Makes 2

For dusting:

1 Tbs melted butter

1 Tbs cocoa powder

1 tsp instant espresso powder

For the cake:

4 Tbs cake flour

½ tsp baking powder

2 Tbs cocoa powder

1 Tbs instant espresso powder

4 Tbs icing sugar

1 egg

3 Tbs buttermilk

3 Tbs vegetable oil

1 tsp vanilla

3 Tbs dark chocolate buttons or chopped chocolate

2 blocks chocolate (optional)

Brush two 250ml microwave-proof mugs with melted butter, mix together the cocoa powder and espresso powder, then coat the mugs with the mixture, shaking out any of the excess.

Combine flour, baking powder, cocoa powder, espresso powder, icing sugar, egg, buttermilk, oil, vanilla and chocolate buttons in a bowl. Beat well with a whisk until smooth and blended. Divide the batter between the two mugs, filling then mugs to ¾ so as not to overflow.

Push a block of the chocolate into the center of each mug, then microwave on high power for 45 seconds. the cake should me molten in the middle, but you can microwave for longer if you prefer it a little more cooked.

Serve with a scoop of ice cream and berries if desired