Introduction
The Hazelnut Mug Cake is the ultimate solution for those sudden, intense dessert cravings. Forget long baking times and large batches; this decadent, single-serving treat delivers rich, moist cake infused with the irresistible flavor of toasted hazelnuts and chocolate—all ready in under two minutes. Originating from the viral trend of microwave desserts, this recipe elevates the standard mug cake by incorporating a creamy hazelnut spread, making it a perfect, personalized indulgence for a cozy night in. It’s quick, easy, and requires minimal cleanup, proving that sophisticated flavor doesn’t need complicated cooking.
Ingredients
- 4 tablespoons (30g) All-Purpose Flour
- 2 tablespoons (25g) Granulated Sugar
- ¼ teaspoon (1g) Baking Powder
- Pinch of Salt
- 3 tablespoons (45ml) Milk (dairy or non-dairy)
- 1 teaspoon (5ml) Neutral Oil (e.g., canola or vegetable oil)
- 1 tablespoon (15g) Hazelnut Spread (e.g., Nutella), plus 1 extra teaspoon for filling
- Optional: 1 teaspoon Chopped Hazelnuts, for topping
Step-by-step Preparation
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Combine Dry Ingredients: In a standard microwave-safe mug (about 10-12 oz capacity), whisk together the flour, granulated sugar, baking powder, and salt. Use a small fork or whisk to ensure the baking powder is evenly distributed.
Tip: Using a separate small bowl to mix the dry ingredients first, then pouring them into the mug, helps prevent lumps sticking to the bottom corners.
- Add Wet Ingredients: Pour in the milk and the oil. Add the 1 tablespoon of hazelnut spread. Mix thoroughly until just combined. Be careful not to overmix; a few small lumps of batter are acceptable and prevent the cake from becoming tough.
- Insert the Molten Center (Optional but Recommended): Take the extra teaspoon of hazelnut spread and drop it directly into the center of the batter. Do not stir it in; this will create a glorious, molten chocolate center once baked. Sprinkle the chopped hazelnuts on top if desired.
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Microwave: Place the mug in the microwave. Cook on high (1000W) for 60 to 90 seconds. The cake is done when the top looks set, springs back slightly when touched, and no longer appears wet.
Tip: Microwave wattages vary significantly. Start checking at 60 seconds. If your microwave is lower wattage (700W), you may need up to 120 seconds. If it seems dry, reduce the cooking time next time.
- Cool and Serve: Carefully remove the hot mug using oven mitts. Let the cake cool in the mug for 2-3 minutes before eating. This allows the cake structure to set fully.
Nutritional Information
This recipe is intended as a treat. Based on the ingredients listed, one serving of the Hazelnut Mug Cake contains approximately 380-420 calories. It provides a quick source of carbohydrates and sugars, along with healthy fats from the oil and the hazelnut spread. Hazelnuts themselves offer Vitamin E, healthy monounsaturated fats, and a small amount of dietary fiber, making this a slightly more nutrient-dense dessert than plain vanilla cake.
Storage
Mug cakes are designed to be eaten immediately and are best enjoyed fresh, straight from the microwave. If you find yourself with leftovers (which is rare!), cover the mug tightly with plastic wrap and store it in the refrigerator for up to 1 day. To reheat, microwave for 10-15 seconds until just warm, though the cake texture will be slightly drier than when freshly baked. Freezing is not recommended.
Conclusion
This Hazelnut Mug Cake is the definition of instant gratification. For an extra touch of luxury, serve it immediately with a dollop of vanilla bean ice cream or a generous swirl of whipped cream. You can also dust the top with powdered sugar or a little cocoa powder. For variations, try substituting a small amount of the milk with strong, cold coffee for a mocha-hazelnut twist, or adding a pinch of cinnamon for warmth. Enjoy your perfectly portioned, decadent dessert!