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I’ve always loved the classic combination of chocolate and cherries in Black Forest Cake, but I don’t often want to bake an entire layer cake just to satisfy a craving. That’s what inspired this simple microwave (affiliate link) version.
Instead of layers of chocolate cake, whipped cream, and cherries, this single-serving mug cake delivers the same familiar flavors in just a few minutes. A moist chocolate cake cooks right in the microwave (affiliate link), then gets topped with a quick homemade cherry sauce that’s every bit as satisfying as canned pie filling—but much lighter.
Inspired by a recipe in Hungry Girl Magazine (affiliate link), I made a few simple tweaks to keep the cake moist and flavorful while using everyday ingredients like Greek yogurt instead of oil. The result is a dessert that’s perfect when you’re craving something chocolatey but don’t want leftovers tempting you for the next several days.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Notes
- How to Make Microwave Black Forest Chocolate Cake Mug
- Recipe Tips
- Easy Variations
- Frequently Asked Questions
- Storage
- How Many Calories and WW Points in this Black Forest Chocolate Cherry Mug Cake?
- Microwave Black Forest Chocolate Mug Cake Recipe
- More Easy Mug Cake Recipes
Why You’ll Love This Recipe
- Ready in about 10 minutes
- Single serving with built-in portion control
- Rich chocolate and cherry flavor
- No oven required
- Made with simple pantry ingredients
Ingredients & Notes
- Whole wheat flour – Gives the cake structure. All-purpose flour works too.
- Unsweetened cocoa powder – Provides rich chocolate flavor.
- Sweetener – I used Truvia (affiliate link), but your preferred sweetener will work.
- Baking powder – Helps the cake rise.
- Almond milk – Any milk may be substituted.
- Egg whites – Liquid egg whites are especially convenient.
- Plain nonfat Greek yogurt – Keeps the cake moist without needing oil.
- Vanilla extract – Enhances the chocolate flavor.
- Mini chocolate chips – Little pockets of melted chocolate.
- Frozen dark sweet cherries – Cook into a quick homemade topping with cornstarch and a pinch of salt.
How to Make Microwave Black Forest Chocolate Cake Mug
Step 1: Gather and prepare all ingredients.
Step 2: Spray a microwave-safe large mug, or small bowl, with nonstick spray. Stir together flour, cocoa powder, 2-1/2 packets sweetener and baking powder until thoroughly combined.
Step 3: Prepare the cake batter by stirring in wet ingredient—almond milk, egg whites, yogurt and vanilla extract—and mix well with a fork just until all dry ingredients have been absorbed. Be sure to scrape up any dry ingredients from the bottom.
Step 4: Fold in the chocolate chips.
Step 5: Microwave on HIGH for 2 minutes, or until set. If not done after 2 minutes, continue cooking in 30 second increments until set. Remove and cool slightly.
Step 6: In a small microwave-safe mug or bowl, stir together cherries, cornstarch, 1/2 packet sweetener and a pinch of salt. Cover with a paper towel to avoid any splatter, and cook in microwave for 1 minute, or until thickened. If not done after 1 minute, continue cooking in 15 second increments until done.
Step 7: If desired, run a thin sharp knife between cake and mug and remove cake to a small plate.
Top with cherry mixture and enjoy. Alternatively, you can enjoy this right in the mug by simply spooning the delicious cherry mixture over the top of the cake.
Step 8: Optional toppings: light dusting of powdered sugar, dollop of lite whipped topping, chocolate shavings or jimmies.
Recipe Tips
- Stir the batter thoroughly, making sure no dry flour remains at the bottom of the mug.
- Every microwave is different, so continue cooking in short intervals if needed.
- The cherry topping thickens quickly, so keep an eye on it during the final seconds of cooking.
- Enjoy the cake right from the mug or invert it onto a small plate before adding the cherries.
Easy Variations
- Use all-purpose flour instead of whole wheat.
- Substitute skim milk or another nondairy milk for the almond milk.
- Chop regular chocolate chips if you don’t have mini chips.
- Add a dollop of light whipped topping or a dusting of powdered sugar before serving.
Frequently Asked Questions
Can I use canned cherry pie filling?
Yes. While I prefer the homemade cherry topping because it’s lighter and lets the fruit shine, canned pie filling will certainly work if that’s what you have available.
