Natvia Mud Cake Recipes

Steps:

• Melt margarine add cocoa and mix well.
• Add sugar, eggs (slightly beaten), flour, salt, nuts and vanilla.
• Mix well. Bake in a greased 9x13 inch pan, at 350* for 30-35 minute.
• While hot spread mini marshmallows on cake.
• Frosting: (Try to time the frosting mixture to be ready as soon as the cake comes out of the oven) Mix & bring to boil: margarine, cocoa and milk. Remove and add vanilla, pinch of salt & powdered sugar(may have to add more as frosting should harden up - similar to fudge). Spread over marshmallows.

Steps:

• Method : Cake.
• Pre-heat oven to a moderate temperature (160 degrees).
• Grease cake tin (I did it with 'extra virgin olive oil' and a brush).
• Flour the cake tin.
• Beat the egg whites with lemon drops, added at the beginning, until very stiff.
• Add Natvia and keep beating the mixture.
• Add egg yolks one by one until mixed.
• Add vanilla essence.
• Add sifted flour and mix very gently with a wooden spoon until evenly blended in mixture.
• Pour in cake tin and place in the pre-heated oven immediately and cook in moderate heat for 30 minutes.
• Check after a few minutes and if it turns brown too quickly, cover tin with foil paper to avoid burning the top.
• Remove from oven once thoroughly cooked and place on a rack to ensure it aerates well and does not 'deflate'.
• Method : Filling.
• Mix the pineapple juice with the rum and bring to the boil.
• Gently simmer for about 5-6 minutes - Check for sweetness and if necessary add a few teaspoon of Natvia to taste.
• Let it cool.
• Method : Ensemble.
• Cut the cake in two making 2 equal "Xmas tree" shaped pieces.'.
• Gently pour 3/4 of the pineapple juice on the bottom part of the cake making sure it gets moist all around so no hard edges when you eat it!
• Beat the cream until is hard, but before it turns into butter!
• Spread a thin layer of cream on base of cake and place diced pineapple on top of it.
• Moisten the top layer of the cake with the rest of the pineapple juice.
• Carefully place it on top of the base and decorate with cream and/or the topping of your choice.

Steps:

• Preheat oven to moderately slow and grease a deep 23cm round cake pan; line base and sides with baking paper.
• Combine butter, chocolate, sugar, golden syrup and milk in a saucepan over low heat, without boiling, until smooth.
• Transfer to large bowl to cool for 15 minutes.
• Fold in sifted flours then add eggs 1 at a time.
• Pour into pan and bake for about 1 1/2 hours (check carefully as I did mine in an aga and it only took 50 minutes).
• Stand cake in pan 30 minutes and then turn onto wire rack to cool.
• Spread top and side with white chocolate ganache.
• White chocolate ganache:.
• Bring cream to boil in small saucepan, pour over chocolate in small bowl stirring until chocolate melts - refrigerate, stirring occasionally about 30 minutes or until spreadable.

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.

Steps:

• Grease 22 cm round tin, and line with baking paper. Make sure paper is extended 5cms above top of tin.
• Cut unsalted butter cut into cubes.
• Melt Chocolate, Butter, Water and coffee over hot water bath.
• Stir to combine and cool.
• Sift plain flour, self raising flour, cocoa powder and Bi-Carb Soda into a bowl.
• Stir in castor sugar.
• Make a well in the centre.
• In a jug mix together eggs, oil and buttermilk.
• Stir egg mixture into flour mixture with large metal spoon do not to overstir.
• Then gradually stir in melted chocolate mixture.
• Pour mixture into prepared tin, and bake at 160 C for 1 hour and 45 minutes.
• If cake still looks wet/raw in middle, bake for 5-10 mins more.
• When cooked, remove from oven.
• Cool in tin until completely cold before turning out.
• Can be refridgerated in an airtight container for up to 3 weeks, or in a cool dry place for 1 week.
• Can be frozen for up to 2 months.
• Decorate cake as desired with your favourite Ganache recipe.

Steps:

• Preheat oven to 160°C.
• Place the chocolate, margarine/butter, Natvia, coffee and water into a large microwave-safe dish and microwave on medium-low for 2 minutes to melt the chocolate.
• Stir the ingredients then return them to microwave for another 2 minutes on medium-low. Stir until all the ingredients are combined.
• Beat the egg whites then add them to the chocolate mix along with the apple sauce. Sift all the self-raising flour and cocoa into bowl then gently stir ingredients until they are combined.
• Pour the mixture into 19cm round cake tin coated with cooking spray and bake for 50 to 60 minutes or until the cake springs back when lightly pressed in the centre.
• Allow the cake to cool on a cooling rack, then spread the icing over the cake.
• Note: mud cakes can sometimes crack on the top. Any cracks can be covered up with the icing.
• Grind the Natvia into a fine power using a mortar and pestle.
• Put the ground Natvia into a bowl and sift in the cocoa.
• Add margarine/butter and milk until a smooth icing is made.
• Spread the icing over the cake, then refrigerate.
• Tip - for a thicker and milkier icing, add light milk powder to the icing mix.

Steps:

• Using electric mixer, and in a large bowl, cream butter.
• Slightly beat eggs and add to butter.
• Mix well.
• Add coconut sugar, flour, cocoa, vanilla, and nuts; mix together.
• This is a heavy batter.
• