I’ve only just cottoned on to the mug cake trend – I know I’m a little late. When you find a recipe that takes less than three minutes to make and fulfils your chocolate cravings I personally think it is a winner! I played around with a few recipes and last night nailed this chocolate one. This mug cake is the perfect Sunday night treat, and a great little dessert for dinner parties too. The hazelnut spread gives the cake a moistness that most mug cakes don’t have, and it literally melts in ones mouth. I must admit it does taste even more devilish with a dollop of vanilla bean ice-cream (yes my sweet tooth is showing again I know)… Let me know what your favourite mug cake flavour is!
- 1/4 cup plain flour
- 2 tsp cocoa powder
- 1/2 tsp baking powder
- 2 tsp sugar
- 1/4 cup milk
- 2 tsp vegetable/sunflower oil
- 1 tsp hazelnut chocolate spread/nutella
In a small bowl whisk together the dry ingredients, then whisk in the milk and oil until all ingredients are combined and the batter has no clumps.
Pour the batter into a microwave-safe mug – ensuring there’s enough head space as the cake will rise. Drop the hazelnut spread on top of the batter.
Microwave the cake on high for 60 seconds. You can then transfer it to a small plate or simply eat straight out of the mug – yum! Oh and don’t forget about that dollop of ice-cream too…
Happy baking, love Jem x