This Chocolate Lava Mug Cake is the perfect one serving dessert with moist chocolate cake and a chocolate lava center that definitely satisfies your craving.
Don’t you really love the chocolate lava cake you can order at the restaurant? It comes out all steaming hot and when you break into the center, the chocolate oozes out onto the plate. It’s so decadent and rich. And it usually comes in a 1-2 serving size, which is perfect for dessert.
Now you can make that chocolate lava cake at home in the microwave. There’s no need to order it 30 minutes in advance so it can be cooked properly. It literally takes under 2 minutes to make this delicious chocolate cake. Try it with a scoop of this homemade mint chocolate chip ice cream.
There are oven versions if you don’t like to cook in the microwave, but this recipe, which I first encountered here, is designed for the microwave. In my 800-watt microwave, it cooks in 60 seconds and the center turns out perfect.
There is one extra secret key to success, which you might not believe, but it works!
So delicious and simple so far best mug cake recipe I’ve tried, i used 1 egg white instead of whisking a whole egg and using half, it gave me a fluffy texture i love it !
I had a sweet craving but it was too hot to turn on the oven and bake something! Luckily I found your recipe. This was so easy and delicious. I squeezed a little salted caramel sauce on top too. Great recipe!!
What is a Mug Cake?
A mug cake is just that – a cake made in a mug. It’s a single serving cake that you cook in a mug (or ramekin) in the microwave. It’s quick and easy to make and turns out just the way you want it to, without all the fuss of cooking in the oven.
If you like to make dessert once in a while, but don’t want to make a major production out of baking a whole cake, taking all that time in the oven, then having all the left overs that you’ll surely eat because it’s there – then a mug cake is perfect for you. We also love this chocolate chip mug cake.
Ingredients in Chocolate Lava Mug Cake
You’ll need the typical cake-making ingredients for this mug cake, though in much smaller measure. The most important parts are quality chocolate chips and that last magic ingredient, water.
You’ll also need a microwave-safe mug or 10-ounce ramekin to cook it in.
- Flour – All purpose flour is what we use.
- Sugar – You can use regular granulated sugar, or use a sugar substitute like monk fruit or allulose.
- Cocoa powder – Go for a Dutch process cocoa powder. It’s worth it!
- Baking powder – This is your leavening agent that will help the cake rise.
- Salt – A little salt helps brighten the chocolate flavor.
- Milk – Use whole milk or half and half for a creamier outcome.
- Egg – I use large free-range eggs.
- Vanilla extract – To add a mild vanilla flavor.
- Chocolate chips – Regular semi-sweet chips work great, but use what you have.
- Water – Yes, I know it sounds crazy but it works!
How to Make a Chocolate Lava Mug Cake
This is pretty easy to make. Just mix the ingredients together in the mug, add the chocolate and water, then microwave.
In a 10 to 16-ounce microwave-safe mug, combine flour, sugar, cocoa powder, baking powder and salt and stir together with a fork.
Add in the melted butter, milk, egg and vanilla. Stir it all up until it’s a nice smooth batter.
Drop the chocolate chips in one pile in the center of the mug. Don’t push them down, just drop them in. They will sink to the middle of the cake during cooking.
Drizzle the water on top of the batter. You don’t want to pour on the water, you just want it to set right on top of the batter.
Microwave on full power for 1 minute… plus maybe 10 seconds. My microwave is 800-watts power and 60 seconds is perfect. You really don’t want to overcook the cake, so if you have a more powerful microwave, 1 minute might be too much, or for a less powerful microwave, it might need the full 1 minute, 10 seconds.
For the first time making this cake, I always recommend stopping it at 1 minute to check the progress. Do this quickly. Just peer in and see if the top still looks wet. If so, put it back on for 10 seconds and check again. Then do another 5 seconds at a time until it’s cooked.
“Cooked” for this cake means it’s no longer jiggly or wet in the center. The top of the cake might still look a bit wet, but if you touch the top, it won’t stick to your finger or be gooey. If you cook it too long, it will lose that sheen and will look dry on top.
Cool for 5 minutes before eating. This part is very important too. First of all, the chocolate is actually molten at this point and you’ll burn yourself, but it also gives time for the cake to set up properly.
» For low-carb mug cakes, visit our sister site Delightfully Low Carb.
