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Mug Cakes, Chocolate Mug Cakes, Mug Cake Trio, Chocolate Molten Lava Cake, Molten Lava Cake, Microwave Cakes, Mug Cake, How to make a cake in the microwave, Gemma Stafford, Bigger Bolder Baking, Recipes, Ghirardelli, Chocolate, Chocolate Recipes, Chocolate Lovers

Chocolate Mug Cake Trio

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Learn how to make a trio of Chocolate Mug Cake recipes!


Hi Bold Bakers!

This holiday season, I’m very excited to share my Big & Bold Chocolate recipes that I know you’ll love. And because I know you love my mug cakes, I thought what better time to indulge in some over-the-top Chocolate Mug Cake recipes than Christmas. These are some of the best mug cake recipe I have ever made including Molten Lava Cake, White Chocolate & Raspberry, and Chocolate & Peanut Butter Mug Cakes.

Mug Cakes, Chocolate Mug Cakes, Mug Cake Trio, Chocolate Molten Lava Cake, Molten Lava Cake, Microwave Cakes, Mug Cake, How to make a cake in the microwave, Gemma Stafford, Bigger Bolder Baking, Recipes, Ghirardelli, Chocolate, Chocolate Recipes, Chocolate Lovers

I consider myself a mug cake connoisseur because I’ve made over 30 varieties, including cookies, breakfasts and cheesecakes. And from what you Bold Bakers tell me, you’ve had great success with them.

When it comes to Chocolate, I am no stranger. We have become well acquainted over the years. My favorite would have to be bittersweet chocolate recipes.

We are going to kick this off with something that your probably you didn’t know you could make in the microwave, and it’s gluten free: it’s the much-requested Molten Lava Cake. Whether you are entertaining others or just treating yourself, everyone deserves a mug full of chocolate love!

Molten Lava Mug Cake 

Mug Cakes, Chocolate Mug Cakes, Mug Cake Trio, Chocolate Molten Lava Cake, Molten Lava Cake, Microwave Cakes, Mug Cake, How to make a cake in the microwave, Gemma Stafford, Bigger Bolder Baking, Recipes, Ghirardelli, Chocolate, Chocolate Recipes, Chocolate Lovers

Molten Lava Mug Cake is smooth, velvety and insanely good. This quite possibly could be one of my best Mug Cakes to date.

4.43 from 119 votes
Chocolate Mug Cake Recipe (Molten Lava Cake)
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 

Molten Lava Mug Cake is smooth, velvety and insanely good. This quite possibly could be my best Chocolate Mug Cake to date.

Course: Dessert
Cuisine: American
Servings: 1
Calories: 493 kcal
Author: Gemma Stafford
Ingredients
  • 2 tablespoons unsalted butter
  • 1/3 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
  • 1 - 1 ⁄2 teaspoons Ghirardelli Unsweetened Cocoa Powder
  • 1 egg
  • 1 tablespoon white sugar
  • A pinch of salt
  • 1 teaspoon pure vanilla extract (optional)
  • 1 tablespoon Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
  • Toppings (optional): Vanilla Ice Cream Chocolate Shavings
Instructions
  1. Place the butter and chocolate in a microwaveable mug (roughly 1 cup measurement). Microwave until melted, about 30-45 seconds.
  2. Mix in the cocoa powder, vanilla extract and salt, and stir until smooth.
  3. In another bowl, using an electric hand mixer or whisk, whip the egg and sugar until thick, roughly 3-4 minutes. It takes a little bit of elbow grease by hand.
  4. Pour the egg sugar mixture into your microwaveable mug containing your melted chocolate and butter and mix until smooth. Add in your chocolate chips on top and push them into the cake. This will give you your “lava” center. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
  5. Microwave for 45-60 seconds. Take care not to overcook as it will dry out your lava cake. (Timing is based on my 1200W microwave so your timing might vary)
  6. Allow to cool for at least 5 minutes. Then scoop on your vanilla ice cream and finish with some chocolate shavings.

Watch the Recipe Video!

Recipe Notes

WW SmartPoints: 23
WW PointsPlus: 14

Nutrition Facts
Chocolate Mug Cake Recipe (Molten Lava Cake)
Amount Per Serving (1 g)
Calories 493 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 23g144%
Polyunsaturated Fat 8g
Cholesterol 225mg75%
Sodium 216mg9%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 25g28%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.

