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90 second nutella chocolate cake

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Earlier in the week, I promised I was going to bake a cake for my blog. I lied. While I did make a cake, I certainly didn’t bake it. I microwaved it!

When I posted my one minute peanut butter cake last month, I got a huge response! And a lot of those responses were, “Well, that’s great! But where’s the chocolate?” I totally get that request considering I’m a huge chocaholic, so I’ve been testing out recipes and finally landed on an awesome version that uses Nutella. Yum!

I took a little bit of flack last time for not including a warning about raw eggs (someone even asked if I was trying to kill people, sheesh). So here it is. This recipe uses an egg. It gets microwaved, but not enough to completely cook the egg. You could cook it longer, but remember, the longer it cooks, the drier the cake gets. Eat at your own risk. I recommend knowing where your eggs come from (find a local farmer) to help reduce the risk of bacteria.

So now that that’s out-of-the-way, let’s talk about this cake! The Nutella is super melty and gooey, which makes it a great base for this moist cake. This one is rich, chocolatey and comes together in under 2 minutes. For some reason, this batter does tend to rise a bit more than my peanut butter version, so I recommend either splitting the batter between two small ramekins or transfer it to a larger microwave bowl or mug.

Do as I say, not as I show. That ramekin was way too small! I had a delicious, choco-volcano. Definitely keep a close eye on the cake while you are zapping it, you don’t want to lose any of this deliciousness to the microwave gods.

90 Second Nutella Chocolate Cake

Remember that microwave power varies drastically. It take a little bit of trial and error to figure out the time and power to get the right cake texture. But once you figure it out, you’ll always know.


Serves 1-2

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  • 1 tablespoon Nutella
  • 1 egg, beaten
  • 1 heaping tablespoon flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cocoa powder
  • 1 tablespoon brown sugar


  1. Whisk together all ingredients in a bowl until well combined.
  2. Pour the batter into two greased ramekins or one large grease microwavable bowl or mug.
  3. Microwave on 70% power for 30 seconds. At the end of the time, check for doneness (and volcano-ness!). If not cooked through, add 15 seconds at a time.

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Leave a Comment

  • Krissie SAYS

    I will be making this soon…with your blogiversary as my excuse! Thank you for doing the trial and error!

  • Jenn SAYS

    You know what I love about this recipe? That it feeds two! We have two in our household and baking a cake seems so wasteful and I spend the next couple of days packaging it to share with others. I can’t wait to try this, sounds delish!

  • MegsFitness SAYS

    Ok, I’m going to get a little snarky here, not at you Cassie, but at the general public:

    All these idiot-labels are just stupid!! If you (the public in general but especially the knot-head who got on you for not including a warning) are going to eat a raw egg and then blame the internet (or Cass!) if you get sick, then you deserve to get sick, you knot head!! “Caution: Coffee is hot” No kidding, friend! If it were cold you’d complain!


    Cooking this tasty treat in the microwave is no different than frying an egg over easy. Eating this tasty morsel has got to be better than licking the spoon after I whip up a batch of cake batter. Know the risks, assess whether the reward is worth the risk, and take responsibility for your own actions!! GEEZE!!

    Okay :D end rant. We can go back to the happy-go-lucky, sparkly, love-everyone Megs that you know and love. Thanks for posting this recipe. I will love it and cherish it and add it to my home cookbook :D

    • Cassie SAYS

      I totally agree, but I kinda feel like just in case there is one person out there that doesn’t realize there is a tiny bit of risk with these recipes, I need to share. :D

      But yes, some personal responsibility would be nice…

    • Pam SAYS

      Good point Meg- eating an egg over easy. I can’t wait to try this tomorrow. Looks and sounds wonderful. Thanks for the post.

    • Shannon SAYS

      I LOVED the rant, Meg!

      Oh, and can’t wait to try this cake, too!

    • Teresa SAYS

      I have heard that the chances getting sick from eating raw egg are like one in ten thousand, so if you like to live on the edge go for it.

      • Lindsay SAYS

        I have gotten salmonella before (raw cookie batter) … still making this though :)

  • Amy SAYS

    So excited about this recipe! Now I can stop eating nutella straight out of the jar! ;)

  • Kat SAYS

    Just ate this! It was superbly delicious! Can’t believe i just made a chocolate souffle type cake in less than two minutes! Thank you so much for this incredible recipe :)

  • This recipe is dangerous because now that I know that I can make dessert in 90 seconds I will be making it nightly!

  • Carlie SAYS

    Thanks for posting this recipe Cassie. Can you elaborate on what topping you used for the cakes?

  • Aimee SAYS

    omg. OMG!

    Was this necessary? I was just starting to change my lifestyle–eating healthy, exercising.

    Well I’m still going to continue those things, but now I have to eat MORE carrots and run 5 miles extra because I JUST MADE TWO OF THESE!!!