Can I use fresh cherries?
Frozen cherries are the easiest choice because they soften and release their juices quickly in the microwave. Fresh cherries require a longer cooking time, so I don’t recommend them for this recipe.
Storage
Since this recipe makes just one serving, there usually aren’t leftovers. If you do have some, cover and refrigerate for up to a day, then gently reheat in the microwave before serving.
How Many Calories and WW Points in this Black Forest Chocolate Cherry Mug Cake?
According to my calculations, each serving has 244 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
Be sure to adjust the calories and WW Points when making any ingredient substitutions.
If you’ve made this Microwave Black Forest Mug Cake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Microwave Black Forest Chocolate Mug Cake Recipe
Equipment
Ingredients
- 2 tablespoons whole wheat flour
- 2 tablespoons unsweetened cocoa powder
- 3 packets Truvia (affiliate link) Stevia Leaf calorie-free sweetener (or other zero calorie sweetener), divided
- 1/4 teaspoon baking powder
- 2 tablespoons unsweetened almond milk beverage
- 2 tablespoons egg whites or fat-free liquid egg substitute
- 2 tablespoons plain nonfat Greek yogurt
- 1/2 teaspoon vanilla extract
- 1-1/2 teaspoons mini chocolate chips
Cherry Topping
- 1/2 cup frozen pitted dark sweet cherries, thawed
- 1 teaspoon cornstarch
- Dash of salt
Instructions
- Spray a large microwave safe mug, or small bowl (affiliate link), with nonstick spray. Stir together flour, cocoa powder, 2-1/2 packets sweetener and baking powder until thoroughly combined.
- Stir in almond milk, egg whites, yogurt and vanilla extract and mix well with a fork just until all dry ingredients have been absorbed – be sure to scrape up any dry ingredients from the bottom.
- Fold in the chocolate chips.
- Microwave on HIGH for 2 minutes, or until set. If not done after 2 minutes, continue cooking in 30 second increments until set. Remove and cool slightly.
Prepare the Cherry Topping
- In a small microwave-safe bowl or mug, stir together cherries, cornstarch, 1/2 packet sweetener and a dash of salt. Cover with a paper towel to avoid any splatter, and cook in microwave for 1 minute, or until thickened. If not done after 1 minute, continue cooking in 15 second increments until done.
- If desired, run a thin sharp knife between cake and mug and remove cake to a small plate. Top with cherry mixture and enjoy. Alternatively, you can enjoy this right in the mug by simply spooning the cherry mixture over the top of the cake.
- Optional toppings: sprinkled of powdered sugar, dollop of lite whipped topping, chocolate shavings or jimmies.
Notes
(Must be logged into WW on a smartphone or tablet.) 7 PointsPlus (Old plan) Be sure to adjust the calories and WW Points when making any ingredient substitutions. The 2 tablespoons of egg whites called for in this recipe is equal to about 1 large egg’s worth. Using fat-free liquid egg substitute is a great way to not wind up with a leftover egg yolk. Using plain nonfat Greek yogurt in place of vegetable oil helps keep the cake moist and lower in fat. If you don’t have nondairy milk (almond milk, oat milk, etc.), you can always substitute low-fat or skim milk. In a pinch and don’t have 100% whole wheat flour, substitute all-purpose flour. Can I use canned cherry pie filling in place of the frozen cherries?
While I haven’t tried this replacement of using canned cherry pie filling for the warm cherry topping made with unsweetened frozen cherries, I think it would probably work. Though with the canned pie filling, your cake will end up being much sweeter due to the additional sugar, and possibly high fructose corn syrup, that you’ll find in many canned fillings. I really like this cake with the homemade cherry topping and it is so easy to make with just a few common ingredients. Frozen pitted dark sweet cherries are readily available in most well-stocked grocery stores and then it’s just a matter of stirring in a little sweetener, cornstarch and salt and heating in the microwave until it thickens. Can I use fresh cherries instead of the frozen ones?
We don’t recommend using fresh cherries in this recipe. Fresh cherries will require a longer cooking time on the stove top with additional ingredients, along with constant attention and stirring, to get them to the point where they become soft and jammy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Hungry Girl Magazine (affiliate link), Spring 2018
