Ingredients
For the chocolate cakes
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1 cup (125 g) all-purpose flour
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½ cup (45–50 g) unsweetened cocoa powder
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¾ cup (150 g) granulated sugar
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1½ tsp baking powder
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¼ tsp salt
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2 large eggs
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½ cup (120 ml) milk
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⅓ cup (80 ml) vegetable oil or melted butter
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1 tsp vanilla extract
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½ cup (120 ml) hot water or hot coffee
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½ cup (85–90 g) chocolate chips or chopped chocolate
For the chocolate topping
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½ cup (85–90 g) chocolate chips
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¼ cup (60 ml) heavy cream
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Powdered sugar, optional, for dusting
Instructions
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Preheat the oven: Heat to 350°F (175°C). Grease six oven-safe mugs or ramekins. Make sure the mugs are labeled oven-safe.
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Mix the dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until evenly combined.
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Add the wet ingredients: Add the eggs, milk, oil, and vanilla extract. Whisk until a smooth batter forms.
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Add hot liquid: Slowly stir in the hot water or coffee. The batter will be relatively thin; this helps produce a moist chocolate cake.
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Fill the mugs: Divide the batter among six greased mugs, filling each no more than halfway to two-thirds full to allow room for rising. Add a few chocolate chips to the center of each mug.
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Bake: Place the mugs on a baking tray and bake for approximately 12–18 minutes, depending on mug size and oven. The tops should look set, and a toothpick inserted near the edge should come out mostly clean. For a fully baked cake, the center should not contain raw batter.
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Prepare the topping: Heat the cream until steaming, then pour it over the chocolate chips. Let stand for 1–2 minutes and stir until glossy and smooth.
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Finish the cakes: Allow the cakes to cool for a few minutes, then spoon the chocolate topping over each one. Dust with powdered sugar if desired.
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Serve: Enjoy warm, with vanilla ice cream or fresh berries if you like.
Note: These are moist chocolate mug cakes with a chocolate center. For a true flowing lava center, place a small piece of chocolate in the middle of each cake and avoid overbaking.
Nutrition Information
Estimated per mug, including chocolate topping.
| Nutrient | Approximate amount |
|---|---|
| Calories | 350–450 kcal |
| Protein | 5–7 g |
| Carbohydrates | 45–55 g |
| Total fat | 17–24 g |
| Saturated fat | 7–11 g |
| Fiber | 3–5 g |
| Sugar | 28–38 g |
| Sodium | 150–250 mg |
Values vary with the chocolate, cream, and mug size.
Nut & Allergen Information
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Peanuts and tree nuts: Not intentionally included in the basic recipe. Chocolate products may have nut cross-contact warnings.
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Dairy: Contains milk and cream; butter also contains dairy if used.
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Eggs: Contains eggs.
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Gluten/wheat: Contains all-purpose flour.
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Soy: Some chocolate chips contain soy lecithin.
For a nut-free preparation, check every ingredient label and use chocolate made in a facility suitable for the intended allergy needs. For a dairy-free version, use plant-based milk, dairy-free chocolate, and a suitable dairy-free cream alternative.
Q/S — Questions & Tips
Q: Can I make these cakes in the microwave?
Yes. Use microwave-safe mugs and fill them no more than halfway. Microwave one mug at a time for about 60–90 seconds, checking for doneness and adding short intervals as needed. Timing depends on the microwave and mug size.
Q: Why did my cakes overflow?
The mugs may have been too full or too small. Fill them only halfway to two-thirds full.
Q: How can I make the center extra chocolatey?
Place a square of chocolate or a spoonful of chocolate spread in the center of each mug before baking.
Q: Can I use coffee?
Yes. Hot coffee enhances the chocolate flavor without making the cakes taste strongly of coffee.
Q: Can I prepare the batter ahead?
For the best rise, bake the batter soon after mixing. You can measure the dry ingredients ahead and combine them with the wet ingredients just before baking.
Q: How should I store leftovers?
Cool the cakes, cover them, and refrigerate for up to 3 days. Reheat briefly before serving. The texture is best on the day they are baked.
Q: Can I serve them with anything else?
Vanilla ice cream, whipped cream, strawberries, raspberries, or a drizzle of caramel sauce pair beautifully with chocolate cake.
Chef’s tip: Use good-quality cocoa powder and chocolate, and watch the baking time carefully. A few minutes can make the difference between a moist chocolate cake and a dry one.