Ingredients
- 30 g flour
- 50 g granulated sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- 3 tablepoons melted butter
- 3 tablespoons whole milk, at room temperature
- 1 smallish egg, at room temperature
- ½ teaspoon vanilla extract
- 28 grams semisweet chocolate, lightly broken up
- 1 tablespoon water
Directions
- 1In a cup, whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined.
- 2Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom.
- 3Place the chocolate pieces in the center of the mug. Do not push down; it will sink as it bakes.
- 4Drizzle the tablespoon of water right on top of the batter.
- 5Cook in microwave on full power for 1 minute and 20 seconds to 2 minutes, or until the cake rises to the top, the edges look set but the center looks ever-so-slightly wet and shiny but not raw, and sticks slightly to the finger when touched.
- 6Do NOT over-bake to ensure that saucy, molten-y interior. If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave.
- 7Let it cool for about 5 minutes so you don't burn your tongue, but the waiting also help thicken the sauce in the bottom.
- 8Decorate your Mug lava cake with strawberry and whip cream
- 9Eat with a loved one or enjoy all by yourself
