Egg-Free Chocolate Microwave Mug Cake

Ingredients

• 31 g (¼ US cup in the source) Plain flourThe source gives both the cup and the gram figure. Wheat (gluten) allergen.
• 2 tablespoons (30 ml; about 12 g) Unsweetened cocoa powderTablespoons in this record are the 15 ml standard spoon, not the 20 ml Australian tablespoon. Gram weights for spoon measures are approximate editorial estimates.
• 2 tablespoons (30 ml; about 25 g) Caster or white sugarThe source says granulated sugar and allows 1 more tablespoon for a sweeter cake.
• ¼ teaspoon (1.25 ml; about 1 g) Baking powderCheck the use-by date; the source stresses this.
• ⅛ teaspoon (0.6 ml) kosher salt, or a small pinch of fine table salt SaltThe source specifies kosher salt; fine salt is denser, so use a little less.
• 75 ml (¼ US cup plus 1 tablespoon in the source) MilkThe source gives 59 ml plus 1 tablespoon; 59 + 15 = 74 ml, rounded here to 75 ml. Milk allergen.
• 2 tablespoons (30 ml) Vegetable or canola oil

Yield: Serves 1, or 2 sharing, as the source describes. Source facts: quantities as listed, a 14-ounce mug, 70 seconds on full power at 950 watts (and 90 seconds in a second microwave the author later used), and the warning that every microwave and mug shape changes the time. The source gives no rest time. Times in this record: active about 5 minutes; cook about 1 to 1½ minutes; rest 1 minute (editorial); total about 8 minutes. The source's optional tablespoon of chocolate-hazelnut spread or chocolate chips dropped into the centre is deliberately left out here, so the middle can be checked properly and to avoid tree-nut allergens. Storage (editorial): eat it warm on the day. It is not designed to be kept; if any is left, cover it, refrigerate it and eat it the next day.

Method

1. Tools: a microwave-safe mug that holds at least 350 ml (the source used a 14 US fl oz mug, about 410 ml), a fork or small whisk, a measuring spoon set and a paper towel. Find your microwave's wattage on the label inside the door or in the manual before you start.
2. In the mug, whisk the flour, cocoa, sugar, baking powder and salt together with a fork until even.
3. Whisk in the milk and oil until the batter is smooth with no dry pockets, scraping the bottom edge of the mug. The batter should fill the mug no more than halfway, because it rises while it cooks; if it is fuller, use a bigger mug.
4. Stand the mug on a paper towel in the microwave to catch any overflow. The source cooked on full power for 70 seconds in a 950-watt microwave, and notes that a different microwave took 90 seconds. Our editorial advice: on a higher-wattage oven start with 50 to 60 seconds; on a lower-wattage one start with 70 seconds. Then add 10 to 15 seconds at a time until done.
5. It is done when the top looks dry and set rather than glossy, it springs back when pressed lightly, and a skewer pushed into the centre comes out without wet batter (a few moist crumbs are fine). Overcooking makes it tough, which is why the extra time goes in short bursts.
6. Rest it in the microwave or on the bench for 1 minute; the mug and cake are very hot. Check the centre again with a skewer. If there is any wet batter after resting, cook another 10 seconds and check again. Do not serve it with an uncooked or runny middle.