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Hot Chocolate Mug Cake - Who says we can't take one of them out popular winter drinks and turn it into a cake?

Hot Chocolate Mug Cake (Egg Free)

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Hi Bold Bakers!

Chocolate cannot be confined to a season since it is always a welcomed addition to any dinner table. So during the holidays or any time of year, chocolate lovers will go nuts for this gorgeous little Hot Chocolate Mug Cake.

Mug Meals are a fantastic way to make real food fast! Made with good quality ingredients, everything is made from scratch in just minutes.  Whether you are short on time, want to control your portions, or just want to make homemade meals with little fuss and waste then yes, mug meals are for you. A perfect example of this is my husband Kevin makes the Burrito in a Mug  almost every day for breakfast. Not because we don’t have an oven but because he can make it in less than 5 minutes in the one mug.

I love mug cakes because they are just a speedier way to enjoy cake with little prep time and practically no cleaning up. I have over 50+ Mug Recipes  from breakfast to dessert and everything in between so make sure you check them out. P.S if you are looking for something savory, try my Mug Pizza. It is heaven in a mug.

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Want more Seasonal Mug Cakes? Try my Gingerbread Mug Cake or Pumpkin Pie Mug Cake.

PLUS, now you can BUY my first e-book, Gemma’s Mug Meals, and get 80+ Pages featuring 30 Mug Meal Recipes for breakfast, lunch, dinner, snack and dessert including 10 Exclusive Recipes. Just click on the image below to buy it. I hope you enjoy!

4.46 from 33 votes
Chocolate Mug Cake
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
Servings: 1 serving
Author: adapted from
  • 4 tablespoons all purpose flour
  • 2 tablespoons sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 2 teaspoon flavorless oil (sunflower, coconut, canola)
  • 4 tablespoons (40ml) milk
  1. In a microwaveable mug (roughly 1 cup measurement) mix together all of the ingredients.
  2. Microwave for 40 -50 seconds (Timing is based on my 1200W microwave so your timing might vary).
  3. Allow to cool for 5 minutes.
  4. Serve with a dollop of cream and marshmallows or just eat it by itself!



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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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Write a Comment and Review

  1. Lara on March 20, 2019 at 6:50 pm

    so good! i replaced half the flour with oats and half the white sugar with brown sugar and the cake was so moist and fudgy 🙂

    • Gemma Stafford on March 21, 2019 at 6:22 am

      Delighted to hear that!!!


  2. Alice on February 19, 2019 at 3:08 pm

    Hi….just curious, I see on your Vanilla mug cake you use 1 1/2 tablespoons of oil, and in the chocolate mug cake it’s only 2 teaspoons .

    Why the difference?

    • Gemma Stafford on February 19, 2019 at 3:18 pm

      Hi, the cocoa powder changes the composition of the recipe, cocoa reacts differently with the other ingredients than just flour would. Great question!

  3. BrightBlueEyes on January 25, 2019 at 9:25 pm

    Hi Gemma,
    This mug cake was just supercalifragilisticexpialadocious!
    It tasted like Heaven on Earth and is one of my favourites, especially because it is eggless. I and my family enjoy this every Christmas…
    Thank you so much for sharing this recipe!

  4. Geeta on January 18, 2019 at 7:58 pm

    Hello Gemma, do you have suggestions for changing anything for higher elevations?

    • Gemma Stafford on January 19, 2019 at 7:48 pm

      Hi there, you can just cut the cook time down by about 1/4.

  5. Shelagh on November 14, 2018 at 9:20 am

    Hi Gemma – I’ve become obsessed with your website, youtube channel, and recipes since I discovered them last summer. Thanks so much for all the amazing flavors you share with us!

    Right now I’m putting together my solo Thanksgiving celebration and thought this looked like it might be a wonderful addition for my dessert.
    But I’m curious if you’ve ever tried to make any of your chocolate based mug cakes with black beans instead of flour?
    What are your thoughts for switching this one around to be carb-free with black beans?

  6. Fauzia on October 15, 2018 at 10:04 am

    Hi Gemma,

    Thanks for a chocolate mug cake recipe. Its awesome and my 11 year old son made it all by himself. He feels great about baking.

