Quick Chocolate Mug Cake Recipe – Easy Vanilla & Cocoa Dessert

Last Updated on 4 months by Neha Deshmukh

Quick Chocolate Mug Cake Recipe – Easy Vanilla & Cocoa Dessert

Okay, let’s be real. Sometimes you just need chocolate. Like, right now. And you don’t want to bake a whole cake, wait for it to cool, and then… maybe eat a slice. This quick chocolate mug cake is the answer! It’s ready in under 5 minutes, perfectly portioned for one, and seriously hits the spot. I first made this when I was craving something sweet late at night and didn’t want to wake anyone up. It’s been a lifesaver ever since!

Why You’ll Love This Recipe

This isn’t just any mug cake. It’s a ridiculously easy, intensely chocolatey treat that requires minimal effort and dishes. Seriously, one mug! It’s perfect for:

• Those late-night chocolate cravings.
• A quick and comforting dessert.
• When you want something sweet but don’t want to bake a whole cake.
• Impressing a friend with minimal effort (don’t tell them how easy it was!).

Ingredients

Here’s what you’ll need to whip up this little slice of heaven:

• 1/2 tsp cornflour (about 1.5 grams)
• 2-3 tsp water (about 7-10 ml)
• 1 cup full cream milk (240 ml)
• 1 tbsp cocoa powder (about 8 grams)
• 2 tsp sugar (about 8 grams)
• 1/4 cup dark chocolate (about 60 grams), chopped
• 1/2 tsp vanilla essence (about 2.5 ml)

Ingredient Notes

Let’s talk ingredients for a sec. These little things can make a big difference!

• Cocoa Powder: I prefer using a good quality Dutch-processed cocoa powder. It has a smoother, less acidic flavour. But regular unsweetened cocoa powder works just fine too!
• Dark Chocolate: The quality of your dark chocolate really shines through here. I like using 70% dark chocolate for a rich, intense flavour. You can go higher if you prefer, or a little lower for something milder. Origin matters too – a good quality single-origin chocolate will elevate this cake.
• Milk: Full cream milk gives the richest, creamiest result. You can use lower fat milk if you prefer, but the texture won’t be quite as decadent. Using toned milk (around 3% fat) is a good compromise.

Step-By-Step Instructions

Alright, let’s get baking (well, mug-caking)!

1. First, in a small bowl, mix the cornflour with the water to create a smooth slurry. This is key to avoiding lumps!
2. Pour the milk into a large, microwave-safe mug. Add the cocoa powder and sugar. Whisk everything together really well until there are no lumps.
3. Now, pour in that cornflour slurry and stir, stir, stir! Seriously, keep stirring for about 30 seconds to make sure everything is nicely combined.
4. Pop the mug into the microwave and heat on high for 1-2 minutes. Keep a close eye on it! You want it to come to a gentle boil and thicken slightly. Microwave power varies, so start with 1 minute and add 30-second intervals if needed.
5. Take the mug out of the microwave (careful, it’s hot!). Add the chopped dark chocolate and vanilla essence. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
6. And that’s it! Your quick chocolate mug cake is ready. Top with whipped cream, marshmallows, or chocolate shavings – whatever your heart desires.

Expert Tips

• Don’t Overcook: Overcooking will result in a dry, rubbery mug cake. Keep a close eye on it in the microwave.
• Stir, Stir, Stir: I can’t stress this enough! Stirring prevents lumps and ensures everything is evenly combined.
• Mug Size Matters: Use a large mug (at least 12oz/350ml) to prevent overflow.
• Gentle Heat: If your microwave is super powerful, try reducing the power level to 70% for more even cooking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use your favourite plant-based milk (almond, soy, or oat milk all work well) and vegan dark chocolate.
• Gluten-Free Adaptation: Ensure your cornflour is certified gluten-free. Most are, but it’s always good to check!
• Spice Level: My friend, Priya, loves adding a tiny pinch of cinnamon or even a very small pinch of chili powder for a little kick.
• Festival Adaptations: For Valentine’s Day, top with heart-shaped sprinkles. For Christmas, add a sprinkle of crushed candy canes! My family loves this during the holidays.

Serving Suggestions

This mug cake is best enjoyed warm, straight from the mug! A scoop of vanilla ice cream on top is always a good idea. Or, a dollop of whipped cream and a few fresh berries.

Storage Instructions

Honestly, this is best eaten immediately. But if you absolutely have leftovers (unlikely, right?), you can store it in an airtight container in the refrigerator for up to 24 hours. It won’t be quite as fluffy, but it will still be tasty. Reheat gently in the microwave.

FAQs

Let’s answer some common questions:

• Is this mug cake better with hot or cold milk? Hot milk helps the cocoa powder dissolve better and creates a smoother texture.
• Can I make this ahead of time? Not really. It’s best enjoyed fresh. The texture changes significantly if it sits for too long.
• What’s the best type of chocolate to use? A good quality 70% dark chocolate is my go-to, but feel free to experiment!
• How do I prevent the mug cake from overflowing? Use a large mug and don’t overcook it.
• Can I add nuts or other mix-ins? Absolutely! A handful of chocolate chips, chopped nuts, or even a spoonful of peanut butter would be delicious.