Chocolate Nutella Mug Cake
printed from melskitchencafe.com
*Note: For a PB variation, try subbing peanut butter for the nutella. If you aren't a fan of either, simply leave it out. Err on the side of under-microwaving slightly and eat it immediately. The texture gets a bit spongy and weird upon sitting.
1/4 cup all-purpose flour
5 tablespoons sugar
2 tablespoons cocoa powder
3 tablespoons vegetable oil
2 tablespoons semisweet chocolate chips
1 tablespoon nutella
Dash of vanilla and salt
Whisk all the ingredients together in a large cocoa or coffee mug until smooth. Microwave the cake on high until puffed, about 2 minutes, watching carefully as microwaves can vary in strength. If desired, drizzle chocolate syrup or hot fudge sauce on top. Scoop cake onto a plate or in a bowl and serve immediately with a scoop of ice cream, if desired, but which I highly recommend.