Mini Microwave Triple Chocolate Cake Food

MINI CHOCOLATE LOAF CAKES

Steps:

• Preheat the oven to 350 degrees F. Butter the insides of an 8-cup mini loaf baking pan.
• Put the butter, cocoa, coffee and milk in a small microwave-safe bowl. Cover and microwave until the butter melts, about 3 minutes. Whisk to combine and set aside.
• Whisk the flour, granulated sugar, baking soda, cinnamon, baking powder and salt in a large bowl. Whisk the sour cream, vanilla and eggs until blended in a small bowl. Whisk the hot cocoa mixture into the flour mixture and then stir in the sour cream mixture until just combined. Divide the batter equally among the loaf cups.
• Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the loaves in the pan on a wire rack for 10 minutes and then remove from the pan and cool completely on a rack. Dust the tops of the loaves with confectioners? sugar.

CHOCOLATE CAKE IN A MUG

Steps:

• Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven
• Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.
• Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.

TRIPLE CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F Grease 10-inch bundt pan and dust with cocoa.
• Place all cake ingredients except the chocolate chips and almonds in a large bowl and beat for 2 minutes with an electric mixer on medium speed. Mix in the chocolate chips and alomnds and pour into the prepared pan. Bake for 50-55 minutes or until the cake tests done (you may need more time in your oven--I've needed as long as 75 min.). Cool on a rack for 10 minutes before removing from the pan.
• Mix all glaze ingredients in small bowl. Let stand at room temperature until.
• ready to glaze cake.
• Place warm cake on a serving dish and drizzle with glaze.
• A sprinkle of powdered sugar on the top may be another option--or you can go for broke with chocolate frosting!

MICROWAVE CHOCOLATE LAVA CAKE RECIPE BY TASTY

Steps:

• In a bowl, add flour, 1 tsp baking powder, 2 tbsp sugar, 2 tbsp cocoa powder, and ⅛ tsp salt. Mix well.
• Then, add 2 tbsp oil and 2 tbsp milk and mix to paste. Transfer this mix to a microwave-friendly bowl and add a chocolate truffle in the middle.
• Heat in the microwave for about 70 seconds and then top it off with ice cream (optional).
• Enjoy!

MINI CHOCOLATE CAKE

Steps:

• Position a rack in the lower third of the oven. Preheat the oven to 350 degrees F.
• For the cake: Lightly grease the bottom and sides of a 6-inch round cake pan with 2-inch sides with oil then line the bottom with parchment paper.
• Whisk together the flour, cocoa powder and baking soda in a medium bowl; set aside. Whisk together the egg, sugar, oil, sour cream, coffee and vanilla in a small bowl. Add the wet ingredients to the dry and mix until just combined.
• Pour the batter into the cake pan and bake until a toothpick inserted into the center comes out clean and the cake starts to pull away from the sides, 29 to 32 minutes. If you under bake the cake, it will slightly sink, so check it!
• Remove the cake from the pan by carefully running a paring knife along the edge to loosen, then tilting it into one hand and peeling off the parchment from the bottom; place it on a small cake stand.
• For the ganache: Combine the chocolate, cream and corn syrup if using, in a double boiler or a heat-proof bowl fitted over a small saucepan of simmering water. Stir over medium heat until melted and smooth, about 3 minutes. (Alternatively, you can melt the chocolate and cream in the microwave on low in 25-second intervals, stirring between each.)
• Pour the ganache over the cake, and garnish with the pomegranate arils.

2-MINUTE EGGLESS MICROWAVE CHOCOLATE CAKE

Steps:

• Mix all dry ingredients in a microwave safe mug with a fork, add all wet ingredients and mix thoroughly until its a smooth and running liquid. place mug in microwave and set on full power for 2 minutes after the timer has gone off, let cake sit in microwave for 30 seconds. serve plain, dusted with sugar,with vanilla ice cream or whipped cream -- whatever catches your fancy.
• HAPPY MICROWAVING!

