MISSISSIPPI MUD CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 18
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.
THE ULTIMATE CHOCOLATE MUD CAKE
This really is the ultimate chocolate mud cake. This high-rise mud cake is ridiculously dense, rich and fudgy. A silky chocolate ganache topping makes this cake the perfect chocolate indulgence.
Provided by Chloe
Categories Cakes & Cupcakes
Time 1h40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 581 calories, Carbohydrate 67.7 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 31.5 grams fat, Fiber 1.8 grams fiber, Protein 8.4 grams protein, SaturatedFat 18.9 grams saturated fat, ServingSize 1/12th of Cake (with Ganache), Sodium 342.2 grams sodium, Sugar 54.4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5.5 grams unsaturated fat
CROCK POT CHOCOLATE MUD CAKE
The kids and I made this delicious dessert over the holidays. It turns out to be cakey on top with a layer of warm saucy chocolate on the bottom. Yum, it reaches all level of chocolate satisfaction. We did not wait for the recommended cooling time.
Provided by lisar
Categories Dessert
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
THE ULTIMATE WHITE CHOCOLATE MUD CAKE
I was looking for a white chocolate mud cake recipe but there was always something not quite right with each recipe so I'v come up with this little gem. It was the most AMAZING cake! It is best eaten on the day of making it and does not refrigerate very well as it goes quite solid but in saying this I did refrigerate mine for a couple of hours after it was finished and turned out fine as it was still warm in the middle. The Raspberry sauce Is optional but compliments the cake REALLY REALLY well.
Provided by Aleigha Nicole
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 830.1, Fat 41.8, SaturatedFat 25.3, Cholesterol 115.3, Sodium 401.7, Carbohydrate 108.4, Fiber 4.2, Sugar 76.8, Protein 8.8
More about "the ultimate chocolate mud cake food"
CHOCOLATE MUD CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (5)Total Time 1 hr 40 minsCategory Chocolate Cake RecipesCalories 478 per serving
- Preheat the oven to 160°C/fan140°C/gas 3. Grease and line a deep, 23cm round loose-bottomed cake tin, then set aside. Melt the chocolate, butter, espresso powder and milk in a heatproof bowl over a pan of barely simmering water until smooth. Remove from the heat and set aside.
- Sift the flour and cocoa powder into a bowl, then add the caster sugar. Fold into the chocolate mixture along with the eggs, vanilla extract and soured cream.
- Pour into the prepared cake tin and bake in the oven for 1 hour to 1 hour 10 minutes. The cake is ready when a skewer inserted into the centre comes out with some moist crumbs sticking to it but not any raw cake batter. Set aside to cool completely in the tin.
- To make the ganache, melt the ingredients together, stirring occasionally, in a heatproof bowl set over a pan of simmering water. Set aside to cool at room temperature for 30 minutes. Remove the cake from the tin and leave to cool. Spread evenly all over with the ganache, swirling it into attractive patterns.
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