White Chocolate & Raspberry Mug Cake (Egg Free)

Mug Cakes, Chocolate Mug Cakes, Mug Cake Trio, Chocolate Molten Lava Cake, Molten Lava Cake, Microwave Cakes, Mug Cake, How to make a cake in the microwave, Gemma Stafford, Bigger Bolder Baking, Recipes, Ghirardelli, Chocolate, Chocolate Recipes, Chocolate Lovers

This White Chocolate & Raspberry mug cake is a well-balanced marriage of both sweet and fruity.

4.37 from 19 votes
White Chocolate & Raspberry Mug Cake
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 
Servings: 1
Calories: 458 kcal
Author: Gemma Stafford
Ingredients
  • 1/4 cup Ghirardelli Classic White Chips
  • 3 1/2 tablespoons milk
  • 1 teaspoon flavorless oil (canola oil/coconut oil/sunflower oil)
  • 1 tablespoon sugar
  • 3 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon raspberry jam
Instructions
  1. In a bowl, add in the white chocolate and milk. Microwave until melted, around for 30-40 seconds
  2. Stir in the oil, sugar, flour and baking powder until combined.
  3. In a microwavable mug (roughly 1 cup measurement), add your raspberry jam to the bottom and pour the cake mix in on top. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
  4. Microwave for 45-60 seconds or until the center is no longer wet. (Timing is based on my microwave so your timing might vary)
  5. Allow to cool for at least 5 minutes and then pipe on your whipped cream. Finish with fresh raspberries and white chocolate shavings.
Recipe Notes

WW SmartPoints: 22
WW PointsPlus: 13

Nutrition Facts
White Chocolate & Raspberry Mug Cake
Amount Per Serving (1 g)
Calories 458 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 12g75%
Polyunsaturated Fat 3g
Cholesterol 18mg6%
Sodium 84mg4%
Carbohydrates 71g24%
Fiber 1g4%
Sugar 47g52%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.

 

Chocolate & Peanut Butter Mug Cake (Vegan)

Mug Cakes, Chocolate Mug Cakes, Mug Cake Trio, Chocolate Molten Lava Cake, Molten Lava Cake, Microwave Cakes, Mug Cake, How to make a cake in the microwave, Gemma Stafford, Bigger Bolder Baking, Recipes, Ghirardelli, Chocolate, Chocolate Recipes, Chocolate Lovers

The Chocolate & Peanut Butter Mug Cake is gluten-free, dairy free, and vegan. I am crazy for these two flavors right now. It’s a harmonious blend of sweet chocolate and salty peanut butter.

4.47 from 28 votes
Chocolate & Peanut Butter Mug Cake
Prep Time
5 mins
Cook Time
2 mins
Total Time
7 mins
 
Servings: 1
Calories: 755 kcal
Author: Gemma Stafford
Ingredients
  • 3 tablespoons all purpose flour
  • 3 tablespoons brown sugar
  • 3 tablespoons Ghirardelli Unsweetened Cocoa Powder
  • 3 tablespoons flavorless oil (canola oil/coconut oil/sunflower oil)
  • 3 tablespoons water
  • pinch of salt
  • 1 ⁄2 teaspoon vanilla extract
  • 1 tablespoon of smooth peanut butter
Instructions
  1. In a bowl, mix together all of the ingredients minus the peanut butter.
  2. In a microwavable mug (roughly 1 cup measurement), scoop in your peanut butter and then pour your cake mix on top. If you don’t want to cook them off straight away, then place them in the refrigerator for up to 24 hours.
  3. Microwave for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Allow to cool for at least 5 minutes.
  4. Mix together whipped cream and peanut butter then pipe it on top of your mug cake. Finish by sprinkling over chopped toasted peanuts.
  5. Serve warm.
Recipe Notes

WW SmartPoints: 30
WW PlusPoints: 22

Nutrition Facts
Chocolate & Peanut Butter Mug Cake
Amount Per Serving (1 g)
Calories 755 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 11g69%
Polyunsaturated Fat 13g
Sodium 228mg10%
Carbohydrates 71g24%
Fiber 4g17%
Sugar 42g47%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.

