Indulge your chocolate craving with this delicious single-serving mug cake. Don’t worry, there won’t be leftovers to tempt you tomorrow—but you may be tempted to make another one. We recommend whipping this up on February 29—calories don’t count on Leap Day! Coupled with fluffy avocado whipped cream and topped with an olive oil drizzle, this mug cake is a total sweet-and-savory taste sensation. (Plus, chocolate and avocado are both aphrodisiacs so be consider making two or be ready to share.)

Mug cake:
1/4 cup flour
1/4 cup granulated sugar
2 tablespoons cocoa powder
1/2 teaspoon baking powder
Pinch of salt
3 tablespoons melted butter
3 tablespoons whole milk
1 egg
1/2 teaspoon vanilla extract
1 tablespoon water

Avocado whipped cream:
1 pint heavy whipping cream
1/2 avocado
1/2 cup powdered sugar
Olive oil to drizzle

What to Do:
Grab your favorite big mug and add the flour, sugar, cocoa powder, baking powder, and salt. Mix. Add melted butter, milk, egg, and vanilla. Whisk all the ingredients together thoroughly. Pour a tablespoon of water on top of the batter. This will help create a fluffy texture on top. Pop the mug  in the microwave for two minutes, or until the cake has risen to the top. If the center is still raw, add another 5 to 10 seconds.

For the whipped topping, whip the heavy whipping cream until is has thickened. Then, add in mashed avocado and powdered sugar. Whip for a little longer to get all of the ingredients mixed, and then it’s ready to go. When the cake has cooled, add a dollop (or two) of whipped avo-cream. For a finishing touch, drizzle some olive oil on top. Enjoy!