’m printing and keeping it on my fridge for my next chocolate craving!
Hahaaaa the first time I made it I was so much in heaven that I didn’t want to share too. It took a lot of strong will to send the other half to my parents. I’m so happy that you like this recipe Ashley. Thanks for your sweet comment.
My brother trained as a chef and our sister b;ind tasted his chocolate fondant versus this recipe (which I nailed might I add) She liked this one better, as did my brother due to how good it was and quick to make. This is by far the best molten chocolate cake I have ever had, microwave or otherwise. The texture of the sponge is light and fluffy, with a real cake feeling in the mouth. And the chocolate filling is just divine. Thick and creamy and chocolately. The PERFECT recipe. I have made these about 20 times, and even when I have got the proportions slightly wrong, or missed out the chocolate pieces, it has always copme together perfectly. Thank you so much!!
Wow Kim! This is quiet possibly the best compliment I got over this recipe. A trained chef likes my “microwave” cake recipe?!! Whooooaaa! That’s HUGE! Thank you thank you for giving me your feedback. I’m also obsessed with the fact that the cake part is actually cakey & light, & the saucy part is very molteny. I never believed that microwaves were capable of such magic. So happy you love it that much!
oh my goodness!!! this recipe was just fabulous … rich in flavour!!! thank you for sharing this recipe with us all 🙂
Yipeeee! So happy you liked it!! Isn’t it magical? Thank you for sharing your feedback:))
This looks sinful! I’d really like to try it but I don’t own a microwave. Do you think plain old oven would work?
Yes sure it could be baked in the oven. It will take longer time to cook though. Please refer to the ‘NOTES’ section of the recipe for more details on that.
This looks super delicious!! Im such a big fan
Also I was just wondering is there a dessert your planning to make sounds a bit like this “doughnuts fried and stuffed with cream thats been dipped in sugar syrup” ? Sounds middle eastern and im dying for you to make it lol
Hey Tasnim:) Thank you for your sweet comment.
About that donut-ish Middle Eastern dessert…do u remember what shape it was? I’m sensing that you mean balah el sham, which I have a recipe for here. It is sometimes cut open & stuffed with cream & it’s very donut-like. Could that be the one?
Oooo I think it was that.. Like a round ball shape? i shall explore this.. Suprised I havent come across is considering im always on your blog 24/7 Anyway your desserts are near to perfect you have a new stalker/fan I love baking all sorts of dessert and I needed someone like you to teach me authentic Middle Eastern desserts!
Much love from the UK xxx
Welcome to the baking addiction club! Hahaaaa:) I honored to help out, although I’m still learning as I go.
I overcooked mine, and it’s still delicious.
I’m glad to hear that you still liked it Kaedi:)
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So delicious! Made it first on Friday night already made it twice since! I did it a bit longer and it was so moist light and fluffy and definitely more-ish! Going to save this recipe forever!
Yaaaaay Ava! I’m so glad you liked this cake! Thanks for taking the time to let me know this 🙂
I love how you reply to each and every comment individually! You are awesome 😀 love your blog,everything always looks so freakin delicious ???? ..infact im off to make this right now #chocolatecravings
And I love the fact that you’re loving it around here Nadia! Thank you so much for your sweet compliments. I hope this mug cake takes good care of your chocolate craving:)
I hv just made it and seriously.. It was amazing…and im astonished how u are replying to each and every comment.i have never seen any person doing this on their website…it feels so good:)
I have made only one mug cake before that was rubbery and the taste was yuckkk..i thought im just not going to try it any more but then after reading your recipe and a few comments ..i changed my mind and made it. it was Awesome.im saving this recipe for the rest of my life:)..
Now ill also give a try to you other recipes as well..
Alsothis recipe is by far the ONLY recipe of pinterest that has turned out so perfect for me..
Hi Anie, your comment is just so flattering and so nice that it makes me wanna do a little happy dance! I’m so sorry for not replying soon enough to your comment, as I’m currently traveling abroad and barely have any access to wifi.
I’m so thrilled that you liked this mug cake! I had BIG doubts about mug cakes too because of previous horrible experiences, but when I actually had the guts to give it one final try, it was a revelation. I couldn’t believe that something this good could come together so quickly, let alone come out of the microwave.
I’m so happy you enjoyed it Anie and hope you like the other recipes as much:)
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the recipe is delicious. Its really good. but I dont understand why the chocolate goes to the bottom and the sides when I bake.it ? any advuce?
I’m glad you like it. If I understand correctly, the molten chocolate sauce settles in the bottom while the cake-y part floats on the top. If that’s what you mean, then you’re doing it just right, because this is what it’s supposed to be like. It’s cake-y on top & liquid in the bottom. If you’re referring to the solid part, then try chopping the chocolate more finely.
Hope that helps ?
I have been making mug cakes for years now and I thiught I was a master… but the teaspoon of water on top was a revelation!!! Thank you so much for sharing!
I’m so happy that it got the seal of approval from the Master of Mug Cakes herself 🙂 You’re absolutely right, that touch of water, along with the chocolate chunks is the secret behind giving it that gooey, molteny pool of chocolate at the bottom.
Can’t wait for tomorrow’s sun to rise so I’d rush into my kitchen and try this masterpiece ??
Well hats of for you for resisting the temptation and waiting till morning 🙂 My chocolate emergencies usually strike at night and there no way I could ever tame them till the next day.
Omg, I made this tonight and I am completely obsessed!! Totally satisfied my sweet tooth. Thanks for sharing! (:
Yay for that! So glad it quenched your craving 🙂 It’s now my go-to chocolate emergency cure!
Your blog is my first love and the reasons are your sparkling personality, amazing photography and of course, the recipes themselves.
I have a doubt: can I substitute Nutella or Hershey’s Chocolate Syrup for the chocolate? Because I don’t have any at the moment and I’m dying to make this. If yes, can you please specify the quantity?
Thank you, much love and god bless. <3
I’m so touched by your kind comment. Thank you so much for all your sweet words 🙂
Actually I tried subbing Nutella once for the semisweet chocolate and it worked perfectly fine. Just use the same amount as the chocolate (1 oz) which is 2 tablespoons, but feel free to add more if you like.
I’m lovin it.
Tara Ta Ta Taaaaa 😀 Haha! Thank you Ella. I’m so glad you love it!
By the way for a second there I thought your name was ‘Emma Watson.’ You must get that a lot 🙂
Ohhh myyy~~ I’ve been looking for the simple recipe for the molten chocolate lava and better, it’s less than 5 minute! Amazing!! Well, thanks to you of course 🙂 I’m dying to eat it by now 🙁 it’s really mouth-watering, just looking at those pics makes me wanna go home and make it right away, hahaha.. But I’m planning to make it by this week, for sure it will be this week, couldn’t handle my craving longer enough, it’s so tasty, i’m gonna die~~~
Hahaaaa 😀 Love your enthusiasm over chocolate! If a chocolate dessert fix is what you’re craving, then you’re in for a real treat. And the thing is…it doesn’t taste like it took only 5 minutes.
Hope you like it…just be sure not to overcook it 🙂
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Awesome. ..tried it although it didn’t ve a molten core cuz I couldn’t manage to adjust baking time from 1st trial..yet it turned out yum yum with a scoop of vanilla icecream on top …kids loved it..keep up the good work dear I luv ur recipes …really rich blog…thumb up
Ghada thank you so much for your encouraging words. I’m so happy you like the blog and are enjoying the recipes.
About the mug cake, keep the faith, it might take you a few more tries to figure out the best baking time according to your microwave 🙂
I tried these a couple of times and as delicious as they are, the center always drops 🙁
how can i prevent that?
Could it be that your baking powder is old? First I would check for the expiry date. If it’s good then maybe you need to increase the baking time for just a few more seconds.
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whats that running down the street? Oh just my diet. This looks amazing! cant wait to try it!!
Oh well maybe your diet will run into my diet, because my diet is ALWAYS running down the street lol 🙂
I’m an amateur in the kitchen and I was very keen on trying this as it looks so simple! Thank you for coming up with this. But sadly my attempt was a failure 🙁
What I did that differed from your recipe:
1. After mixing everything, it was too watery and no way any chocolate pieces could stay on top. So I added about 2 more tbsp of flour (I used self-raising as it was the only flour I had).
2. I don’t think my egg was ‘smallish’ at all; maybe medium…
3. I may have over-baked it too because the center was totally dry lol!
4. I also used a slightly bigger mug because that is the only wide-mouth mug I have that can hold 2 cups of water and above (too big?).
The result: not sweet enough at all, the melted chocolate (I used Cadbury) was only at the bottom of the mug, and the cake was very dry and rubbery.
After reading all the comments on how amazing your recipe is, I really want to give it another go. But help? :'(
Thank you so much for giving this recipe a try. Your points are exactly what I need to help you troubleshoot. Perfect!
Ok so…adding the flour and overbaking are the 2 major issues. Adding the 2 tablespoons of flour is undoubtedly the reason why it turned out so dry. So next time, stick to the amount called for in the recipe and don’t worry about the chocolate sinking; it will sink anyway, so just put it in there and don’t worry at all.
