Recipe By Chef John
Published Jul 30th
Minute Chocolate Mug Cake
Prep 10m Cook 2m Additional 5m Ready In 17m
Servings 2 servings Calories 471.7

What’s not to love about warm chocolate cake spiked with chocolate, coconut, and chocolate chips and topped with melting vanilla bean ice cream? This literally takes less than a minute to cook up and a couple minutes to prepare.

Recipe Ingredients

  • 1 large egg
  • ¼ cup white sugar
  • 1 pinch salt
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons butter, melted
  • 1 tablespoon vegetable oil
  • ⅓ teaspoon vanilla extract
  • 1 tablespoon unsweetened shredded coconut
  • 2 tablespoons toasted sliced almonds
  • 1 ½ tablespoons miniature semisweet chocolate chips
  • 3 tablespoons milk
  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon confectioners' sugar
  • ¼ teaspoon unsweetened cocoa powder, or as needed

Cooking Directions

  1. 1 Whisk egg, sugar, salt, 2 tablespoons cocoa powder, butter, vegetable oil, and vanilla extract together in a bowl until smooth. Stir coconut, almonds, and chocolate chips into the mixture; whisk in milk.
  2. 2 Place flour into a small bowl or measuring cup and stir baking powder into flour with a mini whisk or fork. Pour flour mixture over batter and whisk just until you can't see visible flour.
  3. 3 Divide batter evenly between 2 coffee cups. Gently tap the cups on a work surface to eliminate air bubbles.
  4. 4 Place cups into microwave oven, one at a time. Microwave each cup on High for 45 seconds. Nothing will happen in the first 30 seconds; in the last 10 to 15 seconds, batter will begin to rise in the cup. Cooked cake will collapse after microwaving. Remove from oven and let cool 2 to 3 minutes.
  5. 5 Lightly dust each serving with confectioners' sugar and 1/8 teaspoon cocoa. Place each coffee cup onto a saucer and serve.

Nutrition Facts

  • Calories 471.7
  • Carbohydrate 48.7 g
  • Cholesterol 125.4 mg
  • Fat 29.5 g
  • Fiber 3.8 g
  • Protein 8.5 g
  • Saturated Fat 13.3 g
  • Sodium 190.6 mg
  • Sugar 31.5 g

Chef's Notes

To toast sliced almonds, place them into a dry skillet over medium heat and shake the skillet constantly until almonds are golden brown and fragrant, 1 to 2 minutes. Remove from skillet and let cool.


  1. I was craving something sweet but didn't want to make something time-consuming. This was simple to make and took 5 minutes (did it on a commercial break). I followed the directions except I used white chocolate chips instead of the semisweet minis and walnuts instead of almonds b/c that's all I had. I really wish - Read more ...
  2. I applaud you, Chef John, for giving us a recipe for something homemade, chocolate, using ingredients we keep around the house, and finished in less than 10 minutes. Maybe I shouldn't applaud you--I can tell you this will be made many times, and my waistline may protest, but with the ease and convenience of this - Read more ...
  3. I used half & half instead of milk (didn't want to open a new jug just for 1/4 cup!) and added a bit of espresso powder and just a big more vanilla and omitted the almonds. Espresso powder really intensifies the chocolate flavor! The texture was amazingly good and wasn't at all dry. They definitely - Read more ...
  4. This is my first recipe rating...and just had to say YUM! It appeared to have a lot of ingredients, but some are just add-ins. My seven year old daughter and I made this for a quick dessert, and will now be adding it to our family recipe book! I added walnuts, white chocolate and coconut...easy - Read more ...
  5. Excellent recipe easy to make. Made it for 5 of us and I only used 2 eggs.
  6. My first ever cake in a microwave recipe, And I made two batches in 10 minutes coz it finished soo quickly! The first time I followed the recipe exactly as above but didn't add the egg, because I didn't want to waste an egg, if the recipe didn't turn out right it would have ended - Read more ...
  7. I'll give it this, it was a pretty good mug cake for the most part. The choc chips are totally unnecessary and made one of the cakes an oozy, nasty, undercooked, mess. I can totally live without this one.
  8. This is the first time ever I have reviewed a recipe but this one is worthy of it! I am pregnant was craving a piece of chocolate cake without waiting 45 min for it. I don't know how all the ingredients come together so well in just 45 seconds but the taste and texture is - Read more ...
  9. I just made this. It was my first "microwave" cake recipe. It turned out really well. I didn't have coconut so I omitted that altogether. I used the rest of the recipe as is. I topped mine with vanilla frozen yogurt instead of icecream. I found that it needed a bit more sweetness in the - Read more ...