Chocolate Muddy Mug Cake!

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.

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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.

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^ 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!

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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?


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