Ingredients
Dry Ingredients
- 30 grams self-raising flour (about 3 slightly heaped tablespoons)
- 2 tablespoons unsweetened cocoa powder
- 2-3 tablespoons light brown sugar
Wet Ingredients
- 3 tablespoons vegetable oil
- 4 tablespoons milk
- ¼ teaspoon vanilla bean paste or vanilla extract
Add-ins
- 2 tablespoons chocolate chips (dark, milk, or white)
Instructions
- Mix Dry Ingredients: In a microwave-safe mug, combine the self-raising flour, cocoa powder, and light brown sugar. Stir well to evenly distribute all the dry ingredients.
- Add Wet Ingredients: Pour in the vegetable oil, milk, and vanilla bean paste or extract into the mug. Mix thoroughly until you have a smooth batter with no lumps.
- Incorporate Chocolate Chips: Fold in the chocolate chips evenly throughout the batter for gooey pockets of melted chocolate.
- Microwave the Cake: Place the mug in the microwave and cook on high for about 60-70 seconds. The cake should rise and look set but still moist in the center. Be careful not to overcook as it can become dry.
- Cool and Serve: Let the mug cake cool for a couple of minutes to firm up slightly before digging in. Enjoy warm for the best gooey texture.
Notes
- If you don’t have self-raising flour, you can substitute all-purpose flour plus ½ teaspoon baking powder.
- Use a large microwave-safe mug to prevent batter from overflowing while cooking.
- Microwave power varies, so adjust cooking time accordingly; start with 60 seconds and increase in 10-second intervals if needed.
- For a richer flavor, try mixing in a pinch of cinnamon or a drop of espresso powder.
- Prep Time: 5 minutes
- Cook Time: 1-1.5 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: Western
- Diet: Vegetarian
