Ingredients:

  • 4 Tbsp level All-purpose (Plain) Flour
  • 2 to 3 Tbsp level Granulated Sugar
  • ¼ tsp Baking Powder
  • Pinch Fine Sea Salt
  • 3 Tbsp Whole Milk (or alternative)
  • ½ tsp Neutral Oil (e.g., vegetable or canola)
  • ½ tsp Pure Vanilla Extract
  • 1 Tbsp Milk or Dark Chocolate Chips

Instructions:

  1. Prep the Mug: Ensure your mug is clean and has enough capacity (12 oz minimum). Lightly grease the inside with a tiny dab of butter or a spray of oil (optional, but helps with cleaning).
  2. Combine the Dry: Add the flour, sugar, baking powder, and salt directly into the mug. Use a fork to whisk these dry ingredients together thoroughly to ensure the baking powder is evenly distributed.
  3. Introduce the Wet: Pour in the milk, oil, and vanilla extract.
  4. Mix Gently: Using the fork, mix the ingredients until just combined. Stop mixing as soon as the last streaks of flour disappear (10-15 seconds). Do not overmix, as this results in a rubbery cake.
  5. Fold in the Chips: Gently stir in the chocolate chips, leaving a few sprinkled on top for aesthetics. Ensure the batter fills the mug no more than halfway.
  6. The Microwave Blast: Place the mug in the centre of the microwave. Cook for 60 to 70 seconds (if using 1000w) or 80 to 90 seconds (if using 700w – 800w).
  7. Check for Doneness: The cake should puff up significantly and look set around the edges. If it's still very wet in the center, add 10 seconds at a time until the top springs back slightly when touched.
  8. Cool and Serve: Carefully remove the hot mug (use an oven glove). Let the cake sit for 1–2 minutes before eating to allow the internal heat to finish the cooking process.