Chocolate Lava Mug Cake

A rich, fudgy chocolate cake with a gooey molten center, made in a mug, ready in five minutes. ♡

The lava center happens because you underbake intentionally and add a square of chocolate to the middle that stays molten while the cake sets around it. Good quality cocoa powder is the difference between a flat, dusty mug cake and one that actually tastes like real chocolate.

This is your emergency late night dessert that never lets you down. Let’s make it together.

Ingredients

Chocolate Lava Mug Cake

• 4 tbsp all-purpose flour
• 4 tbsp granulated sugar
• 2 tbsp good quality unsweetened cocoa powder
• 1/4 tsp baking powder
• Pinch of salt
• 3 tbsp whole milk
• 2 tbsp vegetable oil (or melted butter)
• 1/4 tsp vanilla extract
• 1 large egg yolk
• 2 squares (about 1 oz) dark chocolate, roughly chopped

Optional add-ins:

• Vanilla ice cream on top
• Powdered sugar dusted over
• Flaky sea salt on top
• A spoonful of peanut butter in the center instead of chocolate
• Espresso powder for deeper chocolate flavor

How to Make Chocolate Lava Mug Cake

1. Mix. In a large microwave-safe mug, whisk together flour, sugar, cocoa powder, baking powder, and salt with a fork until combined. Make sure no cocoa clumps remain at the bottom of the mug.
2. Add. Add milk, vegetable oil, vanilla extract, and egg yolk to the mug. Stir everything together until the batter is smooth and no flour streaks remain. The batter will be thick.
3. Load. Push the chopped dark chocolate pieces into the center of the batter, pressing them down so they’re buried about halfway. They should not be sitting on top. (This is what creates the lava center.)
4. Microwave. Microwave on high for 60 to 75 seconds. Start checking at 60 seconds. The cake should look just set around the edges but still look slightly glossy and moist in the very center. (Every microwave is different, so check early rather than late.)
5. Serve. Let the mug sit for 30 seconds before eating as the center will be extremely hot. Eat directly from the mug or tip onto a plate and top with a scoop of vanilla ice cream.

Tips for the Best Chocolate Lava Mug Cake

• Use a large mug. At least a 12 oz mug gives the cake room to rise without spilling over. A small mug will overflow and make a mess of your microwave.
• Don’t overcook it. Sixty seconds in most microwaves is enough. An extra 15 seconds turns a lava cake into a dry sponge. Pull it out when the center looks underdone.
• Use quality cocoa. Dutch-process cocoa gives a darker, richer flavor than natural cocoa. Either works but quality matters more here than in a regular cake.
• Use egg yolk, not a whole egg. A full egg makes the cake rubbery and tough. Just the yolk gives richness and a tender, fudgy crumb.
• Press the chocolate fully into the batter. If the chocolate is sitting on top it will just melt on the surface. It needs to be buried so it stays molten in the center while the cake sets around it.
• Eat it immediately. Mug cake is at its absolute best the moment it comes out of the microwave. It dries out quickly, especially the lava center.

Fun Variations to Try

• Peanut Butter Lava: Replace the dark chocolate center with 1 tablespoon of creamy peanut butter for a chocolate peanut butter lava effect.
• Nutella Center: Drop a heaping teaspoon of Nutella into the middle of the batter instead of the chocolate squares.
• Salted Caramel Lava: Press a soft caramel candy into the center and sprinkle flaky sea salt over the top before microwaving.
• Mocha Version: Add 1/4 teaspoon of espresso powder to the dry ingredients for a coffee-forward chocolate flavor.
• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free flour blend. The texture will be slightly denser but the lava center will still work.
• Vegan: Replace the egg yolk with 1 tablespoon of nut butter, use plant-based milk, and make sure your dark chocolate is dairy-free.

Chocolate Lava Mug Cake

A rich, fudgy single-serving microwave chocolate cake with a molten dark chocolate center that comes together in just five minutes.

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 2 minutes mins

Total Time 5 minutes mins

Servings: 1 servings

Course: Dessert

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

• 4 tbsp all-purpose flour
• 4 tbsp granulated sugar
• 2 tbsp unsweetened cocoa powder good quality
• 1/4 tsp baking powder
• 1 pinch salt
• 3 tbsp whole milk
• 2 tbsp vegetable oil or melted butter
• 1/4 tsp vanilla extract
• 1 large egg yolk
• 1 oz dark chocolate roughly chopped, about 2 squares

Method

 

1. In a large microwave-safe mug, whisk flour, sugar, cocoa powder, baking powder, and salt with a fork until fully combined with no clumps.
2. Add milk, vegetable oil, vanilla extract, and egg yolk. Stir until batter is smooth and no flour streaks remain.
3. Press chopped dark chocolate pieces into the center of the batter so they are buried about halfway down.
4. Microwave on high for 60 to 75 seconds, checking at 60 seconds. Edges should look set but center should appear slightly glossy and underdone.
5. Rest for 30 seconds before eating as the center will be very hot. Serve from the mug or tip onto a plate and top with ice cream.

Notes

Use a 12 oz or larger mug to prevent overflow. Check at 60 seconds and stop when edges look set but center is still glossy and slightly underdone. The lava only works if the chocolate pieces are buried inside the batter, not sitting on top. Use egg yolk only for the best fudgy texture.

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