Ingredients:

  • 4 Tablespoons All-Purpose Flour
  • 4 Tablespoons Granulated Sugar
  • 2 Tablespoons Unsweetened Cocoa Powder (Dutch-process preferred)
  • 1/4 Teaspoon Baking Powder
  • Pinch Fine Sea Salt
  • 3 Tablespoons Milk (Whole milk recommended)
  • 3 Tablespoons Neutral Oil or Melted Butter
  • 1/2 Teaspoon Vanilla Extract
  • 1-2 Tablespoons Semi-Sweet Chocolate Chips (Optional, for molten centre)

Instructions:

  1. Prepare the Mug: Ensure the mug is clean and large enough (12 oz minimum) to prevent overflow during cooking.
  2. Combine Dry Ingredients: Add the flour, sugar, cocoa powder, baking powder, and salt directly into the mug.
  3. Whisk Thoroughly: Use a small whisk or fork to combine the dry ingredients fully. This is critical for proper rising and flavor.
  4. Add Wet Ingredients: Pour the milk, oil (or melted butter), and vanilla extract into the centre of the dry mixture.
  5. Mix Gently: Stir the ingredients until just combined. Stop mixing the moment you no longer see streaks of dry flour; overmixing develops gluten and leads to a rubbery cake.
  6. Insert Chocolate Core (Optional): If using, drop the chocolate chips into the centre of the batter. Do not stir them in.
  7. Initial Cook: Microwave on high power (1000W standard) for 60 to 90 seconds. Adjust time based on your microwave wattage and reduce power if using a high-wattage oven.
  8. The Rest: Remove the mug carefully (it will be hot) and let the cake rest for 2 minutes before serving. This allows the cake to finish setting without drying out. Top as desired and enjoy.