Kirbie's Cravings

4 Ingredient Chocolate Mug Cake

close-up photo of a spoonful of Chocolate chocolate
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. ย 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.
photo of a Chocolate Mug Cake
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.
photo of a spoonful of Chocolate Mug Cake

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

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
This easy mug cake has no egg and no excess oil. It's not as rich as a regular chocolate cake, but it really satisfies the chocolate cravings.

Ingredients

  • 1/4 cup milk chocolate chips
  • 3 1/2 tbsp skim milk
  • 3 1/2 tbsp all purpose flour
  • 1/4 tsp baking powder

Instructions

  • 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.

Nutrition

Serving: 1mug cake, Calories: 340kcal, Carbohydrates: 54g, Protein: 6g, Fat: 10g, Saturated Fat: 6g, Sodium: 54mg, Potassium: 208mg, Fiber: 1g, Sugar: 30g, NET CARBS: 53g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

 

 

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47 comments on “4 Ingredient Chocolate Mug Cake”

  1. Hi,
    Your recipes sound great! I always want to eat cake but I don’t really like baking. This is perfect for someone like me. I just have one question. When you say microwave, do you mean regular microwaving or is it the convection setting on the microwave that is used for baking? Do let me know!

    Thank you and keep making more mug cakes ๐Ÿ™‚

  2. I made this today– well sorta. I’m a baker but I’m always put of baking powder- i use it so much. So I substituted it for cream of tartar. That’s like the only starch i have right now. I also was in a rush so i threw it all together and microwaved it on high for a minute. Made a tasty pudding-????

    • Hmm I’ve never tried using cream of tartar for anything other than keeping egg whites stable. You might be able to get away with baking soda with the cake if you have that around.

    • did you eat the cake right away or did you wait a long time? because of the low fat content, this cake is best consumed immediately. if you wait several hours it does get a little dry, but it shouldn’t be at the beginning.

  3. This was the first mug cake I ever made It was delicious! You may have created a monster.

  4. Can i use normal milk instead of skimmed?

  5. “Let cake cool for about 15 minutes before eating.”
    Ain’t nobody got time for that! I’d just eat it right away even though I’d burn my tongue

  6. Would it make a difference if I used cocoa powder instead of the chocolate chips?

    • yes, huge difference!! cocoa powder is dry. You wont have enough liquid. Also the recipe is using the oil from the chocolate and the moisture from it’s liquid form.

  7. i ran out of milk so i put condense milk in water to substitute the milk

  8. Will regular milk work

  9. This was yummy as directed. I had it with vanilla ice cream and a chocolate syrup drizzle.

  10. Surprised this isnt at the top of google cause this better than any mug cake on the internet

  11. This was really yummy! I must have a strong microwave too because mine was done in about 40 seconds. I love that this cake doesn’t have that eggy taste of the other mug cakes I’ve tried. Gonna be making this one again… and often ๐Ÿ™‚

    • I’m glad you like it! It’s so much easier without the egg and no eggy taste. haha. You probably do have a stronger microwave, mine is still soggy at 40 seconds, but glad you figured out the right timing for yours!

  12. I’m so happy with how simple this recipe is. I had these boxed chocolates that I wasn’t too fond of, but used the shells (I didn’t want them to go to waste, but I didn’t have anyone to give them to either) for chocolate. I also didn’t have milk so, I used plain yogurt instead. It turned out wonderfully! I’m glad I was able to use this as a basis for some experimentation ๐Ÿ™‚

    • Ooh, nice. Yeah it’s a great way to get rid of chocolates you don’t want to eat. Nice to know that it works with yogurt.

  13. I also made this, but added my own changes. I didn’t have any chocolate chips, but I had some left over chocolate frosting from a cake. So I used 1/4 of a cup of that, and it made the cake very moist and delicious!

  14. This is great! Thank you far sharing!!
    I also made it with dark chocolate chips & added a tbls of chopped almonds & some coconut!! YUMMY!! ๐Ÿ™‚

  15. This was perfect! I have a super strong microwave so 1 min was too long and the cake overcooked some. The flavor is delicious, but next time I’ll start checking around 30 sec so I don’t end up with crumbs again. Thanks for sharing!

    • Wow, surprised your cake cooked so fast. But I can see it happening with a super strong microwave. Hope you’re next attempt is better, and isn’t it scary that you can enjoy the treat in less than a minute? haha

  16. made this w/ dark chocolate and SR flour instead of ordinary flour and baking soda, turned out great. Cakey, rather than forming into some kind of rubber tube and leaping out of the mug (I’ve had that, it’s terrible). Wasn’t too rich either. Thanks! ๐Ÿ™‚

    • I’m glad you like it. I agree that this cake doesn’t get rubbery like a lot of mug cakes. I still cant’ believe it’s only four ingredients. Ever time I make it I keep double checking to make sure I didn’t forget to add anything.

  17. Kirbie! I just read your post and made this. I was missing milk chocolate and milk (I’m usually out of milk…), so here’s what I did:

    2 tbsp unsweetened natural cocoa powder
    1 tbsp sugar
    1 tbsp vegetable oil
    1 packet hot cocoa mix (for 8 oz. of water)
    3 1/2 tbsp water
    3 1/2 tbsp all-purpose flour
    1/4 tsp baking powder

    Mix and microwave for 1 minute. It makes a lovely, velvety soft cake that’s perfect for a pre-homework chocolate snack/dessert.

    Next time, I might increase the sugar to 2 tbsp, since it’s not really a sweet cake. I liked it, though. Thanks for the recipe!

    • Hmm, interesting changes! Thanks for sharing. Good to know there is an alternative for those who run out of milk, which I do all the time also!

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