You need 4 tablespoons of all-purpose flour for the base structure of the mug cake. This flour provides the necessary texture and helps the cake hold together while still being soft enough to complement the molten center.
3 tablespoons of granulated sugar add sweetness to balance the rich cocoa flavor. Sugar also contributes to the moistness and slight caramelization on top during cooking.
2 tablespoons of unsweetened cocoa powder give the deep chocolate flavor essential for this lava mug cake. Use good-quality cocoa for richer taste and better color.
1/4 teaspoon of baking powder acts as a leavening agent. It helps the mug cake rise slightly so it is fluffy around the edges but still has that gooey center.
A pinch (about 1/8 teaspoon) of salt enhances all other flavors by balancing sweetness and highlighting the chocolate notes.
3 tablespoons of whole milk or any milk alternative add moisture to bind dry ingredients and create a tender crumb.
2 tablespoons of vegetable oil keep the cake moist and tender since it remains liquid even after cooking unlike butter.
1/2 teaspoon pure vanilla extract adds aromatic depth that complements the richness of chocolate perfectly.
1 tablespoon of semi-sweet or dark chocolate chips can be added to enhance meltiness inside your lava center for extra gooeyness.
In a microwave-safe mug (roughly 12 oz capacity), combine 4 tablespoons all-purpose flour, 3 tablespoons sugar, 2 tablespoons cocoa powder, 1/4 teaspoon baking powder, and a pinch of salt. Stir thoroughly with a fork or small whisk until evenly mixed with no lumps visible. This ensures your dry ingredients are well incorporated before adding liquids.
To the same mug mixture, pour in 3 tablespoons milk, 2 tablespoons vegetable oil, and 1/2 teaspoon vanilla extract. Mix thoroughly until all ingredients form a smooth batter with no dry patches remaining on the sides or bottom of the mug. The batter should be slightly thick but pourable.
If using chocolate chips or chunks for extra molten goodness, sprinkle about 1 tablespoon on top or gently fold them into your batter with your spoon. This step adds pockets of melted chocolate inside your lava center once heated.
Place your mug in the microwave and cook on high power for about 70-90 seconds depending on your microwave wattage. Keep an eye on it; cooking too long will dry out the edges while too short may leave raw batter inside. The top should look set but slightly shiny with no liquid pooling.
Let your lava mug cake sit for about one minute after microwaving to allow residual heat to finish melting any remaining chocolate bits inside while cooling just enough to avoid burning your mouth when eating.