Chocolate cakes with sauce

I really enjoy visiting the King Arthur Flour bakery. Their ingredients are superb and their lunch menu is full of temptations. This is one of their recipes slightly modified, developed to be prepared in 1-cup, oven-safe ceramic or glass mugs. The cake is quick to prepare, reheats well the next day, and is absolutely decadently chocolaty.

Ingredients
0.5 cup flour
2 tbsp sugar
0.25 cup cocoa powder
0.25 cup almond flour
0.25 tsp salt
1 tsp baking powder
1 tsp vanilla
3 tbsp vegetable oil
1 egg
0.5 cup milk

1/3 cup sugar
2 tbsp cocoa powder
1/8 tsp salt
1 cup hot milk

Preparation
Preheat oven to 350F. Grease four 1-cup mugs. Set them onto a baking shape.

Mix together the flour, almond flour, sugar, cocoa powder, salt, and baking powder. Whisk together the vanilla, oil, egg, and 0.5 cup milk. Pour into the dry ingredients and combine.

In a small dish mix together 1/3 cup of sugar, 2 tbsp cocoa powder, and a pinch of salt. Divide batter into four cups and top with this dry mixture. Each cup should get about 1/3 cup of batter.

Microwave the remaining 1 cup of milk until hot. Add a quarter cup into each mug on top of the cake batter and powder.

Bake in the preheated oven for about 18 minutes. The sauce should bubble up around the puffed-up edges of the cake. Remove from oven, cool for a bit and serve with vanilla ice cream or whipped cream.