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Chocolate Hazelnut Mug Cake Quick and Easy Delight

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- 4 tablespoons all-purpose flour - 4 tablespoons granulated sugar - 2 tablespoons unsweetened cocoa powder - 1/8 teaspoon baking powder - 1/8 teaspoon salt - 3 tablespoons milk (dairy or non-dairy) - 2 tablespoons vegetable oil (or melted coconut oil) - 1 teaspoon pure vanilla extract - 2 tablespoons chocolate hazelnut spread (such as Nutella) - Chopped hazelnuts for garnish (optional) - 4 tablespoons = 1/4 cup - 3 tablespoons = 1.5 ounces - 2 tablespoons = 1 ounce - 1 teaspoon = 5 milliliters - 1/8 teaspoon = 0.5 milliliters These conversions help if you prefer different measuring tools. Use what you have on hand. - Chopped hazelnuts add crunch. - A dollop of whipped cream makes it richer. - A sprinkle of cocoa powder gives a nice touch. - A drizzle of chocolate syrup adds extra sweetness. Feel free to mix and match these toppings to make your mug cake even more tasty! Start with a large, microwave-safe mug. Add 4 tablespoons of all-purpose flour. Next, mix in 4 tablespoons of granulated sugar. Then, add 2 tablespoons of unsweetened cocoa powder. Don’t forget 1/8 teaspoon of baking powder and a pinch of salt. Use a small whisk or fork to blend these dry ingredients well. Make sure there are no clumps. This step sets the base for our cake. Now, pour in 3 tablespoons of milk. You can use dairy or non-dairy milk. Add 2 tablespoons of vegetable oil or melted coconut oil. Lastly, mix in 1 teaspoon of pure vanilla extract. Stir continuously until your batter is smooth. You want to eliminate any lumps here for the best texture. Take 2 tablespoons of chocolate hazelnut spread and place it in the middle of the batter. Use a knife or a toothpick to gently swirl it. Aim for a marbled effect but don’t mix it in too much. You want those delicious pockets of hazelnut spread in the cake. Put your mug in the microwave. Cook it on high for 40 to 60 seconds. At the 40-second mark, start checking if it’s done. The cake should rise and look set in the center. Watch closely to avoid overcooking, as every microwave is different. Once cooked, carefully take the mug out of the microwave. Let it cool for about one minute. This helps to avoid burns and makes it easier to enjoy. If you want to make your mug cake even better, sprinkle some chopped hazelnuts on top. This adds a nice crunch and looks great. Enjoy your chocolate hazelnut mug cake warm and right from the mug! To get the best texture for your mug cake, mix well. Make sure all dry and wet ingredients blend smoothly. I always use a fork or whisk to avoid clumps. The batter should be thick but pourable. This ensures a soft and fluffy cake. If you find it too thick, add a tiny bit more milk for balance. One common mistake is overcooking the cake. Microwaves can vary, so check it at 40 seconds. The cake should rise and look set. If you cook it too long, it will become rubbery. Another mistake is not swirling the hazelnut spread enough. You want a marbled effect, not fully mixed. This gives you pockets of gooey goodness in each bite. I recommend using a large microwave-safe mug. This gives the cake enough room to rise. A small whisk or fork is helpful for mixing. Make sure to use measuring spoons for accuracy. A toothpick or knife is great for swirling the hazelnut spread. Lastly, keep a microwave-safe plate handy to catch any spills. {{image_4}} You can easily make this mug cake vegan. Just swap the milk for a non-dairy milk, like almond or oat milk. Use a plant-based oil, such as coconut oil, instead of vegetable oil. Replace the chocolate hazelnut spread with a vegan version. This way, you keep the rich flavor while staying plant-based. To make this mug cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Many blends work well in mug cakes. Just ensure the blend has a good mix of flours to maintain the texture. You may need to adjust the liquid slightly, so keep an eye on the batter's consistency. You can add more flavor to your cake if you want. Try adding a pinch of cinnamon or a dash of espresso powder for a mocha taste. You can also mix in a tablespoon of peanut butter for a nutty twist. Feel free to top it with whipped cream or a scoop of your favorite ice cream for a fun dessert! To keep your chocolate hazelnut mug cake fresh, store it in an airtight container. This helps keep moisture in and prevents it from drying out. You can also wrap the mug tightly with plastic wrap. If you plan to eat it later, store it in the fridge. When you're ready to enjoy the cake again, simply take it out of the fridge. Place it in the microwave for about 10 to 15 seconds. Check it to see if it’s warm enough. If not, heat it in short bursts of 5 seconds to avoid overcooking. The mug cake is best eaten fresh. However, it can last in the fridge for up to three days. After that, the texture may change. If you notice any off smells or changes in color, it’s best to toss it out. To make this mug cake dairy-free, simply swap regular milk for a non-dairy alternative. Almond milk, oat milk, or soy milk work well. You can use any kind you like. Just ensure it has a similar consistency to regular milk. This change keeps the cake moist and tasty. Yes, you can use other nut butters. Almond butter or cashew butter offer unique flavors. Just make sure the nut butter is creamy. This keeps the texture smooth. If you prefer, you can also try sun butter for a nut-free option. Check the mug cake after 40 seconds in the microwave. The cake should rise and look set in the middle. A toothpick inserted should come out clean. If it is still wet, microwave for 10 more seconds. Avoid overcooking, as it can become dry. Yes, you can double this recipe. Use a larger mug to hold more batter. Just mix the ingredients in a bowl first. Then pour half into each mug. Cook one mug at a time in the microwave. This ensures even cooking and delicious results. In this blog post, we explored how to make a delicious mug cake with hazelnut spread. We discussed the key ingredients, from measurement conversions to optional garnishes. You learned the step-by-step process, tips for achieving the right texture, and different variations for your taste. We also covered storage tips to keep your cake fresh. Remember, this mug cake is easy to customize. Enjoy experimenting with flavors and sharing your tasty creations with friends. Happy baking!

