Ingredients:

  • 4 Tbsp (level) All-purpose flour (Plain flour)
  • 4 Tbsp (level) Granulated sugar
  • 2 Tbsp (level) Unsweetened cocoa powder (high-quality dark cocoa)
  • 1/4 tsp Baking powder
  • Pinch Fine sea salt
  • 3 Tbsp Whole Milk (or dairy-free alternative)
  • 1 Tbsp Neutral Oil (Vegetable/Canola) or melted unsalted butter
  • 1/4 tsp Vanilla Extract
  • 1 Tbsp Chocolate chips or chunks (optional, for molten core)

Instructions:

  1. Prepare a large (12 oz / 350ml minimum) microwave-safe mug by lightly greasing the inside.
  2. Add the flour, sugar, cocoa powder, baking powder, and salt directly into the mug.
  3. Use a small fork or whisk to thoroughly combine the dry ingredients, ensuring no clumps of cocoa powder or baking powder remain.
  4. Pour in the milk, oil (or melted butter), and vanilla extract.
  5. Mix the batter until just combined. Stop mixing the second you see no streaks of dry flour; do not overmix to prevent a rubbery texture.
  6. If using chocolate chips, push them right into the center of the batter to create a gooey puddle.
  7. Cook the cake in the center of the microwave on high power (1000W) for 70–80 seconds (or 90 seconds for 800W). The edges should look set, but the center should still look slightly glossy.
  8. Carefully remove the hot mug and let it rest on the counter for 60 seconds before serving.