Cake in a Mug (Chocolate)
Adapted by Savanna
Quick chocolate cupcake in a mug
Ingredients
3 tbsp all-purpose Flour
3 tbsp Sugar
2 tbsp unsweetened Cocoa Powder
¼ tsp Baking Powder
Pinch of Salt
3 tbsp Milk
3 tbsp Vegetable Oil
¼ tsp Vanilla Essence
1-2 tbsp Chocolate Chips and/or chopped Pecan Nuts
Method
Combine dry ingredients in a microwave-safe mug (first 5 ingredients) and use a fork to stir them together thoroughly.
Add wet ingredients (next 3 ingredients) and stir with the fork until the mixture is smooth and all the dry ingredients are incorporated. Make sure to scrape the bottom and sides of the mug to ensure no dry pockets remain.
Add (Optional) chocolate chips and/or nuts and stir them into the batter.
Microwave on high for 60-90 seconds. Microwave wattages vary, so start with 60 seconds and check for doneness. The cake should look set on top, but it's often best to slightly undercook it for a moister, gooey centre. It will continue to cook as it cools.
Best served with cream.
Notes
Don't Over-mix: Mix just until combined. Over-mixing can lead to a tough cake.
Don't Overcook: This is the most crucial tip for mug cakes! Overcooking makes them dry and rubbery. A slightly gooey centre is usually preferred. If it's still too wet after the initial cooking time, microwave in 10-second increments.
Coffee Boost: For an even richer chocolate flavour, you can add 1/4 teaspoon of instant coffee granules or espresso powder to the dry ingredients. It won't make it taste like coffee, but it will deepen the chocolate notes.
Molten centre: For a "molten lava" effect, once you've mixed the batter, make a small well in the centre and drop in 1-2 teaspoons of Nutella or a spoonful of your favourite chocolate spread before microwaving.