WANT TO SAVE THIS RECIPE?

Craving a quick dessert that hits the spot? You’ll love this Chocolate Hazelnut Mug Cake! It’s a simple treat you can whip up in minutes. With just a few ingredients, you’ll enjoy a soft, gooey cake that is rich in flavor. Follow my easy steps to create your perfect mug cake. Let’s dive into the delicious details and make something sweet tonight!

Ingredients

List of Ingredients

– 4 tablespoons all-purpose flour

– 4 tablespoons granulated sugar

– 2 tablespoons unsweetened cocoa powder

– 1/8 teaspoon baking powder

– 1/8 teaspoon salt

– 3 tablespoons milk (dairy or non-dairy)

– 2 tablespoons vegetable oil (or melted coconut oil)

– 1 teaspoon pure vanilla extract

– 2 tablespoons chocolate hazelnut spread (such as Nutella)

– Chopped hazelnuts for garnish (optional)

Measurement Conversions

– 4 tablespoons = 1/4 cup

– 3 tablespoons = 1.5 ounces

– 2 tablespoons = 1 ounce

– 1 teaspoon = 5 milliliters

– 1/8 teaspoon = 0.5 milliliters

These conversions help if you prefer different measuring tools. Use what you have on hand.

Optional Garnishes

– Chopped hazelnuts add crunch.

– A dollop of whipped cream makes it richer.

– A sprinkle of cocoa powder gives a nice touch.

– A drizzle of chocolate syrup adds extra sweetness.

Feel free to mix and match these toppings to make your mug cake even more tasty!

Step-by-Step Instructions

Mixing the Dry Ingredients

Start with a large, microwave-safe mug. Add 4 tablespoons of all-purpose flour. Next, mix in 4 tablespoons of granulated sugar. Then, add 2 tablespoons of unsweetened cocoa powder. Don’t forget 1/8 teaspoon of baking powder and a pinch of salt. Use a small whisk or fork to blend these dry ingredients well. Make sure there are no clumps. This step sets the base for our cake.

Adding the Wet Ingredients

Now, pour in 3 tablespoons of milk. You can use dairy or non-dairy milk. Add 2 tablespoons of vegetable oil or melted coconut oil. Lastly, mix in 1 teaspoon of pure vanilla extract. Stir continuously until your batter is smooth. You want to eliminate any lumps here for the best texture.

Incorporating the Hazelnut Spread

Take 2 tablespoons of chocolate hazelnut spread and place it in the middle of the batter. Use a knife or a toothpick to gently swirl it. Aim for a marbled effect but don’t mix it in too much. You want those delicious pockets of hazelnut spread in the cake.

