MICROWAVE CHOCOLATE MUG CAKE
This is my own version of the chocolate microwave mug cake. This chocolaty fudgy treat is truly decadent and great for nights when I need a yummy dessert that is ready in less than 10 minutes! Chocolate chips make this recipe even better.
Provided by safinabakes1231
Categories Desserts Cakes Chocolate Cake Recipes
Time 7m
Yield 1
Number Of Ingredients 9
Steps:
- Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
- Cook in microwave until cake is done in the middle, about 1 minute 45 seconds.
Nutrition Facts : Calories 603.1 calories, Carbohydrate 82 g, Cholesterol 3.7 mg, Fat 30.4 g, Fiber 4.4 g, Protein 6.9 g, SaturatedFat 3.2 g, Sodium 470.2 mg, Sugar 52.5 g
CHOCOLATE MUD CAKE
I got this recipe off the Australian Better Homes and Gardens website. It is a moist cake but not quite as heavy as some mud cakes I have eaten.
Provided by Sazza
Categories Dessert
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 783.2, Fat 57.5, SaturatedFat 34.1, Cholesterol 151.1, Sodium 444.4, Carbohydrate 73, Fiber 8.4, Sugar 42.7, Protein 11.1
CHOCOLATE MUD CAKE
I made this mud cake for Valentine's Day and put lots of heart candies over the top. very moist and chocolaty! I got this out of a Women's Weekly magazine.
Provided by oriana
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 672.3, Fat 55.8, SaturatedFat 34.2, Cholesterol 149.3, Sodium 188.8, Carbohydrate 52.7, Fiber 10.3, Sugar 25.8, Protein 11.8
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