Ingredients:

  • 4 tablespoons All-Purpose Flour (Plain)
  • 4 tablespoons Granulated Sugar
  • 2 tablespoons Unsweetened Cocoa Powder
  • 1/2 teaspoon Baking Powder
  • Pinch Fine Sea Salt
  • 3 tablespoons Whole Milk
  • 2 tablespoons Neutral Vegetable Oil (rapeseed or sunflower)
  • 1/2 teaspoon Vanilla Extract
  • 1 tablespoon Chocolate Chips or Chunks (optional)

Instructions:

  1. Prep the Vessel: Lightly grease the inside of a large coffee mug (at least 12 oz capacity) with a tiny bit of oil or non-stick spray, ensuring the sides are coated. This helps the cake rise evenly.
  2. Combine Dry Ingredients: In the prepared mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Whisk for about 20 seconds to fully combine and aerate the baking powder.
  3. Introduce Wet Ingredients: Add the milk, oil, and vanilla extract directly to the dry mix.
  4. Mix to Combine: Use a fork or small whisk to gently mix the batter until just combined. Stop mixing as soon as no pockets of dry flour remain (overmixing leads to a rubbery cake).
  5. Add Chocolate (Optional): If using, stir in the chocolate chips now, pushing a few down towards the centre of the batter for a molten core.
  6. Microwave: Place the mug in the centre of the microwave. Cook for 60 seconds on high power (1000W–1200W) or 70–90 seconds for lower wattage microwaves (700W–900W).
  7. Check Doneness: The cake is done when the top looks mostly set and a few tiny cracks have appeared. It should still look slightly moist in the center. If it looks very wet, add 10 more seconds.
  8. Rest and Serve: Carefully remove the hot mug (use oven mitts!). Let the cake rest in the mug for 2 minutes before serving immediately. This resting period finishes setting the structure.