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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

Print this recipe


  • 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.

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. 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.

  2. 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!

  3. 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!

  4. 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! 😀

  5. 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.

  6. 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. 🙂

    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. 🙂

  7. 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

      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!

Meet Cassie
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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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