Microwave Chocolate Lava Cake Without an Oven: Easy Guide

If you want molten chocolate cake but don’t have an oven, or just don’t feel like using one, this microwave version gets the job done in under 10 minutes, start to finish. It’s rich, it’s warm, and when you dig your spoon into the center, you get that soft middle without any baking trays, water baths, or oven timers. This recipe uses common ingredients and one mug, sans any special tools, no fancy tricks. It’s just like the oven version and takes less time, and quite similar, if not the same. It’s a true lava-style cake, built to have a soft core, thanks to the chunk of chocolate in the center that melts as the batter cooks around it. Serve it warm with whipped cream, or eat it straight out of the mug – no one’s judging.

Chocolate Lava Cake Without Oven

Ingredients

For chocolate lava mug cake:

• ¼ cup all-purpose flour
• 3 tbsp melted butter
• 2 tbsp Cadbury cocoa powder
• 3 tbsp whole milk
• 1 egg, room temperature
• A pinch of salt
• 1 tsp vanilla extract
• 1 ounce Cadbury Dairy Milk or Bournville Chocolate
• ¼ cup granulated sugar
• ½ tsp baking powder

For the topping: whipped cream, rainbow sprinkles

Instructions

1. You will need a microwave-safe mug for this recipe; pick your favorite ceramic mug. To it, add the flour, sugar, cocoa powder, baking powder and salt and whisk well until combined.
2. Next, add the melted butter, milk, egg, and vanilla extract. Use a fork to mix well.
3. Push the broken chocolate chunks into the middle of the batter, in the mug.
4. Microwave the mug for 1-2 minutes. It might take longer in the microwave, depending on the wattage of the microwave. Check in between with a toothpick, in between, the cooking time. It should be slightly sticky in the centre. This is crucial if you want a molten center.
5. Once done, take out the mug from the microwave and set aside to cool for 5 minutes. Top with whipped cream and rainbow sprinkles and enjoy!

Tips & Tricks

• Get the microwave timing right: If your microwave is strong (1000 watts or more), start with just 55-60 seconds. A weaker microwave might need closer to 90 seconds. Check early; you can always add time, but you can’t undo overcooked cake.
• Use room temperature ingredients, especially the egg. Cold eggs can tighten the batter and make the cake cook unevenly.
• Don’t skip the chocolate chunk: It’s what creates the lava. Just mixing cocoa powder into the batter won’t give you a molten center. Use a square from a chocolate bar – don’t use chocolate chips, they don’t melt as well in this case.
• Mug size matters: Pick a mug that holds at least 10-12 oz. If it’s too small, the batter could overflow. If it’s too wide, the center may cook too fast.
• Let it rest before eating: Even 3-5 minutes of cooling helps balance the heat and gives the cake a better consistency – not too hot, not too firm.