5-Minute Chocolate Raspberry Mug Cake for Two

Ingredients

For 2 servings

• •1 /4 cup all-purpose flour (1 ounce; 30 g)
• •1 /4 cup (50 g) granulated sugar
• •2 c. à soupe plus 2 teaspoons (16 g) Dutch-process cocoa powder
• •1 /2 teaspoon baking powder
• •1 /8 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
• •4 c. à soupe (56 g) unsalted butter, cut into 6 pieces
• •2 ounces (56 g) dark chocolate, broken into roughly 1-inch pieces, divided (see notes)
• •2 large eggs, lightly beaten
• •2 c. à café vanilla extract
• •1 /4 cup (60 ml) cold raspberry jam
• •Fresh raspberries, for garnish

Method

1. 1.In a small bowl, whisk flour, sugar, cocoa powder, baking powder, and salt together.
2. 2.In a medium microwave-safe bowl, microwave butter and 1 ounce of the chocolate on high power, stirring every 30 seconds, until melted, 1 to 2 minutes. (See notes regarding microwave power below.)
3. 3.Add flour mixture, egg, and vanilla, and using a fork or whisk, thoroughly mix until smooth and well combined. Divide cake batter evenly between two 12-ounce microwave-safe mugs.
4. 4.Place mugs on opposite sides of the microwave turntable. Microwave on medium (50%) power until batter has doubled in size, 70 to 90 seconds.
5. 5.Spoon 2 tablespoons jam into center of each mug cake. Evenly divide and press remaining 1 ounce chocolate pieces on top of jam and into center until flush with top of each cake.
6. 6.Return mugs to opposite sides of turntable; microwave on medium (50%) power until cake is firm but top is just tacky to the touch, 40 to 55 seconds. Let cakes rest for 2 minutes. Garnish with fresh raspberries and/or ice cream and serve.