Craving chocolate cake but don’t have the patience for preheating ovens, greasing pans, and waiting an eternity for it to bake? Say hello to your new best friend, which is this 5-minute chocolate cake. This recipe delivers everything you love about a classic cake, rich cocoa flavor, soft crumb, and a glossy chocolate topping.
All it takes is a mixing bowl, a microwave, and a sweet tooth. Perfect for late-night cravings, last-minute desserts, or unexpected guests.
What is a 5 Minute Chocolate Cake?
This is not your typical slow-baked, carefully layered patisserie-style chocolate cake. Nope, this skips the oven and waltzes straight into the microwave. The batter comes together with simple ingredients like flour, cocoa, sugar, oil, and water. Once cooked, it transforms into a soft, spongy, and moist chocolate cake.
Microwave cakes became especially popular during the 2000s as “mug cakes,” but this version scales things up. So you’re not just making dessert for one, you’re making a real cake you can share.
Pro Tips for the Best 5 Minute Chocolate Cake
- Use warm water as it helps the cocoa bloom, giving your cake a deeper chocolate flavor.
- Don’t over-mix, so once everything looks smooth, stop. Overmixing makes cakes dense, even in the microwave.
- Unless you enjoy chiseling chocolate off ceramics, lightly oil your microwave-safe container first.
- Microwave power matters and a 5 minutes is perfect for an 800W microwave. If yours is more powerful, check around the 4-minute mark.
- Pour the chocolate glaze while the cake is still warm, so it soaks in slightly and makes the texture better.
Frequently Asked Questions
Can I make this cake without cocoa powder?
If you do, just note that it is no longer a chocolate cake. You can replace cocoa with malted powder for a lighter chocolate-malt flavor.
Why did my cake turn out rubbery?
That usually means it was microwaved too long. Start with 4 minutes, test the center, and add 30-second bursts if needed.
Can I make this cake in a mug instead of a big dish?
Absolutely! Just halve or quarter the recipe and microwave in mugs for individual portions. Cooking time will be shorter, around 1–2 minutes.
Can I skip the glaze?
Of course, but the glaze adds both sweetness and richness. If you want to skip it, sprinkle powdered sugar or drizzle with Nutella instead.
Can I Freeze this 5 Minute Chocolate Cake?
Yes! Let the cake cool completely, slice it into portions, and wrap each slice tightly in plastic wrap. Store for up to 2 months and to enjoy, thaw at room temperature or microwave gently.
How to Store 5 Minute Chocolate Cake
At room temperature, the cake can be kept fresh for up to two days. Simply cover it with plastic wrap, foil, or place it in an airtight container to prevent it from drying out. For a slightly longer shelf life, you can pop the cake into the refrigerator, where it will stay good for about four to five days.
Ingredients
How to Make 5 Minute Chocolate Cake
In a large bowl, sift the flour, cocoa powder, and baking powder. Mix in the sugar, oil, and warm water.
In a large bowl, sift the flour, cocoa powder, and baking powder. Mix in the sugar, oil, and warm water.
Transfer the batter to a greased microwave-safe dish and pop it in the microwave on high heat for 5 minutes.
Transfer the batter to a greased microwave-safe dish and pop it in the microwave on high heat for 5 minutes.
While the cake cooks, whisk together powdered sugar, cocoa, butter, and warm water. Add the melted chocolate and mix until smooth.
While the cake cooks, whisk together powdered sugar, cocoa, butter, and warm water. Add the melted chocolate and mix until smooth.
Once the cake is done, carefully remove it and pour the chocolate glaze over the top. Spread evenly, let it set for a few minutes, then cut into slices and serve warm.
Once the cake is done, carefully remove it and pour the chocolate glaze over the top. Spread evenly, let it set for a few minutes, then cut into slices and serve warm.
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