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
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
- 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
- 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.
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.
Wow, can’t wait to try this!! It sounds great!
Oh my God this was so easy so easy so so easy and the best thing it was fun to make and sooooooooooo good oh my God this will be a Daily dessert for me and the funny thing is I eat in my sleep and I got up last night and made this put my head on the table slept for her she Netflix of course I set the timer in the microwave and when I woke up craving something sweet it was there thank you for this recipe
I didn’t see anywhere in the recipe the amounts of the ingredients for the chocolate syrup for the chocolate syrup mug cake.
Hi, Rebecca! I work with iambaker and am happy to help with questions. Here is the full chocolate syrup recipe you could use for the mug cake. Have a great day!
I followed this recipe exactly and microwaved it for 3 minutes (60 seconds at a time) and it WOULD NOT set. It was just molten hot liquid
Oh my word… I would think after 3 minutes it would be hard as a rock! I have not ever encountered this specific problem so have no real advice, but I will try to replicate it and see if I can come up with any options. Thank you.
This was really tasty and so easy to make.
Tried some of your recipes….. Came out really delicious…. Thank you.
It’s ok but 1. It was WAY too sweet, 2. The sugar didn’t dissolve so the cake had a gritty texture that I didn’t like & 3. The mouth feel was kind of oily? I don’t quite know how to describe it but maybe it would’ve improved if I’d let it sit a bit longer. Blitzed it for 60 seconds in a 1200W microwave.
you haven’t stated the ingredients clearly!!!!!!!!
How is this unclear Sally?
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 salt
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.
Want to try this today, but need to know what size ramekins? I have several sizes. Please advise. Do I measure with water first to determine if this will work ? Does it rise much ?? Thanks
Really enjoyed this recipe – quick, easy and a pleasant surprise. Thank you, Amanda!