Molten Chocolate Hazelnut Lava Mug Cake in 90 Seconds

A warm, fluffy chocolate cake that erupts with molten chocolate hazelnut lava in the center. This single-serving mug cake comes together in minutes using pantry staples and a microwave—no oven required.

Perfect for a late-night craving or an instant dessert that feels indulgent. The batter mixes right in the mug, so there’s minimal cleanup. With a rich, gooey Nutella core and a soft, springy sponge, this is the quickest way to satisfy a chocolate fix.

This molten chocolate hazelnut lava mug cake is the ultimate quick dessert. It’s a single-serving cake made entirely in a mug, with a batter that comes together in minutes. The secret is a generous spoonful of chocolate hazelnut spread dropped into the center before microwaving, which melts into a warm, fudgy lava pool.

The cake itself is moist, tender, and deeply chocolatey, thanks to Dutch cocoa powder. In just about 90 seconds, you get a dessert that tastes like a freshly baked lava cake, but with minimal effort and cleanup. Whether you’re cooking for one or want a fun weekend treat, this recipe delivers.

Ingredients

Why this recipe works

The method here is all about creating a molten center without any complicated technique. By dropping a spoonful of chocolate hazelnut spread into the center of the batter and not stirring it, the spread stays intact during microwaving.

As the cake cooks and sets around it, the spread heats and becomes liquid, creating a lava-like core. The batter itself is designed to be light and quick-cooking, with baking powder providing lift and a tender crumb.

Microwaving the cake on high for exactly 70 seconds ensures the edges and top are set while the center remains soft and saucy. The high heat rapidly cooks the batter, and the natural steam creates a fluffy texture. The result is a cake that’s springy on the outside but has a gooey, molten heart. This method is foolproof for a single serving, and the timing can be adjusted slightly for different microwave wattages.

Notes and substitutions

Use a microwave-safe mug with at least a 12-ounce capacity, as the cake will rise significantly during cooking. The recipe calls for Dutch cocoa powder, which has a smoother, less acidic flavor than regular cocoa, giving the cake a richer chocolate taste. If you only have regular cocoa powder, it will still work—just expect a slightly more intense, slightly bitter chocolate flavor. Whole milk adds richness, but any milk you have on hand will work.

The chocolate hazelnut spread is the star. Use a generous 2 tablespoons; this is what creates the molten lava. You can use any brand of chocolate hazelnut spread, or even a different chocolate spread if you prefer.

The cake is best eaten fresh out of the microwave, while the center is still molten. If you let it sit too long, the lava will thicken and the cake will become more uniform. For a more intense chocolate hit, you can add a handful of chocolate chips to the batter before microwaving.

• Dutch cocoa powder: Regular unsweetened cocoa powder (the cake will be slightly less rich)
• Whole milk: Any milk or non-dairy milk (almond, oat, or soy) – texture may vary slightly
• Unsalted butter: Salted butter (reduce added salt elsewhere, or just use as is for a slightly saltier edge)
• Chocolate hazelnut spread: Any chocolate spread or a spoonful of peanut butter for a different flavor

Equipment

• Microwave-safe mug (12 oz or larger)
• Small whisk or fork
• Measuring spoons
• Spoon for serving