In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt.
In a medium bowl, melt butter in the microwave (about 30 seconds). Stir in canola oil and milk.
Whisk the butter mixture into the dry ingredients.
Fold in white chocolate chips, then the raspberries.
Spoon the batter into 2 large microwave-safe mugs (as shown in the photo) or 4 small microwave-safe mugs. Fill the mugs to about 3/4 full.
Microwave on high power for about 90 seconds (add another 20-30 seconds if using large mugs). Do not over cook. Let cool for a few minutes and dust with icing sugar. Enjoy. (Cake will settle slightly after it has cooled.)Makes 2 very large servings, or 4 small servings.Recipe source: Baking with Bruno, by Bruno Feldeisen.
Keyword chocolate, chocolate mug cake, mug cake, raspberry, Valentine's Day