I’ll never forget the first time I stirred chocolate chips into a chocolate‑laden mug cake batter, microwaved it, and bit into the melted chips oozing alongside a moist cocoa sponge. That moment when you get both cake and molten chocolate in one bite—wow. If you’re craving indulgence without baking a whole cake, this Double Chocolate Mug Cake (with Melty Chips) delivers in minutes with minimal mess.
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Why This Cake Feels Irresistible
Double the chocolate, double the joy
The richness comes from both cocoa powder for the base and chocolate chips that melt into pockets of gooey sweetness. It’s a contrast of textures—soft cake and melty chocolate—that makes every bite satisfying.
Microwave magic for fast cravings
No oven. No long prep. Just a mug, simple ingredients, and about 5 minutes from start to finish. Perfect for late‑night cravings or when guests drop in unexpectedly.
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Double Chocolate Mug Cake (with Melty Chips)
- Total Time: 5 minutes
- Yield: 1 serving
- Diet: Vegetarian
Description
This easy Double Chocolate Mug Cake is pure chocolate heaven! Moist cocoa cake mixed with melty chips makes every bite fudgy and warm. It’s a fast and irresistible microwave dessert for true chocolate lovers.
Ingredients
4 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons granulated sugar (or brown sugar)
¼ teaspoon baking powder
Pinch of salt
3 tablespoons milk (dairy or non-dairy)
2 tablespoons neutral oil (or melted butter)
½ teaspoon vanilla extract
2 tablespoons semisweet or dark chocolate chips (plus extra for topping)
Instructions
1. In a microwave-safe mug, whisk together flour, sugar, cocoa powder, baking powder, and salt.
2. Add milk, oil, and vanilla extract. Mix until batter is smooth.
3. Fold in most of the chocolate chips. Sprinkle remaining chips on top.
4. Microwave on high for 60 to 90 seconds. Check doneness after 60 seconds; add 10-second intervals as needed.
5. Let cool slightly, then enjoy warm while chips are still melty.
Notes
Use high-quality cocoa and chocolate chips for best flavor.
Don’t overmix to keep the cake tender.
Start with a shorter cook time and add more only if needed.
Best enjoyed right after microwaving when the chips are gooey.
- Prep Time: 3 minutes
- Cook Time: 1 minute 30 seconds
- Category: Dessert
- Method: Microwave
- Cuisine: Chocolate
Nutrition
- Serving Size: 1 mug
- Calories: 450
- Sugar: 30g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: double chocolate mug cake, microwave cake, chocolate chips
How to Make the Perfect Double Chocolate Mug Cake
What you need (single serving)
- All‑purpose flour
- Granulated sugar (or brown sugar for deeper flavor)
- Unsweetened cocoa powder
- Baking powder
- Salt (just a pinch)
- Milk (dairy or non‑dairy)
- Oil (neutral or melted butter)
- Vanilla extract
- Semisweet or dark chocolate chips (melty pieces)
Step‑by‑step cooking instructions
- Pick a microwave‑safe mug big enough so the cake can rise without overflowing (10–12 oz works well).
- In the mug, whisk together dry ingredients: flour, sugar, cocoa powder, baking powder, and salt.
- Add milk, oil, and vanilla. Mix until smooth and fully combined.
- Fold a portion of the chocolate chips into the batter; leave some to sprinkle on top so you get melted spots on the surface too.
- Microwave on high for **60–90 seconds**. The exact time depends on your microwave’s wattage. After about a minute, check: edges should look set, top still shiny or slightly wet.
- Let cool for 1 minute—edges will continue cooking slightly. Then dig in while the chips are melty and gooey.
Tips & Variations to Try
How to get that perfect texture
Avoid overmixing so the cake stays tender. Use good quality chocolate chips (semisweet or dark) so the melting is rich. Also, test your microwave—it might need less or more time depending on power. Starting with a shorter time and adding 10‑second bursts avoids dryness.
Flavor twists you’ll love
Try using brown sugar instead of white for deeper caramel notes. A hint of instant coffee can boost chocolate flavor. Fold in nuts or a swirl of peanut butter. Or top with whipped cream or ice cream for contrast.
Frequently Asked Questions
Can I make this using non‑dairy milk?
Yes—almond, oat, soy, or any other non‑dairy milk works. Just ensure the batter consistency remains similar; you might need slightly less or more liquid depending on thickness.
Do the chocolate chips burn in microwave?
Sometimes chips on top can overcook or become too firm. To avoid this, stir some chips into the batter and only lightly sprinkle chips on top. Also consider reducing the microwave power slightly if you see them getting too hard.
What if it’s still raw in the center?
Add short microwaving bursts of 10 seconds, checking each time. The goal is moist & fudgy—not raw batter. Letting it rest for a little after cooking helps finish cooking from residual heat.
How do I store leftovers?
This cake is best eaten immediately. If you do have leftover, cover and store in fridge, then reheat in microwave briefly—but the melty chip texture won’t be the same.
Conclusion
If you want something intensely chocolatey, with melty chips and minimal effort, this Double Chocolate Mug Cake is your go‑to. One mug, just a few minutes, and you get cake + chocolate in a warm, comforting treat. Try it tonight, perfect a version for your microwave, and enjoy every fudgy bite.