Ingredients:

  • 4 Tbsp All-Purpose Flour
  • 4 Tbsp Granulated Sugar
  • 2 Tbsp Unsweetened Cocoa Powder
  • 1/4 tsp Baking Powder
  • Pinch of Salt (approx. 1/8 tsp)
  • 3 Tbsp Milk
  • 2 Tbsp Vegetable Oil (or melted butter)
  • 1/2 tsp Vanilla Extract
  • 1 Tbsp Optional Chocolate Chips

Instructions:

  1. Combine Dry Ingredients: Into the empty, microwave-safe mug, add the flour, sugar, cocoa powder, baking powder, and salt. Use a fork to whisk thoroughly until no lumps of cocoa remain.
  2. Incorporate Wet Ingredients: Add the milk, oil, and vanilla extract to the dry mixture in the mug.
  3. Mix Batter: Stir vigorously with the fork until just combined and smooth. Be sure to scrape down the sides and the bottom to ensure no pockets of dry mix remain. Do not overmix.
  4. Add Centre (Optional): If using, gently press the chocolate chips into the centre of the batter mound.
  5. Microwave: Place the mug in the centre of the microwave. Cook on HIGH power for 60 to 90 seconds.
  6. Check for Doneness: The top should look mostly set, but still slightly glossy/moist in the very centre. If it looks totally dry or rubbery, it is overcooked.
  7. Rest and Serve: Let the cake cool in the mug for 1 minute before eating directly from the mug or carefully turning out onto a plate. Serve with ice cream or icing sugar.