    Thanks again for the simple recipes..

    • Gemma Stafford on October 16, 2018 at 9:31 am

      Hi Fauzia,
      That is so great to hear. Well done you, it is not easy to let them at the kitchen, but so worthwhile. Delighted oyu two are baking with us,
      Gemma 🙂

  7. Serel on October 1, 2018 at 10:53 pm

    Hi Gemma,
    If I use water instead of milk, should I use the same quantity as the milk?

    • Gemma Stafford on October 2, 2018 at 2:01 am

      Hi Serel,
      Yes, but I am not sure it will be great, the milk adds richness to this and you can use any milk you like. It softens the flavor of the cocoa too.
      Try it! It will not be a fail.
      Gemma 🙂

  8. Ilikedogs on July 15, 2018 at 6:46 pm

    I really love this recipe! I just found your website a few days ago and I’m making so many new things— especially mug cakes! This one is my favorite by far and I’m sure I’ll be making it many more times.The best thing about these recipes is that they’re hassle free and I can just make them in my microwave! I also have all the ingredients in my pantry already (which is a tough thing to find in a good recipe because my family NEVER cooks) so I don’t have to make extra trips to the grocery store. I’m excited to try more recipes!!! 🙂

    • Gemma Stafford on July 16, 2018 at 8:18 pm

      Delighted to hear that, Cindy! Thanks for your lovely comment.


  9. Jess on June 11, 2018 at 9:09 pm

    Thank you so much for this recipe! It’s my favorite of yours and I use it all the time 🙂

    On a side note, I use brown sugar instead of white sugar and it tastes amazing!!!

    I also used this recipe to make a full-sized birthday cake for my foreign exchange student, who thought the “normal” cakes were too sweet. She absolutely loved it!

    Again, thank you so much for this recipe! 🙂

    • Gemma Stafford on June 12, 2018 at 2:50 am

      Hi Jess,
      good job! I am delighted to hear that you made a full sized cake with this recipe. The brown sugar is a terrific idea, it adds a slight caramel flavor and gives a moist finish, well done you.
      Gemma 🙂

  10. Claire on May 15, 2018 at 7:49 am

    Hie Gemma, I’ve tried your Hoy Choco mug cake. It turn out to be dry and once cool down it became harden. My microwave had input of 1050W and output of 700W. I put it for 2 mins and it turn out to be such. Any suggestion?

    • Gemma Stafford on May 15, 2018 at 8:33 am

      Hi Claire,

      I’m sorry to hear that. I think it might have gotten cooked too much. Next time microwave it for 45 seconds then check it. 2 minutes is a bit too long to microwave this cake.


  11. hi on March 20, 2018 at 9:00 pm

    what is the texture of the chocolate cake supposed to be like? i microwaved it for 45 seconds. the top was soft and not firm. is it supposed to be that way, like a normal cake or is it supposed to be that gooey?

    • Gemma Stafford on March 21, 2018 at 3:23 am

      Hi there,
      It is supposed to be set, but not hard. I think you under baked it, about 1 minute is the usual time depending on the oven,
      Gemma 😉

  12. Jenny on February 5, 2018 at 10:50 am

    I’m new to making cakes! Should I add 2 tablespoons or 2 teaspoons of oil? As from the video, a tablespoon was used, but on the website, teaspoon was written in the ingredients. Thank you very much! I can’t wait to make it!

    • Gemma Stafford on February 6, 2018 at 9:55 am

      Hi Jenny,
      follow the written instructions, the video can be misleading, especially judging the size of the spoons, cups etc.
      Thank you for being here with us,
      Gemma 🙂

  13. Shaymaa_Beckz on December 9, 2017 at 12:50 am

    Hy gemma☺
    Can i bake this in an oven since our microwave is not working anymore and i really want to make this hot chocolate mug recipe?? (I dont think so but i will wait for your reply)

    • Gemma Stafford on December 9, 2017 at 12:31 pm

      Hi Shaymaa,

      yes you can bake it in the oven at 350oF (180oC) for around 10 minutes 🙂


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