1Tablespoonchocolate chips(I used Ghirardelli Bittersweet)
whipped cream (optional)
chocolate syrup (optional)
Instructions
Add flour, cacao, sugar, baking powder, salt, espresso powder, milk, oil, and vanilla to coffee mug {or measuring cup}.
Whisk until ingredients are thoroughly combined.
Drop in the chocolate chips. Stir if you wish, or just let them bake in where they land.
Place in microwave and cook on HIGH for 75 to 85 seconds.** Cake will be done when it springs back when touched.
Top with whipped cream and chocolate syrup {if desired} and serve with a spoon.
Careful, it will be HOT!
Notes
*I tried using 1 teaspoon of espresso powder, but I couldn't taste it at all. I bumped it up to 1 Tablespoon and can still barely taste it in the background. Adjust according to your own tastes.
I used MEDAGLIA D'ORO Instant Espresso Coffee from the grocery store. Different brands may be much more intense!
**My microwave is 1000 watts. 75 seconds was very gooey, if that's what you like. 80 seconds was still a bit gooey, which isn't bad. 85 seconds was baked through and had more like a traditional cake texture.