This mug cake was soft, rich and had ooey gooey chocolate beneath it. This cake is supposed to be served warm. I served it at room temperature, which meant that some of the gooey-ness cooked with the heat trapped in the mug by the time I served it. I also recommend serving with some chocolate sauce, which will enhance the flavors and the decadence.
The recipe calls for optional chocolate chips. I don't think they are optional as the richness comes from chocolate chips. Also I didn't use chocolate chips, I just chopped a block of chocolate and just added it. It would be somewhere around 75 gms of chocolate. I always grind the sugar I use, but that's up to you. I also used slightly heaped tbsp of cocoa powder.
The recipe is adapted from Spoon University. The recipe is intended for 1 large mug. I used 2 smaller ones and am pleased with the outcome. You can share it if you like, not that I'll judge you if you had it all alone. It is that good :D.
4 tbsp flour
3 tbsp sugar
2 tbsp cocoa powder
1/2 tsp baking soda
1 tsp baking powder
3 tbsp cooking oil
3 tbsp milk
3 tbsp chocolate chips
Mix all dry ingredients together. Stir to combine. Add all the wet ingredients. Use an egg beater to combine the wet and dry ingredients thoroughly. Make sure there aren't any lumps in the batter. Fold in the chocolate chips. Pour into one large mug or bowl or 2 medium mugs/bowls.
Microwave for 2 minutes at full power. The cake will come out looking slightly wet on the sides. It is ok, as it will keep on cooking with the heat trapped inside. Serve warm with chocolate sauce or icecream. Happy baking!!!