Ingredients
Scale
- 4 tablespoons all-purpose flour (can substitute with gluten-free flour blend)
- 2 tablespoons granulated sugar (or coconut sugar for a deeper flavor)
- 2 tablespoons unsweetened cocoa powder
- 1/8 teaspoon baking powder
- Pinch of salt
- 3 tablespoons whole milk (or almond milk for a dairy-free option)
- 2 tablespoons vegetable oil (or melted butter for richer taste)
- 1 teaspoon vanilla extract
- 2 tablespoons dark chocolate chips (or chopped dark chocolate)
When I first shared this recipe with my daughters, Olivia insisted on using dark chocolate chips because she loves the bittersweet contrast to the sweet batter—just like the complex marinara Nonna Rosa taught me to make. Feel free to tweak the ingredients to fit your pantry or preferences, but I promise the combination above is a guaranteed winner.
Instructions
- In a microwave-safe mug (roughly 12 ounces), combine the flour, sugar, cocoa powder, baking powder, and salt. Stir well to evenly mix the dry ingredients.
- Add the milk, vegetable oil, and vanilla extract to the mug. Stir thoroughly until the batter is smooth and free of lumps—this is key for a perfect texture.
- Press the dark chocolate chips gently into the center of the batter, pushing them slightly down but not mixing them in. This will create that molten lava effect when cooked.
- Microwave the mug cake on high for 70-90 seconds. Cooking times vary by microwave, so start with 70 seconds and add 10 seconds if needed. The edges should be set while the center remains gooey.
- Let the mug cake rest for about 1 minute before digging in. This helps the lava center thicken just enough without cooling too fast.
I still remember the first time I made this for my girls after a long day, and their eyes lit up as they dug in. That moment of shared delight, right there in our Monterey kitchen, reminded me why I cook—not just to feed, but to create memories.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
