Uh, no, I did not go over to my uncle’s house while I was on holiday at my parents’ to bake this for photos because I thought February was a dessert post month. I am not that extra, thanks.*
*Except I totally am that extra and I totally did this.
This molten Nutella mug cake – yes, the center is gooey and chocolately and utterly wonderful – is the perfect indulgence for a day you want to feel guilty. I actually have the recipe for a microwaveable version of this cake, but because of health reasons, I no longer use the microwave. Stumbling across an oven-baked version of the cake was the best thing ever. It’s the exact same ingredients, just a different bake time.
I eyeball the amount of Nutella that goes in, so I’m going with my own measurements here, but if you follow the actual recipe, it’s probably a little bit more chocolate-y. (My family has to watch our sugar intake, so I vary the amount for each person, actually.)
Nutella Mug Cake
- 4 tablespoons flour
- 1/4 teaspoon baking powder
- 2 tablespoons nutella
- 3 tablespoons milk
- Preheat the oven to between 150 and 175 degrees C, depending on your oven.
- Mix all your ingredients in your oven-safe mug or ramekin with a small whisk or a fork. I use a fork because it’s easier to scrape the flour from the sides.
- Place your mug on a baking sheet or tray and place in the oven.
- Bake for between 15 to 18 minutes, watching carefully at the end. You want the cake to look a little indented and dark in the middle, but not wet.
- Let the cake cool for a few moments before eating.
- Top with powdered sugar or ice-cream if desired.
- Share? I guess? If you must?
I prefer to make these in ramekins because I know they’re oven-safe, and my mugs aren’t labelled as such. And honestly I just love how ramekins look? But if you make this in a mug, take photos and send them to me so I can see how they look!