Start by choosing a microwave-safe mug (8-12 oz size). Make sure it’s large enough to allow the cake to rise without overflowing.
Mix Dry Ingredients:
In the mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined.
Add Wet Ingredients:
Pour in the milk, vegetable oil (or melted butter), and vanilla extract. Stir well to combine until you have a smooth batter. If you’re using chocolate chips, fold them in at this stage.
Microwave the Cake:
Microwave the mug on high for 1 minute and 30 seconds. The cake will puff up as it cooks, but don’t worry if it rises higher than the rim of the mug. Keep an eye on it to prevent overflow.
Depending on your microwave’s wattage, you may need to adjust the cooking time by a few seconds. For a softer, more molten center, stop at 1 minute and 20 seconds.
Serve:
Let the cake cool for a minute or two before digging in. You can enjoy it directly from the mug or transfer it onto a plate. For extra indulgence, top with a scoop of ice cream, whipped cream, or a drizzle of chocolate sauce.
Serving and Storage Tips:
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