MY CHOCOLATE MUG CAKE RECIPE - FOR JUST ONE SERVING and IN UNDER 2 MINUTES!

I was craving cake, oh well, good chocolate cake. However, we are empty nesters and I don’t want to bake a whole cake because then I’ll have to eat it all, SMILE. So, I look at my old recipes notebook and found my old mug cake recipe for 1, is not rock science. Boom!
 
Category: Dessert
Approx. Prep and Cook Time: 3 TO 4 Minutes
Approximate Cost:    $
Difficulty Level:  Easy
Allergens, Other: for Gluten Free use 1 to 1 GF Flour    
Servings:
 
INGREDIENTS

• ¼ c. of or all-purpose flour + ¼ tsp. baking powder (I actually used my own flour) (.30)

• 2 to 3 tablespoons sugar (.20)
• 2 tbsp. cocoa powder (.20)
• 1 pinch salt (.10)
• ¼ cup evaporated milk, (or heavy whipping cream or, whole milk) (.50)
• 2 tbsp. Peanut oil (.20)
• 1 tbsp. vanilla extract (.80)
• 2 tbsp. dark chocolate chips (.50)

 
DIRECTIONS
In a large microwave-safe mug, stir together the flour, baking powder, sugar, cocoa, and salt.
Add the milk, peanut oil, vanilla and stir until well combined and smooth. Stir in most of the chocolate chips and sprinkle the top with the remaining chips.
Microwave on high for 60 to 90 seconds or until the cake is puffed and the center looks dry. (Remember, all microwaves work differently as well). Let cool for a few minutes before eating.
NOTES:

• Use a heavy ceramic mug large enough to accommodate the mix. If the mug is too small the batter will overflow. 
• Do not overmixing the batter to prevent having a dense cake.
• When baking your mug cake in the microwave, test the temperature that will work base on your microwave. It is usually way under 2 minutes. Try 1 minute first, then 30 seconds, if it’s not totally cooked, add more time gradually, and check for doneness. 
• You can also make this cake with different flavors such as a spoonful of Nutella, or peanut butter, cream cheese, or cookies you like into the batter before or after baking.
• Of course, you can add a scoop of your favorite ice cream when you serve it as well, smile.