Chocolate Mug Cake with Vanilla Ice Cream

A mug cake is dessert for the moment you want something warm and chocolatey right now, not in an hour. It mixes in the mug, microwaves in about a minute, and comes out soft, dark and steaming, ready for a scoop of vanilla ice cream that melts into the top. It is not a fancy cake, and that is the point: it is a small, fast, honest pudding.

The one thing to respect is the timing. A mug cake goes from soft to rubbery in seconds, so microwave in short bursts and stop while the centre still looks slightly soft — it finishes cooking in the hot mug.

Ingredients: 4 tablespoons plain flour; 2 tablespoons cocoa powder; 3 tablespoons sugar; 1/4 teaspoon baking powder; a pinch of salt; 3 tablespoons milk; 2 tablespoons vegetable oil; 1/4 teaspoon vanilla extract; a small handful of chocolate chips (optional); vanilla ice cream, to serve.

Method — 1. Mix in the mug: Choose a large, microwave-safe mug — at least 350 ml — because the cake rises as it cooks. Put the flour, cocoa, sugar, baking powder and salt in the mug and stir with a fork until combined and free of lumps. 2. Add the wet ingredients: Pour in the milk, oil and vanilla. Stir until you have a smooth batter with no dry pockets. Stir in the chocolate chips, if using. Wipe any batter off the rim of the mug so it does not bake onto the edge. 3. Microwave in bursts: Microwave on high for 60 seconds, then check. The top should look set but still slightly soft in the very centre. If it still looks wet, add 10 seconds at a time, checking between bursts. Most microwaves need 60 to 90 seconds in total. Do not cook it until it looks firm all over — it will be overdone by the time you eat it. 4. Rest and serve: Rest the mug for 1 to 2 minutes — it is very hot, and the centre finishes setting as it stands. Top with a scoop of vanilla ice cream and eat it from the mug with a spoon while it is warm.

Tips that make it better — Use a big mug: a small mug overflows as the cake rises. When in doubt, go bigger. Do not overmix: stir just until combined. Overmixing develops the flour and makes the cake tough. Know your microwave: wattages vary a lot. The first time you make this, check early and note the time that works for your microwave. Change it up: a spoon of peanut butter in the centre, a pinch of cinnamon, or a few raspberries folded through all work well.

Serving and storage — This serves one generously, or two small portions. It is best eaten straight away, warm from the microwave — mug cake does not keep or reheat well, and it takes so little time that making a fresh one is always better than saving one.

Frequently asked questions — Why is my mug cake rubbery? Almost always overcooking. Stop while the centre is still slightly soft, and rest the mug before eating. Even 20 extra seconds can toughen it. Can I make it without cocoa? Yes — leave out the cocoa and add an extra tablespoon of flour and a little more vanilla for a plain vanilla mug cake. The timing stays about the same. Can I double it? Use two mugs rather than one big one. A doubled batter in a single mug cooks unevenly and overflows.

A final note — This recipe is general home cooking guidance only. Microwave strengths vary, so cook in short bursts and stop while the centre is still slightly soft.