Chocolate Mug cake

I made a chocolate chip cookie in a mug (recipe here) and had a leftover egg white. So I decided to create this recipe on the fly to not waste that egg white. It was pretty good the first time, but I have since improved it. It's perfect for when you want chocolate cake but don't want to clean up a mess or don't want a whole cake in the house. Here it is.

2 tbsp sugar
1 1/2 tbsp brown sugar (or to taste. I add a tablespoon at the beginning and at the end see if the batter sweet enough and add from there)
1 tbsp canola oil
2 tbsp cocoa powder
1 egg white
 2 tbsp flour
2 tbsp regular milk or almond milk
Splash vanilla
1/4 tsp baking powder (if you want a denser cake. If you want a fluffier lighter, bigger cake, add a little more).
1-2 tbsp chocolate chips (optional)

In a mug, cream together the sugars and oil. Stir in the rest of the ingredients. Bake in microwave for about 1 minute 10 seconds on 80% power (may need a little more time depending on the microwave or the way you like it. It comes out more gooey in a thicker sided mug. Also if the top is all liquid, give it about 10 more seconds. If it's partly liquid, then your cake is ready). Serve warm.

variations: 
You can make it a bit molten on the inside by adding a piece of chocolate in the middle after all the ingredients are added.
You can add 2 broken up Oreos and mix them in and then crumble one over the top for a variation of an Oreo cake.