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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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Ingredients:

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

Directions:

  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.

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

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88 Responses
  1. Jenn

    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!

  2. MegsFitness

    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 😀 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 😀

    1. Cassie

      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. 😀

      But yes, some personal responsibility would be nice…

    2. Teresa

      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.

  3. Kat

    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 🙂

  4. Aimee

    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.

    1. Cassie

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

  5. 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 🙂

  6. Runnergirl

    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!

  7. 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!

  8. 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?

  9. Katy

    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.

  10. karkar

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

  11. Anonymous

    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!

  12. Catriona

    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 🙂

  13. Nelena

    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…

  14. Amanda

    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.

  15. Naomi

    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.

  16. 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 🙂

  17. Sarah

    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…

  18. Tami

    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.

  19. Tammy

    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.

  20. Tammy

    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!!!!

  21. 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?

    Thanks,

    Denise

    1. Cassie

      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. 🙂

  22. sandy

    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

  23. 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!

    1. Cassie

      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!

  24. Roukaya Nasr

    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!

    1. Cassie

      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. 🙂

  25. Yazatas

    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. 🙂

  26. Danielle

    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.

  27. Yan

    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! 😀

  28. Squee

    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!

  29. Sisi

    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!

  30. Srishti

    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.

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