Ingredients:

  • 4 Tbsp All-Purpose Flour
  • 4 Tbsp Granulated Sugar
  • 2 Tbsp Unsweetened Cocoa Powder (Dutch-process recommended)
  • 1/4 tsp Baking Powder
  • 1/8 tsp Fine Sea Salt
  • 2 Tbsp Unsalted Butter (melted)
  • 3 Tbsp Whole Milk
  • 1/2 tsp Vanilla Extract
  • 1 Tbsp Dark Chocolate Chips or Chunks (optional)

Instructions:

  1. Melt the Butter: Place the 2 Tbsp of unsalted butter in the microwave-safe mug or a small bowl. Microwave on high for 20-30 seconds until fully melted. Set aside briefly to cool slightly.
  2. Combine Dry Ingredients: In the mug, thoroughly whisk together the flour, sugar, cocoa powder, baking powder, and salt. Ensure the cocoa powder lumps are fully broken up.
  3. Add Wet Ingredients: Pour the slightly cooled melted butter, milk, and vanilla extract into the dry ingredients.
  4. Mix Gently: Using a fork or small whisk, mix the ingredients until just combined. Stop mixing as soon as no dry streaks of flour remain to prevent a rubbery cake texture.
  5. Insert Molten Core (Optional): If using, drop the chocolate chips or chunks into the centre of the batter. Do not stir them in.
  6. Microwave on High: Place the mug in the microwave. Cook on high (around 1000 watts) for 60 seconds.
  7. Check for Doneness: After 60 seconds, check the cake. The edges should look set, but the top centre should still look slightly moist. If the cake appears wet, return it to the microwave in 10-second increments (up to 90 seconds total).
  8. Rest and Serve: Carefully remove the hot mug. Let the cake sit and cool for 1–2 minutes before eating, allowing the molten centre to set slightly and preventing scalding.