Microwaving the Cake

Put your mug in the microwave. Cook it on high for 40 to 60 seconds. At the 40-second mark, start checking if it’s done. The cake should rise and look set in the center. Watch closely to avoid overcooking, as every microwave is different.

Cooling and Serving

Once cooked, carefully take the mug out of the microwave. Let it cool for about one minute. This helps to avoid burns and makes it easier to enjoy.

Garnishing Tips

If you want to make your mug cake even better, sprinkle some chopped hazelnuts on top. This adds a nice crunch and looks great. Enjoy your chocolate hazelnut mug cake warm and right from the mug!

Tips & Tricks

Achieving the Perfect Texture

To get the best texture for your mug cake, mix well. Make sure all dry and wet ingredients blend smoothly. I always use a fork or whisk to avoid clumps. The batter should be thick but pourable. This ensures a soft and fluffy cake. If you find it too thick, add a tiny bit more milk for balance.

Avoiding Common Mistakes

One common mistake is overcooking the cake. Microwaves can vary, so check it at 40 seconds. The cake should rise and look set. If you cook it too long, it will become rubbery. Another mistake is not swirling the hazelnut spread enough. You want a marbled effect, not fully mixed. This gives you pockets of gooey goodness in each bite.

Tools and Equipment Recommendations

I recommend using a large microwave-safe mug. This gives the cake enough room to rise. A small whisk or fork is helpful for mixing. Make sure to use measuring spoons for accuracy. A toothpick or knife is great for swirling the hazelnut spread. Lastly, keep a microwave-safe plate handy to catch any spills.

Variations

Vegan Chocolate Hazelnut Mug Cake

You can easily make this mug cake vegan. Just swap the milk for a non-dairy milk, like almond or oat milk. Use a plant-based oil, such as coconut oil, instead of vegetable oil. Replace the chocolate hazelnut spread with a vegan version. This way, you keep the rich flavor while staying plant-based.

Gluten-Free Option

To make this mug cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Many blends work well in mug cakes. Just ensure the blend has a good mix of flours to maintain the texture. You may need to adjust the liquid slightly, so keep an eye on the batter’s consistency.

Flavor Enhancements

You can add more flavor to your cake if you want. Try adding a pinch of cinnamon or a dash of espresso powder for a mocha taste. You can also mix in a tablespoon of peanut butter for a nutty twist. Feel free to top it with whipped cream or a scoop of your favorite ice cream for a fun dessert!

Storage Info

Best Practices for Storage

To keep your chocolate hazelnut mug cake fresh, store it in an airtight container. This helps keep moisture in and prevents it from drying out. You can also wrap the mug tightly with plastic wrap. If you plan to eat it later, store it in the fridge.

Reheating Instructions

When you’re ready to enjoy the cake again, simply take it out of the fridge. Place it in the microwave for about 10 to 15 seconds. Check it to see if it’s warm enough. If not, heat it in short bursts of 5 seconds to avoid overcooking.

Shelf Life Considerations

The mug cake is best eaten fresh. However, it can last in the fridge for up to three days. After that, the texture may change. If you notice any off smells or changes in color, it’s best to toss it out.

FAQs

How can I make this recipe dairy-free?

To make this mug cake dairy-free, simply swap regular milk for a non-dairy alternative. Almond milk, oat milk, or soy milk work well. You can use any kind you like. Just ensure it has a similar consistency to regular milk. This change keeps the cake moist and tasty.

Can I use a different type of nut butter?

Yes, you can use other nut butters. Almond butter or cashew butter offer unique flavors. Just make sure the nut butter is creamy. This keeps the texture smooth. If you prefer, you can also try sun butter for a nut-free option.

How do I know when the mug cake is done?

Check the mug cake after 40 seconds in the microwave. The cake should rise and look set in the middle. A toothpick inserted should come out clean. If it is still wet, microwave for 10 more seconds. Avoid overcooking, as it can become dry.

Is it possible to double the recipe?

Yes, you can double this recipe. Use a larger mug to hold more batter. Just mix the ingredients in a bowl first. Then pour half into each mug. Cook one mug at a time in the microwave. This ensures even cooking and delicious results.

