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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. 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!

  2. 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

  3. 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?



    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. 🙂

  4. 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!!!!

  5. 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.

  6. 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.

  7. 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…

  8. 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. 🙂

  9. 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 🙂

  10. 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.

  11. 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.

  12. 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…

  13. 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 🙂

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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