Molten Mug Chocolate Cake
Member recipe

Molten Mug Chocolate Cake

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(35 ratings)

Member recipe by


Serves 2

This decadent chocolate cake recipe is perfect for a late night treat. Add a dollop of peanut butter in the middle for an added bonus!

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  • Ingredients
  • 1 coffee mug
  • 4 Tbsp. cake flour (plain, not self-rising)
  • 4 Tbsp. sugar
  • 2 Tbsp. cocoa
  • 1 egg
  • 3 Tbsp. milk
  • 3 Tbsp. oil
  • Small splash of vanilla
  • 3 Tbsp. chocolate chips, optional
  • 1 teaspoon peanut butter, optional


    1. Add dry ingredients to mug, mix well with a fork.
    2. Add egg, mix throughly.
    3. Pour in milk, oil and vanilla, mix well.
    4. Add chocolate chips if desired. Push a dollop of peanut butter into the center of the batter if desired.
    5. Put mug into microwave and cook for three minutes on 1000 watts. Cake will rise over top of mug. Allow to cool for 2 minutes.

Comments, questions and tips

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23rd Jan, 2019
Great recipe, so easy to follow. My microwave only went up to 800w but the cake was rising to the top of the mug by 1.5mins so I only cooked it for 2.5 mins in total. Worked beautifully. Peanut butter was a nice touch.
17th Nov, 2017
Some reviews are not very nice. You have to remember microwaves work differently and you have to know how yours works, that has nothing to do with the recipe. My cake turned out fine, I just thought it was kind of bland even with the chocolate chips. I even added some caramel ice cream sauce , which made it a little better but the tast was just... meh. I would have liked a more chocolatey flavor.
7th Nov, 2016
I make these for when I feel like having some cake. My nephews love them. They do come out quite chewy so I usually pour some warm custard on top.
17th Oct, 2016
Weird to see such a variety of comments. I thought it was fine, what you'd expect from a mug cake. I made it in a souffle dish and followed the recipe exactly. I did use superfine flour and I did give the mix a good beating with a fork, both of which help create a lighter texture. With similar recipes, I've pushed a square or two of dark chocolate in the centre before cooking which makes a gooey centre. This was just right with Greek yogurt for a treat with a cup of tea.
17th Oct, 2016
WORST I've ever had. But on the bright side at least it can double up and be used as a sponge as you clean your mug.
23rd Sep, 2016
Just made this for lunch. Only after consuming it did I see it's meant to make two servings. I thought the idea behind a mug cake was that it's single serve. The quality was, as others note below, dense and rubbery, probably due to the microwave cooking and the lack of other protocols used to make more delicate cakes. Filling, but not awfully fulfilling. Fun experiment -- the cake crawled up out of the mug and was hanging over the lip as if trying to escape. I feel like Dr Frankenstein.
2nd Sep, 2016
I'm really sorry to say, but this cake is terrible. Terr. I. Ble. It would plug a hole in a spacecraft.
12th Jun, 2016
I'll definitely have another go at this and omit the egg next time. I tried a version with chestnut flour instead of plain flour and 2 tbsp of agave nectar instead of the sugar and it worked out ok. A bit stodgy and dense as others have described. Has any one tried it with mashed up banana instead of the egg?
21st May, 2016
I followed fluterific00's advice and skipped the egg. I halved the recipe and the mixture was a bit dry without the egg so I added a bit of extra milk and plain yoghurt. I then microwaved at 800W for 1.5min. Was not too bad for a quick chocolate fix. It was soft and spongy. Next time I will microwave it for 1 min or less to keep it more gooey. I used a very large mug that turned out to be too large but I did get a decent rise resulting in a nice dome like effect.
26th Apr, 2016
I tried this recipe exactly and it was very dense, dry and chewy. Wouldn't recommend.


31st May, 2014
Do we have to use vanilla??
14th Aug, 2014
no, it is optional
14th Aug, 2014
Don't bother! There was NO molten bit, it was so dense and spongy.
4th Dec, 2013
You people seem to have missed a very important part of the recipe title. It is a MOLTEN cake, which means it is NOT a regular cake! It should be gooey, not spongy! Molten cakes have a runny center. Do not add baking powder or use self-rising flour! I agree the 3 minutes sounds too long. I would start with one minute. It should test done around edges, but center should still be soft. And using 1 tsp. baking powder for this amount of cake sounds awful! For the quickest, easiest regular cake, I mix 1/4 c. cake mix and 2 tablespoons water in a mug with a tiny whisk. Smooth out top and nuke for 30 seconds. Yumm! Add a tablespoon of frosting, ice cream topping, PB, or nutella to top of batter before baking for a gooey pudding cake! Have also made muffin mixes this way, but they use only 1 1/2 tablespoons water to 1/4 c. mix.
24th Nov, 2014
This worked well for me. Using SR flour gives a better rise, and soft brown sugar makes it fudgy. Mine took about 2 minutes (800W microwave) and I made it in a cereal bowl after reading all the comments, but it would have just fitted in a large mug. Maybe the people who found it overflowed used heaped tablespoons of everything, rather than level ones? Like most microwaved cakes, it needs eating straight away.
25th Nov, 2014
Made this again last night, this time sticking to plain flour. I suggest you try it! It's clearly how it's intended to be - dense, fudgy (brown sugar helps) and molten-centred. Used 2 tbsp dark brown soft sugar and 2tbsp light brown soft sugar. Using SR flour or adding baking powder gives a more classic cake texture, but I like it like this! It makes plenty for two, as well.