3 Ingredient Chocolate Mug Cake
This gooey chocolate mug cake is just 3 ingredients and takes less than 1 minute to cook. Plus it doesn't contain any flour, butter, oil, or refined sugar.
Ingredients
- 1 large egg, beaten (see note)
- 1 ½ tbsp (11 grams) unsweetened cocoa powder
- 2 tbsp (1 oz) maple syrup
Chocolate Sauce (optional)
- 1 tbsp maple syrup
- 1/2 tbsp unsweetened cocoa powder
Instructions
- Add ingredients to a microwave-safe mug. Mix with a whisk until everything is well mixed and no egg white streaks remain. It may be difficult to see the egg streaks because the batter is so dark. Lift the batter up a few times with your whisk to check for any unmixed egg streaks.
- Cook cake in the microwave at full power for about 40 seconds (my microwave is 1100 watts, you may need to reduce or increase cooking time if your microwave wattage is significantly higher or lower than that). When your cake is finished, it should still look slightly gooey on top. Use a spoon to lift up the entire cake and check the bottom as well. The bottom of the cake should also be still slightly gooey but there should not be a pool of uncooked batter at the bottom of your mug. The cake will initially rise quite high while cooking and it will sink down as it cools. This is normal. The cake is also supposed to be small because it is very rich.
- Let cake cool for 10-15 minutes before serving and enjoying. Top with chocolate sauce, whipped cream or your favorite ice cream.
- If making the optional chocolate sauce, add the ingredients to a small bowl and whisk until smooth. Add more syrup if desired for a sweeter sauce.
Notes
- This cake has a semisweet dark chocolate level of sweetness. If you prefer sweeter, you can add 1/2 more tbsp of syrup (I don't recommend more than that because your batter will have too much liquid and won't cook properly). Other ways to sweeten the cake more are to add chocolate chips to the batter or add a sweeter frosting on top.
- If you have a question regarding one of the ingredients, please review the beginning of the post where I discuss ingredients and potential substitutions.
- You should beat the egg before adding in the other ingredients. This makes it easier to mix the egg completely into the batter. Once you add the cocoa powder, it is very difficult to see the egg to see if it is completely incorporated. Not completely mixing in the egg will cause your cake to taste eggy. So, make sure to beat the egg first and also lift your whisk up a few times after you're done mixing your batter to check to make sure you don't have any unmixed egg remaining.
- Do not cook your cake until the surface is completely dry. It should have a thin layer or spots of slightly wet batter.
- My cake completely filled an 8 oz mug while it cooked. After it cools it will sink down to about half the size.
- If you want to bake the cake, preheat your oven to 350F. Grease the inside of a microwave-safe mug or ramekin that can hold at least 8 oz of liquid. Pour batter in and bake for about 20 minutes. When cake is done it should rise quite high and when your press down on the surface it will be firm and bounce back rather than sink in. As the cake cools, it will sink down to about half the initial size.
- Estimated nutrition is for the cake only and does not include chocolate sauce.
Serving: 1cake, Calories: 194kcal, Carbohydrates: 31g, Protein: 11g, Fat: 6g, Saturated Fat: 2g, Sodium: 77mg, Fiber: 3g, Sugar: 28g, NET CARBS: 28
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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