Sometimes nothing will suffice but chocolate. And cake. But then there’s not always time, nor inclination, to bake a chocolate cake. That is why mug cakes are the best invention. EVER. Especially a Salted Nutella and White Chocolate Mug Cake.
I have a sweet tooth. Really, really sweet. I had a horrific time with Gestational Diabetes and could never, ever quit sugar. I’m come to accept this as a truth.
I also use chocolate as an anxiety controller. It’s not ideal, but it works.
I’m also a night owl and regularly don’t go to bed until midnight, when Mr Monkey gets home from work. I eat dinner with the girls around 6pm so am quite hungry late at night. Also, I quite often have feelings that need to be eaten and really the only thing that works is something chocolatey, gooey and nutty.
About a year ago I came across a recipe for Nutella mug cakes in my search for the perfect mug cake. I’m not even sure where I first found it, it may have been this one at LiveLovePasta.com. I shared it on Instagram and Twitter and inspired (or enabled) others to make it, including Steph at MamaMarmalade.
Of course, I had to try it a few times and tweak it and play with it until I got my perfect recipe. And I think I found it.
As you can see, I’ve halved the recipe from the original. I found the original just a bit too much, although there is a little bit of a waste as I only use half an egg. However, if you have a friend or a significant other, feel free to make two!
I love the addition of the salt which cuts the sweetness just that little bit. The white chocolate chips are a great counterpoint and keep their shape slightly, adding a little bit of texture.
I tend to use the dark brown sugar too as I feel it gives it a richer flavour.
The best thing about this recipe is that it’s quite adjustable. Feel free to leave out the salt if you want. Use self raising flour if it’s all you have, just don’t include the baking powder. Switch the white chocolate chips with milk chocolate chips or caramel, or leave them out completely.
I’ve made it without milk before, because we ran out. Either use half the amount of plain water, or add the full egg. Adding the extra egg makes it a little fluffier and not quite as gooey.
I prefer it to be less like cake and more like a chocolate fondant – cooked around the edges but soft and gooey in the middle. So I tend to undercook it quite a bit.
The cooking time really depends on your microwave so play it safe and undercook it to start with. I cook it for 1 minute on 80% (which is probably medium on other microwaves) and then just 10 seconds on 100%. If you prefer it cooked more, keep going in 10 second increments, to ensure that it doesn’t overflow or overcook.
Chuck some good quality vanilla ice cream or cream on top if you wish. I’ve been known to chuck some 100 and 1000’s on tops for a festive feeling.
Grab a teaspoon (so it lasts longer) and enjoy!
- 2T plain flour,
- pinch of baking powder,
- 1 1/2T cocoa,
- 1/2T dark brown sugar,
- pinch of salt,
- handful white choc chips
- 1/2T oil,
- 1 1/2T milk,
- 1 1/2T nutella
- 1/2 egg
- In a large microwavable mug mix flour, baking powder, cocoa, dark brown sugar, salt and white choc chips. Make sure to mix well.
- Add oil, milk and nutella, mixing well.
- In a separate bowl whisk one egg and then pour half into mug.
- Sprinkle with a few more white choc chips.
- Microwave for 1min on 80% power. Then an extra 10secs at a time until cooked to your liking.