My main problem is, anything sweet I make, I'm usually the only one to eat it. Something one serving size is what I needed, so I looked for cakes in a cup. If Betty Crocker can do it, then I can too! I ended up finding another blog that reviewed a nutella cake in a cup recipe. I have a love affiar with nutella, so this recipe was right up my alley:
4T self rising flour
4T white granulated sugar
1 egg
3T cocoa powder
3T nutella
3T milk
3T olive or vegetable oil
They also provided a recipe for self rising flour (in case you have something different-I had all purpose). This is very easy to do and the flour works great:
1c all purpose flour
1 1/2tea baking powder
1/2 tea salt
What I do for the flour: put it all in a ziplock bag and shake well.
For the "cake": Combine all ingredients (its best to mix up all wet ingredients in the cup, then add the dry) and microwave for 1.5-3 minutes. This will, of course, depend on your microwave.
My thoughts on this recipe: overall, very good. For something so simple (and cooked in a microwave), you would expect it to be dry. First off, I didn't have self rising flour, so I'm glad a recipe was provided for it. The sugar could be cut down by a tablespoon, but thats to your taste. A whole egg is a little much, but theres nothing that can be done about that, and it makes the recipe work so I won't be messing with it. I don't buy cocoa powder. It MAY get purchased around Christmas, but thats about it. I used a squeeze of chocolate syrup and didn't have any issues with the cake turning out. MMMMM....nutella is next. I didn't measure this part :) nutella is very gloppy, and, frankly, putting it into a measuring spoon then trying to get it out didn't seem appealing, so I used a regular spoon and just scooped a bit in. If you don't like the flavor later, you can adjust for next time. As for the milk and oil, DON'T SKIMP. This is a lot of your moisture for the cake. I chose to use vegetable oil (whatever you typically make cakes and brownies with is fine); olive oils can sometimes impart flavor and I didn't want that.
This recipe will make 2 regular sized mugs or one really big mug. I use the biggest mug that I have, and the cake is right at the top when it's done "cooking". I put everything into the mug to mix; there's no need to waste more dishes. This batter looks exactly like a cake batter when mixed up. I was thinking it would come out differently since its cooking in a microwave and not a regular over. My microwave takes 3 minutes to cook this. Keep in mind, this isn't getting cooked in a regular oven. The top isnt going to look that cooked (looks fudgy), but I promise it is. Don't overcook by trying to make the top come out like a regular cake because it won't happen. If it isn't overdone, this is a surprisingly moist cake. I was genuinely shocked at how good it is. The mug will keep the cake VERY hot when it comes out of the microwave, so let it sit for 5-10 minutes before digging in OR you can flip it onto a plate. It comes out of the mug easily.
You can top this with whatever you want: ice cream, whipped cream, fruit, sauces, etc. Though, it is perfectly moist and delicous all by itself. Some substitutions: nutella and peanut butter, using peanut butter in place of nutella, don't use the nutella at all and make a yellow cake, throw some fruit in, the list goes on. The possibilities are endless!
The taste is amazing. Fudgy, gooey, and delicious. The chocolate syrup makes the chocolate come out and the nutella brings yummy hazlenut. Yum!
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