Chocolate Lava Mug Cake
This chocolate lava mug cake is soft on the outside with a warm, molten center. Made with simple pantry ingredients and cooked in the microwave, it’s a quick single-serve dessert that’s ready in minutes.
Ingredients
- 3 tbsp granulated sugar
- 30 g all-purpose flour
- ¼ teaspoon kosher salt
- ¼ teaspoon baking powder
- 2 tablespoon unsweetened cocoa powder
- 3 tbps milk room temperature
- 3 tablespoon vegetable oil
- 1 egg room temperature
- ½ teaspoon vanilla extract
- 4 squares of dark chocolate
Instructions
- In a microwave-safe mug (at least 12 oz), whisk together the sugar, flour, salt, baking powder, and cocoa powder until evenly combined.
- Add the milk, vegetable oil, egg, and vanilla extract. Whisk until smooth and no dry pockets remain.
- Press the dark chocolate squares into the center of the batter, pushing them slightly below the surface.
- Microwave on high for 75–90 seconds, until the edges are set but the center is still soft.
- Let the mug cake rest for 30–45 seconds before eating so the molten center can settle.
Notes
Watch the Microwave Timing: Start checking right at 75 seconds, because that small window is what keeps the center soft instead of fully set. I stop as soon as the edges look done.
Choose the Right Mug: A wide 12–14 oz mug works best here, and I find it helps the batter cook evenly without spilling over the sides.
Keep the Center Lava-Soft: The chocolate squares should be pressed just below the surface, and I like to pull the mug cake while the center still looks slightly glossy.
Nutrition
Calories: 1397kcal | Carbohydrates: 119g | Protein: 21g | Fat: 96g | Saturated Fat: 37g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 172mg | Sodium: 792mg | Potassium: 1116mg | Fiber: 17g | Sugar: 66g | Vitamin A: 353IU | Calcium: 238mg | Iron: 17mg