Ingredients:

  • 4 tbsp (32g) All-purpose flour
  • 2 tbsp (15g) Unsweetened cocoa powder
  • 2 tbsp (25g) Granulated sugar
  • 1/4 tsp Baking powder
  • 1 pinch Fine sea salt
  • 5 tbsp (75ml) Whole milk
  • 2 tbsp (30ml) Neutral oil
  • 1/2 tsp Pure vanilla extract
  • 2 tbsp (30g) Semi-sweet chocolate chips

Instructions:

  1. In a 12-ounce microwave-safe mug, whisk together the flour, cocoa powder, sugar, baking powder, and salt until no lumps remain.
  2. Pour in the milk, neutral oil, and vanilla extract. Whisk gently until the batter is smooth, glossy, and all dry ingredients from the bottom corners are incorporated.
  3. Drop the semi-sweet chocolate chips into the center of the batter; let them sink naturally to create the molten core.
  4. Place the mug on the edge of the microwave turntable (not the center) and cook on high power (1000W-1100W) for 60 seconds until the surface is slightly wet but mostly set.
  5. Allow the cake to rest undisturbed inside the microwave for 1 minute to allow the crumb to set and the chocolate chips to fully melt.