Ingredients:

  • 4 tbsp (30g) All-purpose flour
  • 3 tbsp (30g) Unsweetened cocoa powder
  • 3 tbsp (38g) Granulated sugar
  • 1/4 tsp (1g) Baking powder
  • 1 pinch (0.5g) Salt
  • 3 tbsp (45ml) Milk
  • 2 tbsp (28g) Neutral vegetable oil
  • 1/4 tsp (1ml) Vanilla extract
  • 1 tbsp (15g) Semi-sweet chocolate chips

Instructions:

  1. Combine the flour, cocoa powder, sugar, baking powder, and salt directly in a 12 oz microwave-safe mug. Whisk with a fork until the color is a uniform cocoa brown.
  2. Stir in the milk, oil, and vanilla extract. Mix gently until just combined; stop as soon as streaks of flour disappear to avoid over-mixing.
  3. Press the chocolate chips firmly into the center of the batter to create a molten core.
  4. Microwave on high for 60 seconds. The edges should look matte while the center remains slightly glossy.
  5. Let the cake rest undisturbed in the microwave for 1 minute to allow residual heat to finish the center.