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As a poor starving college student, this recipe is one of my favorites. It is quick, cheap, and 1-portion size. I actually make about 6 servings of the dry ingredients ahead of time, then add the liquid later. The dry is about 11 tablespoons. A whipping cream or ice cream topping completes this heavenly dessert. Can substitute peanut butter for hazelnut spread, but cut the portion to 1 1/2 tablespoon. You can increase cocoa powder and hazelnut spread to 3 tablespoons each and substitute almond extract for vanilla if desired.
Ingredients
- ¼ cup self-rising flour
- ¼ cup white sugar
- 1 egg
- 3 tablespoons vegetable oil
- 3 tablespoons milk
- 2 tablespoons unsweetened cocoa powder, or more to taste
- 2 tablespoons chocolate-hazelnut spread (such as Nutella®), or more to taste
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Directions
Step 1
Stir self-rising flour, sugar, egg, vegetable oil, milk, cocoa powder, chocolate-hazelnut spread, salt, and vanilla extract together in a large mug until batter is smooth.
Step 2
Cook in microwave oven on full power until the cake has risen in the mug and is set in the center, 1 1/2 to 2 1/2 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 475 | |
| % Daily Value * | |
| Total Fat29g | 37% |
| Saturated Fat5g | 26% |
| Cholesterol95mg | 32% |
| Sodium840mg | 37% |
| Total Carbohydrate50g | 18% |
| Dietary Fiber2g | 8% |
| Total Sugars35g | |
| Protein8g | |
| Calcium101mg | 8% |
| Iron2mg | 11% |
| Potassium172mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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