Ingredients:

  • 4 tbsp (30g) all-purpose flour
  • 2 tbsp (25g) unsweetened cocoa powder
  • 2 tbsp (25g) granulated sugar
  • 1/4 tsp (1g) baking powder
  • 1 pinch (0.5g) salt
  • 3 tbsp (45ml) whole milk
  • 1 tbsp (15ml) vegetable oil
  • 1/4 tsp (1.25ml) vanilla extract
  • 1 tbsp (15g) semi-sweet chocolate chips

Instructions:

  1. Combine the flour, cocoa powder, sugar, baking powder, and salt directly in a 12 oz microwave safe ceramic mug. Note: This saves you from washing a separate bowl.
  2. Use a fork to whisk the dry ingredients until the color is uniform and no large clumps of cocoa remain.
  3. Pour in the milk, vegetable oil, and vanilla extract.
  4. Stir gently until the batter is smooth and velvety, stopping as soon as flour streaks disappear. Note: Overmixing creates a tough cake.
  5. Drop the chocolate chips directly into the center of the batter without stirring them in. Note: This keeps them concentrated in the middle for a molten core.
  6. Place the mug in the center of the microwave.
  7. Heat on high for 60 seconds until the top looks set but slightly tacky.
  8. Let the cake sit for 1 minute to allow the residual heat to finish setting the crumb.