Ingredients:

  • 4 Tbsp All-Purpose Flour (plain flour)
  • 4 Tbsp Granulated Sugar (or caster sugar)
  • 2 Tbsp Unsweetened Cocoa Powder (dark or Dutch-processed recommended)
  • 1/4 tsp Baking Powder
  • Pinch Fine Sea Salt
  • 2 Tbsp Unsalted Butter, melted
  • 3 Tbsp Milk (Whole or Semi-Skimmed)
  • 1/2 tsp Vanilla Extract
  • 1 Tbsp Chocolate Chips (optional mix-ins)

Instructions:

  1. Select a sturdy, microwave-safe mug (8-10 oz). Lightly grease the inside with cooking spray or butter to prevent sticking, if desired.
  2. Melt the butter in a separate small bowl (about 20-30 seconds) and set aside to cool slightly while preparing the dry ingredients.
  3. Add the flour, sugar, cocoa powder, baking powder, and salt directly into the mug. Whisk thoroughly with a fork until there are no lumps of cocoa or baking powder remaining.
  4. Pour the slightly cooled melted butter, milk, and vanilla extract into the dry ingredients. Mix gently with a fork until just combined. Stop mixing immediately when no streaks of dry flour remain. Overmixing will lead to a tough, rubbery cake.
  5. Gently stir in the chocolate chips (if using), reserving a few to sprinkle on top before cooking.
  6. Place the mug in the center of the microwave. Cook on High Power (100%): 1 minute 45 seconds for 800W microwaves, or 1 minute 30 seconds for 1000W microwaves.
  7. The cake is ready when the edges look firm and dry, but the very centre still looks slightly soft or glossy. If still visibly liquid, cook in 10-15 second bursts until done.
  8. Carefully remove the hot mug and let it rest on the counter for 1 minute. The residual heat will finish the cooking process. Serve immediately while warm with desired toppings.