And while Mug Cakes make great single-serving treats, they can also be perfect desserts for dinner parties and holiday events. So in addition to a Mug Cake for one, I’ve included recipes below for 6 servings so you can impress your family and friends with these simple, decadent desserts.

4.64 from 19 votes
Molten Lava Cake Mug Cakes for 6
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
 
Servings: 6
Author: Gemma Stafford
Ingredients
  • 12 tablespoons (3⁄4 cup) unsalted butter
  • 1 3 ⁄4 cups Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips 3 tablespoons cocoa powder
  • 6 egg
  • 1 ⁄3 cup white sugar
  • 6 teaspoon pure vanilla extract (optional)
  • 6 tbsp Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
  • Toppings (optional): Vanilla Ice Cream Chocolate Shavings
Instructions
  1. Place the butter and chocolate in a large bowl. Microwave until melted, 60-90 seconds.
  2. Mix in the cocoa powder and vanilla extract and stir again until the smooth.
  3. Using a hand mixer or a hand whisk whip up the eggs and sugar in a bowl together until thick, roughly 3-4 minutes. It takes a bit of elbow grease by hand.
  4. Pour the egg sugar mixture into the melted chocolate and butter and mix until smooth. Add in your chocolate chips on top and push them into the cake. This will give you your ‘lava’ center.
  5. If you don’t want to cook them off straight away then place them in the fridge for up to 24 hours 6. Microwave 1 at a time for 45-60 seconds. Take care not to overcook as it will dry out your lava cake.
  6. (Timing is based on my 1200W microwave so your timing might vary). Cook one at a time so they each cook evenly.
  7. Allow to cool for at least 5 minutes. Then scoop on your vanilla ice cream and finish with some chocolate shavings.

 

4.57 from 16 votes
Classic White & Raspberry Mug Cakes for 6
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
 
Servings: 6
Author: Gemma Stafford
Ingredients
  • 1 1 ⁄2 cup Ghirardelli Classic White Chips
  • 1 1 ⁄3 cup milk
  • 6 teaspoon flavorless oil (canola oil/coconut oil/sunflower oil) 6 tablespoon sugar
  • 1 1 ⁄3 cup all-purpose flour
  • 1 1 ⁄2 teaspoons baking powder
  • 6 tablespoon raspberry jam
  • Toppings (optional): Whipped Cream
  • Fresh Raspberries
  • White Chocolate Shavings
Instructions
  1. In a large bowl, stir in the white chocolate and milk. Microwave until melted, around for 60-90 seconds.
  2. Stir in the oil, sugar, flour and baking powder until combined.
  3. Divide the mix evenly between 6 mugs.
  4. If you don’t want to cook them off straight away then place them in the refrigerator for up to 24 hours.
  5. Microwave 1 at a time for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Cook one at a time so they each cook evenly.
  6. Allow to cool for at least 5 minutes and then pipe on your whipped cream. Finish with fresh raspberries and white chocolate shavings.

 

4.5 from 16 votes
Chocolate & Peanut Butter Mug Cakes for 6
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
 
Servings: 6
Author: Gemma Stafford
Ingredients
  • 1 cup 2 tablespoons all purpose flour
  • 1 cup 2 tablespoons brown sugar
  • 1 cup 2 tablespoons Ghirardelli Unsweetened Cocoa Powder 1 cup flavorless oil (canola oil/coconut oil/sunflower oil)
  • 1 cup water
  • 1 1 ⁄2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 6 tablespoons smooth peanut butter
  • 4 of 9
  • All recipes by Gemma Stafford
  • Toppings (optional):
  • Whipped Cream Peanut Butter Toasted Peanuts
Instructions
  1. In a large bowl, mix together all of the ingredients minus the peanut butter.
  2. In 6 microwavable mugs (roughly 1 cup measurement each), scoop in your peanut butter and then pour your cake mix on top.
  3. Divide the mix evenly between 6 mugs.
  4. If you don’t want to cook them off straight away then place them in the refrigerator for up to 24 hours.
  5. Microwave 1 at a time for 45-60 seconds. (Timing is based on my 1200W microwave so your timing might vary). Cook one at a time so they each cook evenly.
  6. Let the cake stand for 5 minutes before eating. Mix together whipped cream and peanut butter then pipe it on top of your mug cake. Finish by sprinkling over chopped toasted peanuts. Serve warm.