CHOCOLATE MUG CAKE

Steps:

• In a small mixing bowl, add all dry ingredients (plus optional but highly recommended espresso powder). Whisk to combine.
• Whisk in the vegetable oil and milk until the batter is smooth and there are no lumps. Add optional chocolate chips if desired and stir to mix.
• Pour the cake batter into a mug, there should be enough room for it to rise a bit as it bakes. If adding Nutella, place it in the middle top of the batter in your mug.
• Place the mug on a paper towel in the microwave then cook on high for 1 ½ minutes, or until baked through. The top of the cake should spring back to the touch, if not heat in additional 15 second increments.
• Let your chocolate mug cake set for 1 minute in the microwave before serving.

EASY MICROWAVE CHOCOLATE CAKE

Steps:

• Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
• Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.

MINI MICROWAVE TRIPLE CHOCOLATE CAKE

Steps:

• Stir together the whipped topping and half of the chocolate syrup and then place mixture in the freezer to firm up while you prep the rest of your dessert.
• In a very small microwave safe dish (like a ramekin), combine cake mix and yogurt and stir until smooth. Microwave for 1 minute and allow to cool for 5 minutes. Once the cake has cooled spoon chocolate topping mix over the top.
• Finally drizzle the remaining chocolate syrup on top and Enjoy.

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.

TRIPLE-CHOCOLATE MOUSSE CAKES

Steps:

• Preheat oven to 350 degrees. Place eight 6-ounce (3 1/2-inch diameter) ramekins on a rimmed baking sheet, and coat with cooking spray; set aside.
• Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Attach bowl to mixer fitted with the paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth and combined, about 3 minutes.
• Divide batter evenly among prepared ramekins. Bake until a cake tester inserted into the centers comes out clean, about 20 minutes. Transfer to a wire rack; let cool completely. Run a knife around sides of cakes; unmold. Cakes can be refrigerated, wrapped in plastic, up to 1 day.
• Trim each cake to 1 inch high. Transfer to a baking sheet lined with parchment paper. Cut eight 10 3/4-by-4-inch strips of parchment paper. Wrap a parchment collar around base of each cake, keeping bottom flush with baking sheet. Secure each collar with tape; set aside.
• Transfer bittersweet-chocolate mousse to a large pastry bag fitted with a large round tip (such as Ateco #808). Pipe a 1-inch layer of mousse into each parchment collar. Refrigerate until mousse is set, about 20 minutes. Repeat with milk chocolate mousse, piping on top of the bittersweet chocolate mousse. Refrigerate at least 4 hours and up to overnight.
• Microwave semisweet chocolate until slightly warm but not melted, about 30 seconds. Scrape at a 45-degree angle with a vegetable peeler, forming curls. Before serving cakes, remove parchment collars, and garnish with chocolate curls.

MICROWAVE CHOCOLATE CAKE

Steps:

• In a bowl, combine the first five ingredients. Stir in water, oil, vinegar and vanilla until well blended. Pour into an ungreased 8-in. square microwave-safe dish. , Microwave on high for 3-5 minutes, turning the dish every minute, or until a toothpick inserted in the center comes out clean. , In a 1-qt. microwave-safe bowl, combine sugar, cornstarch and cocoa. Stir in water and salt. Microwave 30 seconds more. Stir in butter and vanilla. Serve with warm cake.

DARK TRIPLE CHOCOLATE CAKE

Steps:

• In a large bowl combine all ingredients except chocolate chips.
• Beat 4 minutes.
• Fold in chocolate chips.
• Bake in a greased and floured 12 cup bundt pan at 350 for 50-60 minutes or until toothpick comes out clean.
• Cool in pan for 15 minutes then turn onto serving plate.

MICROWAVE MINI ANGEL FOOD CAKE

Steps:

• Put cake mix, water, and vanilla in a microwave-safe mug and stir until well combined.
• Microwave on high for 1 minute.