Spice and Tea blog, well, I was blown away.  It works.  It really works.  "> Spice and Tea blog, well, I was blown away.  It works.  It really works.  "> Spice and Tea blog, well, I was blown away.  It works.  It really works.  "> Recipe: Cocoa and Nutella Coffee Mug Cake | In witfs Kitchen with Chef Donna Desfor | witf.org
In WITF's Kitchen with Chef Donna Desfor

Recipe: Cocoa and Nutella Coffee Mug Cake

Written by Donna Marie Desfor, Culinary Consultant and Chef | Feb 1, 2012 10:41 PM

Recipe:  Cocoa and Nutella Mug Cake
Makes 1 Coffee Mug Cake

 

I can’t say I’m thrilled with the name “mug cake”, but that’s the name it comes with.  This little recipe has been around the blog-o-sphere several million times and when it finally landed on the Spice and Tea blog, well, I was blown away.  It works.  It really works.  Is it that best chocolaty fudgy cake you’ll ever have?  No.  But in less than 5 minutes, it is a moist, rich, delicious little bite of cakey goodness that will get you through any afternoon, craving, or sleepless night.  Make this now… especially since we showed you how to make your own “nutella.”   

Note:  I halve the recipe for a regular size coffee mug.  You can make the batter in a bowl and divide it between two mugs if you don’t want to beat one egg and then rough guess whether you’ve got half the egg into the cup!  There will ALWAYS be someone closeby to help you indulge (and marvel at your microwave wizardry).

 

Ingredients

4 tablespoons self-rising flour
4 tablespoons white granulated sugar
1 egg, beaten
3 tablespoons TSTE Spiced Cocoa (substitute cocoa powder or chocolate pudding powder)
3 tablespoons Nutella (substitute your own home made “nutella”)
3 tablespoons milk
3 tablespoons vegetable oil

Preparation 

Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes, depending on your microwave wattage.  Watch while cooking.  As cake rises over top. Stop the cooking.  Wait a few seconds; cook for another 15 to 30 seconds.  Do not overcook; the cake should be firm but moist.  A cake tester will come out clean.  Top with whipped cream and chocolate syrup, if desired. Enjoy!

Makes 1 very large serving.

Special thanks to Jen Lane staff writer for Food Lush and Hey, Y’all for sharing her recipe.  This recipe appeared on The Spice and Tea Exchange blog on December 28th.

Published in In witfs Kitchen with Chef Donna Desfor

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