Thanks to Ghirardelli for helping me bring you these over-the-top Chocolate Mug Cakes. For more of my exclusive chocolate recipes, go to Ghirardelli.com!

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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154 Comments

Write a Comment and Review

  1. Aayra on August 16, 2016 at 5:54 am

    for the first one,what can I use instead off egg?

    • Gemma Stafford on August 17, 2016 at 2:47 am

      Check out the egg substitute chart here on the website, banana seems to work well for other bold bakers!
      Gemma 🙂

  2. April on August 2, 2016 at 11:30 am

    I made the chocolate peanut butter mug cake! Time to go run another mile! Oh my goodness, it was so good. I sprayed my mug with pan spray and the cake came out of the cup with ease. I did this because it is plenty to share and my girls were happy! If you check out my picture, my talent is not as a cake decorator but the peanut butter whipped cream topping was very tasty! 🙂 Thank you for the fun ideas!

    • Gemma Stafford on August 2, 2016 at 12:39 pm

      Hi April,
      Thank you for sharing, the photo, and the cake too! well done you. I am happy to have you with us,
      Gemma 🙂

  3. Katerina on July 11, 2016 at 1:51 am

    Hi!!! I love your recipes!!!! I was wondering if the peanut butter one of the video can be made as a “usual” cake in the oven in a cake pan and in a bigger quantity? Like a usual cake and not in a mug?if so what are the ingredients measures? I hope you answer! Thank you in advance!!!

    • Gemma Stafford on July 11, 2016 at 2:25 am

      Hi Katarina,
      This will be a whole new recipe! It is possible to do this, though I have not tried it, so I cannot say how it will work. However I will convert the recipe for you to try, though I think it would be best multiplied up, and baked in an oven in muffin cases. If you bake this as a whole cake it will be best to put a layer of batter, then dab on the peanut butter, so that it is in the cake, rather than on the bottom.
      for an 8 inch pan:
      6 oz All purpose flour
      6 oz brown sugar
      3 oz cocoa powder (or to taste)
      6 tablespoons of flavorless oil
      2 tablespoons peanut butter.
      This is worth a try if you think it will suit you. Bake it at 180 degrees for about 20 – 25 mins. keep an eye on it after 15 mins, if it feels firm on top it will be baked,
      Gemma 🙂

      • Katerina on July 14, 2016 at 11:41 am

        Thank you so much for your answer!!! You are adorable!!! I will try it ASAP!!!! I have just saw your adorable video for doggie ice cream! Keep up the good work!!! I love your videos!!!

        • Gemma Stafford on July 15, 2016 at 1:06 pm

          Hi Katerina,
          Thank you so much, you are very kind to say so,
          Gemma 🙂

  4. SudhaMurali on July 6, 2016 at 10:15 pm

    Can i bake the lava cake in the oven?

    • Gemma Stafford on July 7, 2016 at 2:46 am

      Hi there,
      Yes you can. Do check out my small batch cakes here on the site too. The microwave recipes are designed for the microwave, though some of them will work well in the oven it is a shame to heat a big oven for such a small mix. Batch baking and freezing will work too. Take a trip through the site for lots of ideas,
      Gemma 🙂

  5. SCG on June 18, 2016 at 5:29 am

    Gemma,

    Would you try to make bento box?

    • Gemma Stafford on June 18, 2016 at 11:46 am

      Ha ha! probably not, but I do love to have one.
      Gemma 🙂

  6. SCG on June 18, 2016 at 5:27 am

    When I want to leave a comment ,
    I need to scroll down till the bottom of the page. Sometimes this is time consuming as some of your wonderful recipes are having 600 comments!!! Would it be possible to put the leave a comment section just after the recipe is written ? Thanks a million

    • Gemma Stafford on June 18, 2016 at 11:48 am

      Thank you for this, we are constantly adjusting the way ewe do things on the Website, it is a work in progress!
      Gemma 🙂

  7. SCG on June 18, 2016 at 5:26 am

    Hello Gemma I love your work. I did mine ( I have submitted picture hope it gets approved soon) and even though
    It looks awesome I believe it
    Lost some of the moisture ( I like it very melty
    Type
    Of molten cake )
    Overall the experience and the result I just love it . It is incredible that with a microwave you ca get such a fine results. I want to try all your recipes. I did some variations as I need to lose some weight and can’t use so much of sugar. All your recipes are and will help me to achieve my goals of eating sweets but only home made controlling what I use as a sweetener and the fats( no transfats) only real butter full milk etc…

