Kirbie's Cravings

4 Ingredient Flourless Chocolate Mug Cake

4-ingredient chocolate mug cake in a white mug with two others and fresh strawberries in the background

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.
overhead close-up shot of a chocolate mug cake with a scoop taken out
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.
top-down photo of three chocolate mug cakes dusted with powdered sugar
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…
an close-up overhead photo of a chocolate mug cake with a scoop taken out
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.
a close-up photo of one chocolate mug cake dusted with powdered sugar
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!)

Here is a video I made for a related mug cake, 3 Ingredient Flourless Nutella Mug Cake!


4 Ingredient Flourless Chocolate Mug Cake

Servings: 1 mug cake
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Course: Dessert
Cuisine: American
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. For best results, be sure to read the recipe notes before making your cake. 
4 from 1 vote


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


  • 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 the egg is fully incorporated and the batter is smooth.
  • 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.  Rest the cake for about 20 minutes so that the flavors fully develop. 
  • You can remove cake and place it into a smaller cup or bowl as the cake will continue to shrink and condense as it cools. Top with powdered sugar and fresh fruit before serving.


  • 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. Once it's cooked the cake will shrink. For a pretty presentation, you can transfer the cake to a smaller mug or bowl. For the photos in the post, I actually cut them in half and stuffed each half into small cups.
  • Make sure you give the cake some time to rest so the flavors fully develop. After it cooks 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 less sweet and with a deep chocolate flavor. If you like sweeter desserts, you can always add a little sugar to the batter or top the cake with frosting or a glaze before serving.


Serving: 1cake, Calories: 389kcal, Carbohydrates: 25g, Protein: 9g, Fat: 27g, Saturated Fat: 15g, Sodium: 81mg, Potassium: 365mg, Fiber: 4g, Sugar: 16g, NET CARBS: 21g

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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68 comments on “4 Ingredient Flourless Chocolate Mug Cake”

  1. Hi. I just made this and it was really yummy. However, mine didn’t rise like you said it would. I was unsure how the rising might happen due to the fact that there is no baking soda or power in it. Mine barely Rose bigger than the actual Rob mixture. I did everything exactly as The recipe dictated. What might have happened?

    • the cake is able to rise with the egg. When you say the cake didn’t rise, did you watch it as it cooked in the microwave? The rise happens during cooking. By the time it is finished cooking, it will have sunk back down again so you would not see it rise if you were not watching it while it cooked. If your cake didn’t rise while cooking then it may be that you didn’t cook long enough

  2. I have no idea what I did wrong but mine came out as this strange gelatinous dense mass that was almost like thick chocolate jello :/ 

    • It sounds like you may not have mixed all the ingredients completely. The egg needs to be fully mixed and beaten in with the other ingredients for the recipe to work.

  3. Hey! 

    I‘d love to try this recipe, but I have a question: How much electric power (watts) do you use baking the cake in the microwave?

    Thanks a lot for your answer! 🙂

  4. Hi. I tried this recipe at home and followed all the instructions EXACTLY… But when I ate it it was extremely heavy and thick and you could see the thickness when you looked at it. Why did it not work???

    • I’m not sure exactly what you mean by heavy and thick. It is a flourless cake so it is supposed to be dense like a typical flourless chocolate cake. One other thing, did you make sure to use heavy cream? It cannot be substituted with regular milk or lighter half & half.

  5. Aloha.   I do not have chocolate chips but I do have semi-sweet baking chocolate.   Is there any way to substitute with that….and if so what is the gram weight (I do have scales for this) of the chocolate bar to equal 1/4 cup of chips.   I could get addicted to these.   I also have some white chocolate bars semi sweet that may be a substitute if necessary.   Thank you   Anne

    • Yes you can substitute with a chocolate bar but I do not have the gram weight. I’m sure if you look it up on the internet, there should be some baking conversion site that might provide you with the information. I don’t recommend white chocolate as it does not work the same.

  6. Can you split the recipe into two mugs?  Can you microwave two at a time?

    • this cake is already quite small so I’m not sure you want to split it. But if you do, please microwave separately. When you microwave more than one at a time, they do not cook evenly

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

  8. 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.

  9. 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 =) =) =)

  10. 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.

  11. 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.

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

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

  14. 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.

    • I used cold coconut milk from the Can and it worked just fine. My son loved it. I did add two teaspoons of coconut sugar. 

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

    Thanks a lot!

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