1. In a bowl mix the dry ingredients i.e. flour, cocoa powder and baking powder. Set side.
2. In another bowl, cream the butter with the sugar until properly combined
3. Add in the yolk and keep mixing.
4. Add the dry ingredients to the wet and gently fold it in.
5. Add in milk a little at a time while mixing until you achieve a pancake batter consistency.
6. Grease a microwave safe mug with oil and pour in the batter, layering it with the raspberry chocolate spread at intervals.
7. Fill the mug ¾ way to allow room for the cake to rise.
8. Mix the instant coffee with about 2 tablespoons of water and pour it over the cake batter. Use a skewer to swirl it in.
9. Bake in the microwave for 2 minutes.

Eat while warm to enjoy all the gooey goodness from the raspberry chocolate spread!