    • Gemma Stafford on June 18, 2016 at 11:49 am

      That is good to hear. you can adjust the cooking time to suit your taste too, Remember the cake continues to cook in the residual heat for about 1 minute after it comes out of the oven,
      Gemma 🙂

  8. Jennifer on June 8, 2016 at 8:31 pm

    I just made the chocolate/pb mug cake, using almond butter and almond extract, then put frozen raspberry pieces on top to warm up while the cake cools. It looks amazing and ummm, tastes wonderful too! Thanks so much for the recipe. I’ve never had a tastier or easier dessert!

    • Gemma Stafford on June 9, 2016 at 1:56 am

      Hi Jennifer,
      That is great, thank you for letting me know. You can share your results here on the website forum too, include photos too!
      Gemma 🙂

  9. Anne on June 5, 2016 at 3:50 am

    Hi! I tried a lot of your recipes. They are amazing. Do you know any recipe for a mug cake with strawberrys?

    Nice Weekend!
    Anne

    • Gemma Stafford on June 5, 2016 at 1:58 pm

      Hi Anne,
      I will add this to my list, though strawberries tend to be better fresh, uncooked, as in the popsicle recipes,
      Gemma 🙂

  10. Nanny on June 1, 2016 at 10:15 am

    I would use real raspberries or stawberries for the recipes as it is healthier for me. I may try these soon, since I have white and chocolate baking blocks instead of chips. LOL.

    • Gemma Stafford on June 2, 2016 at 3:12 pm

      Let me know how yours turn our. I would love to see pictures 🙂

  11. Nandini on April 25, 2016 at 8:09 am

    Hey Gemma,
    Wanted to ask if we could use something else instead of eggs in your recipes?
    As I am a pure vegetarian

    • Gemma Stafford on April 26, 2016 at 3:58 am

      Hi Nandini,
      Yes, some of my recipes do not contain eggs, and more of them in the future. You can substitute in some, but not in all!
      Banana, applesauce, vinegar are things used as substitutes in baking, but it is difficult to recommend one when I do not know which recipe it refers to.
      Check out the eggless ones here first, this will give you the idea,
      gemma 🙂

  12. Yasir AP on April 18, 2016 at 9:31 pm

    Hi gemma, i’ve tried few recipes of your mug cake. But i found that my cake wasn’t like yours. The result was still wet in the center and the bottom. If i cook a little longer, it became dense. Help please.

    • Gemma Stafford on April 19, 2016 at 2:26 am

      Hi Yasir,
      This sounds like the shape of the mug. I use a 6oz cup/mug, which is wider at the mouth. This allows for good distribution of the microwave energy.
      A small cereal bowl will also do the job,
      Gemma 🙂

  13. Aamir on April 6, 2016 at 5:53 am

    Just made the peanut butter and chocolate cake but did not have peanut butter so made a normal chocolate cake turned out great?

    • Gemma Stafford on April 6, 2016 at 6:39 am

      Hi Aamir,
      That is great, that is the idea, use what you have at hand, well done you!
      Gemma 🙂

  14. Nidhi on April 2, 2016 at 4:50 am

    Hi Gemma,

    Tried chocolate peanut butter cupcake recipe. While I was mixing the ingredients I was wondering why is there no rising agent in this. I checked and triple checked just to make sure I wasn’t missing out adding any ingredient. The below is copy pasted from above :

    3 tablespoons all purpose flour
    3 tablespoons brown sugar
    3 tablespoons Ghirardelli Unsweetened Cocoa Powder
    3 tablespoons flavorless oil (canola oil/coconut oil/sunflower oil)
    3 tablespoons water
    pinch of salt
    1⁄2 teaspoon vanilla extract
    1 tablespoon of smooth peanut butter

    I followed the above measurements to the t. But as expected the cake did not turn out to be a cake but a wiggly, boiling but amazing smelling thick chocolate sauce.

    Shouldn’t there be a rising agent in the batter?

    • Gemma Stafford on April 4, 2016 at 9:58 pm

      Hi Nidhi,

      No you did everything right. There is no raising agent in this mug cake as it is rich and fudge like and not ‘cakey’.

