4 Ingredient Flourless Chocolate Mug Cake

Whether you’re in the mood for a quick treat or you’re looking for something easy and special to make for Valentine’s Day, this flourless chocolate mug cake should do the trick.

After taking a month hiatus from baking desserts, this weekend I went a little crazy. I baked dozens of cookies, fried beignets, and microwaved half a dozen versions of flourless chocolate mug cakes. It was fun to have the house smelling like chocolate again, but now I have way too many sweets lying around, making it far too easy to grab a cookie whenever I pass by the kitchen. I really need better self control.

As I was making these cakes, I realized we didn’t have any fresh berries to eat them with. So I asked Mr. K if he could do a quick run to the nearby market to buy me a carton of eggs and a pack of strawberries, specifying to get pretty ones since I’d also be using them for these photos. To my surprise, he was gone nearly an hour.

When he returned, he had two bags of groceries. Not only did he buy my strawberries and eggs, but he also bought a bunch of instant cup of noodles and two giant chocolate bars. Definitely not on the grocery list. And he told me he wasn’t sure what I meant by “pretty ones” so he looked through the eggs and bought a carton of eggs with the smoothest shells…

You guys know what I meant when I specified to “get pretty ones” right? (I was referring to the strawberries.) I guess next time I’ll be even more specific.

Luckily the strawberries were also pretty and went very well with this rich chocolate cake. This cake is the perfect little cake to make if you don’t have the energy or time to bake a whole cake. (P.S. If you like this recipe, my 5-Minute Mug Cake book also makes a great Valentine’s Day gift!)

4 Ingredient Flourless Chocolate Mug Cake

Ingredients:

  • 1/4 cup semisweet chocolate chips
  • 1 tbsp heavy cream
  • 1/2 tbsp dutch processed cocoa powder
  • 1 large egg

Notes

- This cake cannot be cooked in a small mug even though the final result will be smaller than a regular sized mug. When it cooks, it will rise extremely high so you must make it in an oversized mug, otherwise it will spill and make a mess in your microwave. After it is done cooking, it will begin to condense down. You can then plate it in a smaller mug or bowl. For these photos, I actually cut them in half and stuffed each half into small cups.

- Make sure you give the cake some time to rest, to let the flavors fully develop. When it is first finished, the chocolate flavor will not yet be as rich, and it might taste slightly eggy, but that goes away after you give it some time to cool.

- I prefer my chocolate desserts to have a deep chocolate flavor and be less sweet. However, if you like you prefer something sweeter, you can always add a little sugar to the batter or add some frosting or glaze after.

Directions:

1. Before starting this recipe, please read the notes above to ensure best results. In a large microwave safe mug (at least 12 oz), add chocolate chips and heavy cream. Heat for about 40 seconds in the microwave and then whisk until chocolate is completely melted and smooth. Add in remaining ingredients and whisk vigorously so that you do break down the egg. Whisk until batter is smooth and no egg streaks remain.

2. Microwave cake for about 1 minute. Cake will rise extremely high while in the microwave, probably passing the top of the mug, and will the sink back down once the cooking has stopped. Cake should be solid and completely cooked but slightly wet around the edges.  Let cake rest for about 20 minutes so that the flavors fully develop. You can remove cake and place into a smaller cup or bowl as cake will continue to shrink and condense as it cools. Top with powdered sugar and fresh fruit before serving.

All images and content are © Kirbie's Cravings.

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55 comments on “4 Ingredient Flourless Chocolate Mug Cake”

  1. Will there ever be an improved Biscoff mug cake recipe? 😉

    • actually there is one, I haven’t yet shared! It was written for the book, but was cut at the end because the book length was too long. I’ll share it at some point =)

  2. Mmmmm. It looks so good. I love the pairing with the strawberries, perfect for Valentine’s. Honestly, when I first saw the picture I thought that it was souffle.

  3. Does it really have to rest for 20 minutes? Or is that a typo?

  4. So, we’re having yet ANOTHER snow event here in Ohio and I’m trying to decide how guilty I’d feel if I ask my husband to stop at the store on the way home and buy some heavy cream . . .

    • I’ve also made it successfully with substituting 1 tbsp of veg oil instead of heavy cream. I prefer the heavy cream in terms of flavor and it also poofs out more so it looks prettier, but the oil version is a good alternative if you are getting some serious snow and really want to make this cake =)

  5. Is there anything non-dairy that would be a workable substitute for heavy cream? Most of me hopes you say yes. (A tiny part says no, and that’s the part that buys the pants. I am not listening to it, because this looks like the perfect winter dessert.)

