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–+ servings

MICROWAVE CHOCOLATE CAKE RECIPE

This soft microwave chocolate cake is made with cocoa powder, milk, oil, and chocolate chips for a rich single-serving dessert ready in about five minutes.
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Prep Time 4 minutes
Cook Time 1 minute
REST TIME 1 minute
Total Time 6 minutes
Course Dessert
Cuisine American
Servings 1

Ingredients
  

  • 4 tablespoons all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ⅛ teaspoon salt
  • 4 tablespoons whole milk
  • 2 tablespoons vegetable oil
  • ½ teaspoon vanilla extract
  • 1 tablespoon semi-sweet chocolate chips
  • 1 teaspoon semi-sweet chocolate chips for topping optional

Instructions
 

  • Add the flour, sugar, cocoa powder, baking powder, and salt to a 12 to 14-ounce microwave-safe mug. Stir until evenly combined.
  • Add the milk, vegetable oil, and vanilla extract. Stir until the batter is smooth and no dry flour remains at the bottom of the mug.
  • Stir in one tablespoon of chocolate chips. Sprinkle another teaspoon over the top if desired.
  • Microwave on high for 60 seconds in a 1000-watt microwave.
  • Check the center. If you still see raw batter, continue cooking in 5 to 10-second intervals until the top is set but the cake is still soft.
  • Let the cake rest for one minute before serving.

Notes

  • Microwave wattages vary, so your exact cooking time may be different.
  • Avoid overcooking the cake. A slightly moist center will continue cooking while the mug rests.
  • Use a mug that holds at least 12 ounces to leave room for the batter to rise.
  • For the most tender texture, measure the flour lightly and stop stirring once the batter is smooth.