Description
This Chocolate Mug Cake is a quick and indulgent dessert made in the microwave, featuring a rich chocolate flavor and a gooey chocolate hazelnut spread center.
Ingredients
4 tablespoons flour
3 tablespoons sugar
2 tablespoons cocoa powder
½ teaspoon baking powder
3 tablespoons milk
1 tablespoon oil (vegetable or canola)
1 teaspoon vanilla extract
1 tablespoon chocolate hazelnut spread (plus more for topping)
Powdered sugar, for topping (optional)
Instructions
- Mix the ingredients: In a 12-ounce (375 ml) mug or larger, mix together the flour, sugar, cocoa powder, and baking powder until well combined. Add the milk, oil, and vanilla extract, and mix until just combined.
- Add the chocolate hazelnut spread: Spoon 1 tablespoon of chocolate hazelnut spread on top of the batter. You can swirl it in gently if you like, or leave it as a layer for a gooey center.
- Microwave the cake: Microwave the mug on high for 90 seconds to 2 minutes. Keep an eye on it to make sure it doesn’t overflow, as microwave strengths vary. The cake is done when it has risen and is set in the middle.
- Cool and serve: Let the cake cool for about 1 minute before eating. For extra indulgence, top with more chocolate hazelnut spread and a dusting of powdered sugar if desired.
- Enjoy: Dig in and enjoy your warm, chocolatey mug cake!
Notes
- For added texture and flavor, you can add chocolate chips, chopped nuts, or marshmallows into the batter before microwaving.
- To make this mug cake dairy-free, use plant-based milk (like almond or oat milk) and a dairy-free chocolate hazelnut spread.
- For extra indulgence, top with whipped cream or a scoop of ice cream after microwaving.
- Prep Time: 2 minutes
- Cook Time: 1-2 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 300 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg
