No-Bake Chocolate Mug Cake

Instructions

1. 1

   Choose a large Microwave-safe Mixing Bowl — at least 12 oz capacity. This is important so the batter has room to rise without overflowing.

2. 2

   Add the All-Purpose Flour, Granulated Sugar, Unsweetened Cocoa Powder, Baking Powder, and Salt directly to the Mixing Bowl. Use a fork to whisk the dry ingredients together until fully combined with no cocoa lumps.

3. 3

   Crack in the Egg, then add the Milk, Vegetable Oil (or melted Vegetable Oil), and Vanilla Extract. Mix everything together with a fork, stirring from the bottom up, until the batter is completely smooth. Scrape the sides and bottom of the Mixing Bowl to make sure no dry All-Purpose Flour is hiding.

4. 4

   If using Semisweet Chocolate Chips, stir half into the batter, then scatter the rest on top for extra melty pockets of chocolate.

5. 5

   Microwave on HIGH for 60–90 seconds. Start checking at 60 seconds — the cake is done when the top is just set and no longer wet or shiny in the center. It's okay if it looks slightly underdone; it will continue cooking from residual heat and stay fudgy. Avoid overcooking, which makes it rubbery.

6. 6

   Let the Mixing Bowl sit for 1 minute before eating — it will be very hot. Dust with Powdered Sugar or top with a scoop of Vanilla Ice Cream if desired. Eat directly from the Mixing Bowl.