Chocolate Mud Cake For Dieters 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!

CROCK POT CHOCOLATE MUD CAKE

Steps:

• Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
• Whisk together the flour and baking powder in a medium bowl and set aside.
• In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
• Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
• Add the flour mixture and stir until thoroughly mixed.
• Pour the batter into the slow cooker and spread it evenly.
• In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
• Pour the mixture over the batter in the slow cooker.
• Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
• Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
• (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
• Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.