In this blog post, we explored how to make a delicious mug cake with hazelnut spread. We discussed the key ingredients, from measurement conversions to optional garnishes. You learned the step-by-step process, tips for achieving the right texture, and different variations for your taste. We also covered storage tips to keep your cake fresh. Remember, this mug cake is easy to customize. Enjoy experimenting with flavors and sharing your tasty creations with friends. Happy baking!

- 4 tablespoons all-purpose flour - 4 tablespoons granulated sugar - 2 tablespoons unsweetened cocoa powder - 1/8 teaspoon baking powder - 1/8 teaspoon salt - 3 tablespoons milk (dairy or non-dairy) - 2 tablespoons vegetable oil (or melted coconut oil) - 1 teaspoon pure vanilla extract - 2 tablespoons chocolate hazelnut spread (such as Nutella) - Chopped hazelnuts for garnish (optional) - 4 tablespoons = 1/4 cup - 3 tablespoons = 1.5 ounces - 2 tablespoons = 1 ounce - 1 teaspoon = 5 milliliters - 1/8 teaspoon = 0.5 milliliters These conversions help if you prefer different measuring tools. Use what you have on hand. - Chopped hazelnuts add crunch. - A dollop of whipped cream makes it richer. - A sprinkle of cocoa powder gives a nice touch. - A drizzle of chocolate syrup adds extra sweetness. Feel free to mix and match these toppings to make your mug cake even more tasty! Start with a large, microwave-safe mug. Add 4 tablespoons of all-purpose flour. Next, mix in 4 tablespoons of granulated sugar. Then, add 2 tablespoons of unsweetened cocoa powder. Don’t forget 1/8 teaspoon of baking powder and a pinch of salt. Use a small whisk or fork to blend these dry ingredients well. Make sure there are no clumps. This step sets the base for our cake. Now, pour in 3 tablespoons of milk. You can use dairy or non-dairy milk. Add 2 tablespoons of vegetable oil or melted coconut oil. Lastly, mix in 1 teaspoon of pure vanilla extract. Stir continuously until your batter is smooth. You want to eliminate any lumps here for the best texture. Take 2 tablespoons of chocolate hazelnut spread and place it in the middle of the batter. Use a knife or a toothpick to gently swirl it. Aim for a marbled effect but don’t mix it in too much. You want those delicious pockets of hazelnut spread in the cake. Put your mug in the microwave. Cook it on high for 40 to 60 seconds. At the 40-second mark, start checking if it’s done. The cake should rise and look set in the center. Watch closely to avoid overcooking, as every microwave is different. Once cooked, carefully take the mug out of the microwave. Let it cool for about one minute. This helps to avoid burns and makes it easier to enjoy. If you want to make your mug cake even better, sprinkle some chopped hazelnuts on top. This adds a nice crunch and looks great. Enjoy your chocolate hazelnut mug cake warm and right from the mug! To get the best texture for your mug cake, mix well. Make sure all dry and wet ingredients blend smoothly. I always use a fork or whisk to avoid clumps. The batter should be thick but pourable. This ensures a soft and fluffy cake. If you find it too thick, add a tiny bit more milk for balance. One common mistake is overcooking the cake. Microwaves can vary, so check it at 40 seconds. The cake should rise and look set. If you cook it too long, it will become rubbery. Another mistake is not swirling the hazelnut spread enough. You want a marbled effect, not fully mixed. This gives you pockets of gooey goodness in each bite. I recommend using a large microwave-safe mug. This gives the cake enough room to rise. A small whisk or fork is helpful for mixing. Make sure to use measuring spoons for accuracy. A toothpick or knife is great for swirling the hazelnut spread. Lastly, keep a microwave-safe plate handy to catch any spills. {{image_4}} You can easily make this mug cake vegan. Just swap the milk for a non-dairy milk, like almond or oat milk. Use a plant-based oil, such as coconut oil, instead of vegetable oil. Replace the chocolate hazelnut spread with a vegan version. This way, you keep the rich flavor while staying plant-based. To make this mug cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Many blends work well in mug cakes. Just ensure the blend has a good mix of flours to maintain the texture. You may need to adjust the liquid slightly, so keep an eye on the batter's consistency. You can add more flavor to your cake if you want. Try adding a pinch of cinnamon or a dash of espresso powder for a mocha taste. You can also mix in a tablespoon of peanut butter for a nutty twist. Feel free to top it with whipped cream or a scoop of your favorite ice cream for a fun dessert! To keep your chocolate hazelnut mug cake fresh, store it in an airtight container. This helps keep moisture in and prevents it from drying out. You can also wrap the mug tightly with plastic wrap. If you plan to eat it later, store it in the fridge. When you're ready to enjoy the cake again, simply take it out of the fridge. Place it in the microwave for about 10 to 15 seconds. Check it to see if it’s warm enough. If not, heat it in short bursts of 5 seconds to avoid overcooking. The mug cake is best eaten fresh. However, it can last in the fridge for up to three days. After that, the texture may change. If you notice any off smells or changes in color, it’s best to toss it out. To make this mug cake dairy-free, simply swap regular milk for a non-dairy alternative. Almond milk, oat milk, or soy milk work well. You can use any kind you like. Just ensure it has a similar consistency to regular milk. This change keeps the cake moist and tasty. Yes, you can use other nut butters. Almond butter or cashew butter offer unique flavors. Just make sure the nut butter is creamy. This keeps the texture smooth. If you prefer, you can also try sun butter for a nut-free option. Check the mug cake after 40 seconds in the microwave. The cake should rise and look set in the middle. A toothpick inserted should come out clean. If it is still wet, microwave for 10 more seconds. Avoid overcooking, as it can become dry. Yes, you can double this recipe. Use a larger mug to hold more batter. Just mix the ingredients in a bowl first. Then pour half into each mug. Cook one mug at a time in the microwave. This ensures even cooking and delicious results. In this blog post, we explored how to make a delicious mug cake with hazelnut spread. We discussed the key ingredients, from measurement conversions to optional garnishes. You learned the step-by-step process, tips for achieving the right texture, and different variations for your taste. We also covered storage tips to keep your cake fresh. Remember, this mug cake is easy to customize. Enjoy experimenting with flavors and sharing your tasty creations with friends. Happy baking!

