Ingredients:

  • 1/4 cup All-purpose flour (30g)
  • 2 tbsp Unsweetened cocoa powder (10g)
  • 2 tbsp Granulated sugar (25g)
  • 1/4 tsp Baking powder
  • 1/8 tsp Salt
  • 1/4 cup Whole milk (60ml)
  • 2 tbsp Neutral oil (canola or vegetable)
  • 1/2 tsp Vanilla extract

Instructions:

  1. Grab your 12 ounce mug and toss in the flour, sugar, cocoa, baking powder, and salt.
  2. Whisk the dry stuff until it's one solid color. Note: This prevents clumps of baking powder from tasting bitter later.
  3. Pour in the milk, oil, and vanilla extract.
  4. Whisk vigorously for about 30 seconds. Stop when the batter is smooth and glossy.
  5. Scrape down the sides with your whisk or a tiny spatula.
  6. Pop it in the center of the microwave.
  7. Cook on high for 60 seconds. Watch for it to rise and go slightly tacky.
  8. Pull it out carefully — the handle might be hot.
  9. Wait 30 seconds before diving in. Note: This lets the steam finish the job so the cake isn't wet.
  10. Dig in while it's still warm. > Chef's Tip: If you want a molten center, push a single square of dark chocolate into the middle of the batter right before you microwave it. It melts into a gooey pool while the rest of the cake sets.