Microwave Chocolate Cake
Sometimes, you just need chocolate cake — but not the effort of baking (or the temptation of eating) a whole one. That’s where this microwave chocolate cake comes in. This easy, rich, and fudgy dessert is perfectly portioned for one and ready in 5 minutes or less. This single serving chocolate cake recipe will satisfy your sweet tooth without the fuss.
Want more single serving desserts? Check out my microwave chocolate chip cookie, apple crisp for one, and single serving triple berry cobbler.
Why You’ll Love This Recipe
When I first published this single serving chocolate cake recipe on my website in 2013, it was ok — but I knew it could be better. I have since tweaked it from my favorite chocolate cupcakes recipe and re-tested it several times to perfect it. Now it has just the right amount of sweetness, is fluffy, moist and fudgy, plus super simple to make.
When you need a small chocolate fix, this is the perfect dessert for one! A simple microwave chocolate cake, delicious as-is, but even better with mini chocolate chips and whipped cream on top. Here’s more reasons to love it:
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- Single Serving Dessert – No leftovers, no guilt, just the right amount of indulgence.
- Quick and Easy – Ready in under 5 minutes from start to finish.
- Minimal Cleanup – Mix, microwave, and eat right from your ramekin or mug.
- Customizable – Add chocolate chips, a dollop of peanut butter, a scoop of ice cream, or even fresh berries on top.
Ingredients You’ll Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
Jump
This chocolate cake for one uses simple pantry staples:
- All-Purpose Flour
- Granulated Sugar
- Cocoa Powder: Natural or Dutch-process is fine.
- Baking Powder
- Salt
- Oil: Use any neutral oil like canola oil, vegetable oil, or even melted coconut oil.
- Milk: Any dairy or non-dairy milk is fine.
- Hot Water: To dissolve the sugar and bloom the cocoa powder.
- Mini or Regular Chocolate Chips: Optional, but recommended.
How to Make a Microwave Chocolate Cake
- Place flour, sugar, cocoa, baking powder and salt in a microwave-safe ramekin or mug.
- Stir well with a fork.
- Add the oil and milk and stir until just combined.
- Add the hot water.
- Stir until fully incorporated. The texture of the batter should be consistent throughout. It will be thin, but shouldn’t have any watery spots.
- Microwave for about 35-40 seconds, depending on your microwave. The cake should rise and look just barely set on top. The edges may even look watery/wet still, but that’s ok because of carryover cooking, plus there’s no eggs to worry about. OPTIONAL: Top immediately with chocolate chips and let it rest for 1 minute before digging in.
Did you Make This?
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Toppings and customizations
- Top with chocolate chips (mini or regular size)
- Swirl batter with slightly melted peanut butter or Nutella, or dollop it firmly into the center for a more gooey, molten lava type cake
- Top with a scoop of ice cream or dollop of whipped cream
- Add fresh berries for a tart contrast that compliments the chocolate well
Recipe Notes
Amber’s Tips for the Perfect Microwave Chocolate Cake
- Don’t Overcook: Your chocolate mug cake should be soft and moist, not dry. My 1200W microwave takes 35 seconds for a slightly moist and fudgy consistency, whereas 40 seconds will create a fluffier cake. But it changes that fast! Start with 30 seconds and add more time in 5-second intervals if needed. Keep in mind carryover cooking time.
- Ramekin vs Mug: I prefer a 4×2-inch (6oz) ramekin* for a wide and even baking surface. An 8oz mug* will still do, however, it will only fill about half of the mug. (Use a bigger mug if doubling the recipe and adjust the cook time as needed.) *affiliate links*
The Ultimate Chocolate Cake for One
Next time a craving strikes, skip the oven and whip up this quick single serving chocolate cake in the microwave. In just a few minutes, you’ll have a warm, gooey microwave chocolate cake that feels like a treat without the hassle.
Whether you’re enjoying a quiet night in, need a last-minute dessert, or just want chocolate cake for one, this recipe is the ultimate solution.
FAQs
Yes! An 8oz mug will work great in place of a ramekin.
Yes! This recipe is egg-free, which keeps the texture soft and prevents it from turning rubbery.
The top should look set but still slightly moist. If it’s too gooey in the center, microwave in 5-second intervals until done.
Overcooking is the most common reason and all microwave ovens cook differently. Start with 30 seconds and check before adding extra time.
