Ingredients
- 4 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt
- 3 tablespoons milk (dairy or non-dairy)
- 2 tablespoons vegetable oil
- 1/4 teaspoon vanilla extract
- 1 tablespoon chocolate chips or a small piece of chocolate
If you’re out of cocoa powder, you can substitute with an extra tablespoon of chocolate chips for an even richer center. And if you’re feeling adventurous, add a dash of cinnamon to bring a hint of warmth and spice, a nod to my abuela’s secret ingredient in her chocolate desserts.
Instructions
- In a microwave-safe mug, combine the flour, sugar, cocoa powder, baking powder, and salt. Stir until evenly mixed.
- Add the milk, vegetable oil, and vanilla extract to the dry ingredients. Stir well until a smooth batter forms, making sure there are no lumps.
- Gently press the chocolate chips or piece of chocolate into the center of the batter. This will create the lava effect when cooked.
- Microwave the mug on high for 60-90 seconds. Keep an eye on it, as cooking times can vary based on your microwave’s power. The cake should rise, and the center should still be slightly gooey.
- Allow the mug cake to cool for a minute or two. It will be hot, and letting it rest will enhance the flavors.
As my abuela would say, let the aromas guide you. The smell of chocolate wafting through the kitchen always brings me back to those bustling family dinners, where dessert was the grand finale everyone eagerly awaited.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International