• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Renaissance Mom

Renaissance Mom

Cooking, baking and blogging with a vengeance since 2020

  • Cook’s Notes
  • Baker’s Notes
  • Bar Notes
  • Connie’s Diary
  • Bread
  • Breakfast / Snack
  • Lunch / Dinner
    • Chicken Recipes
    • Meat Recipes
    • Seafood Recipes
  • Side Dishes
  • Sweets
  • Happy Hours
    • Cocktails
    • Small Bites
  • Cook’s Notes
  • Baker’s Notes
  • Bar Notes
  • Connie’s Diary
  • About
  • Privacy Policy
  • Contact
  • Visit CASA Veneracion
  • Visit Devour Asia
  • Bread
  • Breakfast / Snack
  • Lunch / Dinner
    • Chicken
    • Meat
    • Seafood
    • On the Side
  • Sweets
  • Happy Hours
    • Cocktails
    • Small Bites
You are here: Home / Sweets / Microwave Chocolate Mug Cake

Microwave Chocolate Mug Cake

By Connie Veneracion
When you're craving cake but it's too hot to turn on the oven, microwave chocolate mug cake is the solution. No mixing bowls required. Baking time is two and a half minutes.
Microwave Chocolate Mug Cakes
Course Dessert
Cuisine International
Keyword Chocolate cake, Microwave cake
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 2 mug cakes
Author Connie Veneracion

Ingredients

  • 8 tablespoons cake flour
  • 8 tablespoons white sugar
  • 4 tablespoons cocoa powder unsweetened
  • 1 tablespoon instant coffee granules
  • 2 pinches salt
  • 4 tablespoons whisked egg (I discovered that a medium egg is equal to 4 tbsps.)
  • 6 tablespoons full-fat milk
  • 6 tablespoons oil (I used palm oil)

Instructions 

  • Prepare two microwavable coffee mugs.
    Microwave-safe mugs
  • Into each cup place four tablespoons of cake flour, four tablespoons of sugar, two tablespoons of cocoa, half a tablespoon of coffee granules and a pinch of salt.
    Stirring flour, sugar, cocoa powder and coffee in mugs for microwave cake
  • Stir well to combine. Make sure that the mixture has a uniform appearance. You’ll be doing all the mixing in the mugs and there’s not much room to maneuver, so, right from the first step, make sure that every ingredient is uniformly distributed.
  • Pour in two tablespoons of whisked egg into each cup. Mix. The batter will look like bread dough at this point but that’s how it should be.
    Mixing chocolate cake batter in coffee mugs
  • Pour in three tablespoons of milk and three tablespoons of oil into each cup. Mix until smooth. Now you have cake batter that looks like regular cake batter.
    Batter for microwave chocolate mug cakes
  • Bake on HIGH for two and a half minutes. ONE CUP AT A TIME (see notes after the recipe).
    Microwave chocolate mug cake straight from the oven
  • Once the cake is out of the microwave, just take a dessert spoon and dig in.
    Digging into a microwave chocolate mug cake

Connie’s Notes

I don’t know how the cakes will turn out if you cook two cups at the same time.
Note, too, that the two minute baking time is for a 1000W microwave oven. If your microwave’s wattage is lower, you’ll have to increase the baking time. By how much, I have no idea.
By the time I was almost finished with my cake, I discovered that the bottom was still slightly wet.
 
Bottom of cup after finishing microwave chocolate mug cake
 
That was fine with me. But if you prefer not to have that slightly wet bottom, you might want to increase the baking time by another 30 seconds.
 
Updated from a recipe originally published in February 28, 2012
Print Share Pin
More Sweets
Baklava in baking tray

Baklava

Butterscotch and Chocolate Combo Brownies Served with Coffee

Butterscotch and Chocolate Combo Brownies

Confetti cupcakes

Confetti Cupcakes

April 2, 2021 • See more in Sweets
Baker’s Notes
Baking pab bottom coated with caramelized sugar

How to Caramelize Sugar

Homemade vanilla sugar in jar

Easy Homemade Vanilla Sugar

Yeast bubbling in jar

Baker’s Yeast

Cook’s Notes
Saffron soaking in hot water

That Pinch of Pricey Saffron

Cooked offal and eggs

Do You Eat Offal (Organ Meats)? Why Not?

Bechamel Sauce seasoned with herb salt and sprinkled with grated nutmeg

Did Béchamel Sauce Originate in Italy?

About Connie Veneracion

Hello there! Welcome to Renaissance.Mom. If you’re wondering why I write the blog’s name with a dot before “mom”… That’s so you’ll remember what to type on your browser. There is no .com or .net. It’s Renaissance.Mom where good food is cooked better. (Read more)

Previous Post: « Fruit Tart Fruit Tart
Next Post: Pecan Tart A slice of pecan tart »

Sidebar

Devour Asia
  • Chicken, Vegetables and Bee Hon Stir Fry
  • Thai Chicken Curry
  • Tonjiru (Butajiru): Pork and Vegetables Miso Soup
  • Smoked Salmon and Furikake Onigiri
  • 15-minute Mushroom and Vegetable Stir Fry
CASA Veneracion
  • Chicken Picadillo Soup
  • Bagnet Sinigang
  • Mango Melon Milkshake
  • Molo Soup
  • Chicken Inasal
  • About Renaissance.Mom
  • Privacy Policy
  • Contact

Inspiration

“Laughter is brightest where food is best.“

Irish proverb

Cook’s & Baker’s Notes

Ripe avocado
Loosely packed browned sugar
Unbaked pie crust
Non-stick baking pan
Drizzling glaze over cupcake
Homemade vanilla sugar in jar

Everything © Connie & Alex Veneracion. ALL RIGHTS RESERVED.