Chocolate molten lava cake in a mug recipe makes two moist chocolate cakes with warm molten centers. This recipe takes less than 10 minutes to make from scratch!
Molten chocolate cake is hard to pass up! Moist chocolate cake with a warm, melty chocolate center without having to turn on the oven. It’s pretty much dessert perfection.
This molten chocolate mug cake is a short-cut way to get that same kind of cake. The cake is moist with a warm molten chocolate center, and it isn’t overly eggy and spongy like some microwave cakes.
It’s a great way to fix chocolate cravings quickly! I recommend serving it with a scoop of vanilla ice cream or a dollop of sweetened whipped cream.
“Delicious! We enjoyed it as a decadent late night treat. Out of vanilla extract, I subbed almond extract instead. We had hand crafted bourbon vanilla bean ice cream with it. Yup and yum. Thanks for the recipe!” – PJ Miller
How to make chocolate lava cake in a mug
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Microwave butter and chocolate in a large microwave-safe bowl at 50% power³ until melted, about 1 minute.
Step 2: Stir in sugar, eggs, cocoa, vanilla, and salt.
Step 3: Add flour and baking powder, and whisk in.
Step 4: Divide the batter between 2 12-16 ounce⁴ microwave-safe mugs. Place mugs on microwave turntable.
Step 5: Microwave at 50% power for 45 seconds.
Step 6: Stir batter and microwave for another 45 seconds at 50% power.
Step 7: Press 2 pieces of chocolate into the center of each cake. No need to press down. They should sink in on their own.
Step 8: Microwave at 50% power for 60-90 seconds. Cake should pull away from the edge of the mug when done.
Step 9: Let sit 2 minutes before serving.
Recipe FAQs
That depends. You can do it, but the molten chocolate center will largely be absorbed into the cake.
So, if you want the molten center, be sure to cook it at 50% power.
First, be sure that whatever mug you’re using is microwave-safe. I like to use a 16-ounce coffee mug.
You can use a 12-ounce mug, but it can take longer to cook, and you’ll need to watch the cake as it bakes to make sure that it doesn’t spill over.
Storage
The cake is best eaten while warm. You can cover and store the cake at room temperature for up to 2 days.
More molten cake recipes!
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Chocolate Molten Lava Cake in a Mug
Ingredients
- ¼ cup butter
- 1 ounce bittersweet chocolate chopped
- ¼ cup granulated sugar
- 2 large eggs
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 1 ounce semisweet or bittersweet chocolate in 4 pieces
Instructions
- Microwave butter and chocolate in a large microwave-safe bowl at 50% power until melted, about 1 minute.¼ cup butter, 1 ounce bittersweet chocolate
- Stir in sugar, eggs, cocoa, vanilla, and salt.¼ cup granulated sugar, 2 large eggs, 2 tablespoons unsweetened cocoa powder, 1 teaspoon vanilla, ¼ teaspoon salt
- Add flour and baking powder, and whisk in.¼ cup all-purpose flour, ½ teaspoon baking powder
- Divide the batter between 2 12-16 ounce microwave-safe mugs.
- Place mugs on microwave turntable.
- Microwave at 50% power for 45 seconds.
- Stir batter and microwave for another 45 seconds at 50% power.
- Press 2 pieces of chocolate into the center of each cake. No need to press down. They should sink in on their own.1 ounce semisweet or bittersweet chocolate
- Microwave at 50% power for 60-90 seconds.
- Cake should pull away from the edge of the mug when done.
- Let sit 2 minutes before serving.
Notes
- Bittersweet chocolate: Can substitute semisweet chocolate chocolate.
- Flour: It’s important to properly measure the flour. Either weigh the flour, or sift or stir it, lightly spoon into measuring cup, and then level. Too much flour will give you a dry or dense cake.
- Microwaving at full powder: This will take less time. However, the chocolate will get absorbed into the cake, and you won’t get a molten center.
- Mugs: I like to use a 16-ounce mug because it allows more room for the cake to expand. A 12-ounce mug will work, but keep an eye on it to make sure it doesn’t spill over as it cooks.
- Microwave vary in wattage, and cooking times will vary according to the wattage.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Dawn says
I meant to post this months ago, but finally got around to it. This is a quick, indulgently delicious dessert recipe that tastes like you went to alot more effort to create it. I typically use 2 bowls versus mugs, since most of my mugs are tall and more narrow. I also think it reads a little more like a dessert when served in a bowl. FYI, I don’t always have bar chocolate on hand, so I will use clusters of bittersweet chocolate chips in the center instead. They work just as well and taste just as good. The mug cake taste wonderful as is, but serving it with whipped cream or icecream is yummy too.
Kate Dean says
Thank you! And thank you for sharing the tips that worked for you!
Kimberley says
My favourite (and the easiest, if you know your microwave), most delicious and most consistent molten lava cake recipe – have made it for company, who loved it, too! Sometimes I have to make it up in the middle of the afternoon!
Kate says
Thank you!
Chelsea says
Best mug cake ever!
Kate says
Thanks! I’m so glad that you liked it. Thanks for commenting! =)
PJ Miller says
Delicious! We enjoyed it as a decadent late night treat. Out of vanilla extract, I subbed almond extract instead. We had hand crafted bourbon vanilla bean ice cream with it. Yup and yum. Thanks for the recipe!
Kate says
Thank you!