Indulge in a trio of rich, velvety chocolate mug cakes that are ready in just 7 minutes. Each bite offers a luscious blend of gooey centers and fluffy edges, perfect for satisfying your sweet tooth instantly. With minimal prep and a quick microwave bake, these decadent treats are ideal for busy days or late-night cravings. The trio brings variety, from classic chocolate to fudgy caramel and smooth hazelnut, ensuring every spoonful is a delightful surprise. Warm, comforting, and effortlessly made, these mug cakes are your go-to for a quick dessert fix that feels like a gourmet experience.
Experience the joy of homemade dessert without the hassle, as these mug cakes combine convenience with irresistible flavors. The rich cocoa aroma fills your kitchen, promising a treat that’s as satisfying to make as it is to eat. Whether you’re sharing with friends or enjoying a solo moment, each cake delivers a perfect balance of sweetness and texture. In just 5 minutes of prep and 2 minutes of cooking, you’ll have a dessert that feels indulgent yet effortless. Dive into this trio and let the layers of chocolatey goodness brighten your day.
Ingredients for Chocolate Mug Cake Trio
- 2 tablespoons unsalted butter (melted)
- 1/3 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips (plus 1 tablespoon for topping)
- 1 – 1½ teaspoons Ghirardelli Unsweetened Cocoa Powder
- 1 large egg
- 1 tablespoon white sugar
- A pinch of salt
- 1 teaspoon pure vanilla extract (optional, but recommended)
- Toppings (optional): Vanilla ice cream, chocolate shavings
Step-by-Step Instructions
- Melt the butter and chocolate: Place the butter and 1/3 cup chocolate chips in a microwaveable mug (about 1 cup capacity). Microwave for 30-45 seconds until melted. Stir until smooth.
- Mix in dry ingredients: Add the cocoa powder, vanilla extract (if using), and a pinch of salt to the melted chocolate mixture. Stir until fully combined.
- Whip the egg and sugar: In a separate bowl, use an electric hand mixer or whisk to whip the egg and sugar until thick and pale, about 3-4 minutes. (This step is key for a fluffy texture!)
- Combine the mixtures: Pour the egg-sugar mixture into the mug with the chocolate mixture. Stir gently until smooth and well combined.
- Add the chocolate chips: Sprinkle 1 tablespoon of chocolate chips on top of the batter and gently press them in. This creates a gooey “lava” center.
- Microwave the cake: Microwave for 45-60 seconds (based on a 1200W microwave). Be careful not to overcook—the cake should be moist and slightly gooey in the center.
- Cool and serve: Let the cake cool for at least 5 minutes. Top with a scoop of vanilla ice cream and a sprinkle of chocolate shavings, if desired. Enjoy immediately!
Perfect Pairings: Toppings and Serving Ideas
Elevate your Chocolate Mug Cake Trio with creative toppings! A scoop of vanilla ice cream is a classic choice, but try whipped cream, caramel drizzle, or fresh berries for a twist. For a crunchy contrast, sprinkle chopped nuts or crushed cookies on top. Don’t forget the chocolate shavings for a decadent finish!
Quick Storage and Reheating Tips
If you’re not eating your mug cake right away, store it in the refrigerator for up to 24 hours. To reheat, microwave for 15-20 seconds to restore its gooey texture. Avoid overcooking, as it can dry out the cake. For a fresh touch, add a new scoop of ice cream or a drizzle of chocolate sauce before serving.
Easy Recipe Variations to Try
Switch up the flavors by using white chocolate chips or peanut butter chips instead of bittersweet chocolate. Add a pinch of espresso powder for a mocha twist or mix in chopped nuts for extra crunch. For a festive touch, sprinkle holiday sprinkles or crushed candy canes on top.
Time-Saving Hacks for Busy Bakers
Prep your mug cake ingredients ahead of time! Measure out the butter, chocolate chips, and dry ingredients in advance and store them in small containers. When you’re ready to bake, simply mix and microwave. This recipe is perfect for a quick dessert fix in under 10 minutes!
Essential Equipment for Mug Cake Success
Use a microwave-safe mug with at least a 1-cup capacity to prevent overflow. A small whisk or fork works well for mixing, but an electric hand mixer makes whipping the egg and sugar easier. For precise measurements, keep a set of measuring spoons and a liquid measuring cup handy.
Chocolate Mug Cake Trio
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
- Place the butter and chocolate in a microwaveable mug (roughly 1 cup measurement). Microwave until melted, about 30-45 seconds.
- Mix in the cocoa powder, vanilla extract and salt, and stir until smooth.
- 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.
- 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.
- 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)
- Allow to cool for at least 5 minutes. Then scoop on your vanilla ice cream and finish with some chocolate shavings.
