Raspberry Nutella Mug Cake
Raspberry Nutella Mug Cake boasts fluffy chocolate cake with a molten center of Nutella and raspberry preserves...but best of all, it's portion-controlled and ready to eat in just a few short minutes!
Prep Time 5 minutes
Cook Time 2 minutes
Servings 1 mug cake
- 1/4 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/4 cup milk at room temperature
- 2 tablespoons butter melted and cooled
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon chocolate hazelnut spread Nutella
- 1 tablespoon seedless raspberry jam or preserves
- Fresh raspberries for serving
In a small bowl, whisk together flour, cocoa powder, sugar, and baking powder until thoroughly, completely combined with no streaks of flour or cocoa powder remaining. Blend in milk, butter, and vanilla until batter is smooth. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides.
Combine Nutella and raspberry jam and dollop into the center of the mug, gently pressing down until even with the top of the batter. Microwave on high for 1 to 1 1/2 minutes. Allow to cool for a couple of minutes and top with a few fresh raspberries before serving.
- A tall, cylindrical mug with straight (not angled) sides will ensure that the cake bakes evenly. I found a 14-ounce mug to be the perfect size to allow the cake to rise up while baking without overflowing. (I filled my mug to the top with water and then transferred the water to a measuring cup to determine its capacity.) If you use a smaller mug, you may want to bake the cake on top of a plate or paper towel to catch any possible overflow.
- The strength of individual microwaves can vary. The first time you make this recipe, be prepared to experiment a bit to determine the perfect length of baking time. I would start out microwaving it for a minute and, if necessary, add 15-second increments at a time from there. Keep in mind that the center is going to be molten even when the cake is done. But even if the cake is undercooked, at least you don't have to worry about raw eggs! ;)
- As an alternative to serving straight out of the mug, you may instead spray the mug with non-stick cooking spray before adding the batter, and then carefully overturn the cake onto a plate once baked.
Calories: 627kcal | Carbohydrates: 82g | Protein: 8g | Fat: 32g | Saturated Fat: 22g | Cholesterol: 66mg | Sodium: 244mg | Potassium: 409mg | Fiber: 5g | Sugar: 47g | Vitamin A: 800IU | Vitamin C: 1.7mg | Calcium: 145mg | Iron: 3.7mg