I originally found this recipe at Table for Two. I'd tried a couple other mug cakes before and wasn't impressed. The texture was always weird. Until I found this one. It was so good! The texture is more cake-like since it's made without eggs.
I made a few changes but the recipe is mostly the same. If you hop over to Table for Two, Julie has a few suggestions for subbing out the Nutella AND more mug cake recipes! And her pictures are way prettier.
Adapted from Table for Two
1/4 cup flour
2 Tablespoons cocoa powder
2-3 Tablespoons granulated sugar(I'd make it three if you leave out the Nutella)
1/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup + 1 Tablespoon milk
2 Tablespoons oil(I usually use grapeseed, but I have used olive. It can be done with coconut but the result isn't as reliable)
1-2 tablespoons chocolate chips
1 big tablespoon of Nutella
Combine flour, cocoa, sugar, baking powder, and salt in a bowl and mix well. Whisk in milk and oil. Stir in chocolate chips and then pour into a mug. Add tablespoon of Nutella in the middle of the cake batter.
Microwave for 1 minute and 45 seconds*. Add a sprinkle of chocolate chips on top if desired. Enjoy the chocolate gooeyness!
*The time in the original recipe is only 70 seconds. Obviously, my microwave may have issues. I'd start with the original time and increase time in 10-15 second increments if needed. This may just be me, but mine always cooks from the bottom up so remember that even if the top is a little gooey, the inside may be finished. If it's overcooked it will become too dry on the bottom.
I realized that I never got a shot of the cake texture in my first photos so I shot this one the other day. See how rich and cakey it is? This cake has ruined me for all other mug cakes! Sometimes I can't finish it because it's so rich. That's when I reluctantly hand it over to Hubby.
So go forth and make yummy gooeyness!
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