Chocolate Mug Cake Recipe
Ingredients (for 1 mug cake)
- 4 tbsp all-purpose flour
- 4 tbsp granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1/8 tsp baking powder
- A pinch of salt
- 3 tbsp milk (any kind)
- 2 tbsp vegetable oil (or melted butter)
- 1/4 tsp vanilla extract
- Optional: chocolate chips, nuts, or a spoonful of Nutella
Instructions
- Mix dry ingredients
In a microwave-safe mug (about 300 ml capacity), add flour, sugar, cocoa powder, baking powder, and salt. Mix well to avoid lumps. - Add wet ingredients
Pour in the milk, oil, and vanilla. Stir until you get a smooth batter with no dry spots. - Optional extras
Fold in chocolate chips or place a spoonful of Nutella in the center for a molten surprise. - Microwave
Cook on high for 70–90 seconds. The cake should rise and set but still be soft in the middle. Avoid overcooking—it can turn rubbery. - Cool & serve
Let it sit for 1–2 minutes (it will be very hot). Enjoy straight from the mug or tipped out onto a plate.
If you’d like, I can give you a super-rich, bakery-style version that turns out just as dark and moist as the one in your picture. That one uses coffee and melted chocolate in the batter for extra depth.
Would you like me to give you that richer version?