Chocolate Mug Cake

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  ¼ cup or 31g

• Cocoa

  Dry powder, unsweetened

  2 tbsp or 11g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ¼ tsp or 1g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Hazelnut spread

  Chocolate-flavored

  1 tbsp or 19g

Directions

1. In a medium bowl, whisk together the flour, cocoa, baking powder, sugar, and salt.
2. Whisk in the milk and vegetable oil until the batter is smooth and free of clumps.
3. Pour the batter into a large microwave-safe mug.
4. Drop 1 tbsp of hazelnut chocolate spread into the center of the batter.
5. Place a paper towel in the microwave and set the mug on top to catch any overflow.
6. Microwave the mug cake on high for 70 seconds.
7. Carefully remove from the microwave and enjoy!