Other than that, I would only suggest you bake the cake for less time. All microwaves are different and while 1 minutes and 25 seconds is the magic number for me, it could be different for everyone else. Try maybe 1 minutes and 15 seconds; the center should still feel damp.
I hope you nail it the next time! Good luck 🙂
Thank you so much for your advice! I finally gave it a second attempt today, and it turned out really nice and moist 😀 I will certainly make this again for my loved ones to try. Thanks again!
Woohoooo!!! So happy you nailed it Bernice!
I have used this recipe a few dozen times. Ive started adding a small handful of coconut to it. I also use a glass mixing bowl instrad of a cup, then i turn it onto a plate, leave the bowl over top while it cools for a few minutes. Absolutely delicious.
How cool?! I love that you can turn it out on a place & serve it like a fancy lava cake. The coconut addition sounds amazing! I’m a sucker for coconut so it needs to be tried. Thanks for the tip!
I took this up a notch and replaced the vanilla extract with vanilla. It is delicious. I am posting this comment while in the midst of eating it. Thank you for sharing this recipe. It is a keeper for sure. I have tried other cakes in a mug recipes but none as as moist. Thanks again!
I replaced vanilla with peppermint lol. distracted by the chocolate peppermint goodness!
Hahahahaaaa? That sounds like a winning combination singing of the holiday season! I LOVE the idea & shall try it soon. So happy you liked this recipe as much as I do 🙂
I made this last night and it was pretty good. Unfortunately I only had double cocoa powder, so that what I used. I think next time, I’ll switch out the semi sweet for bittersweet….because it was a little too sweet for me.
I also topped it off with butter pecan ice cream. The salty taste went well with the sweet chocolate. I added syrup and whipped cream to the top, as well. I figure I should just go all out.
Gosh that sounds over the top decadent! I want to dive head first into your mug! I never actually tried it a la mode because I didn’t want anything to get in the way of the chocolate goodness, but now you made me SO want to!
I just made these for my folks! My dad’s was perfect, but my mom wanted less sugar….and that’s where everything went wrong! Oops! It was all rubber 🙁 how do I make this recipe with less sugar? I ran out of chocolate when it was my turn, but I mixed some cocoa and brown sugar and poured it over the mixture. Added the water over that and BOOM! Delectable, saucy goodness! Hmmm
If its about being less sweet. I found changing the powder and chocolate, helps. I used bittersweet instead of semisweet and double cocoa powder.
Oh my goodness that’s genius! Just like the method used for a chocolate pudding cake! I will definitely be trying your trick the next time I make it. Thanks for that amazing tip.
As for cutting the sweetness, I totally agree with Hope, I’d leave the sugar as is because reducing it will affect the texture, use the darkest cocoa I could find & bittersweet chocolate instead of semisweet ?
I made 4 more with my altered recipe tonight for our guests and it turned out perfect! We don’t always have chocolate in the house, so its a nice alternative 🙂
That’s awesome Chanti! If it’s not too much to ask, I’d love to know the exact amounts of cocoa/brown sugar/water you used per mug. That would be so helpful!
Honestly, I didn’t measure! I mixed them(cocao and brown sugar) together until they looked like what I used for chocolate pudding before…and then just covered the surface with a thin layer! I think it was 1 part cocoa and 2 parts sugar…could have been more sugar!
I also put 2 tablespoons of water over the mixture instead of 1 like this recipe says 🙂
I’m so excited to try this! I’ll just use the amounts used in my favorite chocolate pudding cake recipe, scale it down & cover it with 2 tablespoons of water like you did. I might just throw some chocolate chips in for good measure. Will update you ?
Lovely recipe. I have already tried it twice. Just one issue. My chocolate always ends up at the base. I have tried reducing the time but it somehow finds its way through the bottom. I take it out on a plate upside down. It turns out to be a brownie with chocolate topping. Still yumm though but would love to know where am I going wrong. Any idea?
Hey Saira! Glad you love this one. It’s true, the chocolate always finds its way to the bottom. So you’re not doing anything wrong, it’s just how it’s supposed to be. You could try dispersing the chocolate pieces farther away from each other and from the center, that way you’ll have more chocolate with each bite instead of having it concentrate in the center. Another option would be to mix some chocolate chips into the batter either instead of the chocolate pieces or with it. Enjoy:)
Can u help. I made this and I made this exactly what is instructed. When 1 min 20 secs came, its still soupy wet. Well to cut the adding of 10secs so many times… I reached 2 mins and 10 secs. Let ut stayed 5 mins before i ate it. The center is good but no molted chocolate and the sides has thick liquid chocolate. What did I do wrong?
Hi Kitz 🙂 Since all microwaves are different and this recipe relies heavily on understanding the best time that works for you, I think it might take a few tries to find your magic time. My best guess would be that 1 min 20 secs was too little and 2 min 10 secs was too much that it dried out any possibility for chocolate sauce. I’d suggest that the next time you make it, try starting with 1 min 30. The top should be set with the dead center slightly damp looking. If you peak underneath the sides of the mug, you should be able to see chocolate soup. That’s how you know that it’s not overbaked. I wish you better luck next time 🙂
I was craving chocolate and I all the ingredients so I’m eating it right now. I baked it in the oven and it’s DELICIOUS. Your recipes are amazing, thank you for sharing them.
That’s the BEST kind of comment Ale! I’m so glad it worked just as well in the oven too?
Do I dare ask the calories?
Hahaaaa? I’m afraid to find out?
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This recipe is amazing! I bake alot and I wanted something chocolatey, but after working all day I didn’t feel like dragging out the stand mixer and making a bunch of dishes. I stumbled upon your site and just had to try it. I live dark chocolate so I used black cocoa powder and dark chocolate chips. To die for! Thanks for sharing!
Woohooooo Chandra! I’m so happy that this recipe was capable of taking care of chocolate emergency. I know the feeling…want dessert but tired to bake & that’s when this recipe comes in handy. I’m so glad you liked it as much as I do:)
Thanks a lot for the recipe 🙂 I like such easy ones 😀
Well, sounds like a stupid question, but how big is the cup you meant in the note?
I thought it is a standard US cup, so this means the mug/bowl should be about 500mL??
You’re most welcome. Not a stupid question at all:) Usually most mugs are larger than a standard US cup, about 1 1/2 cups. But for this recipe a 500ml mug is the perfect size, otherwise the batter could overflow in the microwave. It’s more like those soup mug bowls, if you know what I mean.
I could not wait to try it 😉 tried it with Nutella, a soup bowl, and oil because I did not have butter at the moment.
It is delicious and amazing! I am enjoying 🙂
Keep it up!
Awesome! That’s so great to hear Walaa! You could never go wrong with Nutella & oil is a good substitute for butter here?
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Lovely recipe! I prefer the crumb of Almond Meal, so used it instead of flour. Also found I forgot to buy butter today, so used oil instead. And I halved the sugar as I prefer bitter sweet chocolate. Adapting to my tastes and ingredients it worked perfectly! Keeping chickens we always have eggs to hand, and one of our girls lays smallish eggs, so will have to remind myself to keep this recipe a quick treat rather than a habit…!!! Good quick recipe for the kids to make with friends after collecting the eggs, feeding and playing with the chooks!!
I love how you’ve successfully turned this into a gluten free dessert! I’m sure a lot people would be happy to know that. I could also imagine the lovely nutty notes that it has added. Oil is great substitute here & coconut oil would amazing too.
It’s amazing that you raise your chicken & get to have your organic, fresh egg anytime. How fun?!
We’ve had the chickens for just over 6 months now. I absolutely love it. It was my 9 year old son’s idea, and he still likes to cuddle them everyday! Having our own fresh eggs anytime is absolutely out of this world. Good thing I love baking and cooking!
Love your recipe, thanks! I read A LOT of mug cake recipes and yours stood out to me above the rest! I think the almond meal also helps to keep it moist (and from experience works well with a high ratio of egg – I make a Spanish orange cake which is eggs, almond meal, pureed whole orange and sugar) Next time I will add some a few homegrown frozen berries in with the chocolate squares for a fruity chocolatey sauce.
Off to explore the rest of your sight now!
Mmmmm the Spanish orange cake sounds SO good! And oooohhhh I love the idea of adding frozen to the cake. I love the way you think?
Tried it with frozen raspberries tonight…a match made in heaven. YUM. Your website has so many lovely recipes!
In case you are interested, the orange almond cake recipe I often make is http://www.bbcgoodfood.com/user/3096421/recipe/spanish-orange-and-almond-cake. The recipe I use which I can’t find for now, doesn’t separate the eggs though – I’ve made it both ways and really can’t notice the difference. I usually cut back on the sugar by about a quarter though.
Also have discovered this one recently when I wanted to try a similar version with chocolate http://www.food.com/recipe/nigella-lawson-flourless-chocolate-orange-cake-303266. Again, I cut back on the sugar as I prefer things less sweet 🙂
Wow how thoughtful of you. Thank you so much for sending me sending me the links. I can’t wait to check them out. So glad the raspberry chocolate combo worked out ?
Best mugcake e v e r!
