Chocolate Lava Mug Cake (Edit recipe)

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Chocolate Lava Mug Cake is moist and fudgy, with a warm molten center. Made in the microwave and ready in minutes, this easy treat is perfect for chocolate lovers!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

5 minutes

INGREDIENTS

9

Serves: 1

Ingredients

0.25 cup All Purpose Flour
0.5 tsp Baking Powder
2 Tbsp Cocoa Powder
3 Tbsp Granulated White Sugar
0.125 pinch Salt, (just a pinch)
0.25 cup Milk, (any kind)
2 Tbsp Vegetable Oil
1 tsp Vanilla Bean Paste, (or vanilla extract)
2 Semi-Sweet Chocolate Baking Bar, (2 squares of semi-sweet or bitter-sweet chocolate)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a 16-ounce microwavable mug or small bowl, stir together flour, baking powder, cocoa powder, sugar, and salt.
Using a fork, whisk in milk, oil, and vanilla until batter is smooth and there are no lumps. If mixing in a small bowl, pour into a 12 ounce mug (or larger) to cook. Otherwise, you can cook cake right in the bowl.
Microwave cake for 30-45 seconds, then remove from microwave and add chocolate squares/chips into center of batter. There is no need to stir, as chocolate will sink to the middle.
Place back in microwave and cook for an additional 30-60 seconds, or until cake rises and starts to pull away from the edges of mug and the center is almost firm, but still looks slightly shiny. Be sure to keep an eye on the cake as it cooks, as it might overflow if your mug isn't large enough.
Let cool in microwave for 1 minute, then remove and top with whipped cream or ice cream, if desired.

Notes

Be sure that you have a mug large enough to hold the batter and cook in the microwave, as the batter will rise when cooking (and you don’t want it to overflow and make a mess). A 14 or 16 ounce mug is best if you want to mix everything in the mug.
If your mug is smaller than 14 ounces, mix the ingredients in a small bowl and then pour into a 12 ounce mug (or larger) and cook.
Be sure to check the cake when cooking. You don’t want the batter to overflow and you don’t want to overcook the cake, as that will result in a dry and crumbly texture.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	682
Fat:	30 g
Carbohydrates:	84 g
Protein:	12 g
Cholesterol:	9 g
Sodium:	464 mg
Fiber:	13 g
Sugars:	39 g
Sugar Alcohol:	0 g
Calculated for total recipe.