- 3 1/2 tbsp all-purpose flour
- 2 tbsp graham cracker flour (see note)
- 1/4 tsp baking powder
- 1 tbsp vegetable oil
- 3 tbsp low fat milk
- 1 tbsp granulated sugar
- 1 tbsp graham cracker crumbles (see note)
- 1 1/2 tbsp one inch chocolate discs halved (I used Hershey's chocolate melts; cut the chocolate discs in half before measuring out 1 1/2 tbsp)
- 3 large torched marshmallows
Combine flour, powdered graham crackers, baking powder, oil, milk, and sugar into a microwave-safe mug at least 8 oz in size. Mix with a small whisk until no flour chunks remain. Stir in graham cracker crumbles and 1 tbsp of chocolate disc halves. Add remaining chocolate discs on top of the batter.
Cook in the microwave for about 1 minute. Top of cake should look done and the surface of the cake should be dry rather than gooey.
Torch marshmallows with a kitchen torch and add on top to the still-warm cake, pushing down slightly so that the marshmallows partially melt onto the cake surface. Serve immediately.
Recipe Tips and Notes
- Graham cracker flour: Place graham crackers in food processor or blend and pulse until it resembles flour.
- Graham cracker crumbles: See the photo in the post for guidance on the size of the crumbles.
- The recipe video does not contain the graham cracker crumbles. I later added this to the recipe as I think the graham cracker flour by itself is too subtle when mixed with chocolate. But the pieces of crackers definitely help boost the graham cracker flavor for the cake.