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

90-Second Nutella Chocolate Cake

Yield: 1-2 servings
Prep Time: 1 minute
Cook Time: 30 seconds
Total Time: 1 minute 30 seconds

This lightning-fast Nutella Chocolate Cake is rich, chocolatey, and so simple to make. It comes together in under 2 minutes!


  • 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. If not cooked through, add 15 seconds at a time.


  • Remember that microwave power varies drastically. It may take some trial and error to determine the exact time and power to get the right cake texture. But once you figure it out, you’ll always know!

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 324mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 8g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.



  1. 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.

  2. 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!

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