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My 3 ingredient mug cake is the ultimate quick and easy chocolate fix. No flour needed, it’s super moist and fluffy.
Love mug cake recipes? Try my almond flour mug cake, muffin in a mug, brownie in a mug, and protein mug cake next.
My family and I are notorious post-dinner dessert lovers. Regardless of how much we’ve eaten for dinner, we always have room for something sweet. Enter- my 3 ingredient chocolate mug cake.
While we have a few single-serving desserts on regular rotation, no one can resist this chocolate version because it satisfies the cravings and everyone’s cocoa-infused sweet tooth! Oh, and it tastes incredible.
Table of Contents
Why I love this recipe
- Only 3 ingredients. Chocolate, egg, and butter are all you’ll need. And yes, that means no flour or granulated sugar!
- Ready in two minutes. There is a reason why this dessert is made almost daily in my household with such little prep time needed.
- Multiple cooking methods. While I prefer using the microwave for speed, I also tested this cake in the oven and air fryer.
- Diet-friendly. This cake is naturally gluten-free and can easily be made sugar-free, too.
Ingredients needed
- Egg. The egg provides the fluffy texture of the cake and gives it structure. Use a room-temperature egg.
- Chocolate. While any chocolate works, I prefer dark or semi-sweet chocolate for the extra richness. Also, try to use a chopped chocolate bar versus chocolate chips because bars melt so much better.
- Butter. Unsalted.
How to make a 3-ingredient mug cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Prep. Use a hand mixer or a whisk to beat the egg until it’s frothy. Melt the chocolate and butter together until smooth.
Step 2- Assemble. Gently fold the melted chocolate into the foamy eggs. Transfer the cake mixture to a microwave-safe bowl and microwave on medium for 30 seconds to one minute.
Step 3- Cool for 30 seconds before enjoying.
Alternative cooking methods
While I prefer the microwave, I understand not everyone chooses to own or use one. So, I’ve tested this cake in the oven and on the air fryer, too.
Oven method: Preheat the oven to 180C/350F. Once the mug cake batter has been made, transfer it into an oven-safe ramekin and bake for 8-9 minutes, or until a toothpick comes out ‘just clean.’
Air fryer method: Almost identical to how I make my air fryer brownies! Transfer the batter to an oven-safe bowl or ramekin and air fry for 5-6 minutes.
Arman’s recipe tips
- Beat the eggs until foamy. Many mug cake recipes tell you to whisk the eggs with the melted chocolate. However, beating the eggs until foamy is always a better idea as it results in an airy and fluffy cake. I find this differentiates between a super moist mug cake and a dry one.
- Eat immediately. This is the kind of dessert that you make right there and then. The longer it sits, the less moist it will remain.
- Consider the mug size. The cooking time of mug cakes may vary depending on the type of mug you are using. The cake cooks faster and more evenly in shallow and wide mugs.
Variations
- Make this dairy-free, by using dairy-free butter and vegan chocolate chips.
- Make this sugar-free, by using sugar free chocolate chips.
- Use milk chocolate. If you prefer a super sweet mug cake (like my sister does!), use milk chocolate as the base. Be warned, though, that it is sticky and sweet!
- Add flavor boosters and mix-ins like vanilla extract, maple syrup, or chopped nuts.
- Serve with a pinch of salt. Adding a pinch of flaky salt to the chocolate cake will enhance its flavor and take it to the next level.
- Top with sprinkles, ice cream, or whipped cream for the ultimate dessert fix.
Frequently asked questions
There are many ways to make this mug cake sweeter. You can use a sweeter chocolate variety, add some powdered sugar to the eggs while beating them, or top the mug cake with whipped cream and chocolate syrup.
Yes! I’ve tried this with a pre-formulated egg substitute (just egg) and flax eggs, and it has come out very well.
I don’t recommend keeping the cake to enjoy later or making it in advance. It just loses it’s moist and rich texture.
More minimal ingredient treats
- 3 ingredient cookies
- 2 ingredient peanut butter cookies
- 3 ingredient fudge
- 2 ingredient fudge
- Or any of my desserts with few ingredients
3 Ingredient Mug Cake
Video
Ingredients
- 1/4 cup chocolate chopped
- 2 tablespoons butter
- 1 large egg
Instructions
- In a small microwave-safe bowl, add the chocolate and butter and melt in 15-second increments until melted.
- Add the egg to a bowl and whisk until frothy. Fold in the melted chocolate mixture.
- Microwave the cake batter for 60 seconds. Let it sit for one minute before enjoying.
Notes
Nutrition
Originally published August 2015, updated and republished October 2024
I make a lot more high protein and healthy mug cake. I am not sure if this is going to be like muf cake, a lot fatty, no?