I love the smooth texture and the taste is like a real chocolatecake *inlove*
Isn’t this the best use of microwave ever?! I’m so happy you love this mug cake as much as we do! Thank you Veronika for trying it & for your wonderful feedback 🙂
Can I use brown sugar instead?
Absolutely! Enjoy ?
I have made this recipe and eaten the entire thing by myself way to many times to confess. ? it’s absolutely perfect for this chocoholic- and I’m very picky. This is my first mug cake and I’m scared to try anything else now- afraid I’ll be too disappointed. I do have a request…I need more mug cakes! Specifically a chocolate peanut butter version! Maybe I can just swap out the chocolate pieces for a couple tbs of pb?? Thoughts? Started exploring your site a bit today and I’m loving it!
I’ve made quite a few adjustments to the recipe (primarily to make it a bit healthier so I can justify having it more often 🙂 as I am also rather partial to chocolate!), so encourage you to do the same (I wrote a comment on 13th Feb 16).
If I was doing a chocolate peanut version, I would use the chocolate pieces to scoop some peanut butter from the jar and drop it in like that so that they melt alongside each other and when eating they are both soft enough to get a bit of each with the mouthfuls. I’d probably use oil instead of butter like I did the first time I made it, and try to substitute 1/3 to 1/2 or so of the oil for peanut butter (depending on how runny the peanut butter is) to get the flavour right through. You might need a touch more milk/oil if its a bit stiff. You could also do the same with substituting some of the butter with peanut butter, but I would heat them all together so that the cold peanut butter doesn’t set the melted butter straight away.
I’ve also this week used raspberries that I have had steeping in vodka since last summer. After I decant the vodka off for Chrissy presents, I’m left with insipid looking but still surprisingly edible raspberries. There was enough liquid that came out with them to omit the water on top. So I had a nice grown up version of it which was divine!
Good luck if you decide to play around with it. I’m one who sees a recipe as a baseline (even with baking) and then likes to play about with it anyway, but I know that isn’t everyone’s cup of tea!
Thanks! I’ll try the different version as soon as I get home! Delving into all the naughty things before I get back to eating healthy. ? I wanted to experiment with pb2 also- instead of regular flour…that will have to wait till next time I guess.
Hi Kristen! Sorry for my late reply. It’s so amazing to hear that this recipe hit the spot!
Will definitely need to work on developing more mug cake recipes, since this one is so loved by many. As for adding a punch of peanut butter to the cake, I totally love Creenagh’s suggestions. Using the chocolate pieces to scoop out peanut butter idea is genius. I think you shouldn’t omit the chocolate pieces, but rather add peanut butter with it. If you like straight up peanut butter with your chocolate, then this trick will work like a charm, but for me, I always like to dilute and sweeten my peanut butter a bit before adding it to desserts, so its not as heavy. I have a recipe for a peanut butter filling that tastes just like the inside of a Reese’s, but in saucy, runnier form in this link right here:
https://cleobuttera.com/cakes/molten-lava-cake-4-ways/ I used it to fill a molten chocolate lava cake, which is essentially very similar to this type of dessert, and it was incredible. I mix the peanut butter with a little butter and powdered sugar before adding it to the middle of the cake. Hope you give it a try!
Loved the mug cake!! I too ate the whole thing! (and not a bit sorry.) I used Hershey’s Dark cocoa and instead of 3 T milk I used 3 T Bailey’s Irish Cream! I beat the egg till fluffy. It came out perfect. Will do this again…and again!!
That’s so amazing to hear Barbara! I love the springy Irish twist you added to it. Perfect for this time of the year. Thank you so much for taking the time to write your sweet feedback ?
WOW WOW WOW!! Thank you so much this is the best lava cake in a cup recipe I’ve ever tried!! And thanks for the beautiful step by step photos which helped so much!! ☕️????
Vivian thank you so much for your lovely comment! I’m so happy you liked this recipe. So glad you enjoyed it ?
You just saved the night. Man this is awesome, not much of a cook, but im and engineer and I managed to get it right, the first time, this is heaven. Thanks.
Isn’t this such a lifesaver?! I like to call it my sweet tooth rescuer ? I’m so glad to hear that you’re on the same boat. So happy you loved and enjoyed it. Thank you so much for your sweet comment ?
Looks so tempting.. Definitely gonna try it tonight. ..
Just a quick question on the same… I have lotus peanut butter.. Can I use it as a replacement for chocolate or it’s advisable to use chocolate???
Chocolate adds a little extra pool of chocolatiness to what it is already very molteny & chocolatey, so if you replace it, it would still work great. You could however use both together! Yum!
You totally should Allan! It’s soooo good?
These pics have put me into a chocolate-induced coma!
I have to try this trick of yours.
Hahahaaaaa? Totally worth it though!
Hi! I looked at this recipe and it looks DELISH! I want to make this in small ramekins, but I realized they can’t fit 2 cups or 1 cup of water in them. They can only fit 1/3 cup of water. I’m a beginner at cooking and I’m kind of scared of messing the recipe up if I try to tailor your recipe to the size I need, so can you help me with that? It will be deeply appreciated! Thanks in advance! 🙂
Hi! It seems that your ramekins are so tiny that you’re gonna need 6 of them to fit all the ingredients in. How about you use a small bowl instead if you don’t have a mug that size? If you’d really like to use the ramekins, then how about you give this recipe a shot:
Thanks! That looks amazing!
Not a good recipee !! I have tried a few other microwaveable lava cakes and this is the least one i prefer.
The batter overfilled even after using a 2 cup measure mug, was not sweet enough and the baking soda was overpowering. I wish it worked after following the instructions to T
Hi Priya! Sorry it didn’t turn out to your liking. The overflowing you experienced is probably due to using baking soda instead of the baking powder called for in the recipe. Keep in mind that baking soda is 2X stronger than baking powder and they are not interchangeable. Baking soda could also leave a bitter, metallic taste when used in big quantities, which you felt was overpowering. I hope you give this recipe another shot, making sure to use baking powder. Best of luck ?
WOW !! i never thought you will take time to reply ! I see that i have added baking soda. Will try with baking powder and let you know ! Thanks
I’ve tried a few recipes for microwaved molten chocolate mug cakes now and this is far and away the best. I use baking spread instead of melted butter because it’s easier and still works perfectly because it’s soft. Also, I keep bantam chickens, and a little Pekin egg is the perfect size. When I’m trying to be healthy (don’t laugh) I make half the amount ?
I love hearing that Jenny! I have to admit that I did giggle a little because you reminded me of myself. My biggest attempt at being healthy is reducing the amount of dessert too?
So happy you enjoyed this recipe and thank you for leaving a comment?
I tried at my home and belive me it was too much moist and delicious…yummmyyy
You steal my heart with this mouth watering recipie
Manoo I’m so happy to hear that you loved it. Enjoy sweetie☺️
I’ve been baking yummies for over 40 years and this is by far one of the best little recipes I have ever found! I rarely leave comments for recipes, but just had to with this one. It is spectacular in every way! I made it with a middle-of-the-night craving for chocolate and enjoyed every single bite. It’s so easy and I found it hard to believe it was done in the microwave! I’ve made a number of mug cakes and I won’t ever be using anything else but this recipe in the future. If you’re reading this post, please just make it the way it was intended and enjoy. I’m always amazed at the posts of people who change up recipes and then complain about them not working or tasting good. The work has been done for you right here. Leave it alone and make it how she intended and if you have something negative to say, save it and consider yourself a better person for doing so. I always appreciate the fact someone has taken the time to share and post their own successes. I am ever so thankful for a piece of chocolate heaven in this recipe. It’s simply delightful!
Wow Donna! I think you just spoke for every food blogger and recipe developer out there! Thank you so much for being so appreciative of our efforts. I will forever love you for this. I’m also beyond flattered that an experienced baker like you who makes all sorts of delicious creations, loved this humble microwave recipe. Thank you thank you thank you for making my day so much sweeter with your heartfelt comment.
Hi!! Could I make the batter and keep it in the fridge and only microwave it a little later on in the day? Thanks
Hi Danit! It’s not ideal ofcourse because the baking powder loses its potency after a while, but it should still be ok. Save adding the chocolate pieces & spooning in the water for last minute though?
Thisis truly decadent, divine cake in a mug recipe. I made a mug cake last week, it was kind of rubbery, kind of tasteless, and I thought ok, that is what a chocolate mug cake is. Bad. Not so; this is moist and perfect, something that a oven full size cake never could be. THANK YOU
Yaaaaay! I’m so happy you loved this recipe Trish! I had similar experiences with microwave mug cakes too but this one has been a game changer 🙂
Excellent recipe! So fast, easy and chocolaty delicious!!
Awesome! I’m happy you liked that quick chocolate fix Lisa:)
This recipe is divine. I made two of them at once. one of them turned out a little rubbery(idk why lol) while the other one was Ah-MAZING. but I had a little problem in both. There was a no lava thing. the chocolate just melted and spread on the surface 🙁
Hi Nida! I’m so happy you enjoyed these. Now to avoid the issues that you mentioned, make sure to microwave each mug on its own. Heating both of them at once will distribute the heat unevenly; which is the reason why one turned out good and the other wasn’t.
