Chocolate Cake Day 2026｜A 5-Minute Chocolate Mug Cake

January 27 is Chocolate Cake Day, and if you’re craving chocolate cake without turning on the oven or washing a pile of dishes, this microwave chocolate mug cake is exactly what you need.

Designed for a single-serving dessert or late-night treat, this recipe comes together in minutes. Simply mix everything in one bowl, pour it into the Camel Tiffin Series 500ml glass container, and let the microwave do the rest.

Small batch, quick, and hard to fail — perfect for busy days or quiet nights when you just want something sweet, now.

Why this chocolate cake works so well

  • No eggs, so there’s no eggy smell or dry texture
  • Just the right portion for one — no waste
  • Flexible ingredients you can easily swap based on what’s at home
  • Made entirely in the microwave, no oven needed
  • Soft, moist texture (not the dry, rubbery mug cake type)

Why use the Tiffin Series 500ml glass container?

The Tiffin Series is designed as a multi-purpose thermal container for hot meals, and its 500ml glass container happens to be the perfect size for a mug cake.

It’s ideal for:

  • A generous single serving or sharing between two
  • Microwave heating
  • Mixing, heating, and eating — all in one container

For quick desserts, this size is just right.

🧡 Chocolate Mug Cake (Microwave Version｜Serves 1)

Ingredients

 

  • All-purpose flour: 6 tbsp (46 g)
  • Unsweetened cocoa powder: 2 tbsp (15 g)
  • Granulated sugar: 2 tbsp (25 g)
  • Baking powder: ½ tsp (2 g)
  • Salt: ¼ tsp (about 1 g)
  • Milk (any kind): 6 tbsp (90 ml)
  • Canola oil: 2 tbsp (30 ml)
    (or melted butter)
  • Vanilla extract: ¼ tsp (about 1.2 ml)
  • Chocolate chips: 1 tsp (5 g, optional)

 

 

Method

  1. In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Mix well.

  2. Add milk, canola oil, and vanilla extract. Stir until smooth with no dry spots.

  3. Pour the batter into the Tiffin 500ml glass container, filling it about 70–80% full. Stir in or sprinkle chocolate chips on top.

  4. Microwave on high for 90 seconds. Let it rest for 1 minute, then check doneness. If needed, microwave for an additional 15–25 seconds.

⚠️ Important tips (to avoid failure)

 

  • Microwave power varies — timing is a guideline only
  • Start with 90 seconds, then rest for 1 minute before checking
  • Add time gradually if needed

👉The key is to stop early rather than overcook. The cake continues cooking as it cools, and overcooking will dry it out.

Ingredient swaps & variations

No canola oil?

  • Use melted butter or olive oil
  • Coconut oil also works and adds aroma

No chocolate chips?

  • Skip them — the cake is already chocolatey
  • Or add a small spoon of Nutella or peanut butter

No milk?

  • Almond milk, oat milk, or soy milk
  • Water works too, but the flavour will be lighter

 

Healthier options

 

  • Less sugar: Reduce sugar by half, or use honey or sweetener
  • Less oil: Replace half the oil with unsweetened applesauce
  • Flour: Use white whole wheat flour
  • Dairy-free:
    • Plant-based milk
    • Coconut oil or plant-based butter
    • Dairy-free chocolate chips

Optional add-ins

  • Nutella
  • peanut butter
  • shredded coconut
  • chopped nuts
  • a pinch of cinnamon
  • flavoured chocolate chips (mint, peanut butter, caramel).

 

This chocolate cake isn’t meant to replace a celebration cake.
It’s made for moments when you simply want something sweet — now.

One container, a few ingredients, and five minutes is all it takes
to leave yourself a little warmth, right when you need it.

 

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