Easy Microwave Chocolate Buttermilk Cake
Ingredients
- 3 tablespoons (45g) whole milk
- 1/2 teaspoon (3g) white vinegar
- 1/4 cup (28g) all-purpose flour
- 1 tablespoon (5g) unsweetened cocoa powder
- 3 tablespoons (36g) white sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt, (plus a tiny pinch of flakey sea salt on top if you'd like)
- 3 tablespoons (30g) canola oil, OR other neutral oil like vegetable oil or avocado oil OR melted butter
- 2 tablespoons semisweet or dark chocolate chips
Instructions
- Optional: In a small bowl, combine whole milk and vinegar. Let sit while you prepare the other ingredients. You are creating your own version of "buttermilk" by doing this (you could also use real buttermilk). If you don't have the space or time, you can skip this step and just add in the milk and vinegar separetely later when liquids are added.
- In a small bowl, add in all purpose flour, cocoa powder, white sugar, baking powder, baking soda, and pinch of salt. Stir with a fork and be sure to break up any clumps of cocoa powder.
- Add in oil and milk/vinegar mixture and whisk well with a fork- give a solid whisk for about a minute. Stir in chocolate chips.
- Pour into a mug or microwave-safe small bowl (I used a 1-cup pyrex glass bowl) and microwave for 60 seconds, until cake is just set. Depending on the strength of your microwave, you may need to add an additional 20-30 seconds, but start with 60 and check to see if it has set.
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