This Chocolate Lava Mug Cake for Two Recipe Is the Perfect Sweet Treat to Share

I have to admit, I’m a sucker for quick chocolate fixes, and this Chocolate Lava Mug Cake for Two Recipe has completely won me over. The first time I made it, I couldn’t believe how gooey and decadent it turned out in just a few minutes. No messy bowls or complicated baking steps—just pure chocolate bliss straight from the microwave.

It’s perfect for date nights, cozy evenings, or even spontaneous dessert cravings. I love that it’s small, indulgent, and yet incredibly easy to whip up anytime. You can also enjoy similar comfort with a marry me chicken soup recipe for a warm, savory treat.

Ingredients

Here’s everything you’ll need to make this molten chocolate delight. I’ve included some tips from my experience to help you get the perfect texture.

• 4 tablespoons all-purpose flour – spooned and leveled for accuracy; gives the cake structure without weighing it down.
• 4 tablespoons granulated sugar – balances the chocolate perfectly; don’t skip this for sweetness.
• 2 tablespoons unsweetened cocoa powder – not Dutch-processed; gives a deep, slightly tangy chocolate flavor.
• 1/4 teaspoon baking powder – ensures the cake rises nicely; make sure it’s fresh for the best results.
• Pinch of salt – enhances the chocolate flavor and balances sweetness.
• 3 tablespoons milk – any type works, including almond or oat milk; keeps the batter smooth.
• 2 tablespoons vegetable oil – adds moisture; avoid olive oil as it overpowers the chocolate.
• 1/2 teaspoon vanilla extract – pure is best for natural aroma and flavor.
• 2 tablespoons chocolate chips – semi-sweet or dark; melts into a luscious, molten center.

Note: several serving

Variations

You can easily tweak this mug cake to suit your preferences:

• Dairy-free: Use almond, soy, or oat milk, and a dairy-free chocolate chip alternative.
• Sugar-free: Swap sugar for a natural sweetener like stevia or erythritol.
• Flavor boosters: Add a teaspoon of instant coffee for a mocha twist, a pinch of cinnamon, or a dollop of peanut butter in the center.
• Nutty crunch: Mix in a tablespoon of chopped nuts for texture, or pair it with a mashed potato casserole with crispy chicken recipe for a hearty side.

Cooking Time

Here’s a quick overview of the time you’ll spend:

• Prep Time: 2 minutes
• Cooking Time: 1–1.5 minutes
• Total Time: 5 minutes

Equipment You Need

• Microwave-safe mug (12 oz or larger) – to hold the batter and prevent overflow.
• Fork or small whisk – for mixing ingredients smoothly.
• Measuring spoons – to ensure accurate measurements.
• Microwave – the only cooking tool you need for this recipe.

How to Make Chocolate Lava Mug Cake for Two

Step 1: Mix Dry Ingredients

In a spacious mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt until smooth. Sifting the cocoa powder first can prevent clumps. This step ensures your cake has a fine, even texture and no chocolate “sand.”

Step 2: Add Wet Ingredients

Pour in milk, vegetable oil, and vanilla extract, stirring gently until everything is combined. The batter should be thick and glossy, similar to chocolate pancake batter. Fold in the chocolate chips last so they sink and form a molten center.

Step 3: Microwave and Serve

Cook in the microwave on high for 1 minute, checking that the edges are set while the center stays slightly jiggly. Add 10–15 second bursts if needed—overcooking will ruin the lava effect. Let it rest for a minute before diving in for that gooey, irresistible first bite.

Additional Tips for Making this Recipe Better

From my own trial and error, these tips make a big difference:

• I always use a 12-ounce mug to prevent overflow and give the cake room to rise.
• I never skip the resting time; it lets the molten center stay perfectly gooey.
• I test with a toothpick—moist crumbs mean it’s ready without being dry.
• I fold chocolate chips in last to ensure they create the lava effect.