      A bit wiggly is ok, boiling it shouldn’t be. I’m pretty sure you did everything right.

  15. Anh on March 27, 2016 at 1:08 am

    Hi Gemma, your recipes are amazing! ( especially the mug cakes). I’m only 12 years old and I love ur chocolate trio. I think it was wonderful that I can make cakes in the microwave. My mum wouldn’t let me bake cakes in the oven ( but i need the oven to bake cakes) until I found your videos and it’s changed my mum point of view about my cooking skills. I’m very grateful and I hope that you would make more microwave meals. Bye! XOXO

    • Gemma Stafford on March 27, 2016 at 5:00 am

      Hi Anh,
      I am happy to have you with us, stay tuned for many more,
      Gemma 🙂

  16. Jade on March 8, 2016 at 8:17 am

    I made this and I thought it was going great but I cooked it for three minutes and it was still under cooked. I presumed it was just me thinking it wasn’t (especially since the method says 45 seconds) so I started to eat it. It wasn’t done at all and I’m pretty sure I wasn’t supposed to eat it. Any ideas on where I might have gone wrong??

    • Gemma Stafford on March 9, 2016 at 3:38 am

      Hi Jade,
      I am wondering about your oven! this is a really small portion, and should cook in 45 seconds at 1.200 watt, just a fraction longer in a lower powered oven.
      Check out your oven by placing a cup of water in a bowl, turn on full power for 1 minute, it should almost be boiling. This wil ltell you if your oven is functioning properly,
      Gemma 🙂

  17. Jillian on February 26, 2016 at 6:09 pm

    Hi Gemma, I love all of your mug cakes! I just made the Molten Lava cake and mine came out almost like a foam texture… Do you know why this happened? Also, when you try to go in with a fork, it comes out like a blob….

    Thanks,

    Jillian

    • Gemma Stafford on February 29, 2016 at 11:11 am

      Hi Jillian, It sounds like it is under-cooked! It is cooked when it feels firm to the touch, add 10seconds at a time to judge the result,
      Gemma 🙂

  18. Tharsh on February 21, 2016 at 4:17 am

    Thank you so much for this recipe!!! It was so delicious and so easy to make! It took me about 5 minutes to do it all!!! I will definitely be eating this a lot! Thank you!!!!

    • Gemma Stafford on February 22, 2016 at 2:13 pm

      That’s great to hear! Thanks so much for visiting my website 🙂

  19. Lauren on January 20, 2016 at 1:31 pm

    I tried the lava cake last night and it was AMAZING! Probably one of the most delicious cakes I’ve ever tried making, and it’s awesome that it’s so easy fast. My sister is paleo and I think she could eat this one as well since there’s no flour 🙂
    Thanks for another awesome recipe!!

    • Gemma Stafford on January 20, 2016 at 7:06 pm

      Thanks so much, Lauren. Really glad you liked this recipe 🙂

  20. Jordyn on January 16, 2016 at 5:52 am

    I loved the mug cake. It was delicious and tasted like I baked it out of the oven. Thank you Gemma ??

    • Gemma Stafford on January 16, 2016 at 10:45 am

      Thanks so much Jordyan, I’m delighted you like them.

  21. Chef Minnie on January 15, 2016 at 2:27 pm

    Hi Gemma, I’m having a blast testing your recipes. I am the chef at a women’s and children’s homeless shelter and can’t wait to make your mug meals and cakes with our children and moms. I’m having trouble with the choc molten cake. I am cooking it in a 1300w microwave in an 8 oz mug and it turns onto a messy volcano. Texture tells me it is cooked perfectly (at least what is left in the mug). Could it be the shape of my mug? It has a narrow bottom. What is the best shape mug to cook in? Thank you for your fabulous recipes and fun videos.