You can, but it’s better to make two separate mugs or ramekins so the cake cooks evenly.
If you would prefer to use melted butter, you can, however the cake may cook faster due to the fact that butter has slightly less fat and additional water compared to oil. Adjust the cook time as needed.
Microwave Chocolate Cake
Ingredients
- 2 Tbsp (16 g) all-purpose flour
- 2 Tbsp (25 g) granulated sugar
- 1 Tbsp (5 g) cocoa powder, natural or dutch-process
- 1/8 tsp baking powder
- 1/16 tsp of salt
- 1 Tbsp (15 ml) oil, (canola/vegetable)
- 1 Tbsp (15 ml) milk, (any variety)
- 1 Tbsp (15 ml) hot water, (from the tap is fine)
- 1 tsp (5 g) mini chocolate chips, OPTIONAL
Equipment
Instructions
- Place flour, sugar, cocoa, baking powder and salt in a microwave-safe ramekin or mug. Stir well with a fork.
- Add the oil and milk and stir until just combined.
- Add the hot water. Stir until fully incorporated. The texture of the batter should be consistent throughout. It will be thin, but shouldn’t have any watery spots.
- Microwave for about 35-40 seconds, depending on your microwave. The cake should rise and look just barely set on top. The edges may even look watery/wet still, but that's ok because of carryover cooking, plus there's no eggs to worry about. OPTIONAL: Top immediately with chocolate chips and let it rest for 1 minute before digging in.
Notes
- Don’t Overcook: Your chocolate mug cake should be soft and moist, not dry. My 1200W microwave takes 35 seconds for a slightly moist and fudgy consistency, whereas 40 seconds will create a fluffier cake. But it changes that fast! Start with 30 seconds and add more time in 5-second intervals if needed. Keep in mind carryover cooking time.
- Ramekin vs Mug: I prefer a 4×2-inch (6oz) ramekin* for a wide and even baking surface. An 8oz mug* will still do, however, it will only fill about half of the mug. (Use a bigger mug if doubling the recipe and adjust the cook time as needed.) *affiliate links*
- Top with chocolate chips (mini or regular size)
- Swirl batter with slightly melted peanut butter or Nutella, or dollop it firmly into the center for a more gooey, molten lava type cake
- Top with a scoop of ice cream or dollop of whipped cream
- Add fresh berries for a tart contrast that compliments the chocolate well
Nutrition
Did you make this?
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*Originally published on 8/20/2013. Recipe and photos updated August 2025.
I made this for myself as a treat tonight. The last week has been very difficult. Two deaths of very close friends-one my companion of 8 years. AND the spinal surgery of my daughter !
Yes, this was what I needed-something decadent. I added macerated strawberries & homemade whipped cream. SO good! Thank you. I’m saving this recipe for other evenings when I need a boost from a trying day!
Yvonne, Thank you for sharing something so personal. I can’t imagine how heavy this past week has been for you. I’m grateful this recipe could help lift your spirits, even a little. Keeping you and your daughter in my thoughts and prayers.
Thank you, Amber.
Also , I was pleasantly surprised that this easy to do recipe presented itself, like one of those molten lava decadent cakes you would get at a very fine restaurant for dessert. The texture was magnificent! And the ingredients were so easy.
I just had to reply to you.You wrote ” when you need a small chocolate fix “…who ever has a SMALL CHOCOLATE FIX ??? Ha.🤣😅…I have not tried this but surely plan to very soon…so yum looking ! Thank you. –
Limited portion sizes can help those big cravings. Haha. Hope you get to try it soon!
Love this recipe. Good and moist and so easy. I changed the topping a little. I heated a tablespoon of cream on the microwave for 30 seconds and then mixed the second tablespoon of chocolate chips in and poured it over the cake. Just an added twist to a great quick recipe.
Sounds like you made Chocolate ganache, which is so good! Glad you enjoyed this recipe!
Very gummy and chewy- did not like it at all.
Microwave baking is definitely tricky business. Sorry it wasn’t your favorite.
It wasn’t that good. I think the recipes with the egg come out better.
I haven’t tried the egg kind yet, but will have to soon. This one can get dry if your microwave has high wattage. Less time is better to keep it moist & delicious. Thanks for your honest input though. 🙂
This could be very dangerous–and delicious!