Ingredients:

  • tablespoons All-Purpose Flour (or 30g)
  • tablespoons Granulated Sugar (or 38g)
  • tablespoon Unsweetened Cocoa Powder (or 8g)
  • /4 teaspoon Baking Powder
  • Tiny pinch of Salt
  • tablespoons Milk (or 45ml)
  • tablespoon Neutral Oil (or 15ml)
  • /4 teaspoon Vanilla Extract (or 1.25ml)
  • large square of Dark Chocolate (approx. 10g)

Instructions:

  1. Combine Dry Ingredients: Add flour, sugar, cocoa powder, baking powder, and salt directly into the mug. Use a fork to thoroughly whisk until uniform in colour, ensuring no lumps remain at the bottom.
  2. Incorporate Wet Ingredients: Pour in the milk, oil, and vanilla extract. Whisk again until just combined. Do not overmix; a few tiny lumps are fine.
  3. Insert the Lava Core: Gently press the square of dark chocolate down into the very centre of the batter, ensuring it is fully submerged.
  4. Microwave Cook: Place the mug centrally in the microwave. Cook on High Power (1000W) for 60 seconds. If your microwave is lower wattage (700W), start with 75 seconds.
  5. Check Doneness: The top should look mostly set, but still slightly wet in the middle. If it looks very liquid, microwave in additional 10-second bursts, checking each time. Caution: Overcooking results in a dry sponge cake, not lava!
  6. Rest and Serve: Allow the mug cake to rest for 60 seconds. Serve immediately with a dusting of icing sugar or a scoop of ice cream.