1/4 cup all-purpose flour
2 tablespoon unsweetened cocoa powder
1/4 teaspoon baking powder
2 tablespoon granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
1/8 teaspoon salt
1/4 cup + 1 tbsp. milk
2 tablespoon vegetable oil
1 tablespoon hazelnut chocolate spread or mini chocolate chips
In a medium bowl, whisk together dry ingredients.
Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
Add hazelnut chocolate spread in the middle of the batter or mini chocolate chips. Just drop it in the middle, no need to push it down and sink it in the batter. It does that on its own when it cooks! :)
Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
Microwave mug cake for 80 seconds on high. Carefully remove from microwave and enjoy!
https://www.tablefortwoblog.com/the-moistest-chocolate-mug-cake/
08.12.2019: Hemos hecho una nueva versión sustituyendo el cacao por un poco de cacao y el resto colacao, y quitando todo el azúcar. ¡Está mucho mejor!
18.11.2020: En cualquier caso, las dos cucharadas de azúcar parecen demasiado. Si uso cacao, poner solo una.
