Molten Chocolate Mug Cake

Ingredients

For 2 servings

• •2 c. à soupe (16 g) all-purpose flour
• •2 c. à soupe (25 g) sugar
• •4 c. à café Dutch-processed cocoa powder
• •1 /4 teaspoon baking powder
• •1 /8 teaspoon Diamond Crystal kosher salt; for table salt use a pinch
• •1 ounce (28 g) milk or dark chocolate broken into roughly 1-inch pieces or chocolate chips, divided (see notes)
• •2 c. à soupe (28 g) unsalted butter, cut into 4 pieces
• •1 large egg, lightly beaten
• •1 c. à café vanilla extract

Method

1. 1.In a small bowl, whisk flour, sugar, cocoa, baking powder, and salt together. To a 12-ounce mug, add half of chocolate pieces with butter. Microwave butter and chocolate pieces at 50% power, stirring every 30 seconds, until melted, 1 to 2 minutes. (See notes regarding microwave power below.)
2. 2.Add flour mixture, egg, and vanilla and using a fork, thoroughly mix until smooth and well combined (being sure to scrape corners of mug).
3. 3.Microwave cake batter at 50% power until batter has doubled in size, 50 to 70 seconds.
4. 4.Press remaining chocolate pieces into center of cake until top of chocolate pieces are flush with top of cake. Microwave cake at 50% power until cake is firm but top is just wet and tacky to the touch, 15 to 30 seconds (cake may rise above edge of mug, but should not overflow). Let cake rest for 2 minutes. Serve.