How to Serve Chocolate Lava Mug Cake for Two

Presentation is half the fun! I love serving this cake directly in the mug, but you can also flip it onto a small plate for a restaurant-style feel. Top it with a scoop of vanilla ice cream or whipped cream for richness. Fresh berries like raspberries or strawberries add color and balance the chocolate’s sweetness. A sprinkle of powdered sugar or a drizzle of chocolate sauce makes it even more photogenic.

Nutritional Information

Here’s a snapshot of what you’re indulging in:

• Calories: 280 per half mug cake
• Protein: 3g – a small boost from milk and flour
• Carbohydrates: 38g – mainly from sugar and flour
• Fat: 14g – contributes to the rich, molten texture

Make Ahead and Storage

Storing

This cake is best enjoyed fresh from the microwave, but you can store leftovers in an airtight container in the fridge for up to 24 hours.

Freezing

I don’t recommend freezing once microwaved, as the molten texture will be lost. However, you can freeze the dry batter in a small container and microwave it fresh later.

Reheating

If slightly cooled, a 20–30 second burst in the microwave brings back some warmth and gooeyness without overcooking.

Why You’ll Love This Recipe

This mug cake has become a personal favorite for so many reasons:

• Quick and easy: From craving to dessert in under 5 minutes.
• Minimal cleanup: One mug, one fork, zero mixers needed.
• Decadent flavor: Rich chocolate with a molten center that feels luxurious.
• Customizable: Add nuts, peanut butter, or coffee for extra flair.
• Perfect for two: Share with someone special or keep it all to yourself—no judgment!

Ben Carraoli

Chocolate Lava Mug Cake for Two Recipe

I have to admit, I’m a sucker for quick chocolate fixes, and this Chocolate Lava Mug Cake for Two has completely won me over. The first time I made it, I couldn’t believe how gooey and decadent it turned out in just a few minutes. No messy bowls or complicated baking steps—just pure chocolate bliss straight from the microwave.

Print Recipe Pin Recipe

Total Time 5 minutes mins

Ingredients Method Notes

Ingredients

  

• 4 tablespoons all-purpose flour – spooned and leveled for accuracy; gives the cake structure without weighing it down.
• 4 tablespoons granulated sugar – balances the chocolate perfectly; don’t skip this for sweetness.
• 2 tablespoons unsweetened cocoa powder – not Dutch-processed; gives a deep slightly tangy chocolate flavor.
• 1/4 teaspoon baking powder – ensures the cake rises nicely; make sure it’s fresh for the best results.
• Pinch of salt – enhances the chocolate flavor and balances sweetness.
• 3 tablespoons milk – any type works including almond or oat milk; keeps the batter smooth.
• 2 tablespoons vegetable oil – adds moisture; avoid olive oil as it overpowers the chocolate.
• 1/2 teaspoon vanilla extract – pure is best for natural aroma and flavor.
• 2 tablespoons chocolate chips – semi-sweet or dark; melts into a luscious molten center.

Method

 

1. In a spacious mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt until smooth. Sifting the cocoa powder first can prevent clumps. This step ensures your cake has a fine, even texture and no chocolate “sand.”
2. Pour in milk, vegetable oil, and vanilla extract, stirring gently until everything is combined. The batter should be thick and glossy, similar to chocolate pancake batter. Fold in the chocolate chips last so they sink and form a molten center.
3. Cook in the microwave on high for 1 minute, checking that the edges are set while the center stays slightly jiggly. Add 10–15 second bursts if needed—overcooking will ruin the lava effect. Let it rest for a minute before diving in for that gooey, irresistible first bite.

Notes

• I always use a 12-ounce mug to prevent overflow and give the cake room to rise.
• I never skip the resting time; it lets the molten center stay perfectly gooey.
• I test with a toothpick—moist crumbs mean it’s ready without being dry.
• I fold chocolate chips in last to ensure they create the lava effect.