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A deeply chocolatey, tender single-serve cake that goes from pantry to spoon in five minutes, baked in the microwave right in the mug. The trick is pulling it a few seconds early, while the center is still glossy, so it stays molten instead of turning to rubber.
Whisk 4 tbsp flour, 3 tbsp cocoa, 3 tbsp sugar, and ¼ tsp baking powder in a wide microwave-safe mug, stir in 3 tbsp milk, 2 tbsp oil, and a splash of vanilla until just smooth, press in a few chocolate chips, then microwave at full power (1000W) for 60–75 seconds — pull it the moment the top looks set but the center is still glossy, and let it rest 1 minute.
- This version is eggless by design — no rubbery bounce, no eggy smell, just tender crumb.
- Under-bake on purpose: the cake keeps cooking in the hot mug for a minute after it stops.
- Use a mug at least 350 ml / 12 oz and wide, or the batter climbs over the rim.
Equipment
- Wide microwave-safe mug, 350 ml / 12 oz or larger
- Fork or small whisk
- Measuring spoons
- Microwave
- Small plate (to set the hot mug on)
المكونات
Batter
- 30 g all-purpose flour, spooned and leveled
- 15 g unsweetened cocoa powder, natural or Dutch-process
- 36 g granulated sugar
- 1 g baking powder
- fine salt
- 45 ml milk, dairy or unsweetened plant milk
- 30 ml neutral oil, or melted butter
- 2 ml vanilla extract
For the molten center
- 15 g dark chocolate chips or chopped chocolate, pressed into the batter
الطريقة
- خطوة01
In a wide microwave-safe mug (at least 350 ml / 12 oz), add the flour, cocoa powder, sugar, baking powder, and salt. Stir with a fork until evenly combined and no cocoa lumps remain — dry lumps here become dry pockets in the finished cake.
- خطوة02
Pour in the milk, oil, and vanilla. Stir just until the batter is smooth and uniform, scraping the bottom corners of the mug where dry flour hides. Stop as soon as it comes together; overmixing develops gluten and toughens the crumb.
- خطوة03
Drop the chocolate chips onto the surface and gently press them just below the top of the batter. Do not stir them in — sitting mid-batter, they melt into a molten pool as the cake bakes.
- خطوة04
Set the mug on a small plate to catch any overflow. Microwave at full power for 60–75 seconds in a 1000W oven (start at 60, add 5-second bursts if needed). The cake is done when the top looks set and springs back but the very center still looks slightly glossy and damp — it will look underbaked, and that is exactly right.
- خطوة05
Let the mug stand 1 minute. Residual heat finishes the center and firms the crumb without drying it out. Eat warm, straight from the mug, while the chocolate core is still molten.
Make ahead
Whisk the dry ingredients (flour, cocoa, sugar, baking powder, salt) into a jar in bulk and store airtight for up to a month. When a craving hits, tip 55 g / about 7 tbsp of the dry mix into a mug, add the milk, oil, and vanilla, and microwave — a homemade mug cake mix that beats any boxed one.
Storage
Mug cake is a made-to-order dessert — it's best the instant it's cool enough to eat. It keeps a few hours at room temperature but firms up and dries as it sits; a 10-second zap softens leftovers, though it will never match fresh.
Variations
Peanut butter core
Skip the chocolate chips. Drop 1 tbsp peanut butter into the center of the batter before microwaving — it sinks into a salty-sweet molten pocket.
Vegan
Use unsweetened plant milk (oat or soy work best) and oil instead of butter — the recipe is already eggless, so this is the only swap needed. Check that your chocolate chips are dairy-free.
Mocha
Stir ½ tsp instant espresso powder into the dry mix. It deepens the chocolate without reading as coffee, and pairs beautifully with the molten center.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
الأسئلة الشائعة
Why is my mug cake rubbery or dry?
Almost always overcooking. The microwave keeps cooking the cake from the inside for a full minute after it stops, so this mug cake recipe has you pull it while the center still looks glossy. Every extra 10 seconds toughens the crumb. If yours came out rubbery, drop the time by 10–15 seconds next time — microwaves vary a lot in power.
Do I need eggs for a mug cake?
No. This recipe is deliberately eggless. A single egg is too much for one small cake and is what gives many mug cakes that spongy, omelet-like bounce and faint eggy smell. Milk, oil, and baking powder do all the lifting here for a softer, more cake-like crumb.
What size mug should I use?
Wide and at least 350 ml / 12 oz. The batter roughly doubles as it bakes, so a tall narrow mug lets it erupt over the rim, while a wide mug gives it room and cooks more evenly. Always set the mug on a plate as insurance.
Can I make this without a microwave?
Yes. Pour the batter into an oven-safe ramekin and bake at 180°C / 350°F for 12–15 minutes, until the edges are set but the center is still soft. It won't be as instant, but the texture is excellent.
My cake overflowed — what went wrong?
Either the mug was too small or you used too much baking powder. Stick to ¼ tsp and a 350 ml / 12 oz (or larger) mug. Filling the mug no more than halfway before microwaving gives the cake room to rise.
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