Description
Indulge in a decadent Chocolate Hazelnut Mug Cake that is quick and easy to make in the microwave.
Ingredients
Scale
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3 tablespoons granulated sugar
- 3 tablespoons milk
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons chocolate hazelnut spread
- 1 tablespoon crushed hazelnuts (optional)
Instructions
- In a microwave-safe mug, combine the flour, cocoa powder, baking powder, sea salt, and sugar, mixing them thoroughly with a fork.
- Pour in the milk, canola oil, and vanilla extract, and stir until the batter is smooth and free of lumps.
- Dollop the chocolate hazelnut spread into the center of the mixture, gently pressing it down to create a pocket of gooey goodness. If desired, sprinkle the crushed hazelnuts on top for added crunch.
- Microwave the mug on high for about 1 minute and 30 seconds, or until the cake has risen and is firm to the touch. Keep an eye on it, as microwave power levels can vary.
- Let the mug cake rest for a minute to cool slightly before digging in. For an extra treat, consider adding a dollop of whipped cream or a scoop of your favorite ice cream on top.
Notes
- For an enhanced flavor profile, consider incorporating a dash of espresso powder into the dry ingredients.
- For a gluten-free alternative, swap in almond flour, but remember to adjust the liquid content as almond flour tends to absorb more moisture.
- Prep Time: 5 minutes
- Cook Time: 1 minute 30 seconds
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 450
- Sugar: 23g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg