Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Generously grease 4 ramekins (6-ounce size) with butter or cooking spray, making sure to coat the bottoms and sides completely. For extra insurance against sticking, you can also dust the greased ramekins lightly with cocoa powder. Place the prepared ramekins on a baking sheet for easy handling.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. Make sure to break up any lumps in the cocoa powder—sifting it first is ideal but not absolutely necessary if you whisk thoroughly. The dry ingredients should be evenly combined with no streaks of cocoa or flour visible.

Step 3: Add Wet Ingredients

Create a well in the center of your dry ingredients. Add the egg, milk, oil, and vanilla extract. Whisk together, starting from the center and gradually incorporating the dry ingredients from the edges. Mix until just combined—the batter will be thick at this point. Don’t overmix; a few small lumps are fine.

Step 4: Add Hot Liquid

Pour in the hot water (or hot coffee) and whisk until the batter is smooth and well combined. The batter will become quite thin—this is exactly what you want! The hot liquid blooms the cocoa powder and creates moisture that leads to incredibly tender cakes. If using chocolate chips, fold them in gently with a spatula at this stage.

Step 5: Fill and Bake

Divide the batter evenly among your prepared ramekins, filling each about ⅔ to ¾ full. This gives them room to rise without overflowing. The easiest way to do this is with a ladle or a ⅓ cup measuring cup. Place the baking sheet with the ramekins into your preheated oven.

Step 6: Bake to Perfection

Bake for 15-18 minutes, or until the tops look set and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The cakes should spring back lightly when touched. Don’t overbake—you want them moist and tender, not dry! Remember that they’ll continue cooking slightly from residual heat after you remove them from the oven.

Step 7: Cool and Serve

Remove from the oven and let the cakes cool in the ramekins for 5 minutes. This resting time allows them to set up so they won’t fall apart when you remove them. After 5 minutes, run a butter knife around the edges of each ramekin to loosen the cakes. Place a small plate upside down over each ramekin and carefully flip to unmold. The cakes should slide right out.

Step 8: Garnish and Enjoy

Serve your mini chocolate cakes warm, at room temperature, or chilled—they’re delicious any way! Dust with powdered sugar, top with whipped cream, add a scoop of vanilla ice cream, or garnish with fresh berries. Dig in and enjoy your perfect portion of chocolate bliss!