    • Gemma Stafford on January 20, 2016 at 7:33 pm

      Thanks so much for visiting my website, Minnie. Try doing 20 second intervals till your mug cake looks done. Every mug and microwave is different so be sure to keep an eye on it. Let me know how it turns out 🙂

  22. Tanya on January 14, 2016 at 12:48 pm

    I’m confused about which egg substitute will work in this recipie…can u suggest me one with measurements plz

    • Gemma Stafford on January 15, 2016 at 5:36 am

      Hi Tanya,

      Which may cake are you talking about? here is a good chart I use to Egg substitute chart

      Happy Baking 🙂

  23. Tanya on January 11, 2016 at 2:36 pm

    Hey Gemma…is there any substitute for egg in molten lava cake

  24. amanpreet on January 11, 2016 at 10:18 am

    I love your mug cakes!!!!!!!!!!!!!!!!!!!!!!!!!!! Your the mug cake queen *gives crown*

    • Gemma Stafford on January 11, 2016 at 11:56 am

      lol, My niece and nephew call me that. i’ll take that crown 🙂

  25. Poorani Cruz on December 23, 2015 at 1:47 am

    Hi Gemma,
    Thank you so much for uploading the molten lava cake recipe. i was waiting for it so badly
    i used to watch you in my mum`s account in youtube well this is my mum`s too 😉
    i tried your other molten lava cake recipe again and again in a microwave and it was a failure
    well this is gonna be made during christmas and i am very sure it will turn out good..thanks again 🙂
    Cheers!

    • Gemma Stafford on December 24, 2015 at 8:04 pm

      Hi Poorani! I hope the molten lava cake works for you on Christmas. Let me know how you get on and thank you for watching! 🙂

  26. Mahra Alhammadi on December 21, 2015 at 6:16 am

    I loved seeing the cake in a mug it was so nice

    • Gemma Stafford on December 21, 2015 at 8:38 pm

      Thank you so much, really glad you liked these recipes 🙂

  27. Emily on December 20, 2015 at 3:38 pm

    Hey, Gemma! Some of your mug cake recipes say serve warm or serve immediately I’m making these as small Christmas gifts, and was wondering if it is absolutely necessary for them to be warm? Thanks so much!!

    • Gemma Stafford on December 22, 2015 at 12:25 pm

      Hi Emily,

      You can cook them off a few hours before you gift them. i just wouldn’t cook them off 24 hours in advance. They don’t stay fresh for that long.
      Great xmas idea 🙂

  28. Nguyễn Kim Hồng on December 19, 2015 at 10:52 am

    Hi Gemma, I love your recipes, especially mug cakes, look forward to seeing more of these guys in the future <3 I was wondering if I could substitute flavourless oil with egg or anything because Im not sure if I will be able to find flavourless oil, thanks.

    • Gemma Stafford on December 22, 2015 at 9:10 pm

      Thanks for your question. You can use vegetable, canola or even grape-seed oil for this recipe. Hope this helps 🙂

  29. Jemma on December 16, 2015 at 9:05 pm

    Gemma great recipe but I’m just wandering if in the choc and peanut butter one if we can use white sugar instead of brown sugar or is there something else we can use instead

    Thx

    • Gemma Stafford on December 17, 2015 at 2:37 pm

      Yes, you can use white sugar. Let me know how yours turns out 🙂

  30. Astor on December 10, 2015 at 11:46 pm

    Hi Gemma,

    I am wondering how to measure a tablespoon of butter? Simply scoop out 2 tablespoon before melted or after melted or else?

    • Gemma Stafford on December 14, 2015 at 8:45 pm

      Thanks for your question. Most packages of butter have measurements on them so you can slice tablespoons. If your butter does not, you can measure it by scooping it before it’s melted. Hope this helps 🙂

  31. Kalai on December 5, 2015 at 11:19 pm

    Yummy ?

  32. Kalai on December 5, 2015 at 11:18 pm

    ????

  33. Lucie on November 30, 2015 at 9:30 am

    Those recipes have saved my mornings thank you so much!! 🙂 Those mug cakes are so delicious

    • Gemma Stafford on November 30, 2015 at 5:37 pm

      Delighted to hear that, Lucie. Thanks so much for visiting my website 🙂

  34. samrah on November 28, 2015 at 3:22 pm

    i love your channel i am obsessed with your videos and i really want to know how to make a salted caramel milkshake

    • Gemma Stafford on November 30, 2015 at 7:13 pm

      Check out my recipe page for my salted caramel and banana recipe. You’re going to love it 🙂

  35. Jalaa Oshar on November 24, 2015 at 3:23 pm

    Gemma those mug cakes are wonderful you are wonder full I am 12 years old and I am your biggest fan. I think I memorized all your videos and my dream is to meet you and bake with you but I live in Canada.you are amazing

    • Gemma Stafford on November 24, 2015 at 6:05 pm

      Thank you so much for visiting my website. Really glad you like my recipes 🙂

  36. lara on November 20, 2015 at 1:35 pm

    can i also bake this in a oven too?

