30 is the number of ingredients that go into making a meal. As with many other popular dishes, it has become difficult to find 30 in one sitting. In response, some restaurants are now offering 70 or 80-item menus and charging $10 for every extra item you add. What’s your take on this?

30-Minute Chocolate Cake for Two is my new addiction. I considered calling it 28-Minute Cake for Two, but it didn’t have the same ring to it. It’s a chocolate-filled triple-layer cake that’s excellent for sharing. The days of baking a cake and having leftovers for days are long gone. This chocolate cake is just right for you and a friend. Alternatively, depending on how your week has gone, just for you.

What’s the key to making this cake in 30 minutes? I’m going to microwave it. Unlike other microwave cup cakes, though, this one does not have a spongey flavor. I couldn’t help but notice the texture—just it’s like a freshly baked cake! It’s one of the greatest cakes I’ve ever baked, according to Alex. I got up and performed a little dance. 


And this chocolate cup cake is perfect for Valentine’s Day without being too sweet. Your Valentine will appreciate the fact that you made something for the two of you to enjoy, as well as the fact that you skipped the candied hearts and chocolate flowers.

Do you like to hear a funny tale about how this picture session came to be? Everything is shot in our bedroom, and the setup is fairly shabby. I hung a black board at the end of our bed and placed wood on a chest in front of it for this photo. Then I’m shooting photos and everything is going great, so at the conclusion of the session, I decide to sit on the bed and check through the photos I’ve taken. I detach my camera from my tripod and leap onto my chest, landing on the bed. Then, behind me, I hear a lot of crashing.


I return the stare. The black background has fallen on top of the cake, the milk bottle is lying horizontally on the chest, and the milk is slowly dripping down the chest and onto the floor. It reminded me of the Niagara Falls.

The picture session has come to an end.


Fortunately, the two-person cake didn’t get too smushed, and the milk was quickly wiped up. Last night, Alex and I gladly ate the fallen cake, which was still great.


To make this chocolate cup cake for two, follow these instructions:

One thing I’ll say about this cake is that the time it takes for items to cook in microwaves varies substantially. After cooking, the cake should bounce back to the touch. If your first cup is over/undercooked, increase the time for the following two mugs by 10 seconds.

In addition, this recipe asks for three cups of identical size. If you don’t have any matching mugs, each cake tier may be served in the same cup. Simply wash it well between layers to ensure that the mug cakes inflate out to their full potential.

Oh, and there’s one more thing. Before making the cake batter, ensure sure the milk and egg are at room temperature. To ensure that your batter bakes evenly in the microwave, make sure that all of the ingredients are at the same temperature.

Please enjoy this 30-Minute Chocolate Cake for Two without further ado. You will not be sorry!



To make the cake

  • 1 pound of sugar
  • 7 tblsp flour (all-purpose)
  • a third of a cup of cocoa powder
  • a quarter teaspoon of baking powder
  • a quarter teaspoon of baking soda
  • salt (1/4 teaspoon)
  • 1 egg
  • a quarter cup of milk
  • 2 tblsp. oil (canola)
  • vanilla extract (1/2 teaspoon)
  • a couple of teaspoons of water

To make the icing

  • 4 tablespoons room temperature butter
  • 3 tbsp cocoa powder
  • a half-cup of powdered sugar
  • milk (two tablespoons)
  • flakes of black chocolate (optional)


  1. With a fork, combine all dry cake ingredients in a small bowl. Stir in the wet ingredients until everything is well mixed. Grease three large mugs* generously and equally spread batter (1/2 cup batter per mug).
  2. Microwave each cup for 1 minute on high by itself. Remove the cake from the cup and shake it gently to release it. Turn the cup over onto a plate or board lined with parchment paper. The cake should fall out easily. Replace the cups in the freezer for 5 minutes, or until the cakes have cooled to room temperature.
  3. Make the icing while the cakes are cooling. In a standing mixer, combine all ingredients and beat on high for 1 minute, or until light and fluffy. Before stacking the cakes, remove them from the freezer and frost the tops of each tier. If desired, use a sharp knife to shave dark chocolate over the top of the cake.


*Don’t have three matching mugs? Use one, cleaning well between each layer of cooking!

More simple cake recipes may be found at:

Red Velvet Cake for Two in 30 Minutes

Upside Down Caramelized Fig Cake

Bundt Cake with Sweet Potatoes

Cinnamon Chocolate Chip Coffee Cake (six pounds)

Cake with fresh ginger and molasses

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