Melt And Mix Chocolate Chunk Mud Cake Food

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.

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.

YUMMY FUDGY MUD CAKE

Steps:

• Grease and line a 19cm square cake pan.
• In a large bowl combine cocoa powder and hot water until smooth.
• Add melted chocolate, melted butter, sugar and almonds.
• Stir well to combine.
• Separate the eggs.
• Stir in the egg yolks, one at a time.
• Whip egg whites until they stand in soft peaks.
• Fold the whites into the chocolate mixture.
• Pour into cake pan.
• Cook in a moderate oven for approx 1 1/4 hours.
• When cooked and cooled, cut into squares and dust with icing sugar. This is quite rich, so only cut small squares.
• N.B This freezes beautifully.

MISSISSIPPI MUD CAKE

Steps:

• preheat oven to 275.
• grease and flour a 9x4 loaf pan.
• mix coffee, butter, chocolate in a bowl and microwave until chocolate is melted 1-2 minutes.
• cool.
• beat the egg.
• stir in bourbon and vanilla.
• add to chocolate mixture, stirring.
• in a medium bowl sift flour, sugar, baking soda, salt.
• beat into chocolate mixture until smooth.
• stir in pecans and raisins.
• pour into loaf pan.
• bake 45-55 minutes.
• remove and cool in pan on wire rack for 20 minutes.
• remove from pan and cool completely.
• serve with whipped cream.

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.

CARAMEL MUD CAKE

Steps:

• Grease a deep 22cm round cake pan and line base with non-stick baking paper.
• Combine butter, chocolate, sugar, syrup and milk in a medium pan.
• Stir over low heat until chocolate is melted and sugar dissolved.
• Transfer mixture to a large bowl and cool for 15 minutes.
• Whisk in sifted flours and eggs, pour into prepared pan and cook in amoderately slow oven for 1 hour and 10 minutes To make ganache, combine chocolate and cream in a medium pan stir over low heat until chocolate is melted and mixture is smooth.
• Pour into a bowl and stand until a spreadable consistency.
• Spread ganche over top of cake and serve.

BAREFOOT CONTESSA'S MINI ORANGE CHOCOLATE CHUNK CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
• Add the eggs, 1 at a time, then the orange zest.
• Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl.
• In another bowl, combine the orange juice, buttermilk, and vanilla.
• Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
• Toss the chocolate chunks with 1 tablespoon flour and add to the batter.
• Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean.
• Let the cakes cool in the molds on a wire rack for 10 minutes.
• Meanwhile, make the syrup.
• In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.
• Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes.
• Allow the cakes to cool completely.
• For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
• Drizzle over the top of the cakes.

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!

MELT-AND-MIX CHOCOLATE CHUNK MUD CAKE

Steps:

• Preheat oven to 160°C Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
• Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl and microwave, uncovered, on HIGH for 2 to 3 minutes (stirring every minute with a metal spoon) or until smooth.
• Add cocoa to warm chocolate mixture and stir until smooth.
• Stir in vanilla, caster sugar and egg.
• Sift flour over chocolate mixture and stir gently to combine.
• Pour half the batter into cake pan. Sprinkle half the remaining chocolate over batter.
• Top with remaining batter and the rest of the chopped chocolate.
• Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
• Allow cake to cool completely in pan.
• Remove and dust with icing sugar. Serve.