Chocolate Mug Cake with Parmalat Whole MilkRECIPE¼ cup flour2 Tbsp. honey2 Tbsp. Cocoa powder1/8 tsp. baking soda1 tsp. vanilla extract5 Tbsp. Parmalat Whole Milk1 pinch of salt2 tablespoon vegetable oilToppings: 1 Tbsp. hazelnut spread, Powdered sugar, RaspberriesWhisk all the ingredients in a large mug except the toppings. Place whisked ingredients in a microwave on high for 2 minutes. Carefully remove from microwave, top with hazelnut spread, powdered sugar and raspberries. Serve hot and enjoy!