Tips for Making the Perfect Mug Cake
Here are a few tips to ensure your mug cake is perfect.
- To half the egg, whisk it in a bowl and scoop out roughly half of it with a measuring spoon. It doesn’t have to be exact.
- Don’t overcook it. This can be difficult to gauge the first time, because all microwaves are different and yours might cook faster than mine does. I find that 1:15 is perfect for my microwave. It’s always better to undercook then overcook. If you overcook it there’s no going back. The cake will be dry and the chocolate might even get scorched.
- Don’t over-stir the ingredients. It would be best if you stirred to incorporate. There’s no whisking or beating necessary. Just stir until the ingredients are combined.
- It’s always best to use a mug that’s too big than one that’s too small. A 10-ounce mug is the smallest you can use for this, or the ingredients might overflow.
How To Store Chocolate Lava Mug Cake
Once cooled, transfer the mug cake to an airtight container. You can use a small plastic or glass container with a tight-fitting lid. The chocolate lava mug cake can be stored in the fridge for up to 2-3 days.
When you want to enjoy the cake again, remove from the refrigerator and reheat it in the microwave for about 10-20 seconds until warm. Be cautious not to overheat it, as it may cause the lava center to cook completely.
If you don’t plan to consume the mug cake within a few days, you can also freeze it. Wrap the cake tightly in plastic wrap or aluminum foil, then place it in an airtight freezer bag. It can be stored in the freezer for up to 1-2 months. To thaw, remove the mug cake from the freezer and let it come to room temperature before reheating.
Frequently Asked Questions
What is the difference between molten cake and lava cake?
In essence, molten and lava cake refer to the same type of dessert, where the center is intentionally left undercooked, creating a molten, liquid-like filling that oozes out when the cake is cut open. The terms may vary depending on the recipe or the chef’s or restaurant’s preference. Regardless of the name, this type of dessert is a popular and decadent treat for chocolate and dessert lovers alike.
What is the lava in lava cake made of?
The “lava” in lava cake is just melted chocolate. The lava cake is intentionally underbaked, leaving the cake’s center in a partially liquid state. The warm, molten center oozes out when the cake is cut open, resembling flowing lava.
Can we heat chocolate lava cake in the microwave?
Yes, you can heat chocolate lava cake in the microwave. Be cautious not to overheat the cake, as it can dry out the edges and lose the desired lava center.
How do you heat chocolate lava without a microwave?
If you don’t have access to a microwave, you can use an oven, toaster oven, steamer, or stovetop method to heat chocolate lava cake.
Other Chocolate Recipes to Try
- Homemade Chocolate Bombs
- Ice Cream Maker Chocolate Chocolate Chip Ice Cream
- Mint Chocolate Chip Ice Cream
- The Perfect Chocolate Chip Cookies
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Chocolate Lava Mug Cake
- 2 tablespoons (15 g) flour 15 grams
- 2 tablespoons (24 g) sugar 25 grams
- 1 tablespoon (5 g) cocoa powder 6 grams
- 1/4 teaspoon (1 g) baking powder
- Salt a pinch
- 1 1/2 tablespoon (21 g) butter 21 grams
- 1 1/2 tablespoon (22.5 g) milk 22.5ml
- 1/2 egg
- 1/8 teaspoon (0.5 g) vanilla extract
- 0.5 ounce (14.17 g) semi-sweet chocolate chips or chunks 14 grams
- 1 teaspoon (5 g) water
- In a 10-ounce ramekin or microwave-safe mug, combine flour, sugar, cocoa powder, baking powder and salt and stir together with a fork.
- Add in the melted butter, milk, egg and vanilla. Stir well to fully combine.
- Drop the chocolate chips in the center of the mug. Don’t push them down.
- Drizzle the water on top of the batter.
- Microwave on full power for 65 seconds
- Cool for 5 minutes before eating.
- To half the egg, just whisk it in a bowl and scoop out roughly half of it with a measuring spoon. It doesn’t have to be exact.
- Timing will vary according to your microwave, so you’ll have to experiment until you find your perfect cooking duration. If the center still looks raw, give it another 5 to 10 seconds.
- The cake will fall slightly after it comes out of the microwave. Don’t overbake to ensure the interior stays molten.
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.