  6. I’ll be waiting for it 🙂 haha I was looking through the book trying to find a Biscoff recipe 

    • thanks for buying my book! I will try to get the Biscoff one up on the blog soon. I’m sad it got cut, but I guess a lot of people still don’t know what Biscoff is.

  7. YUM! I made one of the chocolate mug cakes from your book, so I can personally vouch for the tastiness 🙂

  8. Haha, that’s awesome, he looked for pretty eggs instead! I feel like Jake might do that… 🙂 I love that the chocolate cake is a little heart shaped. So cute!

  9. Ooooh, this looks divine! I love ooey gooey chocolate cake! 

  10. YUM! These look amazing. I find most mug cakes to have an off texture, I’m thinking flour less is the way to go for me! 

    • flourless cakes are so yummy =) Though if you’re looking for a good mug cake with flour, I recommend trying out my 4 Ingredient Nutella one. It’s one of my favorites and I don’t think the texture is off at all

  11.  I was thinking of packing this for lunch. Will it be okay in a normal box or an airtight one? It’ll be a 4 hour gap, but since it needs to rest I thought I’d give it a shot. I was looking for a recipe that doesn’t have to be eaten immediately and I don’t have nutella.  

    In case it wasn’t obvious, I found that one(flourless nutella) first and searched around a bit to find another which didn’t require immediate consumption.

  12. Sorry if I sound rude in the above question/comment-that wasn’t the intention.

  13. can it hold a candle on top of it??

  14. hey i wanted to ask that if i am run short on chocolate chips or maybe chocolate too
    What should I do? pls tell

  15. Your recipes are really great .I am now following you on Pintrest 

  16. hey ! i made it , i mean the cake and it was great , it was moist ,dense ,sweet 
    and i served it with cream and chocolate frosting it was tasty

  17. I wonder s could also be baked in the oven. sure it could but has anyone tried it?

  18. it’s almost like a chocolate soufflé. Missing a little something something.

  19. This turned out great. I did not use a mug, but something called Stonewave I found at the dollarstore. I is wider and lower than a mug more like a ramekin and has a lid.

  20. Hi Kirbie,
    Is there anyway to alter the ‘baking’ process such that I don’t use a microwave? 🙂

    Thanks a lot!

  21. Omg, this looks delicious!  I know you’ve suggested vegetable oil as a dairy substitute, but do you think coconut milk (full fat) could possibly work as well?  I ask because, well, the only oil I have is chipotle avocado oil but I do have lots of cans of coconut milk!

    • I haven’t tried, but I’m thinking the coconut milk won’t work the same. I’ve made mug cakes with coconut milk before and it’s always tricky working with it because it seems to throw of the texture of my cakes.

  22. Hi there! Would coconut milk work as a substitute for the heavy cream? 

  23. Oh my! so sorry I didn’t see the last comment on coconut milk until now :S. sorry! 

  24. Just made this exactly as recipe reads except we decided to put marshmallows on top instead of powdered sugar. LOVE it! Super simple and super delicious! Thank you.

  25. It tastes like a scrambled egg????
    It was so bad I was gagging
    I really love egg but this was the worst thing I have ever tasted
    It’s not a mug cake it is scrambled eggs ????

    • it sounds like you didn’t completely mix the ingredients. You have to mix to the point where the egg is fully incorporated, just like any other cake batter.

  26. Ok, so I almost never leave reviews for recipes but this is one of the best tasting things I have EVER made in a microwave. I made this with my 7yo, that’s how easy it was to mix up. We followed the directions and didn’t substitute anything and this recipe is GREAT as is. While it was microwaving I was a little worried because it didn’t poof up the way the recipe described it would and the top was glossy when it came out. I poked it to test for done ness and it was firm so I set the timer for 15 minutes to cool down until we could eat them. They are still slightly warm and go amazingly well with a glass of cold milk. I will use this recipe again and again. 

    • Thank you so much for taking the time to share your experience. Your comment made my day! I’m so glad you enjoyed it =) =) =)

  27. Hi, could I substitute dessert cream for heavy cream? Thanks for your delicious easy recipes.

    • I’m not familiar with dessert cream, so unfortunately I don’t know the answer to that. Heavy cream has between 36-40% milk fat, so if dessert cream is similar, then it should work.

  28. Sorry for silly question, but could we bake the mug cakes in a convection microwave?

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