    Wow, I don’t know if I should be upset with you or praise you for the rest of my life!

    DELICIOUS!!! THANK YOU, THANK YOU, THANK YOU!!!! I can’t wait to play around with different flavors.

    • Cassie SAYS

      Hahaha! You can still eat healthy and have treats. :D Just in moderation! If I can’t have Nutella, then I don’t want to be healthy. :P

  • Beverly SAYS

    This is gorgeous, dreamy, amazing. I will take my life in my own two hands with that almost-raw egg:-)

  • barb SAYS

    This sounds amazing! I saw your photo and the title ’90 Second Nutella Chocolate Cake’ on Foodgawker and just had to have the recipe… I will definitely try it out sometime! Great blog BTW :)

  • Runnergirl SAYS

    Does the cake taste ‘eggy’ at all? I don’t mind eggs in baked goods, but I don’t like anything that actually tastes like eggs!! I just found your blog on Foodgawker!

    • Cassie SAYS

      I don’t think it does, it tastes like lots o’ chocolate! But then again, I love eggs, so I might not notice if it did.

  • Linda SAYS

    Hmmm….can’t believe you actually did it in 90 second. I should give it a try. I usually microwave an egg for 30second to 1 minute and eat it with toasted bread. However, this one is more interesting!

  • Jess SAYS

    Awesome. I have made chocolate cake in a mug in the microwave before, but Nutella Cake sounds AMAZING!

    Do you mind if I post this recipe on my blog once I have made the cake (linking back to you of course) so I can share it with some South African food bloggers?

  • Katy SAYS

    Oh my goodness. I’m just sitting here tasting it for the first time. I’ve always searched for the perfect mugcake recipe, and never quite found the right one. But this. This is like heaven. It is so moist and Nutella-y and delicious and so, so easy. Alright. I’l going to go finish it.

  • karkar SAYS

    Hi! This looks ABSOLUTELY DELICIOUS! I was just wondering about the calories of this scrumptious cake. I can’t wait to try it!

  • Babs SAYS

    This was so delicious! It was quick, simple and oh so tasty. I’m going to have to try your peanut butter cake next! :D

  • allie SAYS

    did you pour the leftover batter over the cake? If not, did you do a separate chocolate ganache for the cake?

  • Míriam SAYS

    Amazing! Very good! Thanks!

  • Anonymous SAYS

    hi – i found this page through google. i just tried the recipe – almost paid a tribute to the “microwave gods,” but caught it in time. the cake was awesome!

  • Lizzy SAYS

    This was delicious! Perfect for after a late night at work. Thank you :)

  • Catriona SAYS

    Oh. My. God. This is amazing – I’ve just made two for myself and my boyfriend, and we both agree that you are a genius! Thank you for sharing :)

  • Nelena SAYS

    I just ate FOUR of these. The first time around I added a teasoon of chocolate chips to each ramekin before cooking-yummy! Then I decided I would try to do a “lave” cake with a tablespoon of nutella dropped into the center right before cooking-AMAZING! Thanks for the awesome recipe…

  • Amanda SAYS

    Man, I’ve been craving something chocolate ALL day. I’m on a diet, so this was a good little dessert that wasn’t packed with tons of sugar. Thanks for posting! You’re a lifesaver.

  • Naomi SAYS

    re eggs: I haven’t tried this, but I did a quick google search just to check. You can use 1/2 a mashed banana, and since it has baking powder I think you’d be good to go.

    I will honestly do it w/ the egg, take responsibility for my actions, and not feel guilty about it, but just in case someone’s concerned – now you have a solution.

  • Kelvin SAYS

    No wayyyyy! I’m going to try that! :D

  • angela SAYS

    Hi..sounds Amazing !!! What is the yummy topping drizzled all over it?

  • Holly SAYS

    I just convinced my supermarket to carry pasteurized eggs :) no worries about eating cookie dough, homemade mayo, caesar salad dressing, ice cream, carbonara, OR this cake. Good thing because I just happen to have nutella and 2 minutes :)

  • Genius!! I’m so making this baby when I get home! Anything with Nutella has my vote :)

  • I just found this through pinterest. I have all the ingredients! YAY! Nutella cake is in my immediate future. thanks!

    and here’s another reminder for you to make you hungry for it again. :)

  • Sarah SAYS

    This recipe is the best! I subbed a flax egg (cheaper) and it worked great.

    Unfortunately, now I can’t keep my spoon out of the nutella…

  • Tami SAYS

    This was wonderful! and so easy and quick! it is best eaten hot- and I did overcook it a little. How did you do your presentation? it looks a lot prettier than mine…..

    Thank you for a wonderful treat.

