Step 1: In your microwave-safe ramekin or mug, melt the butter. This should take about 15-20 seconds on high power. Swirl to ensure it’s fully melted.
Step 2: Add the granulated sugar and vanilla extract to the melted butter in the ramekin. Stir well with a small fork until combined and no lumps of sugar remain.
Step 3: Pour in the milk and whisk gently with your fork until fully incorporated. The mixture should be smooth.
Step 4: Add the all-purpose flour, unsweetened cocoa powder, baking soda, and a pinch of salt directly into the ramekin with the wet ingredients.
Step 5: Mix gently with your fork until just combined. Be careful not to overmix; overmixing can lead to a tough cake. A few small lumps are okay.
Step 6: Stir in the chocolate chips until they are evenly distributed throughout the batter. If you have any Basics Glass Food Storage containers, they are perfect for storing extra chocolate chips for next time!
Step 7: Place the ramekin in the microwave and cook on high power for 60-90 seconds. Start with 60 seconds, then check for doneness. The cake should look set around the edges and slightly moist in the center. If it’s still very wet, continue microwaving in 10-second intervals until done. Be careful not to overcook, as this can make the cake dry.
Step 8: Carefully remove the ramekin from the microwave (it will be hot!). Let the Homemade Single-Serve Chocolate Dot Cake cool in the ramekin for 2-3 minutes before enjoying directly from the ramekin, or invert it onto a plate if you prefer.