    • Gemma Stafford on November 20, 2015 at 8:38 pm

      Sure, try doing 6-8 minutes at 350oF. Every oven is different, so be sure to keep an eye on it 🙂

  37. lara on November 20, 2015 at 1:34 pm

    can you bake this in a oven aswell?

  38. elizabeth urmson on November 20, 2015 at 7:15 am

    can you please make Wegmans Ultimate Chocolate Cake with Chocolate Frosting please I have tried it and it is SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO delicious I NEED THE RECIPE

  39. elizabeth urmson on November 20, 2015 at 7:11 am

    and 1 brother oopppppssssssssssssssss

  40. elizabeth urmson on November 20, 2015 at 7:10 am

    what kind of chocolate do you use ?????????????????????????? do you have any kids i have 1 sister

  41. Ananya on November 20, 2015 at 2:57 am

    Hi Gemma, I loved the recipe of raspberry mug cake but can we use strawberry jam instead of raspberry jam?

    • Gemma Stafford on November 20, 2015 at 8:49 pm

      Absolutely, get creative with these recipes 🙂

  42. Winnie on November 19, 2015 at 11:37 pm

    Hi Gemma, can you post the nutrition information for your recipes?

    • Gemma Stafford on November 20, 2015 at 8:50 pm

      I will add it to my list, stay tuned 🙂

  43. Ingsan on November 19, 2015 at 6:40 pm

    Hi Gemma, I’ve just subscribed to your channel and I’m addicted to watching you make all that amazing food.Your recipes ar so easy ..love that?.I find a sponge very difficult to make..you probably have an easy way to make it…let me know please?

    • Gemma Stafford on November 19, 2015 at 9:34 pm

      Thanks so much for subscribing, I really appreciate it. Stay tuned for more 🙂

  44. Leander on November 19, 2015 at 3:26 pm

    I don’t own a microwave. And so, I was wondering if you might have any tips on how one might bake these up in a standard oven? I was going to go with a muffin-tin, but wasn’t sure about time + temperature. Thanks for any help you might give.
    I love your recipes. 🙂

    • Gemma Stafford on November 19, 2015 at 9:41 pm

      You can use an oven-safe dish and bake it for about 6-8 minutes at 350oF. Every oven and dish are different, so be sure to keep an eye on your mug cake. Hope this helps 🙂

      • Leander on November 19, 2015 at 9:46 pm

        Yes! Thank you so much. My oven runs a little hot, so I’ll try 325F, but, yes, that does help, thank you! Thanks Gemma! You’re wonderful (and are your recipes). 🙂

      • Raghad on November 20, 2015 at 1:38 am

        What about toaster oven that doesn’t have temp controller?

  45. Suzanne on November 19, 2015 at 12:11 pm

    I love giant ginger molasses cookies. Do you have a recipe for them?

    • Gemma Stafford on November 19, 2015 at 9:46 pm

      I will add it to my list. Stay tuned 🙂

  46. Safa on November 19, 2015 at 10:59 am

    Yumm! Definetley going to try this out!!

    • Gemma Stafford on November 19, 2015 at 9:49 pm

      You’re going to love them! Thanks so much for visiting my website 🙂

  47. Shahnaz Tahir on November 19, 2015 at 10:06 am

    Love it.

  48. elizabeth urmson on November 19, 2015 at 8:56 am

    question do you have any kids what kind of chocolate do you using

    • Gemma Stafford on November 24, 2015 at 6:55 pm

      You can use whichever chocolate you have access to. Hope this helps 🙂

  49. Yassine Chouikh on November 19, 2015 at 8:51 am

    Hey Gemma , its me again . I would like to know if it would be possible to use just chocolate not chocolate chips ( we dont have any over here in morocco )

    • Gemma Stafford on November 19, 2015 at 10:16 pm

      Sure 🙂

  50. Ashley on November 19, 2015 at 8:42 am

    These look incredible!!!! I want to try them so badly. Thanks, Gemma!!!

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