2-Minute Chocolate Mug Cake
Ingredients:
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 3 tablespoons milk
- 2 tablespoons vegetable oil
- 1 tablespoon water
- 1/4 teaspoon vanilla extract
- (Optional) 1 tablespoon chocolate chips or chopped chocolate
Instructions:
- In a microwave-safe mug, combine the dry ingredients: flour, cocoa powder, sugar, baking powder, and salt.
- In a separate bowl, whisk together the wet ingredients: milk, oil, water, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Stir in the chocolate chips or chopped chocolate, if using.
- Microwave the mug cake on high for 1 minute and 30 seconds, or until the top is set and the sides are cooked through.
- Let the mug cake cool for a few minutes before serving.
Enjoy!
Tips:
- Use a microwave-safe mug that is at least 1 cup in size.
- Make sure to whisk the batter until it is just combined. Overmixing can make the cake tough.
- Don't overcook the cake. It should be cooked through on the sides, but still have a gooey center.
- Let the cake cool for a few minutes before serving. This will help it set and prevent it from falling apart.
Variations:
- Add 1 tablespoon of peanut butter, Nutella, or your favorite fruit preserves to the batter.
- Top the cake with whipped cream, ice cream, or a drizzle of chocolate sauce.
- Experiment with different flavors of chocolate chips or chopped chocolate.
- For a funfetti cake, add 1 tablespoon of sprinkles to the batter.
Troubleshooting:
- If the cake is too dry, add a tablespoon of milk or water.
- If the cake is too wet, add a tablespoon of flour.
- If the cake is not cooked through, microwave it for an additional 15-30 seconds.
- If the cake falls apart, it may have been overcooked or not mixed well enough.