Chocolate Mud Cake Food

CHOCOLATE CAKE IN A MUG

Steps:

• In a bowl, whisk together the flour, milk, sugar, cocoa, oil, salt and vanilla until fully combined. Pour into a 12-ounce mug and top with the chocolate chips.
• Microwave on high power for 1 1/2 to 2 minutes, depending on how gooey you like your cake. Carefully remove from the microwave and let cool slightly. Top with whipped cream and serve.

CHOCOLATE MUD CAKE

Steps:

• Preheat oven to 160°C or 140°C for fan forced.
• Grease and line a 22cm round cake tin.
• Combine butter, chocolate, cocoa, coffee power, water, and vanilla in saucepan.
• Use a whisk to whisk over low heat until smooth and well combined.
• Remove from heat set aside until lukewarm.
• Use electric beaters beat eggs sugar until pale and creamy.
• Add chocolate mixture and flour and whisk until combined.
• Pour into cake tin; bake 55 minutes or until moist crumbs cling to a skewer inserted into the centre of the cake.
• Remove from oven.
• Sit in pan for 15 minutes or more before turning out.
• Allow to cool completely before icing.
• For chocolate ganache: Combine chocolate and cream in saucepan over medium heat stir until mixture is melted and smooth. Cool 5 minutes before spreading over cake.

CHOCOLATE FUDGE CAKE

Steps:

• For the fudge icing:
• 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
• 1 cup plus 2 tablespoons unsalted butter, softened
• 1 3/4 cups confectioners' sugar, sifted
• 1 tablespoon vanilla extract
• For the cake:
• Preheat the oven to 350 degrees F. Butter and line the bottom of 2 (8-inch) cake pans.
• In a large bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt. In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended. Using a standing or handheld electric mixer, beat together the melted butter and corn oil until just blended (you'll need another large bowl for this is using the hand mixer; the standing mixer comes with its own bowl), then beat in the water. Add the dry ingredients all at once and mix together on a slow speed. Add the egg mixture, and mix again until everything is blended and then pour into the prepared tins. And actually, you could easily do this manually; I just like my toys and find the stand mixer a comforting presence in itself.
• Bake the cakes for 45 to 50 minutes, or until a cake-tester comes out clean. Cool the cakes in their pans on a wire rack for 15 minutes, and then turn the cakes out on the rack to cool completely.
• For the icing:
• Melt the chocolate in the microwave - 2 to 3 minutes on medium should do it - or in a bowl sitting over a pan of simmering water, and let cool slightly.
• In another bowl beat the butter until it's soft and creamy (again, I use the stand mixer here) and then add the sifted confectioners' sugar and beat again until everything's light and fluffy. I know sifting is a pain, the 1 job in the kitchen I really hate, but you have to do it or the icing will be unsoothingly lumpy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.
• Sandwich the middle of the cake with about a quarter of the icing, and then ice the top and sides, too, spreading and smoothing with a rubber spatula.

MAGIC CHOCOLATE MUD CAKE

Steps:

• Preheat oven to 350°F Lightly grease a 6-cup straight sided oven proof dish and place on a baking sheet.
• Place the butter in a saucepan. Add 3/4 cup of the sugar and 2/3 cup of the milk. heat gently. stir occasionally, until the butter has melted and all the sugar is dissolved. remove pan from heat.
• Sift flour, cinnamon and 1 tbls. of the cocoa powder into the pan and stir into the mixture, mixing evenly. Pour the mixture into the prepared dish and level the surface.
• Sift the remaining sugar and cocoa powder into a bowl, mix well, then sprinkle it over the cake mixture.
• Pour remaining milk over the cake.
• Bake for 45 to 50 minutes or until the sponge has risen to the top and is firm to the touch. Serve hot, with yogurt or vanilla ice cream.

MISSISSIPPI MUD CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking dish with cooking spray.
• In a saucepan, melt the butter. Whisk in the cocoa powder, then the boiling water. Let it bubble up for a few seconds, then turn it off and set it aside.
• In a large bowl, mix together the flour, granulated sugar and salt. Pour the chocolate mixture over the flour mixture and stir a few times to start to cool the chocolate.
• In a separate small bowl, mix the buttermilk, baking soda, vanilla and eggs. Pour over the flour-chocolate mixture and mix until everything is combined. Pour into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from the oven and turn on the broiler.
• Sprinkle the marshmallows over the cake, then return the dish to the oven to broil until the marshmallows start to turn golden, about 1 minute. Set aside to cool.
• For the icing: Melt the butter in a saucepan, then whisk in the milk and cocoa powder. Whisk in the confectioners' sugar in 4 to 5 additions. Stir in the nuts and vanilla.
• Pour the icing all over the marshmallows, allowing some marshmallows to remain visible. Let the icing set, then deliver or serve.