To get the molten inside, all you need to do is reduce the baking time. My magic number is 1:25 minutes but it took me several tries to find that out. All microwaves are different, so timing will vary. I’d say reduce the baking time 10 seconds less that what you initially did this time around. If the surface is still liquidy then add 5 more seconds. Remember that you could always add more seconds but you never take them away.
Okay, Thank you so much. I love your blog BTW 🙂
Thank you for this wonderful recipe.
I tried it last week on a whim as it looked the quickest & easiest to make to fix my cravings and I was not disappointed! I have tried other recipes and they do not even come close.
I will be making this repeatedly!
Thank you Rachel for your amazing feedback! I’m so glad it took good care of your craving. I get those A LOT and this is when this recipe comes in. It’s also my savior for when j get an unexpected guest:)
Help. I made this last night and when I put in my chocolate it sank to the bottom. I think I cooked it to long but no lava on all three I made. The top was very wet so I kept doing 5 sec. What am I doing wrong.
Hi Lynda! Thanks for trying the recipe:) The chocolate does sink, so that’s ok but it should be very liquid. If your chocolate squares are very big and heavy, you might want to roughly chop them into smaller chunks; that will help them disperse more in the cake instead of settling in one spot. Now from your description, it definitely sounds like the cake has been overbaked. The top (especially in the center) should still be slightly wet, so don’t be afraid to take it out at this point. The edges should be cooked through and set, but you should be able to see the sauciness from underneath it; that’s a good sign that it’s very molteny. As you leave it to cool a bit, the cake will set up more. So it’s definitely better to err on the underbaked side.
Check this out Lynda, my friends, The Food Dolls, just made a very delicious-looking video for this recipe. I think it would really help you see how the consistency should be. Here’s the link:
What should do don’t have vanilla extracts
That’s ok Mehek, you could skip it. It’s just there for flavor & to get rid of any eggy flavor that may result. It won’t affect the outcome if you omit it. Or you could use your favorite flavoring like mint extract or espresso powder.
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Oh my goodness these are so Yummy! I reduce the sugar by half as I dont have that sweeter tooth but it still turns out well. I double the recipe to share between hubby and 2 toddlers. I also have just been using a whole extra large egg. I use 4 little ramekins and mix up eveything in a bowl before distributing mixture evenly. I still end up with a lovely sauce and moist cake that is devine. Tonight I tried adding a dessert spoonful of kaluah to hubby’s and mine. This took them to a whole new level. Thank you for sharing this amazing recipe 🙂
Wow Charlene! Thanks for all the tips! I love that you’re dividing the doubled batter into 4 smaller servings. I’ve never tried that before but now with your recommendation I definitely will. When I want to double the recipe, I just make the recipe 2 times over 2 mugs & cook them separately which can be a pain sometimes when you need dessert stat. Your solution has now solved the problem. Thanks!
You’re very welcome Tasbih, love your sight so much and can’t wait to try some more of your recipes 🙂
Add in a few berries (I used raspberries) for a better cake, in my eyes.
Sounds delicious ??
I followed this recipe exactly and my mug overfilled and it was really dry and spongy. I made sure to use a large 2 cup mug. :/ Had such high expectations. Any suggestions? Thanks 🙂
Hi Vina! Thank you for giving this recipe a try and for your feedback:) It sounds like it got overcooked. Since microwaves run very differently it might take you a few tries to figure out your magic number, which is clearly a lot less than what’s suggested in the recipe. What you need to look for is for the batter to rise high and for the edges to cook through, but the center should still be damp. I’d also suggest using a small bowl (like a cereal bowl) instead of the mug to make sure that it doesn’t overflow. Check this video out! My friends, the Food Dolls, just recently produced a video for this very recipe. I think it will really help you out to see how the texture should be like after it gets microwaved. Here’s the link:
Wishing you better luck next time:)
mine didn’t turn out to be good 🙁
Oh so sorry to hear that. It usually takes a few tries to figure out the best cooking time according to each person’s microwave. I hope you could try it again and maybe decrease the cooking time.
Better luck next time?
Hi there. I tried your recipe today. i put it in the microwave for 1.20 minutes but it came out a little overcooked and spongy. Otherwise it was delicious.
Hi Sania! It’s great to hear that you gave this recipe a try. To prevent the sponginess, I suggest you cook it for less time and/or turn down your microwave’s power.
OH MY GOSH this totally fixed my chocolate craving!!!!! So delicious, thank you sooo much for he recepie. Beautiful.
That’s so awesome to hear Toni! I had a crazy chocolate craving myself last night, and I thought about making it too, but I chose to be a good girl & resist the temptation. Worst decision ever! I’m still craving it up till this afternoon. I think I might just give in tonight. Enjoy?
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Hey the recipe sure looks awesome but i was wondering if this could work without using vanilla extract? Nd also can i use simple chocolate bars on it? Thank you so much.
Absolutely. On both suggestions. Vanilla is just there for flavoring, but won’t affect the final outcome if it’s omitted. Use your favorite chocolate bar here?
Thankyouuuuuuu i love u and ur blog so much!
Thank you for the recipe. Tried it today. It turned out to be a normal chocolate cake but still delicious 🙂 Will need to adjust the time. I always baked in oven and believed microwaved ones would not be so good. But you proved me wrong. There is no fuss about using the beater and setting the oven temperature. So really easy and quick to do. Hope you can share vanilla cake recipe like this.
I used to have to same feelings about microwave baking too (kind of still am), but this recipe has been a game changer. I’m glad you enjoyed it so much & hopefully you’ll nail down your magic time soon.
Thanks for the suggestion about a microwave vanilla cake; will surely keep it in mind.
THIS IS THE BEST MUG CAKE I’VE EVER HAD ALRIGHT
i was afraid this would taste really spongey (like some other mug cakes i’ve had) but it actually doesn’t it tastes like a real cake. the 1st time i made it, i used a regular sized mug so the cake overflowed in the microwave BUT IT STILL TASTED BOMB AF.
AWESOME! So happy you liked it even after the volcanic eruption that happened in your microwave ?
can i eat it after a few hours? I’m planning to make this as a birthday gift to my friend. Will the chocolate sink/harden with time?
It never really lasted me that long to know? But I remember that I once saved half my mug for my mom to eat later and it was still molten-y on the inside. It did thicken a bit though and it definitely tastes better warm.
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wow”! Your recipe for Molten cholate mug cake is absolutely Devine
My daughter 8 yrs old did the most preparation, it is so easy and quick!
My family 4 of us love it so much. Definitely we will make it again and we confident enough to serve our guests!
Thank you… You are genius ?
Awesome! I love that you loved it. Thank you for your wonderful comment.
hello! this looks delicious and i want to try it right now.. just wanted to know what effect will it have if the milk and/or the egg are not “exactly” room temperature, as in straight out of the fridge?
Thanks in advance:)
Hi Lili ? Generally, in cake baking it is always recommended to use room temperature ingredients unless otherwise noted. This helps the batter emulsify better and give you a softer, finer crumb and a higher rise. The quickest way to bring your egg to room temp, is to place it a bowl of very warm water for a few minutes. As for the milk, I just microwave it for a few seconds. I know how annoying this could be, but the extra step, just makes a difference in the final product.
Hi. I want to know about how much heat want to keep to the microwave to cook the molten lava mug cake?please can you help me?
I set the microwave at full power. Hope this helps 🙂
“#nofilter” HAHAHAHAHAHA ???
Before I try this I was wondering if I could substitute the butter for vegetable oil? When i tried a different recipe before i found this it said i could. but my lava cake came out rubbery. And want to make sure that it wasnt because of the oil. Thanks!
Hi Samantha! Sure vegetable oil would work just fine here; I just prefer the flavor & richness of butter, but it’s your call. Coconut oil is also great in this recipe.
I made it with coconut oil and gf flour, half brown sugar and half agave nectat and it was as delicious as you describe! Am sat here with a very happy tum!
Wow! Thanks for the healthified version tips! Glad you enjoyed it?
I tried this and it tastes amazing. I read some of the comments and so i also tried it with Nutella. Do you think it would be a good idea to put peanut butter in there, instead of Nutella?
Peanut butter would be absolutely delicious here! I like to think of this mug cake as the perfect vehicle to our favorite fillings…so go crazy! Put in it whatever you love.
I am definitely sharing this with my sisters!! There is no such thing as too chocolate,lol!
I mix in small bowl and put into two coffee mugs (I TRY to be equal, really!). I”m experimenting with the chocolate I put for the “middle” as I have not had a “pool” of chocolate. Regardless, it’s perfect for that “I want chocolate and I want it NOW!!!!
P.S. I love the personality you put into your blogs!!
Thank you Vikki so much! I think that since you’re dividing the batter over 2 mugs, you should decrease the baking time so it’s now only half the amount. That way you’ll get that pool of chocolate we love so much. It’s actually the underbaking & the water on top that creates that pool. The chocolate is only there to add more flavor & an extra kick of chocolate.
