5 Minutes Chocolate Mud Cake Food

THE ULTIMATE CHOCOLATE MUD CAKE

Steps:

• Preheat the oven to 150°C / 300°F (fan/convection) or 160°C / 320°F (standard). Grease and line a 20 cm (8 inch) round cake tin. The cake rises very high when baking, so make sure that the baking paper rises at least 6 cm (2 inches) above the top of the tin.
• Place chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.
• Add sugars and instant coffee granules. Stir well. Add milk, eggs and vanilla. Stir until well combined.
• Sift over flour, cocoa powder, baking powder and salt. Stir until the batter is well combined.
• Pour into the prepared tin. Bake for 80-90 minutes (1 hr 20 mins - 1 hr 30 mins) or until a skewer inserted in the middle of the cake comes out with only a few moist crumbs clinging to it. Avoid opening the oven door during cooking as much as possible or the cake will sink in the middle.
• Allow to cool for 20 minutes in the tin before transferring to a wire rack to cool completely.
• Stir together milk and cream in a small heat-proof jug. Microwave for 1 minute on high power or until it just begins to bubble (but is not boiling over).
• Place the finely chopped chocolate in a separate small bowl. Pour the hot cream and milk over the chocolate and allow to stand for 5 minutes. Stir together until smooth and well combined. If the chocolate doesn't melt completely, microwave the ganache in 10 seconds bursts until smooth.
• Using a large serrated bread knife, level out the top of the cake so it is completely flat. Pour the ganache over the top of the cooled cake, using the back of a spoon to spread it evenly over the sides of the cake. Refrigerate for 2 hours or until ganache is firm and matte. The ganache can also set at room temperature (if your house is reasonably cool), but it may take longer.
• Slice up and enjoy! I find that this cake tastes even fudgier on the second day.

CHOC-A-LOT MUD CAKE.

Steps:

• Pre-heat the oven to 180C/350F/ gas mark 4.
• For the cake, place the butter and chocolate in a large bowl. Set over a pan of simmering water and stir well, until completely melted. Remove from the heat and stir in the sugar and hot water. Sift together the flour and cocoa, then stir into the mixture. Beat in the eggs, and mix well.
• Pour into a buttered and floured 24cm/9.5in loose-bottomed cake tin and level off the top. Bake in the oven for 35 minutes, or until a skewer inserted in the middle of the cake comes out clean.
• Leave in the tin for 10-15 minutes, then transfer to a wire rack to cool before icing. (or serve warm, as a dessert.)
• To make the icing, place the butter, milk, sugar and cocoa in a bowl and set over a saucepan of gently simmering water. Stir until the mixture is glossy and smooth. Remove from the heat and allow the icing to cool completely.
• Beat well until the cold icing becomes thick, then spread over the cooled cake. *Chocolate mud cake should only be frozen un-iced.
• Indulge in this marvelous cake warm with a dollop of ice-cream. Enjoy!

5-MINUTE MUG CHOCOLATE CAKE

Steps:

• Add dry ingredients to a coffee mug and mix well.
• Add the egg and mix thoroughly.
• Pour in the milk and oil and mix well.
• Add the chocolate chips and vanilla essence, mix again.
• Put your mug in the microwave and cook for 3 minuter at 1000 watts.
• The cake will rise over the top of the mug, but don't be alarmed!
• Allow to cool a little and you can tip onto a plate if you want.

5 MINUTES CHOCOLATE MUD CAKE

Steps:

• Mix all the dry ingredients in a big bowl.
• Next, add in the milk, oil, vanilla extract, egg and mix well.
• Pour mixture into mugs (at the halfway mark).
• Microwave one mug at a time. Cook for 1 minute on medium heat. It will bubble and rise as it cooks, so make sure you provide ample room for that. Leave it for a few seconds, then microwave for another 30 seconds on medium again. The mixture will solidify, but still look a little molten. That is fine because it will continue cooking on residual heat. (Great tip, Lorraine!) Overcook it and you get a chocolate rubber ball.
• Allow to cool a little and start digging inches Of course, nothing is stopping you from embellishing your cake and eating it too!

MICROWAVE MUG CAKE

Steps:

• Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix.
• Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.
• Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.
• Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

WHITE CHOCOLATE MUD CAKE WITH FROSTING

Steps:

• Prehead oven to 160C (145C fan forced). Grease a 20cm square cake pan and line with paper.
• Place chocolate, butter, milk and sugar in a large saucepan over a low heat, stirring occasionally.
• Remove from heat when chocolate and butter have melted, and stir mixture well until completely smooth. Allow mix to cool at room temp for 15 minutes.
• Add vanilla and eggs to chocolate mixture and stir until well combined.
• Sift flours together into a large bowl.
• Add 1 cup of the chocolate mixture slowly and stir until a paste forms. Repeat until chocolate mixture has all been mixed in . The gradual method of combining wet and dry ingredients helps prevent lumps.
• Pour mixture into prepared pan. Bake for about 70 minutes. When the cake is ready a skewer inserted into the cake should come out clean.
• Cool on wire rack.
• To make the icing - beat the butter with an electric mixer until it becomes lighter and flufflier. Add the vanilla and then gradually add icing sugar. Beat until light and fluffy.
• Melt the chocolate in the microwave or over a double boiler for 2-3 minutes, set aside to cool for 5 minutes.
• Pour chocolate into icing mixture and beat until well combined.
• Pipe or spread icing on the cake.