Desserts · Part 3 of 3: Tips & recipe card

Molten Chocolate Hazelnut Lava Mug Cake in 90 Seconds Tips, FAQ & printable recipe

Name: Molten Chocolate Hazelnut Lava Mug Cake in 90 Seconds
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Cuisine: American
Ingredients: 4 tbsp all-purpose flour; 2 tbsp granulated sugar; 2 tbsp Dutch cocoa powder; 1/2 tsp baking powder; 4 tbsp whole milk; 2 tbsp unsalted butter, melted; 1/2 tsp vanilla extract; 2 tbsp chocolate hazelnut spread (such as Nutella); Powdered sugar, for dusting, to taste; Whipped cream, for serving

By Clara Weller · Oct 21, 2026

A spoon cutting into a chocolate mug cake, revealing molten Nutella flowing out

Prep: 5 min
Cook: 2 min
Total: 7 min
Serves: 1

Tips for success

For the best molten result, use a high-quality chocolate hazelnut spread and don't stir it into the batter. Drop it in a single dollop and let it sink naturally.

If you want a more intense chocolate flavor, you can add a few chocolate chips on top of the Nutella before microwaving. The chips will melt into the lava, making it even more decadent.

Microwave times vary, so the first time you make this, keep an eye on the cake. Start checking at 60 seconds. The cake is done when the top is set and the edges have pulled away slightly from the mug.

If you prefer a more well-done cake, add 5-10 seconds. Let the cake rest for 30 seconds before eating to allow the lava to thicken slightly and avoid burning your mouth.

Variations

Peanut Butter Lava: Swap the chocolate hazelnut spread for a spoonful of peanut butter. The peanut butter melts into a salty-sweet lava. Use a creamy peanut butter for the smoothest result, and consider adding a few chocolate chips to the batter.
Mint Chocolate: Add 1/4 teaspoon of peppermint extract to the batter and use a chocolate-mint spread or a mix of chocolate spread with a drop of mint oil. Top with crushed candy cane for a festive twist.
Salted Caramel: Instead of chocolate hazelnut spread, place a soft caramel candy or a spoonful of caramel sauce in the center. Sprinkle a pinch of flaky sea salt over the finished cake to balance the sweetness.
Vegan Option: Use a plant-based milk (like almond or oat) and a vegan butter substitute. Choose a vegan chocolate hazelnut spread (check the label). The cake will still be moist and delicious, though the texture may be slightly different.

Storage and make-ahead

Fridge: Store any leftover cake in the mug, covered, in the refrigerator for up to 1 day. Reheat gently in the microwave before serving.
Freezer: Not recommended—the texture will change and the molten center will solidify. Best enjoyed fresh.
Reheat: Microwave the mug cake on medium power in 15-second bursts until just warm. The center may not be as molten after refrigeration.

This mug cake is best enjoyed immediately, while the center is molten. If you have leftovers (unlikely), you can cover the mug with plastic wrap and refrigerate for up to 1 day. To reheat, microwave on medium power in 15-second intervals until warm, but note that the center may not be as molten.

The dry ingredients (flour, sugar, cocoa, baking powder) can be combined in a small zip-top bag or container up to a week ahead. When ready to make, pour the dry mix into a mug, add the wet ingredients, and proceed.

The chocolate hazelnut spread can be portioned into small containers and refrigerated, but bring to room temperature before using.

Serving ideas

Serve the mug cake warm, straight from the microwave. Dust generously with powdered sugar and add a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

The contrast between the warm cake, cool cream, and molten chocolate is divine. For a fancier presentation, you can drizzle with extra chocolate sauce or sprinkle with chopped hazelnuts.

This cake is perfect for a cozy night in or a fun weekend treat. It’s also a great activity to make with kids, as it’s quick and requires no oven. Pair it with a glass of cold milk or a scoop of ice cream. The portion is just right for one, but you can easily double the recipe and make two mugs for sharing.

Frequently asked questions

Why is the center not molten?

The center may not be molten if the Nutella was stirred into the batter, or if the cake was microwaved too long. Ensure you drop the Nutella in a single dollop and do not stir. Also, check the microwave time—overcooking will cause the center to set completely. Start with 60 seconds and add time as needed.

Can this be made without a microwave?

Yes, you can bake the mug cake in a conventional oven. Preheat the oven to 350°F (175°C) and place the mug on a baking sheet. Bake for 12-15 minutes, or until the top is set and a toothpick inserted into the edge comes out clean. The center should still be soft. Let it cool for 2 minutes before eating.

How can this be made gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure the baking powder is gluten-free (most are). The texture may be slightly more crumbly, but it will still be delicious. Also check that your chocolate hazelnut spread is gluten-free (most are).

Can the batter be doubled to make two mug cakes?

Yes, simply double all ingredients and divide between two mugs. Microwave each mug separately, as cooking two at once may require more time and result in uneven cooking. Or, you can cook them one after the other for the same result.

What if the cake overflows the mug?

Overflowing usually happens if the mug is too small or the batter is overfilled. Use a mug with at least 12 ounces capacity and only fill it about two-thirds full. If you have a very powerful microwave, reduce the time slightly or use a larger mug.

Recipe card

Molten Chocolate Hazelnut Lava Mug Cake in 90 Seconds

Prep 5 minCook 2 minTotal 7 minServes 1

Ingredients

4 tbsp all-purpose flour
2 tbsp granulated sugar
2 tbsp Dutch cocoa powder
1/2 tsp baking powder
4 tbsp whole milk
2 tbsp unsalted butter, melted
1/2 tsp vanilla extract
2 tbsp chocolate hazelnut spread (such as Nutella)
Powdered sugar, for dusting, to taste
Whipped cream, for serving

Instructions

In a microwave-safe mug, whisk together the flour, sugar, cocoa powder, and baking powder with a small whisk or fork. Add the milk, melted butter, and vanilla extract, then stir until the batter is smooth and glossy, with no dry streaks. Make sure to scrape the bottom and sides of the mug so everything is incorporated.
Drop the chocolate hazelnut spread by spoonfuls directly into the center of the batter. Do not stir. The spread should sink slightly into the batter, creating a molten core as the cake bakes around it.
Place the mug in the microwave and cook on high for 70 seconds. The cake will rise and puff up over the rim of the mug, and the center will remain molten. The top should look set and spring back lightly when touched, but the inside will still be soft and saucy.
Carefully remove the mug from the microwave (it will be hot). Dust the top with powdered sugar and add a dollop of whipped cream. Use a spoon to dig into the center, pulling out a spoonful of warm, molten chocolate hazelnut lava. Serve immediately.

Contains: gluten, milk, tree nuts

Estimated nutrition per serving

Calories: 580
Protein: 9 g
Carbohydrates: 75 g
Fat: 28 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.