Late Friday night, my man saw I was tired from working all week, hubby said ” we can eat sandwiches babe.” So as he relaxed on the sofa after dinner, I went to the kitchen to make a cup of “tea”. Imagine the look on his face when I bought back a warm chocolate lava cake for two? He was grinning from ear to ear, and he LOVED it! Thank you for a great , easy recipe!
Aaaaawwwwwww you’re just so cute! Your guy is lucky to have you for sure. I feel so honored that this little recipe was a part of making this day special for him.
It was around midnight and the husband was nearly asleep when I read your article. We were out of eggs and I was dying to eat that cake. Seeing my expression, he got the car keys, drove me to the late night supermarket and… The rest is history. We’re spooning up the moist fluffy goodness as we speak. Best recipe ever! And SO easy. Hugs!
Oh my goodness I can’t believe you went through all of this for chocolate cake? ? No wait…I do believe…been there done that…guilty as charged. The things we do for chocolate right? Well I’m so glad it was all worth it in the end. So happy you guys enjoyed.
Did you use Bakers Chocolate for the 1 oz “semisweet chocolate”? Also has anyone tried this with using almond flour?
Hello. I usually make it with almond flour (except when I was testing it out for sending the recipe to my Mother in Law who wanted to use regular flour). I definitely preferred the almond meal option. I’ve made a few other adaptations and variations as well. My original comments are on 13th Feb 16 if you are interested.
Its a fabulous recipe and I still make it often 🙂
Perfect! Thanks for the reply! Did you do 1:1 on both the flour and oil?
Yes I do…however for some reason with this recipe only (maybe as its a craving quick fix?) I usually judge most of the ingredients by eye and I’ve not had a failed attempt yet. If its a bit dry, I add a dash of milk. If its a bit wet, a bit more almond flour. Good luck!
Oh. My. Goodness!!! I made it last night after dinner as my Valentine treat and it was amazing!!! I used almond meal instead of white flour, I too cut back on the sugar, used Kerrygold butter and 1 oz of a Lindt 90% cocoa candy bar, then followed the directions EXACTLY. It was the richest, chocolatey molten mug cake I have ever had! Better than a restaurant molten cake which can tend to be dry, this one is so moist. PERFECTION!
Yaaaaaaaay I’m so happy to hear that you loved it! So awesome to know that almond meal works too.
I forgot to mention I didn’t have any baking powder and didn’t look before starting so I just continued on… again PERFECTION!
I used a different brand but Bakers would work! Just be sure to chop it up in big chunks before adding it because it’s a pretty big square.
Amazing receipe and it actually ends up creamy inside. The majority of receipes I found claimes to be creamy but ended up being dry and tasteless. Well done with the receipe. It’s delicious and like you saod addictive
Thanks Roxy! So glad you enjoyed it ?
This was absolutely breathtaking! As an average person with no special baking whatsoever, the cake was divine! Before, I found your recipe, I had almost given up on the spongy, rubbery mug cake disasters that I had “baked” a while ago. When I came across your recipe, it was my last resort.While making it, I replaced the semisweet chocolate with truffles and ended up with creamy, chocolate-ly center… Simply astonishing~
Oh my goodness…I swear I started salivating the moment I read the word ‘truffles.’ I can’t even begin to imagine how infinitely more delicious this addition would do to the cake. Must must try. Thanks for the idea!
I like your recipe, going to try this tonight. I don’t have proper bar chocolate and too lazy to drive 10 mins to get some. But the mad scientist in me wants to challenge the chocolate chip problem. So I am using a molten cake technique for delicate middles. I am choosing peanut butter and chocolate. First scoop of peanut butter then while in spoon mold to a ball. Then add chocolate chips, looks like cookie dough. Then pop in freezer to take shape for 10-20 mins. The chocolate chips will go nuclear and melt that ball in 1 min but not burn it. Middle should be gooey. I will be satisfied, and a scoop of ice cream for my sinapses to dance, perfect end to the weekend…muhahahahahaha!!! I will take pictures.
Wow, that sounds AMAZING!!! Going to have to try it this way!
Randy! I was going through all my comments & I could swear I wrote you a reply back at the time you wrote this comment, but for some reason my reply isn’t there anymore. Tech stuff…not my thing apparently ? Anywho what I wanted to say is that your idea sounds so incredible that I’m too tempted to try it right now. I hope it turned out as amazing as it sounds and you were “satisfied.”
Absolutely! Ive made it at least 5 times now. Worked out perfectly! I’ve lost at least one bucket of ice cream…for the greater good. (Me!). Thank you for your wonderful recipe!
Hahaaa! That’s awesome! It’s my pleasure.
This was so good! For some reason my chocolate sauce was all on the bottom of the dish – maybe because I used 90% dark and it was heavier?
Definitely making this again and again!
So happy you liked it! I don’t think the cocoa percentage of the chocolate is the reason why the sauce ended up in the bottom. How about you reduce the cooking time just a little…it will be saucier throughout.
I was searching “how to make a chocolate cake?”. Recently, I’ve seen your article and read it. You’ve explained very good. I really liked it. So, keep up the good work.
Hi CleoB/Tasbih! This looks divine! I really want to give this a try but almost every recipes use equal amount of sugar and flour and do you know why? I was wondering I could reduce the sugar from 1/4 cup to 1 tbsp or even just 2 tsp because I’m not into too sweet stuff but I like molten lava cake so…Please let me know and thank you!
I have been willing myself not to make this tonight 🙂 Then I saw your comment, so wondering if its a sign for me to forget will power and indulge 🙂 🙂 Anyway, I make this recipe, and lots of variations of it. A lot. I only ever use about 1tbspn of sugar as like you I don’t like things too sweet. I use almond flour, often add frozen soft fruits; have substituted the cocoa for green tea powder, the list goes on! I can’t answer why recipes tend to have equal amounts sugar and flour, but I can say that I ALWAYS cut sugar back to around half of what recipes state and have never had any problems.
Give it a go, you won’t be sorry!
Aww thank you so much for the reply Creenagh! And I totally understand, I want to indulge but the sugar amount is holding me back.. hehe 😉 It looks like this recipe is really nice as you have made so many variations! Alright, I’ll give it a try, I’m sure I won’t regret, and I’ll use 1 tbsp of sugar! Thanks again! 🙂
By the way, have you ever tried this recipe without the egg? Although I think skipping the egg would produce a different result..but I want to know if this recipe can be tasty even eggless..? 🙂
Eggless…hmmm, can’t help based on my own experience with that one. We have our own chickens, and almost too conveniently, one lays much smaller eggs 🙂
I did see a friend share something on Facebook a couple of weeks ago about Vegan egg substitutes. I can’t find a link for it, but I remember one was with flaxseed, one was with mashed banana and/or apple sauce, and one was with chia seeds. I think you’ve got me interested enough to give it a go sometime for curiosity sake!
I actually tried it today, didn’t use any egg substitutes, but didn’t use an egg either and it was sooo good! I actually haven’t tried one with the egg, but it tastes good just as eggless! Great recipe! I have to get better chocolate next time because my chocolate didn’t melt but it was tasty! 😀
I actually tried it today, didn’t use any egg substitutes, but didn’t use an egg either and it was sooo good! I actually haven’t tried one with the egg, but it tastes good just as eggless! Great recipe! I have to get better chocolate next time because my chocolate didn’t melt but it was tasty! 😀 Just one more question, have you ever used chocolate chips before instead of the chocolate pieces? I’m guessing maybe those will melt faster
Hi Ashley! So so sorry for not replying to your comment earlier. I have been traveling the past few days & had very limited internet access. I can see the Creenagh has been of great help. Thanks Creenagh! I have to say that I really enjoyed reading the comment thread. Love hearing how changes in the recipe effects the results & I’m happy to learn that it’s been successful without the egg. I’ve used chocolate chips before and it worked so well!
Wow, eggless and the other ingredients the same amazes me. Did you up any other liquids or cut back on flour? Think I’m gonna give it a try!
Tasbih, thanks for being so understanding while I tinker around with your recipe. It is great in itself, and nice that its so forgiving to adaptations!
Have a nice Summer in Canada!
I love seeing all the variations! Thanks Creenagh ?
OMG, OMG OMG!!!! I am so lucky to have found this recipe. I’ve prepared it today and my hubby and I were blown away. It is so soft, so moist, the chocolate was oozing out of the cake as I cut into it. Thank you from the bottom of my heart! I am chocoholic and your molten chocolate mug cake became my instant favorite! Sending you hugs across the miles from Puerto Cayo, Ecuador!
Keira your comment makes me smile from ear to ear! Thank you so much for that amazing feedback! I’m so happy this recipe satisfied your chocolate craving. Thanks for all the love & hugs ? Sending you more and then some from Canada (where I’m spending the summer) then it’s back to Egypt.
I only had oat flour and brown sugar on hand but I made this with them anyway… added a tablespoon of malt powder, and it came out better than most mug cakes I’ve made. Way less rubbery for sure. Thanks!
So amazing to know that the recipe still comes out great even with all the changes. I love hearing that…thanks for letting me know.
Amazing recipe! Wouldn’t change a thing. TbThanks for sharing.
