1/4 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 cup milk, at room temperature
2 tablespoons butter, melted and cooled
1/4 teaspoon pure vanilla extract
DirectionsIn a small bowl, whisk together flour, cocoa powder, sugar, and baking powder until thoroughly, completely combined with no streaks of flour or cocoa powder remaining. Blend in milk, butter, and vanilla until batter is smooth. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides.
Microwave on high for 1 minute. Allow to cool for a couple of minutes before serving.
Optional Chocolate Peanut Butter cake:
Combine 1 tablespoon each peanut butter and mini chocolate chips and dollop into the center of the mug, gently pressing down until even with the top of the batter before microwaving.
Optional Raspberry Nutella cake:
Combine 1 tablespoon each hazelnut spread raspberry jam and dollop into the center of the mug, gently pressing down until even with the top of the batter before microwaving.
Note: A tall, cylindrical mug with straight sides ensures the cake bakes evenly. If using a smaller mug, bake the cake on top of a plate or paper towel to catch any overflow.