Ingredients

The following ingredients have 2 Servings
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ½ cup whole milk
  • ⅓ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoon chocolate chips (milk, semi-sweet, or dark)
  • 1 teaspoon powdered sugar

Instruction

  • Mix the Dry Ingredients - In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
  • Whisk in the Wet Ingredients - Add milk, vegetable oil, egg, and vanilla. Whisk until smooth and just combined.
  • Pour into the Mugs - Evenly divide the batter into two 14-ounce microwave-safe mugs. Add about 1 cup per mug. Adjust so it’s no more than halfway filled.
  • Add Chocolate Chips - Evenly sprinkle 1 tablespoon of chocolate chips on top of the batter.
  • Microwave the Cakes - Cook one mug at a time on high power for 60 seconds. Check to see if the cake sets. The top will look moist but dry to the touch. It should bounce back when lightly pressed, and a toothpick inserted in the center has only a few crumbs sticking. If needed, microwave in 15-second intervals until cooked through. I usually don't cook longer than 90 seconds. The internal temperature should reach between 200 to 210ºF (93 to 99ºC). The higher the temperature, the less gooey the cake.
  • Serve - Rest for 5 minutes, then serve. If desired, top with extra chocolate chips and powdered sugar.