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This looks so good! I’m going to make it for me and my dad tonight.
Thank you! I hope you enjoy ?
Hi! I love this cake brownie type dessert but was wondering if you could help me out? I didn’t have the exact chocolate you used so I substituted for 1 oz. of semi sweet chocochips. The didn’t melt good and just became warm and soggy. Not really any lava besides around the borders and bottom, but could not eat the lava at the bottom because a lot of the flour sugar and baking soda stuck to the bottom. How could I improve for the future?
Hi Kat! I’m happy you liked this cake. Although a piece of chocolate in bar form will give you better results here, chocolate chips is a fine substitute. Please note that the chocolate is not the key element that creates the lava…it’s actually the water along with the cooking method that does. The chocolate only adds an extra dimension of chocolatiness & richness to the lava. As a matter of fact, if you leave the chocolate out, you should still have some sufficient lava. So if chocolate chips is all you have, by all means use that.
It sounds that your batter was not mixed well, which results in the dry ingredients falling to the bottom of the mug. You might want to try mixing the mixture using a whisk in a separate bowl first, to ensure that everything is evenly combined. You could then transfer the mixture to the mug. Also try reducing the cooking time to get more lava. The less you cook the batter, the more lava you’ll end up with.
Best of luck!
Thanks a ton! I tried it again and oh my god was it good. Love your blog and thank you for sharing this recipe
That’s awesome! Thank you Kat for your kind words.
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Is there a reason you’re using cup measurements as an Egyptian?
Actually in Egypt eyeballing amounts is usually the way to go, so using cups is a major upgrade lol! However I’ve recently converted to weighing ingredients using a scale & after seeing how the results have improved, I’ve decided to never go back to cups. All my more recent recipes have amounts in both weight & volume, but I personally just weigh. I’ve been wanting to upgrade my older recipes with weights but never really got around it, but I have every intention in doing so.
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I only scanned through the comments briefly, but did anyone else have an issue where you got a big ol’ lump of eggwhite? It was about half the white all clumped together near the middle of the cake, or I would have just blamed it on my poor stirring! It was still delicious, I was just a little bemused to find a chunk of pure egg in there.
Hi Caet! There shouldn’t be any lumps of egg. To ensure a smoother batter, you may want to whisk the egg really well in a separate bowl before adding it to the other ingredients.
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This was incredible, way better than store-bought Lava cakes! Nearly overlooked the point about using a double-sized mug, glad I didn’t as it’s huge! Feel very sick now but well worth it. Took me 2 mins in a 750w microwave and dropped a spoonful of Nutella in as the molten middle. Thanks for a great recipe!
Absolutely LOVE hearing that! And great call with the Nutella. It’s never a bad idea to add Nutella. Glad you didn’t end up with a volcanic eruption in the microwave; that would’ve ruined the whole experience ?
Hi! I know it’s been ages since this recipe was posted, but I just made it and it was probably the BEST mug cake, possibly even regular cake, if ever tasted and I had to let you know. I used a chocolate truffle for the center and it came out spectacular. Thank you so much for the recipe!
Oh my goodness I can imagine how a million times more decadent the chocolate truffle made this. Gotta try it one of those days. So happy you loved this recipe so much ?
Omg this was amazing. My first mug cake. I read through a jillion another recipes and spent way way more time reading recipes than actually making this amazing cake. Clearly this is the best recipe. Great remedy for a tiring and exhausting day. Totally hit the spot. I did not share. I’m going to finish the rest tomorrow haha
Hahahaaaa ? Glad you enjoyed. Sometimes we need the chocolate ALL for ourselves.
oh and I didn’t follow the directions exactly. I melted the butter in the mug, then I added brown sugar and stirred, the Coco powder and stirred, egg and stirred, milk and stirred, baking powder and stirred, flour and stirred, then chocolate chips and water. I skipped the salt because I used salted butter, and I skipped the vanilla because I was too lazy to get out the vanilla. Turned out amazing.
Love this method! So much quicker and doesn’t dirty any dishes. Gonna have to try it the next time I make it. Thanks for the tip ?
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This recipe is amazing !! I made it twice in a day for my daughter and hubby. They both loved it !! Such a simple and fool proof recipe. Thanks a ton for this
That’s the best thing to hear Haseena! Thanks for letting me know how much you enjoyed this.
I am obsessed with desserts! Definitely molten chocolate mug cake will be yummy! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Tasbih!
Thank you so much for pinning Jill. You’re so sweet ?
FANTASTIC! Just made this tonight with Nutella (like many others have) and it came out perfect. And, in case anyone was wondering, it works just fine with substituting almond milk for regular milk – as this is what I did. Thanks so much for this recipe!
Always amazing to hear that Stacey. So happy you enjoyed it so much. And Nutella? I love the way you think ?
A-MAZ-ING!!! Thank you for such a perfect recipe. I’ve tried other mug cakes in the past and they all have just been sort of meh. This is delicious!!! I had a sweet craving, nothing in the house, found this recipe and whipped it up in no time.
I just love hearing that Leola! I’m so glad this recipe came to the rescue ?
My daughter used a Lindt hazelnut truffle in the middle, then passed the recipe to me. I told her she was evil, and I’m proud of her.
Lol! This recipe is the devil ? But I can imagine how a Lindt hazelnut truffle would make it even more sinful.
I was SO hungry for lava cake (of course at 11 at night ?) so I was on a search for a mug cake that would satisfy my craving, and I found this! OH MY GOODNESS! It was heaven in a mug! It took me about 5 minutes to throw together and was phenomenal! I ate half and my husband scarfed down the other half! I used dove chocolate hearts cut up into chunks in the middle, and I used our pure cacao we brought home from Punta Cana! Just had to grind it to make it finer for the batter. This was absolutely amazing and exactly what I was craving! I will never use another mug cake recipe again! I can’t wait to try it with some Nutella inside! Thank you again for an amazing recipe!
You made me so hungry just reading your comment Sarah! OMG broken up Dove? My favorite! So happy it hit the spot for that late night craving. I know those oh too well ?
Okay so this was my first ever try at baking. And I only had a microwave and came across your post under “the best mug cakes of all times” (ok, i don’t exactly remember the title, but this fits just fine). So i tried and it came out perfecttttttttt! I divided the batter in two mugs and had one immediately and saved the other one for later. I had it a after a few hours and it was still so moist!! so yumm..so goeeyy.. well ok, this gets me to my question.. how long can i store this?
Oh my goodness I can’t believe my recipe fell under such a title! Hahahaaaa that’s so cool! I’m so happy you nailed the recipe on your first try at baking. I hope it encourages you to get even more adventurous in the kitchen.
Whenever I make this mug cake, it gets devoured within the first 15 minutes, so it’s difficult for me to speak from experience here lol! However, I believe that its best enjoyed the day its made. Just cover it really well with plastic wrap so it doesn’t dry out.
Thanks Tasbih 🙂
This was so yummy! I followed the recipe exactly the first time and it turned out perfectly. The second time I tried to make it healthier by subbing the egg for unsweetened applesauce and the butter for nonfat Greek yogurt. Also turned out delicious!
Love the healthfied idea! I’m going to try it with your tips, so I could eat it more often without all the guilt. So happy you liked it both ways:)
Love the healthfied idea! I will have to try it with your tips, so I could eat it more often without all the guilt. So happy you liked it both ways:)
This is the only mug recipe I’ll make again…and again. It’s sooo good! Definitely sharing it around with my friends.
So happy you like it so much Jeena! Thanks for sharing 🙂
I have been making the crockpot version of this for a while now. Can’t wait to make this single version. Sometimes I just have the need for something chocolate.
Nancy I was just thinking that I would like to experiment with making a bigger version of this cake, since its so loved and never enough. I’m happy to hear that you’ve been making something similar. So thank you for giving me the confidence I need to try it.
This is amazing! I have never been that impressed with mug cakes and am pretty darn picky when it comes to recipes. But I am so so happy I gave this a try! It is fluffy like a great cake but gooey and extra chocolatey from the ‘lava.’ It is definitely shareable, but my husband told me if he could make it on his own, he would not be sharing it with me lol. Funny thing is, the recipe is so easy, he probably could make it on his own! Thank you for this – we will enjoy again and again!
So glad this cake got the picky seal of approval lol! You’re right, looks like husband won’t be sharing. So happy you guys enjoyed it that much:)
So I’m 3 months pregnant and suddenly craving lava cake like mad — the last time I had lava cake was 8+ years ago, so I don’t know why I suddenly want it! Anyway, I didn’t realize until AFTER I had whisked together the dry ingredients that we are apparently out of butter. Desperate, I grabbed the closest oil, olive oil (which probably wasn’t the greatest choice) and substituted 3tbsp for the butter.
I don’t typically do sweets or sugar, so maybe I just don’t know what it should taste like, but it was DELICIOUS. Of course, I went back and made a second one and now I feel sick to my stomach, but I think it was worth it 🙂
Oh my goodness…your comment made me laugh! Tell me about those pregnancy cravings ? Well I’m so glad to hear that this recipe helped curb it, albeit curbing it a little too much lol!
