Ingredients:

  • 4 Tbsp All-Purpose Flour
  • 4 Tbsp Granulated Sugar
  • 3 Tbsp Unsweetened Cocoa Powder (Dark, High Quality)
  • 1/4 tsp Baking Powder
  • 1/4 tsp Espresso Powder (Instant Coffee, optional)
  • Pinch Fine Sea Salt
  • 3 Tbsp Whole Milk (or preferred alternative)
  • 1 Tbsp Neutral Cooking Oil (e.g., Canola or Sunflower)
  • 1/2 tsp Vanilla Extract
  • 1 Tbsp Chocolate Chips or Chunks

Instructions:

  1. Prep the Mug: Choose a standard 10-12 oz microwave-safe mug.
  2. Add Dry Ingredients: Tip the flour, sugar, cocoa powder, baking powder, espresso powder (if using), and salt directly into the mug.
  3. A Quick Stir: Using a fork or small whisk, thoroughly combine all the dry ingredients, ensuring the baking powder is evenly distributed.
  4. Add Wet Ingredients: Pour the milk, oil (or melted butter), and vanilla extract into the mug.
  5. Mix Gently: Whisk the batter only until just combined. Stop mixing the second you no longer see streaks of dry flour. Do not overmix.
  6. Create the Core: Gently push half of the chocolate chips into the centre of the batter to create the gooey middle. Scatter the remaining chips on top.
  7. Cook and Observe: Place the mug in the microwave (use 100% power). Cook for 60 to 90 seconds, depending on microwave wattage (use shorter time for high-power models). Stop when the top looks mostly set but still appears slightly damp in the very centre.
  8. Rest (Essential): Carefully remove the hot mug and let the cake rest for 60 seconds. This residual heat finishes the cooking process.
  9. Serve: Enjoy immediately with your desired toppings, such as ice cream or fresh berries.