CHOCOLATE MUD CAKE

Steps:

• Preheat oven to warm (160°C).
• Brush a deep 23 cm square cake tin with melted butter or oil. Line the base and sides with baking paper, extending at least 2cm above the rim.
• Sift the flours, cocoa and bicarb soda into a large bowl. Stir in the sugar and make a well in the centre.
• Put the chocolate and butter in a pan. Add the water and stir over low heat until the butter and chocolate dissolve.
• Using a large metal spoon, gradually stir the chocolate mixture into the dry ingredients.
• Whisk together the buttermilk, oil, coffee and eggs in a large jug and add to the cake mixture. Stir until the ingredients are well combined and smooth.
• Pour the mixture into the tin and bake for 1 hour 40 minutes, or until a skewer comes out clean when inserted in the centre.
• Leave the cake in the tin to cool completely before turning out.
• To make the icing:.
• Combine the chocolate and butter in a small pan and stir over low heat until smooth.
• Cool to room temperature, stirring often, until the mixture is thick enough to spread.
• You can speed up this process by refrigerating the mixture.
• Turn the cake upside down so that the uneven top becomes the base, and spread the icing completely over the cake.
• Allow the icing to set slightly before serving.

WHITE CHOCOLATE MUD CAKE

Steps:

• Heat butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
• Sift flours together into a bowl and blend in chocolate mixture, eggs and vanilla Pour into a greased and base lined 20cm round cake tin.
• Bake in a moderate oven for 1 hour and 10 minutes until cooked when tested.
• To make icing cream butter, blend in remaining ingredients.

MUD CAKE

Steps:

• Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; stir into creamed mixture just until blended. Stir in pecans. , Transfer to prepared pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , For frosting, in a small saucepan, combine the butter, milk and cocoa; bring to a boil. Remove from the heat; beat in the confectioners' sugar and vanilla. , Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to swirl. Cool completely. , Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle with pecans.

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.

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!

THE ULTIMATE WHITE CHOCOLATE MUD CAKE

Steps:

• Preheat ovem to 175°C
• Heat the butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
• Sift flours together into a bowl and stir in the chocolate mixture. Add the eggs and vanilla.
• Pour into a greased and base lined 20cm round spring-form cake tin.
• Bake in the oven for 1 hour until cooked. Test cake with a metal skewer.
• Cool cake until it is ready to be iced. While doing this make the icing and sauce.
• ICING: bring cream to the boil, and then pour over the chocolate in a small bowl, stirring until the chocolate melts.
• Cover, refrigerate, stirring occasionally for 30 minutes, or until spreadable.
• Place cake on a serving plate and spread with white chocolate icing.
• RASPBERRY SAUCE: Crush the raspberries with water in a saucepan.
• Add sugar and cornstarch.
• Bring to a boil, stirring constantly.
• Reduce heat and simmer 2 minutes.
• Push through a strainer & Cool down.
• Put the sauce into a ziplock bag, snip off the bottom and squiggle on top of the iced cake.

MARBLED CHOCOLATE MUD CAKE

Steps:

• METHOD.
• 1. Grease a deep 22cm-round cake pan; line base and side with baking paper.
• 2. Heat butter, hot water and sugar in a large pan. Stir over a low heat until sugar is dissolved. Transfer mixture to a large bowl; cool to warm.
• 3. Beat mixture with an electric mixer on low speed for 30 seconds. Beat in eggs, one at a time, until combined. Stir in sifted flours. Divide mixture in half. Stir white chocolate into one portion and dark chocolate into remaining portion.
• 4. Pour white portion into prepared pan, then dark portion. Use a skewer to drag through mixtures to create a marbled effect.
• 5. Cook in a slow oven, 150C, for one and a half hours or until cooked when tested. Cool cake in pan.
• 6. Ganache. Heat chocolate and cream in a small pan over low heat; stir until melted. Cool until a spreadable consistency.
• 7. Spread ganache over top and side of cake; decorate with chocolate shapes; serve with double thick cream.

RICH CHOCOLATE MUD CAKE

Steps:

• Pre-heat the oven to 175 degrees C (for fan forced ovens) or 180 degrees C for standard ovens.
• In a large mixing bowl, cream the butter and sugar.
• Add the eggs one at a time, mixing in well with a whisk.
• Melt the chocolate and kahlua together and add the cream to make it smooth.
• Pour the smooth chocolate mix into the butter and eggs and whisk well.
• Add the remaining ingredients, mixing until smooth.
• Pour the mix into a lined spring form pan (6cm deep by about 20cm diameter) and bake for approx. 50 mins (or until skewer comes out clean).
• Allow to cool in pan for 10 mins before extracting and cooling fully on a rack. The centre of the cake will likely sink slightly, this is perfectly acceptable.
• Ice with ganache and refrigerate.
• Ganache.
• Melt the chocolate melts with a little cream, then mix in the remaining cream. If it’s not completely smooth, add a little more cream. Pour over the cake, smoothing with a knife.

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.