Chocolate Syrup Mug Cake is an individual-sized, microwavable chocolate cake dessert that is made with homemade chocolate syrup and can be enjoyed in just a couple of minutes! For another quick and easy microwavable dessert, try my Chocolate Mug Cake!
Chocolate Syrup Mug Cake
Mug cakes have been around for ages and there is a reason why… they are both quick and easy to make. And, the best part is, you make them in individual servings in the microwave to enjoy whenever you are craving chocolate cake. There is no need to get out all the ingredients to bake an entire cake; you just need some basic ingredients, a microwave-safe mug or ramekin, and a microwave.
If you opt to make this in a coffee mug, it will not fill the cup entirely, which is why I opted for a ramekin to serve mine.
Chocolate Syrup Mug Cake Ingredients
With just a few simple ingredients and five minutes, you can have this treat ready to satisfy your sweet tooth. This recipe has been updated based on reader feedback. So, we did add a little milk and a pinch of salt to the original recipe.
Chocolate Syrup: With chocolate syrup in the name, you know it’s a key part of this recipe. Make your own homemade chocolate syrup to use. Or, you could also get by with Hershey’s syrup.
How to Make a Mug Cake
To make this dessert, get out your favorite large microwave-safe mug or ramekins. Melt the butter in the microwave. Then, mix in the sugar, stirring until combined. Add the remaining ingredients and mix until creamy, or until no lumps are remaining.
Microwave the mug cake for 60-90 seconds, checking after 60 seconds. The cake is done when there are no gooey spots. Let it rest for about a minute. Finally, top the mug cake with ice cream or homemade whipped cream and more chocolate syrup.
How to Make Chocolate Syrup
Get out the following ingredients to make your own chocolate syrup:
- Cocoa powder
- Granulated sugar
- Salt
- Water
- Vanilla
Combine the cocoa powder, sugar, salt, and water in a saucepan. Put the saucepan over medium heat. Continue to whisk constantly until the mixture thickens and begins to simmer. Remove from heat after a few minutes (the longer you let it simmer, the thicker it will be) and stir the vanilla into the sauce. Refrigerate until ready to use in this recipe.
Store any leftovers (which you will have) in the refrigerator for up to a week. Use it up to make your own chocolate milk or use it to drizzle on this Chocolate Cherry Dump Cake. It’s so easy to make, don’t worry about running out of it!
Looking for More Quick and Easy Treats?
Two Ingredient Chocolate Mousse
Chocolate Syrup Mug Cake
Ingredients
- 1 tablespoon butter, melted
- 2 tablespoons granulated sugar
- ¼ cup (75g) chocolate syrup*
- ¼ cup (31g) all-purpose flour
- 2 tablespoons milk
- ½ teaspoon baking powder
- 1 pinch kosher salt
Instructions
- In a large, microwave-safe mug, melt the butter in the microwave. Add sugar and stir until well combined.
- Add the remaining ingredients and mix until creamy, or no lumps are visible.
- In one large mug (or two ramekins), microwave for 60-90 seconds, checking at 60 seconds. It is done when there are no more gooey spots. Remove from microwave and let rest for 60 seconds.
- Serve with ice cream and more chocolate syrup.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I just wanted to bake a quick and easy no-frills birthday cake for myself! I had everything on hand (including choco syrup), EXCEPT the baking powder, so I subbed a bit of baking soda and lemon juice and it turned out awesome! I enjoyed every last crumb. Thank you for this recipe, it is a keeper!
Honestly so moist. it is really flavourful, simple and amazing
So good! This is the recipe I’ve been searching for! I have tried so many recipes until I found this. I wanted a no egg brownie, and I really wanted a recipe that I could finish my chocolate syrup on. So simple and moist. I tripled the recipe and also accidently used tablespoons instead of teaspoons but apart from the overflow, it still worked out.
I had everything for this recipe but I did use zero sugar chocolate syrup. If you do make this I recommend putting some of the chocolate syrup on the mug cake when it’s finished. when I tried the mug cake without the syrup it tasted kinda weird and I could barley taste the chocolate. It’s pretty good but I probably would never make it again because It doesn’t really taste that good. But I don’t recommend making it.
So you changed out the most important ingredient and didn’t like the results so don’t recommend anyone else make it? Good to know.