Believe it or not, I actually made this in just a wee bit over five minutes…
I am, at present, feeling more than a little under the weather – mainly because the weather this week has been totally erratic and the people around me haven’t exactly been in the pink, either.
That said, I was craving for something sweet, richly flavored, and totally decadent – something to chase the blues away, something to bring even the teensiest ray of hope into my rather gray and glum life. Unfortunately, I’m not in that much of a mood to pitch in a little extra effort, so what’s a lass with the blues to do at a time like this?
Have staples, will travel…
The recipe for the Nutella Mug Cake – aka the two-minute chocolate cake – has been making the rounds of the internet for the past couple of years. It has grown in popularity because of how easy it is to make: just bung everything into a large coffee mug, give it a bit of a whisk, pop into your microwave for a couple minutes, et voila! Dessert is served.
You only need a few staples to make it and, if you have any Nutella (or any other brand of gianduia) in your pantry, you’re all set. In my case, though, I added a bit of an extra:
Vanilla Sugar
I swapped the plain white sugar for homespun vanilla sugar to make my cake deliciously fragrant. You don’t have to use vanilla sugar in yours, though really: it makes a bit of a difference. You can also toss in some chocolate chips to make it even more deliciously unctuous.
I love how rich and dense this turned out, and I’m amazed how it ended up looking like a souffle (puffed top and all) despite the fact that this has no leaveners of any sort. It is, in my personal opinion, a fab dessert to have when the world is too much with you and too soon – it’s bound to cheer up even the glummest of people. 😉
Nutella Souffle Cake
- 4 tablespoons all-purpose flour
- 4 tablespoons vanilla sugar or plain white sugar
- 3 tablespoons cooking oil
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons milk
- 3 tablespoons Nutella
- 2 tablespoons chocolate chips (optional)
- 1 egg
Put all the ingredients in a large coffee mug. Stir well with a fork until totally smooth and all the ingredients have been well-incorporated in the mixture. Set the mug on a saucer to catch any drips and microwave on HIGH for 1 minute and 45 seconds to 2 minutes. Serve immediately. If desired, top with a scoop of chocolate ice cream or vanilla whipped cream before serving.
Midge in the Kitchen 