Microwave chocolate chip cake

Microwave chocolate chip cake

Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 2
Author Connie Veneracion


  • 1/8 cup butter (that’s 1/8th of a 250 g. block of butter), melted
  • 2 tablespoons vanilla sugar (you may optionally want to add vanilla or vanilla extract if you don’t have vanilla sugar)
  • 2 tablespoons dark brown sugar
  • 1 whole egg
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder (inserted at 11.56 p.m. — sorry, forgot that!)
  • 2 pinches salt
  • 2 pinches instant powdered coffee
  • 1/4 to 1/3 cup chocolate morsels or chopped dark chocolate


  • Stir the melted butter, vanilla sugar and brown sugar.
  • Add the egg (it may look like there are two egg yolks in the photo but that’s just one egg that burst when I cracked the shell) and stir until smooth.
  • Microwave chocolate chip cake
  • Mix in the flour.
  • Stir in the powdered coffee.
  • Microwave chocolate chip cake
  • If using chocolate morsels, just stir them in. If using a block of chocolate, roughly chop or cut into small cubes, then stir into the batter.
  • Microwave chocolate chip cake
  • Divide the batter between two microwave-safe ramekins. Microwave on HIGH, one at a time, for a minute and a half.
  • Microwave chocolate chip cake
  • Then, dig in. Oh, wait! You might want to let the microwave chocolate chip cakes cool for a minute or two before digging in. Just to make sure you don’t burn your lips and your tongue.