This is the best classic chocolate mug cake I’ve ever made. It has an intense chocolate flavor and the cake stays very moist and fluffy.
While writing my 5- Minute Mug Cake cookbook, I did a lot of research to completely rework my chocolate cake recipe. When I first started making mug cakes, one of my first ones was a chocolate mug cake. It is good, but it has a lot of unnecessary ingredients. After many, many trials, I present to you my favorite classic chocolate mug cake:
In my cookbook, I call this my Chocolate Bliss Mug Cake. This chocolate cake is only five ingredients and is eggless. It has a rich, decadent chocolate flavor. I paired it with a cloud-like whipped cream frosting, fresh raspberries, and chocolate shavings.
Melted Chocolate Versus Cocoa Powder
There are two main ways to make a chocolate flavored cake. One is using melted chocolate. The second is using cocoa powder. I tried both methods and while both versions taste good, the melted chocolate is better.
Using melted chocolate produces a more rich chocolate flavor and the batter stays very moist. The cocoa powder version is slightly more dry and has a less intense chocolate flavor.
My recipe uses melted chocolate chips. You can use melted chopped chocolate as well. A high quality baking chocolate would be really great. But to keep the recipe simple and less time consuming, I used chocolate chips since it’s an ingredient many people have on hand and it doesn’t require any extra prep.
Look how moist the cake looks with the use of melted chocolate!
Eggless Mug Cake
This cake, along with most of the other mug cakes in my new cookbook are eggless. This is key to making a fluffy mug cake that isn’t spongy, rubbery or close to 1,000 calories per cake.
When I first started making mug cakes, nearly all of them required the use of a full egg in the recipe. A typical full cake uses between 2-4 eggs, so using a whole egg for just one small mug cake is just too much. This is what leads to the rubbery and spongy texture you sometimes get with mug cakes.
You can use less than a full egg, but that makes the recipe more complicated because you have to divide the egg and you are left with extra egg at the end.
Many recipes increase the other ingredients to match with the egg. This then greatly increases the calorie count and I found that many mug cakes came in close to a thousand calories per cake!
Eggs are used in cakes to create structure, moisture, and act as a binding agent. With this recipe, I used the other ingredients to help replace what the egg usually does for the cake. However, the cake does have a looser crumb because it doesn’t have the egg to act as a binding agent. This might be a problem if this was a standalone cake or cupcake, but because a mug cake is designed to be eaten in the mug with a spoon, it is okay for the cake to have a looser crumb.
So by eliminating the egg, this cake has a wonderfully light and fluffy texture. The crumbs are a little more loose but it shouldn’t be an issue if you are eating it from the mug.
One more thing about the book. Here’s a sneak peek at my absolute favorite photo from the book, which is a picture of this recipe.
My cookbook is now available for purchase on Amazon! (This is an affiliate link. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Chocolate Bliss Mug Cake
- 1/4 cup (45g) semisweet chocolate chips
- 3 tbsp (45ml) fat-free milk
- 2 tbsp (15g) all-purpose flour
- 1/4 tsp baking powder
- 1/2 tbsp (7.5ml) vegetable oil
For the Toppings
- sweetened whipped cream
- fresh raspberries
- chocolate shavings
- powdered sugar
- Combine chocolate chips and milk in an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted.
- Add flour, baking powder, and oil and whisk until batter is smooth.
- Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.
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.