For the cake batter, first whisk together the oil, milk and sugar for a few seconds
Sift in the flour, cocoa powder, baking powder and salt, and whisk again until the ingredients are just combined
Divide the batter evenly between 2 15 oz mugs
Microwave the mug cakes one by one for 60-70 seconds. When done, the cakes should still be soft but not have any wet batter on top. If in doubt, lean on the side of undercooking vs overcooking as that will make them dry
In the meanwhile, get started with the hot chocolate. Add all the ingredients (milk, cream, powdered sugar, espresso powder and dark chocolate) in a nonstick saucepan. Cook and stir over medium low heat for a few minutes until everything is melted and the mixture starts to simmer and thicken up
Pour the hot chocolate on top of the mug cakes
Optionally, top off with whipped cream, marshmallows or shaved chocolate
Serve while still hot and enjoy!
