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Chocolate Lava Mug Cake for Two Recipe
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.
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Total Time 5 minutes
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.