Recipe by Kitty
"As a poor starving college student, this recipe is one of my favorites. It is quick, cheap, and 1-portion size. I actually make about 6 servings of the dry ingredients ahead of time, then add the liquid later. The dry is about 11 tablespoons. A whipping cream or ice cream topping completes this heavenly dessert. Can substitute peanut butter for hazelnut spread, but cut the portion to 1 1/2 tablespoon. You can increase cocoa powder and hazelnut spread to 3 tablespoons each and substitute almond extract for vanilla if desired."
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unsweetened cocoa powder, or more to taste
chocolate-hazelnut spread (such as Nutella®), or more to taste
I am the submitter of this recipe. I add a PINCH of salt. And I always put in 3 T Hazelnut spread. I always top it with ice cream or fudge if I have some around! I hope this helps and clarifies things!
Recipe was great in that it had all ingredients that I have in the house. When adding the salt I questioned the amount but followed the recipe. It was way too salty. I made it with PB which may have also added to the saltiness. I topped with vanilla ice cream which helped, but still could only eat about 1/4 of it. I would try it again without the salt.
My oldest boy and I made this together last night. We made no changes or substitutions. I did make sure to spritz my mug a little with non stick cooking spray before I added the cake ingredients. We topped the "cake" with a little Cool Whip before we dug in. Both of us really enjoyed this. Great quick pantry dessert.
while this is a great mug cake, it's too salty in the batter. It tasted more like a brownie then a cake on the 1st round and it rose soo high I thought it was going to explode all over the microwave....trust me I was laughing at it. 2nd cup I made, I omitted the salt all together. And it was way way better....still rose over the cup, so I put it in a soup mug the 3rd time....yes I made this 4x in one night, 3 of my kids and hubby got all excited over it. And loved watching it bake soo quickly in the microwave. TY but won't be making it again with the added salt. Taste way better without it.
It was ok. Next time I'll add 3 tablespoons of nutella.
Very yummy!!! I didn't have self rising flour so I added a little more than 1/8 tsp of baking powder and reduced the salt to 1/8 tsp. The cake wasn't very sweet but we ate it with ice cream and it was perfect. I will make this more often. Just the right amount to take care of my chocolate craving. Keeps me from over eating. Thanks for sharing your recipe.
This is pretty good, but I'm going to have to experiment with the cook time a little before I find it delicious! I cooked it the full 2 1/2 min., and I think that was too long. It reminded me of a muffin in taste and in texture, which wasn't bad, but I want it to be more of a moist, barely cooked kind of taste! No self rising flour, so I used all-purpose flour and added 1/4 tsp. baking powder. Out of nutella, so I used unsalted peanut butter and also subbed coconut oil for veg. oil.
Super easy and fast and moist and delicious. I made it following the recipie exactly and topped it with some vanilla ice cream. It made it taste like a chocolate cake/brownie sunday. I don't think the Nutella is a must have; I think you could make it into a regular chocolate cake and it would still be delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
5-Minute Microwave Nutella(R) Cake
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 259
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