We think there are only two things better than chocolate cake; chocolate espresso cake and one that takes less than 5 minutes to make!

Rich, delicious and perfect as a Mother’s Day pick-me-up treat.

Preparation Time: 60 seconds + Cooking Time: 70 seconds


  • 35g (¼ cup) plain flour

  • 2 level tablespoon unsweetened cocoa powder

  • 7g (1 tablespoon) ground espresso coffee

  • ¼ teaspoon baking powder

  • 2 ½ tablespoon granulated sugar

  • Large pinch of salt

  • 655 ml (¼ cup) milk

  • 2 tablespoon vegetable oil

  • 1 heaped tablespoon chopped chocolate or mini chocolate chips

  • A dusting of icing sugar


Mix together all the dry ingredients in a medium bowl. Pour in the milk and vegetable oil and mix until all ingredients are well combined and the batter has no lumps. Pour the batter into a microwave-safe mug. We used a 300ml (10oz) mug/cup. A slightly bigger mug means the cake can rise without pouring over. 

Add the chopped chocolate/mini chocolate chips in the middle of the batter. Simply drop in the middle. It sinks when cooking for a delicious sweet centre.

Microwave the mug cake for 70 seconds on high in a 900-watt Microwave. (Adjust according to wattage).

It will be HOT! (And delicious) so carefully remove from microwave, lightly dust with icing sugar and enjoy!