This chocolate mug cake is pudding for one in 5 minutes, with nothing to weigh and no egg. Everything is measured with spoons and stirred in the mug, then 90 seconds in the microwave turns it into a soft sponge with a pocket of melted chocolate in the middle.
Why this works
A single mug of batter has no room for error, so every ingredient is a level spoonful. Level measures keep the flour and milk in balance, and the sponge sets soft instead of dense and dry.
The microwave heats the batter in seconds, and the cake keeps cooking for a minute after it stops. Taking it out while the centre still looks a little sticky leaves it soft and gooey rather than rubbery.
Key ingredients
- Self raising flour. The raising agent is already in it. Plain flour works with a quarter teaspoon of baking powder stirred in.
- Cocoa powder. Unsweetened cocoa, not drinking chocolate, which is mostly sugar and makes a pale, sticky cake.
- Vegetable oil. It keeps the sponge moist. Melted butter gives more flavour and works the same way.
- Chocolate chips. A spoonful dropped into the middle melts into a soft pocket as the cake rises round it.
Amounts for 1 to 3 people are in the recipe card below, in grams or cups.
Method
- 01
Mix the dry ingredients
Spoon the flour, cocoa, sugar and salt into a microwave safe mug that holds at least 350 ml, levelling each spoonful. Stir with a fork until no cocoa streaks are left.
Magnetic Measuring Spoons - 02
Add the wet ingredients
Pour in the milk, oil and vanilla and stir until smooth, scraping the bottom and sides of the mug so no dry flour hides there. Drop the chocolate chips into the middle.
- 03
Microwave
Cook on full power for about 1 minute 30 seconds in an 800W microwave, or 1 minute 10 seconds at 1000W. It's ready when the top has risen and looks set but the centre is still a little sticky. If the top is wet, give it 15 seconds more.
- 04
Rest and eat
Leave it for 1 minute, because the mug and the chocolate will be hot. Eat it from the mug as it is, or with a scoop of ice cream.
What to serve it with
Scatter a few more chocolate chips over the top as it comes out so they melt into a glossy layer, then eat it warm with vanilla ice cream or a spoon of double cream. For a bigger pudding to share, bake the skillet cookie for two.
Storing and reheating
- Fridge
- Best eaten warm. Covered, it keeps for up to 1 day.
- Freezer
- Best skipped. A fresh one takes 5 minutes.
- Reheat
- Microwave in 10 second bursts until warm, which melts the chocolate again.
Questions
It cooked for too long. Microwaves vary, so check 20 seconds early and take it out while the middle still looks a little sticky.
This one has no egg. The self raising flour gives it lift, and leaving the egg out stops the sponge turning bouncy and eggy.
The top rises, looks set and springs back when you press it lightly, while the middle is still slightly sticky. It finishes cooking as it stands.
Yes. Mix them in two mugs and cook them together for about 2 minutes 30 seconds at 800W, checking after 2 minutes.
Recipe
Chocolate mug cake in 5 minutes
A soft chocolate sponge with a gooey middle, mixed in the mug with spoon measures and cooked in the microwave in 90 seconds. By Maya Brooks.
- Prep
- 3 min
- Cook
- 2 min
- Total
- 5 min
- Serves
- 1
Ingredients
Method
- 01Spoon the flour, cocoa, sugar and salt into a microwave safe mug that holds at least 350 ml, levelling each spoonful. Stir with a fork until no cocoa streaks are left.
- 02Pour in the milk, oil and vanilla and stir until smooth, scraping the bottom and sides of the mug so no dry flour hides there. Drop the chocolate chips into the middle.
- 03Cook on full power for about 1 minute 30 seconds in an 800W microwave, or 1 minute 10 seconds at 1000W. It's ready when the top has risen and looks set but the centre is still a little sticky. If the top is wet, give it 15 seconds more.
- 04Leave it for 1 minute, because the mug and the chocolate will be hot. Eat it from the mug as it is, or with a scoop of ice cream.