Yummilicious recipe. Its become my go to for a quick choco fix. Love your blog. Cheers.
Thank you Firdous! I’m really happy you’re enjoying it over here ?
I love the convenience of making microwave foods but the taste is usually disappointing and I was under the impression that the amount of effort/time you put in what you make is directly proportionate to the taste of the food. That is, until I came across this cake. It tastes like actual cake, makes enough to be satisfying and that molten centre is out of this world. Also, it’s so cool that a single tbsp of water totally transformed the whole thing!
P.S. Recently I’ve been making your recipes like there’s no tomorrow and even if it really was the last day on Earth, I would still be making them.
Finally finally finally, after ages of trawling thru countless mug recipes, I came I saw I made n I’m addicted.
I made it in the oven n I used Nutella, n it was scrumptiously perfect.
The lava oozing out was an absolute delight and the best part was that the sweetness was spot on!!!
Thank u, Madame Cleobuttera!!! ?
It’s my pleasure Reena! So happy you loved it & it’s so great to hear that it worked just as well in the oven ?
Oops! Made the mistake of using chocolate chips instead of melting chocolate. The cake itself was very moist and delicious, but I do wish the inside could have had more of that yummy, gooey chocolate flavor.
Yeaaah chocolate chips don’t melt as well, but also consider reducing cooking time. It will help give you lots of chocolate lava.
I tried this today and… IT WAS SO GOOD. Y.Y I was really scared it would turn out bad like the last cake I did but, this is perfect. After my first try, I had to make 3 more because everyone fell in love with it lol. Thank you for the detailed explanation and recipe itself! Def not gonna buy it from outside from now on. x3
That’s so amazing to hear Kayra! Really glad you loved this recipe. My family can get enough of it too, so I’m actually thinking that I should really work on developing a larger portion recipe to feed many people. Hope that solves the problem of having to make it a million more times ?
I’ve made mug cakes before & failed horribly but oh my goodness this was perfect. Chocolatey, delicious & easy. Thanks!!
So glad you finally found one that you love Nikki ?
Made this tonight. Oh my gosh! So I didnt have cocoa powder but used nesquick lol it was so good! I didnt use as much sugar then. Also, I used semisweet chocolate chips. I had it with strawberries, blueberries, and cool whip. Delicious!
Oh lordy… this turned out wonderfully! Thank you for the recipe. Of course I had to fiddle with the quantities but not because I thought your original needed adjusting… but because I only buy large/XL eggs… so a 43g egg seemed wasteful. So I x1.5 the recipe and it still turned out perfectly. And it meant we had our own ramekin mug cake each. I had to adjust the cooking time slightly for two pots but as you said… microwave cooking between ovens varies anyway.
What a brilliant way to use up an XL egg ? Looks like I’ve been making the wrong decision making only one 1 mug when I could have 2 ramekins all along hahaha! So so happy you loved this recipe & made it work so well with what you had on hand. Thank you so much for your feedback!
This. cake is divine! It is heaven in a mug! I can see myself making it everyday as a snack!
Dangerous stuff isn’t it?! I’m really happy you’re loving this recipe Rebecca 🙂
Dear heaven!!! This is the best! I measured my mug as suggested and it still overflowed. It was a hot mess, but the best hot mess I’ve ever had. I will do it exactly the same next time, overflow and all. THANK YOU!!
Hahahaaaaa ? Dear Angel…thank you for the sweetest feedback ever!!
This is by far the best mug dessert recipe I have EVER had, thank you so so much!!! All other chocolate ones I’ve tried just taste…well, microwaved. This is stupendous. And I love the monster portion, because when I decide to do a mug dessert, it’s usually when I’m ravenous for something sweet and decadent and I want to splurge, LOL.
I’m right on board with you! I mean if we’re gonna do dessert, then we might as well do it right ? So happy you loved this one. Thanks for your wonderful feedback ?
May i ask if i can skip using the egg?
Im afraid of using the egg with 1 min cooking in the microwave? Is this considered semicooked eggs? Lol im just wondering
Hi Walaa! The cake is actually almost fully cooked, so I wouldn’t worry about any raw batter. During the cooking process, the batter becomes so hot that it reaches a temperature that makes the egg safe to eat. If you still feel uneasy about it, you may want to consider any of the egg substitutes below:
Can we make mug cake in gas oven?
Sure! Please refer to the instructions in the notes section of the recipe for details.
The recipe itself was very good; this comment is just regarding the presentation on this site. I had to press Page Down 17 times just to get to the actual recipe. Seems excessive. Perhaps a “Jump to Recipe” link at the top?
Hi Jay! Glad to hear that you liked the recipe!
As for the ‘Jump to Recipe’ link…this is something I have been wanting for a long time. However, the recipe plugin I have, does not currently support this feature, but we are working on it. Thanks for your suggestion.
Well. That was a revelation in desserts, just what we needed tonight, after forgetting to think about dessert and really craving something sweet to finish the meal.
I made it in big latte mug, my old microwave did the trick and I ended up sharing way more than planned with my husband (after he said he only wanted a few spoonfuls!) but it is definitely being written up in my recipe book for future use!
Not too sweet, not too bitter, not too big, not too small. Girl, you’re a genius.
I love hearing that you guys enjoyed this cake so much Jem! I hear you about sharing more than you want, and for this reason, I’m working on a family-style version of this recipe. Will hopefully share it soon to save relationships lol!
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Made this on a chilly night when i was craving something chocolatey and warm. Wow! Ive made a lot of mug cakes, but this was the best by far. I used peanut butter chips instead if more chocolate and this was the perfect size and absolutely hit the spot!!
I’m so happy to hear that you loved this recipe Maddi! I can’t imagine how even more delicious peanut butter chips can make this cake. YUM!
Oh. My. God.
That was scrumptious!!!! I’m at a loss for words. Im still eating it as I write this. You are fabulous!
Hahahaaaa thank you Momi! So glad loved this ?
Tasbih, thank you so much for this! My GF has had a long week and I surprised her with this last night. She loved it -joe
That’s so sweet of you Joe! What a wonderful reward after a tough week. I’m really happy to hear that she loved it! If you guys love it that much, then you might be interested in the family-size version of this recipe that I just posted a few days ago. It’s perfect for big gatherings.
I was really excited about finally getting a recipe that might actually work but I can’t help but say I’m a little disappointed. 1 minute and 30 seconds were definitely not enough for my cake and I wished I realized it sooner.. it look great and all but when I went to dig in, I realized that my inside was still uncooked and just plain batter. I then just whisked it all up again, transferred it into a mug (used a small bowl first) and cooked it again and it finally turned out nice! No lava tho as it got mixed with it :/ but better than nothing! Plus the ice cream soup in the batter have a really nice vanilla touch 🙂
Hi Alice! So sorry your cake didn’t turn out as expected. Cooking time will vary from one microwave to another, so you’ll probably need to experiment a bit with the duration until you land on your magic number. Also, be sure that the microwave is set on high power. I hope it turns out amazing the next time you make it!
I read this, and as I had everything I needed, made it immediately. I am eating it right now and I can just say, it’s amazing! I don’t eat eggs so I substituted it with sweetened condensed milk, and it came out beautifully. Must say I’m impressed. I have made many mug cakes before, also taught my friends how to make them, but this was truly the moistest cake I ever made. I just realized that I did not put enough chocolate, otherwise the cake was perfect. I also used homemade butter which goes WONDERFULLY with this cake. Thanks a lot!
Sathvika your comment is making me hungry ? The way you explain it, is making me drool. I’m so glad you enjoyed this cake and it’s really interesting to know that sweetened condensed milk makes a good egg substitution.
Love this recipe! easy to make and really good with the egg! My entire family loved it, I’ll try to make, hope it’ll as good as you :)) Thanks so much Tasbih!
Thank you Monica! Hope it turns out so well and you love it as much as we do!
Yummy!!!!! Made this with half semisweet chocolate chips and half white candy melts for the chocolate part…. DELICIOUS!!!! Although I think my mug was too small – batter rose an inch above the top and some dripped down – but still awesome. SO easy to make! Thanks! 🙂
YAY! So wonderful to hear that you still loved this cake even after the mini volcanic eruption ? Thank you for your sweet feedback!
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Hi.. i made ur molten chocolate mug cake…it was awesome.. love ur reciepe.. came out sooo perfect
It looks delicious! I’m really happy you like it. Thank you so much for sharing your lovely photo!
This mugcake is amazing! It’s not a dry mugcake, so that’s great! Thanks for the recipe!
Yay! So happy to hear that you loved it!
Absolutely love your creative idea with molten chocolate mug cake! Can I post it on my blog? Thanks for sharing!
Thank you so much Julia! You can absolutely share it on your blog! Since you were so gracious to ask, then I’m pretty sure you know the right thing to do in term of giving recipe credit and a link back to my site. Enjoy ?
Oh my goodness. i just made this and it is so bowl licking yummy delicious. I did use a 2 cup bowl. This is my new i need some chocolate in a hurry recipe. Super easy and my grand kids love it. Thank you.
So happy to hear that it was loved by everyone Cheryl! Thank you so much for your sweet comment.
