Ingredients
- 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
Instructions
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In a medium bowl, whisk together dry ingredients.
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Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
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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.
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Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter.
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Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
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Microwave mug cake for 70 seconds on high
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Carefully remove from microwave and enjoy!
Source : tablefortwoblog,com
