- 1/4 cup (45g) semisweet chocolate chips
- 3 tbsp (45ml) fat-free milk
- 2 tbsp (15g) all-purpose flour
- 1/4 tsp baking powder
- 1/2 tbsp (7.5ml) vegetable oil
For the Toppings
- sweetened whipped cream
- fresh raspberries
- chocolate shavings
- powdered sugar
Combine chocolate chips and milk in an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted.
Add flour, baking powder, and oil and whisk until batter is smooth.
Cook in microwave for about 1 minute. If cake is not done, heat an additional 15 seconds. Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.