Here’s a quick and delicious chocolate mug cake—ready in about 2–3 minutes 
Chocolate Mug Cake (Single Serving)
Ingredients
- 4 tbsp all-purpose flour
- 4 tbsp sugar
- 2 tbsp unsweetened cocoa powder
- 1/8 tsp baking powder
- Pinch of salt
- 3 tbsp milk
- 2 tbsp vegetable oil (or melted butter)
- 1/4 tsp vanilla extract
- Optional: 2 tbsp chocolate chips or chopped nuts
Instructions
- Mix dry ingredients
- In a microwave-safe mug (~12 oz), whisk together flour, sugar, cocoa, baking powder, and salt.
- Add wet ingredients
- Stir in milk, oil, and vanilla until smooth.
- Fold in chocolate chips if using.
- Microwave
- Cook on high for 70–90 seconds.
- Start with 70 seconds; check doneness with a toothpick.
- Don’t overcook—it should be moist and slightly gooey in the center.
- Cool slightly
- Let it rest 1–2 minutes (it will continue to cook slightly).
- Optional toppings
- Whipped cream, ice cream, or a drizzle of chocolate syrup.
Tips
- Mug size matters: too small → overflow; too large → spreads thin.
- For extra fudgy texture, reduce flour by 1 tbsp.
- Microwave powers vary; adjust timing in 10-second increments.
I can also give a vegan chocolate mug cake or super fudgy version with melted chocolate if you want. Do you want me to do that?
