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Chocolate Mug Cake

An insanely chocolately single-serve chocolate cake that's ready in just 1 minute in the mike. Seriously. It's true.

Prep Time 3 minutes
Cook Time 1 minute
Total Time 4 minutes
Servings 1 person
Author Mom

Ingredients

Dry Ingredients

  • 1.5 Tbsp All-Purpose Flour
  • 1.5 Tbsp Sugar
  • 1 Tbsp Cocoa Powder
  • 1/8 tsp Baking Powder

Wet Ingredients

  • 1.5 Tbsp Milk
  • 1.5 Tbsp Light Olive Oil, Peanut Oil, or Vegetable Oil
  • 1 splash Vanilla

Finisher

  • 1 Tbsp Milk Chocolate Chips
  • 1/2 Tbsp Dark Chocolate Chips

Instructions

  1. Mix dry ingredients together in a cup or 6oz ramekin.

  2. Add wet ingredients and mix thoroughly.

  3. Add to the top the milk chocolate chips, and mix in evenly. This will form a kind of fudgy chocolately cakey awesomeness. Make sure they don't settle to the bottom.

  4. Add the remaining chocolate chips evenly across the top of the batter, and press them down into the batter just slightly until mostly submerged, but still visible.

  5. If you'd like a more moist cake, either allow to rest 20 minutes, refrigerate for later, or even freeze it for another time. Truly, freezing it has the best texture. I have no idea why. If you want cake now though, skip this step.

  6. Microwave 1 minutes (no more, no less) in a 1000 Watt microwave. If your mike is a 900 W, you may need another 5 seconds, but don't let it go on long, or it'll become a dry brick. Remove it from the mike with a hotpad, and either eat it blazing hot now, or let it rest a few minutes to cool. It's better once it's cooled.  

    Top it with sifted powdered sugar, a raspberry, or anything else that strikes you as beautiful.  These are great to make when guests arrive unexpectedly.