I couldn’t imagine a microwave lava cake could be any good, but I was craving chocolate and took a chance and made it. It’s delicious!! I’ve made it twice now. My go to when I need chocolate!
I hear you! Same here. So happy you loved it as much as we do ?
Hi! I’ve never made one of these cakes before and I’m not exactly a star baker but your recipe was delightfully easy to follow and the end result was a success that my family loved! I added a bit of chocolate liqueur before putting it in the microwave and the flavour was great. Thanks!
That’s so amazing to hear Maya! Bon Appetit ?
Can you make this recipe with no egg at all? Up in the comments somebody said they used sweetened condensed milk, but I’m allergic to dairy. (I normally use almond milk for my recipes)
Hi Penny! I wouldn’t recommend omitting the egg, as it’s what binds everything together, but you can definitely try replacing it with a substitute. Here’s a post about egg substitutes in baking, that you might find helpful:
Wow this turned out amazing! Super fluffy and sweet, with a perfect rich chocolaty taste. I LOVE IT! It is unbelievable! My new favorite recipe by far.
I’m so glad to hear that you love it so much Amy! Enjoy ?
All I can say is wow
This recipe is excellent & easy to follow. My 2 teenage daughters gave it a try & it was a successful moltenlava. Thank you very much.
So happy you guys loved it so much Veena! Thank you for your amazing feedback!
hi i wanted to ask, i currently have no unsweeted cocoa. Is it okay if i use cocoa powder like Nesquick?
Hi Daphne! While chocolate drink powder might just work, the baked cake will definitely turn out sweeter due to the added sugar. The chocolate flavor will also be weaker than if using unsweetened cocoa powder. If you must use it, then I’d recommend reducing the granulated sugar by about a tablespoon and except and less chocolate-y punch. Enjoy ?
This was absolutely scrumptious the way the chocolate oozes out of the cake was like a little piece of heaven. Thank you for sharing.
The oozing is the best part right?! So glad you loved it Veronica ?
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My younger brother love the chocolate cake and his birthday is on next week and i think i will make this cake and gave him surprise.. I am sure he will love it.. This recipe is very helpful for me. Thank you so much. 🙂
Happy birthday to your brother! This will sure hit home with him ?
I’m so happy you liked it!
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Pingback: 35 Best Ideas Lava Cake Recipe Microwave - Best Round Up Recipe Collections
Pingback: The Best Lava Cake Recipe Microwave - Best Round Up Recipe Collections
I have never seen make a cake this way, very strange and creative. Just looking at the image makes you crave. I want to try now!
Hey Tasbih! I made this cake today to fulful my chocolate cravings and oh my! The cake was sooo soft and gooey. It was absolutely divine! I’ve also tried making your Mesh Om Ali in the past, and it was definitely a hit with the family, they absolutely loved it and were craving more! I’ll definitely be making this again, especially that hot fudge pudding! Thanks for the recipe! 🙂
Delicious! I am going to try this, thank you for the recipe 🙂
I can feel the rich, greasy taste of the chocolate. will make many more times, so delicious. Thank you for sharing!
I love to cook! It’s my passion, my life. finding and updating new recipes for the menu every day makes me excited and love it more. Today’s a lucky day, MOLTEN CHOCOLATE MUG CAKE is great, just follow your instructions, the rest is easy, I love that. Thanks for your great sharing
Homemade Salsa Recipe is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple, thank you for sharing them.
Hello. Instead of using the flour, cocoa and sugar can box cake mix be used instead? I want to try this on vacation but am trying to avoid buying alot of ingredients that might end up getting thrown away if not used by the end of our vacay.
MOLTEN CHOCOLATE MUG CAKE is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple. Thanks for sharing!
Liked this recipe, I love this chocolate mug cake. Really Yummy Taste!
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Valentine’s day, having these things is wonderful.
MOLTEN CHOCOLATE MUG CAKE is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple, Thanks for sharing!
Happy Valentine’s Day, wish everyone happy days.
Molten Chocolate Mug Cake is great! I usually enjoy it at the bar every weekend. Now I think I can do it right at home. Thanks for your detailed instructions
Happy you like it Thomas! Enjoy ?
Amazing dear,I tried family version in microwave,it was scrumptious.took me 6 min.Loved by kids and adults equally.thanku
Nice! I’m really happy you liked it Batool ?
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I was extremely skeptical. Went ti kitchen…start to mouth…5 mins!!!! One was goid for 2 people!! Just wow!!! My microwave sux so I made two to get the timing down….it was demolished lmao!!!
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Hi! I tried making this and it was heavenly! I loved it and will definitely make it again. One thing: my own chickens lay very small eggs and when I weighed one of their eggs out of the shell, it was only 27 grams, so I used one and a half. Had I used two, I would have had to use 54 grams, do you think that would’ve made a big difference?
This is so delicious. Now my go-to quick desert! I’m just wondering what the nutritional facts are since I can’t seem to find them on here
I’m really glad to hear that Dina! I haven’t yet had a chance to calculate the nutritional facts for most of the recipes on the blog unfortunately. Sorry about that.
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Molten Chocolate Cake is awesome! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you
I hate that I stumbled across this during Quarantine 2020!!!! Coz’ I’ve only made it about 529 times so far…..sigh. This is such a delicious cake. Thank you for the recipe. My husband brought back a ton of chocolates from Germany at the beginning of the year and we’ve been using those to make this little beauties. My daughter and I can’t have enough of this cake. This recipe is a keeper.
Hahahaaaa! I feel you ? This cake is too easy and too good that it’s too dangerous. I’m happy you’re enjoying it ?
This is the best chocolate mug cake I have ever made! Often they can be rubbery but this one is perfect! Will always use this recipe from now on.
Looks great! The recipe is quite simple and easy to prepare, added to the menu for this weekend. Hope to enjoy the delicious Molten Chocolate Mug Cake with my family. Thanks and have a nice day!
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Nope, leave your marketing elsewhere please. This recipe is pure perfection made exactly as the recipe says. Personally, I love the nostalgia of a simple kitchen where nearly everything is made by hand-and it always tastes a whole sight better when made that way instead of in a thermomix or something. And I am not the older generation, I am a 17 year old who just loves cooking and eating food!
Also, Tasbih, I should have commented much earlier, when I first tried this recipe! It has absolutely being a blessing (apart from the extra 3 kilos I’ve put on just from eating it about 1563 times too much!!) Totally relate to Saritha’s comment! I love this mug cake so so much, thank you, thank you, thank you!
Hi ! Aunty do i need to pre heat my oven before making the recipe
great recipe idea, I was looking for something to surprise my sister on her birthday and I think this will be the best option. I’m going to try this recipe. Just one question Do I need to preheat the oven before?
Thank you for the recipe, I tried it and worked like magic!
Do you think it may work with white chocolate? Of course, replacing the cocoa with flour.
This is a cake I enjoyed eating when I was a kid. Your recipe is awesome. I did, and I had unexpected results. It’s very good. Its taste is great. Thanks for the great article. Delicious and great.
This is the best molten chocolate lava cake recipe ever! I love how it’s perfectly moist and gooey without being too spongy or sugary. I’ve tried many ready-mix mug cakes but none came close to this one. I typically halve this recipe and substitute the egg with a flax seed mix, and it comes out perfectly!
I did a quick online search for this recipe today since I wasn’t sure whether I’d bookmarked it, and found it copied by someone else here: https://agrandelife.net/chocolate-lava-mug-cake/
The ingredients are listed in the same order, and the instructions have an almost identical sentence structure. It does not link back to your blog, so I thought you should know. You seemed to have perfected this recipe after several trials, and it really is wonderful, so I found it a bit upsetting for someone else to claim this as theirs without attributing it to you.
Didn’t want to bring any negativity or frustration your way because of this. Your recipe truly hits my chocolate craving sweet spot, and you deserve all the credit for it!
Never enough about knowledge
Education is very good and many knowledge
Thanks For Sharing Awesome Recipe
Already My Lips Is Molten
will Definitely try
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
Could you please let me know what to use instead of unsalted butter or will it be okay to use salted butter, if yes then how much of it?❤️
I always use salted butter in all my baking (including this mug cake) and it comes out perfect. Use the same amount that the recipe calls for. Hope that helps :))
That’s so unique Delicious recipe of Chocolate ..
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You help my family’s breakfast to a new level, thank you for a quick recipe.
can I replace cocoa powder with coffee powder? I’m a coffee addict by the way…
I did it!! not perfect as yours but eatable lol
This is so amazing and delicious chocolate recipe. I really enjoy this reading. So easy to understand and make it at home, thank you for sharing this article.
Has done it easily thanks to your detailed guidance, awaiting many great recipes from you.
mug cake recipe is so helpful! it is easy to make, so quick for breakfast.
They look delicious and easy to make.
My favorite one is the MOLTEN CHOCOLATE MUG CAKE. I think I will give it a try and make it now.
This is a great quick easy recipe. I did replace the chocolate chips with like 3 chocolate covered caramels. Finished with strawberries on top. Just another depth of decadence.
This is by far the best and easiest recipe for lava cake!!!! A family fav now ??