  • Tammy SAYS

    REALLLY good, and SO fast!!! I overcooked mine, and it was very ‘cakey’, but still moist. Next time I’ll cook it 15 seconds less (did it 1 minute, 15 seconds this time… but our microwave has low power). For those of you who are scared of egg… this might be a good alternative… as it totally cooks the egg and is really cake-like texture. I hope to make it more sloppy next time. ;o) Thanks for the great recipe!!! Awesome flavor.

  • Tammy SAYS

    Wow… on the 2nd round, I did it right! 55 seconds was perfect in my microwave. I also added a pinch of salt to the mix. AMAZING!!!!

  • Rachael SAYS

    I am speechless with desire … as soon as my husband comes home, he’s making it!


  • Denise SAYS

    Hi there,

    I love this recipe because it’s so simple and quick, but is it possible to cook the cake in the oven (I don’t have a microwave)? Do you have any idea how long I should cook it for and at what temperature?



    • Cassie SAYS

      Hi Denise! I’ve never tried making it in the oven, but I’d try 350° for 10-12 minutes to start off with. And keep a close eye on it. :)

  • sandy SAYS

    omg this was amazing – enough for two? probably if a person was self controlled but I am a gemini and it was perfect for me- loved, loved, loved it –used brown sugar blend and it worked perfectly – thankyou so much – going searching for the peanut butter one

  • Mariah SAYS

    My boyfriend is diabetic and loves nutella – bad combination! But after dinner one night I remembered this recipe (I read your blog daily) and quickly made the cake in a giant coffee mug. It was amazing!! We had to microwave it for 90 seconds instead of 60, but it still turned out great. Perfect size for two people, and a great way to satisfy that nutella craving!

  • Amber SAYS

    Sounds amazing! I can’t wait to try this with my daughter tonight.

  • Kaity SAYS

    it helps to use an ice cream scoop to get the nutella out

  • Brb in 90 seconds… I’m making this right now!


  • Oh wow! WOW WOW WOW. I’m going to link to your blog on mine. This recipe is amazing. Even if I did burn my tongue eating it straight out of the microwave. <3

  • Stacy SAYS

    I am enjoying one right now :) Delicious!! Thank you!

  • Jacie SAYS

    This looks amazing! I do not have coco powder, could I use more Nutella or something else? Thanks!

    • Cassie SAYS

      Hmm, I’d say do 1-1/2 tablespoons of Nutella, plus 1-1/2 tablespoons of flour should tackle it. It might be a little less chocolatey, but still delicious!

  • Roukaya Nasr SAYS

    I LOVED THIS SO MUCH! but i used white sugar instead of brown; would the brown sugar make it taste better?
    Thanks a lot for sharing!

  • Linda SAYS

    It turned out yummy!
    How to make it for a party of about 20? How to adjust the ratio of ingredients and also cooking time?

    • Cassie SAYS

      Hmmm, Linda. I’m not sure it’ll work in large batches. By the nature of how the microwave cooks, I’m betting some parts of the cake will be cooked to a crisp while some is still runny and raw. I say, for that large of a bunch, a regular oven cake might be your best bet. :)

  • Yazatas SAYS

    Just found this on Pinterest and it was EXACTLY what I needed today. I went a little more decadent and had it with icecream and raspberry sauce drizzled over it. So good. Thank you for for teaching me a new and quicker way to give in to my cravings. :)

  • Danielle SAYS

    I’ve been making your two cakes with almond flour and sucanat(something like that) it’s evaporated cane juice. They still turn out good minus the carb factor and what not. I’m attempting healthy as well but there has to be room for cake and chocolate. Thanks for the ideas.

  • Yan SAYS

    Uh, I haven’t tried this yet but I’m planning to do this for a home economics class. I’m sure it’ll be good. In the meantime, I need the nutritional value of this cake. Do you mind giving it to me? Thanks a lot! :D

  • Squee SAYS

    Oooh thank you so much for this recipe. So much faster than molten cakes in the oven. I did melt a pad of butter on top of each and sprinkle brown sugar (shhh don’t tell anyone). I need to play with the times…silly microwaves. Thanks again!

  • Molly SAYS

    Could I replace the egg with an egg white?

  • Sisi SAYS

    This was a great recipe! I substituted 1/2 tablespoon nutella for cocoa, and baking soda for powder and it still surprisingly turned out great!

  • Srishti SAYS

    Hey if any1 is a vegetarian, you can sub the egg with a tbsp of milk and a tsp of oil and it turns out fine. If it’s still too thick, you can add more milk, a tsp at a time.

    I was looking for a small nutella cake, most of the ones online are really big and was fearful of wasting my very precious, very expensive nutella as well. This is a small recipe which one can experiment with. One can also make it nutella and peanut butter cake by putting 1/2 tbs of each and topping it with the remaining nutella though I find pb cakes too salty for my taste. Or add 1/4-1/2 tsp of instant coffee to make it a coffee-nutella cake.

  • mm this sounds so yummy. Thanks for posting this recipe..


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