Ingredients:

  • 4 Tablespoons All-Purpose (Plain) Flour
  • 4 Tablespoons Granulated Sugar
  • 2 Tablespoons Unsweetened Cocoa Powder (Dutch-processed recommended)
  • 1/4 teaspoon Baking Powder
  • Small Pinch Fine Sea Salt
  • 3 Tablespoons Milk (Whole milk preferred)
  • 1 1/2 Tablespoons Neutral Vegetable Oil
  • 1/2 teaspoon Vanilla Extract
  • 1 Tablespoon Chocolate Chips or Chunks (Optional, for molten core)

Instructions:

  1. Combine the Flour, Sugar, Cocoa Powder, Baking Powder, and Salt directly into your chosen microwave-safe mug. Use a small whisk or fork to thoroughly incorporate the dry ingredients, ensuring there are no visible streaks of baking powder or large lumps of cocoa.
  2. Add the Milk, Vegetable Oil, and Vanilla Extract to the dry ingredients in the mug. Gently fold and stir the mixture using the fork until just combined. Stop mixing the second all the dry flour is moistened. A few tiny lumps are fine and preferable to an over-mixed batter.
  3. If using Chocolate Chips or Chunks, press them into the very centre of the batter. Do not stir them in, as this creates the satisfying molten chocolate pool when cooked.
  4. Place the mug in the centre of the microwave. Cook on High power (1000W) for 60 to 75 seconds. The cake should look mostly set on the edges, but the very centre should still look slightly moist and wobbly (this ensures a fudgy texture).
  5. Carefully remove the hot mug and allow the mug cake to rest for 1 minute before serving. This brief resting period finishes the cooking process and allows the cake to set without drying out.