10-Min Chocolate Cake with Whipped Cream
Microwave mug cakes stacked with fudgy frosting, topped with whipped cream and a cherry. No mixer, no oven, ready in minutes.
- Total time
- 10 min
- Servings
- 4
- Calories
- 385
- Protein
- 4g
Ingredients
- ½ cup all-purpose flour
- 3 tbsp unsweetened cocoa powder
- ¼ cup granulated sugar
- ½ cup whole milk
- 1 cup heavy whipping cream
- ½ cup semi-sweet chocolate chips
- 4 whole maraschino cherries
Instructions
- 1
Whisk flour, cocoa powder, sugar, and salt in a bowl until combined and no lumps remain.
- 2
Divide batter between two microwave-safe mugs, filling each halfway.
- 3
Microwave each mug for 90 seconds on high until cake rises and a toothpick comes out with moist crumbs.
- 4
Heat chocolate chips and 2 tbsp milk in a microwave-safe bowl for 60 seconds, stirring until smooth frosting forms.
- 5
Whip heavy cream with 1 tbsp sugar until stiff peaks form; divide between 4 bowls or plates.
- 6
Turn out warm cakes onto plates, stack or break into pieces, drizzle with chocolate frosting, top with whipped cream and a cherry.
Tools you’ll need
- mixing bowl
- whisk
- two microwave-safe mugs
- microwave
- microwave-safe bowl
- toothpick
- electric mixer or whisk
- plates or bowls
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