Ingredients:

  • 4 tbsp (32g) All-purpose flour
  • 3 tbsp (38g) Granulated sugar
  • 2 tbsp (10g) Unsweetened Dutch-processed cocoa powder
  • 1/4 tsp Baking powder
  • 1 pinch Fine sea salt
  • 3 tbsp (45ml) Whole milk
  • 2 tbsp (30ml) Neutral oil
  • 1/4 tsp Vanilla extract
  • 2 tsp Chocolate chips

Instructions:

  1. Combine the flour, sugar, cocoa powder, baking powder, and salt directly in a 12 oz microwave-safe mug. Use a fork to whisk and aerate the mixture until the color is a uniform, pale mahogany.
  2. Pour in the milk, oil, and vanilla extract. Stir gently from the bottom up with a fork until no dry pockets remain and the batter is smooth and glossy. Do not over-mix.
  3. Drop the chocolate chips into the center of the batter without stirring. Microwave on high for 60 to 75 seconds. The cake is done when the top is slightly tacky but the edges have pulled away from the sides.
  4. Let the cake sit for 1 minute before eating. This allows the residual steam to finish setting the crumb and prevents a rubbery texture.