2-Minute Chocolate Mug Cake

Ingredients

• 4 tbsp all-purpose flour
• 3 tbsp sugar
• 2 tbsp cocoa powder
• 1 egg
• 3 tbsp milk
• 2 tbsp melted butter
• Pinch of salt
• Splash of vanilla extract
• 2 tbsp chocolate chips (optional but recommended)

Instructions

1. Mix the dry ingredients. Add the flour, sugar, cocoa powder, and salt directly to a large microwave-safe mug (at least 12 fl oz / 350ml capacity, or it will overflow). Mix thoroughly with a fork until no lumps of cocoa remain.

2. Add the wet ingredients. Pour in the egg, milk, melted butter, and vanilla extract.

3. Blend until smooth. Stir vigorously with the fork until the batter is completely smooth. Make sure to scrape the bottom corners of the mug—dry flour loves to hide there and will ruin your cake.

4. Add chocolate. Fold in the chocolate chips, pushing a few into the center of the batter so they melt into a gooey core.

5. Microwave. Microwave on high for 60 to 90 seconds. The cake will rise significantly above the rim of the mug and look slightly wet on top. This is exactly what you want—it will set as it cools.

6. Cool slightly. Let it sit for 2 minutes before eating. It finishes cooking through residual heat, and this prevents you from burning your mouth.

Notes

Critical insight: Microwaves vary wildly in wattage. Always start with 60 seconds. If the center is completely liquid, add 15-second bursts. An overcooked mug cake turns into a dense, rubbery sponge. It is better to slightly undercook it and have a fudgy center.

Substitutions: Swap the butter for a neutral oil (like canola or avocado) if you prefer; it actually makes the cake slightly moister. You can use any milk, including oat or almond. If you don't have chocolate chips, a broken square of a chocolate bar works perfectly.

Storage: Do not store. Mug cakes stale incredibly fast because they are steamed, not baked. Eat it immediately. If you have leftovers, throw them away.

Variations: Add a spoonful of peanut butter into the center of the batter before microwaving for a molten peanut butter core. Mix in a pinch of instant espresso powder with the dry ingredients to intensify the chocolate flavour.

Pairs with: A scoop of vanilla bean ice cream or a splash of cold heavy cream poured right over the top while it's hot.