Five-Minute Fudgy Chocolate Mug Cake

• 4 tbs all-purpose flour
• 2 tbs granulated sugar
• 2 tbs unsweetened cocoa powder
• ¼ tsp baking powder
• 1 tsp saltpinch, roughly 1/8 tsp worth
• 1 large egg
• 3 tbs whole milk
• 1 tbs vegetable oil
• ½ tsp vanilla extract
• 1 tbs semi-sweet chocolate chips

1. 1

   Add the flour, sugar, cocoa powder, baking powder, and salt directly into your microwave-safe mug. Give them a quick stir with a fork to break up any cocoa clumps.

   Tip: No need to sift — just make sure there are no dry pockets hiding at the bottom.

2. 2

   Crack the egg into the mug, then add the milk, vegetable oil, and vanilla extract. Mix vigorously with the fork until the batter is completely smooth and no streaks of flour remain. Scrape the fork around the bottom corners of the mug — that's where dry ingredients love to hide.

   Tip: The batter will be pourable but thick, like a brownie batter. A few small lumps are fine.

3. 3

   Drop the chocolate chips right on top of the batter and use the fork to press them just below the surface. This creates a molten chocolate pocket in the center.

4. 4

   Microwave on high for 60-90 seconds. Start checking at 60 seconds — the cake is done when the top looks set and slightly matte but still has a faint jiggle in the center. It will look slightly underdone, and that's exactly right. The residual heat firms it up in the next 30 seconds.

   Tip: Microwaves vary wildly. If yours runs hot, start at 60 seconds. If your cake comes out rubbery, reduce time by 10 seconds next round. The cake rises dramatically, then settles — totally normal.

5. 5

   Let the mug sit for 30 seconds before digging in. The center should be fudgy and just barely set, with melted chocolate chips pooling into gooey pockets. Eat it straight from the mug while it's warm.

   Tip: This doesn't store well — it's a made-to-order treat. The magic is in eating it immediately.

• microwave-safe mug (350ml (12 oz))
• fork

Per serving

Nutritional values are estimates only.