- 1
- 5 mins
- 7 mins
Ingredients
- 3 tablespoons all-purpose flour
- 3 tablespoons light brown sugar
- 2 tablespoons cocoa powder
- 2 tbsp chocolate chips
- 1/4 tsp baking powder
- Pinch of salt, optional
- 2 tablespoons milk
- 1 small egg
- 2 tablespoons vegetable oil
- 1/4 tsp vanilla extract
- 2 tbsp Nutella
- 1/4 tsp confectioners’ sugar for sprinkling
Preparation
Step 1
Nutella Mug Cake – a light and fluffy chocolate cake for one – with lashings of warm Nutella!
It took me a long time to make my first mug cake.
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I’m not against microwaving food, but I usually prefer to keep the microwave for reheating leftovers or melting chocolate. Baking a cake in there just seemed wrong!
After all, how can that those magical chemical reactions that take place in an oven, at a lovingly slow pace, just ‘happen’ in 90 seconds in a microwave?
Does using a microwave take the love out of cooking?
It’s also the most amazing thing ever invented when you NEED chocolate cake and you can’t bear to wait for the thirty plus minutes it takes to do it in the oven.
Plus, it actually tastes amazing! Light and fluffy (not rubbery or tough – which was one of my early concerns).
DIRECTIONS
Place the flour, sugar, cocoa powder, all but a few of the chocolate chops (reserve a few for sprinkling on at the end), the baking powder and salt into a jug or bowl. Stir to combine.
Add the milk, egg, oil and
to the dry mixture. Stir together rapidly with a fork until combined.
Pour the mixture into a mug and microwave for 50 seconds.
Take out of the microwave and spoon the Nutella on top. Place back in the microwave for another 30-50 seconds – until the cake rises up in the mug like a souffle.
Remove from the microwave, top with the reserved chocolate chips and a sprinkling of confectioners’ sugar, then serve!