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Chocolate Mug Cake with Hazelnut Spread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 91 reviews
  • Author: Jessica
  • Prep Time: 1 minute
  • Cook Time: 1 minute
  • Total Time: 2 minutes
  • Yield: 1 serving
  • Category: Dessert
  • Method: Microwaving
  • Cuisine: American

Description

This quick and easy chocolate mug cake recipe is perfect for satisfying your dessert cravings in just minutes using a microwave. Made without eggs and with simple pantry ingredients like cocoa powder and vegetable oil, it delivers a moist, rich chocolate cake ideal for a single serving. Customize it with hazelnut chocolate spread or mini chocolate chips for an extra gooey center.

Ingredients

Units Scale

Dry Ingredients

  • 1/4 cup (31 g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 2 tablespoons granulated sugar
  • 1/8 teaspoon kosher salt

Wet Ingredients

  • 1/4 cup (59 ml) + 1 tablespoon milk
  • 2 tablespoons vegetable oil

Add-ins

  • 1 tablespoon hazelnut chocolate spread or mini chocolate chips

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, granulated sugar, and kosher salt until fully combined.
  2. Add Wet Ingredients: Whisk in the milk and vegetable oil into the dry ingredients until the batter is smooth and free of lumps.
  3. Prepare Mug: Pour the batter into a microwave-safe mug with about 14-ounce capacity, leaving enough space for the cake to rise without overflowing.
  4. Add Chocolate Center: Drop the hazelnut chocolate spread or mini chocolate chips right in the middle of the batter. Do not push down; it will sink automatically during cooking.
  5. Microwave Setup: Place a paper towel inside the microwave and set the mug on top to catch any overflow during baking.
  6. Microwave Cake: Cook the mug cake on high power for 70 seconds if your microwave is around 950 watts. Adjust cooking time if your microwave wattage differs to avoid overcooking.
  7. Cool and Enjoy: Carefully remove the mug from the microwave and allow the cake to cool slightly before eating. Enjoy your warm, moist chocolate mug cake!

Notes

  • Microwave times vary by wattage; 70 seconds was tested on a 950 watt microwave. Some microwaves may require up to 90 seconds.
  • The recipe can be customized by omitting chocolate spread or substituting with other spreads like peanut butter or biscoff, or using mini chocolate chips instead.
  • This recipe is designed specifically for microwave cooking; oven times and temperatures are not tested for this mug cake.
  • No eggs are used to keep the cake moist and balanced since one egg would be too much for such a small cake.
  • Self-rising flour is not recommended as it can make the cake overly spongy.
  • Use kosher salt for best results, as it differs in density from table salt.
  • For a vanilla alternative, refer to The Moistest Vanilla Mug Cake recipe.

Nutrition

  • Serving Size: 1 mug cake (approx. 150g)
  • Calories: 320 kcal
  • Sugar: 20 g
  • Sodium: 150 mg
  • Fat: 18 g
  • Saturated Fat: 2.5 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 0 mg

Find it online: https://jessicasrecipes.com/chocolate-mug-cake-with-hazelnut-spread-recipe/