After successfully simplifying my Nutella mug cake to make a four ingredient one, I tackled making an easier chocolate mug cake.
I love how much easier this cake is and healthier compared to the original recipe. No egg, no excess oil. The entire cup is only 340 calories. The original recipe was 844 calories. This cake isn’t as rich as the Nutella one, but it is easy and really satisfies the chocolate cravings.
This is best eaten within a few hours after it is made. I did notice that by the end of the day, the cake got a little drier from the lack of oil and fat that was in the original recipe. If you are a dark chocolate type of person, you can use bittersweet chocolate chips, though your cake won’t be very sweet.
You can view my entire mug cake series here.
You can view all my “four ingredients or less” recipes here.
You might like my chocolate caramel mug cake, too!
4 Ingredient Chocolate Mug Cake
- 1/4 cup milk chocolate chips
- 3 1/2 tbsp skim milk
- 3 1/2 tbsp all purpose flour
- 1/4 tsp baking powder
- Add chocolate chips and milk in an oversized mug. Microwave for approximately 30-35 seconds and then immediately stir with a fork until chocolate is completely melted into the milk. If your chocolate does not completely melt, microwave for an additional 15 seconds and mix again. Careful not to heat too long or chocolate may burn or milk will overflow.
- Add in flour and baking powder. Stir with a small whisk until batter is smooth. Microwave for 1 minute. Check to make sure middle of cake is cooked with a sharp knife or fork. Let cake cool for about 15 minutes before eating.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.