In a small bowl, whisk together the dry ingredients.
Add the wet ingredients and mix until all is incorporated with no lumps.
If the mixture is too thick or dry then add the extra tablespoon of milk.
Pour into a large microwave safe mug - mine was 14 oz - the mixture should reach about half way so that you have plenty of space for the cake to rise.
Add the chocolate chips on top of the batter.
Place a papr towel in the microwave and set the mug on top, just in case it overflows.
Microwave the cake for 90 seconds.
Remove and allow to cool for a few minutes.
Top with something exciting! A scoop of vanilla ice cream, coconut whip cream or nut butter!