Mix flour, 1/2 cup sugar, 2 Tablespoons cocoa, baking powder, milk, butter, and vanilla in a microwave-safe baking dish. Mix together 3/4 cup sugar, 1/4 cup cocoa and hot water. Pour over first batter. Do not stir.
Microwave at High power, uncovered, 5 to 8 minutes or until cake springs back when lightly touched. Serve warm with ice cream and whipped cream.
A nice moist self-saucing cake. Fit nicely into my Pyrex 1.75 liter dish, and nuking it for 8.5 minutes worked for me. I substituted almond extract for the vanilla and slightly upped the amount of cocoa in the cake batter. Due to the chocolate sauce this forms, it's very sweet--I may try to adjust down the amount of sugar in the batter for that reason. But it's terribly easy, and hits the spot for a chocolate craving. I'll make it again, no doubt.