Description
Enjoy a warm, single-serve mini chocolate cake that’s perfect for a cozy treat. This ultra-easy recipe combines all-purpose flour, cocoa, and chocolate chips for a rich, indulgent dessert baked in just minutes. Ideal for when you want a quick, small batch chocolate delight.
Ingredients
Scale
Dry Ingredients
- 1/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt
Wet Ingredients
- 3 tablespoons milk
- 1 tablespoon vegetable oil or melted butter
- 1/4 teaspoon vanilla extract
Optional
- 1 tablespoon mini chocolate chips
Instructions
- Preheat and Prepare Ramekin: Preheat your oven to 350°F (175°C) and lightly grease a small 8-ounce ramekin to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt until well combined.
- Add Wet Ingredients: Stir in the milk, vegetable oil (or melted butter), and vanilla extract into the dry mixture. Mix until just combined and the batter is smooth. Fold in mini chocolate chips if desired for extra chocolaty bites.
- Pour and Smooth Batter: Pour the batter into the prepared ramekin, smoothing the top evenly to ensure uniform baking.
- Bake the Cake: Bake in the preheated oven for 15 to 18 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs, indicating the perfect texture.
- Cool and Serve: Let the cake cool for about 5 minutes before enjoying. For an extra indulgence, serve warm topped with whipped cream or a scoop of ice cream.
Notes
- For a gooey, lava-style center, underbake by 1 to 2 minutes.
- Alternatively, microwave the batter in a microwave-safe mug for 60 to 90 seconds, checking every 15 seconds to prevent overcooking.
