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A dense, fudgy chocolate mug cake made in the microwave with cocoa, butter, and a touch of sugar. Ready in minutes for a single-serving sweet treat.
Made August 24, 2026
Prep
5m
Cook
2m
Serves
Difficulty
easy
Allergens: dairy, egg, gluten
The mug will be hot after microwaving; use a towel or oven mitt to handle it.
Ensure the egg is fully cooked by checking the cake is set; if unsure, microwave in 10-second increments.
Cook the egg until the cake reaches 160°F (71°C) in the center to ensure it is safe to eat.
Wash hands, utensils, and surfaces that touch the raw egg with hot soapy water before handling other foods.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
1 tbsp butter
1 egg
2 tbsp sugar
3 tbsp flour
2 tbsp cocoa powder
2 tbsp milk
1 tbsp water
1 pinch salt
Chef's tip: For a gooier center, microwave for 60 seconds instead of 90; the cake will be more molten.
Chef's tip: If the cake puffs up too much and spills, use a larger mug and reduce microwave time by 10 seconds.
Melt the butter in a microwave-safe mug in the microwave for 20 seconds. Add the egg, sugar, and salt, and whisk with a fork until smooth.
Add the flour, cocoa powder, milk, and water to the mug. Stir with the fork until just combined and no dry streaks remain.
Microwave the mug on high for 90 seconds, or until the cake is set on top and a toothpick inserted in the center comes out mostly clean. The cake will be dense and fudgy.
Let the mug cake rest for 1 minute before eating. Serve warm directly from the mug.