When only dessert for two will do, this Chocolate Lava Mug Cake comes to the rescue—rich, molten‑centered indulgence from pantry staples, ready in under 5 minutes. As a longtime recipe developer, I’ve worked out the precise flour‑to‑chocolate ratio for a perfectly gooey core without raw batter. Individual ramekins ensure shared fancy vibes without the fuss of a full cake. Here’s the streamlined process:

Ingredients

• 4 Tbsp all‑purpose flour

• 4 Tbsp granulated sugar

• 2 Tbsp unsweetened cocoa powder

• Pinch of salt

• ¼ tsp baking powder

• 3 Tbsp milk

• 2 Tbsp vegetable oil

• 2 Tbsp chocolate chips

• Optional: vanilla ice cream, for serving

Step‑by‑Step Process

1. Mix Dry Ingredients
   In each of two 8‑oz microwave‑safe mugs or ramekins, whisk flour, sugar, cocoa, salt, and baking powder.

2. Add Wet Ingredients
   Stir in milk and oil until just combined—do not overmix. Divide batter evenly.

3. Add Chocolate Center
   Nestle 1 Tbsp chocolate chips into center of each mug cake, gently covering with a bit of batter.

4. Microwave
   Microwave on high 60–70 seconds (timing varies by microwave). Cakes should puff up with a moist, molten center—do not overcook.

5. Serve
   Let sit 1 minute, then top with ice cream or dust with powdered sugar.

Why It Works

• Precise Ratios: Guarantees gooey middle without raw spots.

• Single‑Serve Ease: No utensils beyond mugs and spoon.

• Instant Gratification: Dessert in literally minutes.

This Chocolate Lava Mug Cake is the ultimate quick treat for date nights, last‑minute guests, or anytime you need a chocolate fix pronto.