Chocolate Hazelnut Mug Cake

Indulge in the ultimate treat with this easy chocolate hazelnut mug cake recipe! In just 5 minutes, you can enjoy a warm, gooey dessert right from your microwave. With rich chocolate flavor and the delightful twist of hazelnut spread, this single-serving cake is perfect for a quick dessert fix. Ready to satisfy your sweet tooth? Click to explore this simple and delicious recipe you’ll want to make time and time again!
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Ingredients
  

4 tablespoons all-purpose flour

4 tablespoons granulated sugar

2 tablespoons unsweetened cocoa powder

1/8 teaspoon baking powder

1/8 teaspoon salt

3 tablespoons milk (dairy or non-dairy)

2 tablespoons vegetable oil (or melted coconut oil)

1 teaspoon pure vanilla extract

2 tablespoons chocolate hazelnut spread (such as Nutella)

Chopped hazelnuts for garnish (optional)

Instructions
 

Mix the Dry Ingredients: In a large, microwave-safe mug, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. Use a small whisk or a fork to mix everything together thoroughly, ensuring there are no clumps.

    Add the Wet Ingredients: Pour in the milk, vegetable oil, and vanilla extract into the mug with the dry ingredients. Stir continuously until the batter is smooth and fully combined, taking care to eliminate any lumps.

      Incorporate the Hazelnut Spread: Add the chocolate hazelnut spread in the middle of the batter. Using a knife or toothpick, gently swirl it into the batter to create a beautiful marbled effect without fully mixing it in.

        Microwave the Cake: Place your mug in the microwave and cook on high for 40 to 60 seconds. Begin checking for doneness at the 40-second mark. The cake is ready when it has risen and appears set in the center (watch closely to avoid overcooking!).

          Cooling and Serving: Once cooked, carefully remove the hot mug from the microwave. Allow it to cool for about one minute before diving in.

            Garnish and Enjoy: If desired, sprinkle chopped hazelnuts on top as a delightful garnish. Enjoy your luscious chocolate hazelnut mug cake directly from the mug for a cozy treat!

              Prep Time: 5 mins | Microwave Time: 40-60 secs | Servings: 1

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