I’ve always been a little tentative when it comes to these ‘mug cakes’. Having grown up in a household where hardly anything was cooked in a microwave I just thought they sounded a bit mingin’. My friend Julia this week has successfully dragged me onto the bandwagon with this recipe and I am seriously impressed, so all credit goes to her. This cake is squidgy, chocolatey, rich and a perfect portion to share, or for one if you have a seriously sweet tooth.
For 2 to share, you will need:
One MASSIVE (and I mean massive, I had to change mugs half way through because the first one wasn’t big enough) coffee mug
4 tablespoons of self raising flour
4 tablespoons of caster or granulated sugar (apparently some people care what kind of sugar goes in cake, I am not one of those people)
1 large egg
3 tablespoons of cocoa powder
3 tablespoons of Nutella
3 tablespoons of milk
3 tablespoons of olive oil.
Throw everything into your mug and mix it up until it’s smooth. Really get in there, it’ll make your arm ache but it’s worth it.
I gave mine a mini-mix half way through, to avoid any spillage and cake mix cascading over the side onto my worktop later on.
^ don’t forget to lick your fingers after the Nutella!
Phew! That was hard work!
When everything’s lovely and smoothy-smooth, bung it in the microwave. You have to play this by ear; ours took 2minutes on the highest setting. It will rise a lot but as soon as you open the microwave door it’ll start to fall again. Stick a cake tester in it and it should come out a bit sticky (thats the Nutella). It’s better to blast it for a minute then check, then maybe another 30 seconds or a minute depending on stickiness.
Surprise ingredient alert!
Ooooh the goo-ey goodness!
I’ve definitely been converted by this recipe (thanks, Julia!). I also think that adding orange peel or juice would be a great idea, or maybe even fresh raspberries?