Rating: 4.5 stars 4.3
67 Ratings
  • 5 star values: 40
  • 4 star values: 17
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 3

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.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir self-rising flour, sugar, egg, vegetable oil, milk, cocoa powder, chocolate-hazelnut spread, salt, and vanilla extract together in a large mug until batter is smooth.

    Advertisement
  • Cook in microwave oven on full power until the cake has risen in the mug and is set in the center, 1 1/2 to 2 1/2 minutes.

Nutrition Facts

475 calories; protein 7.5g; carbohydrates 50.4g; fat 28.8g; cholesterol 94.8mg; sodium 840.4mg. Full Nutrition
Advertisement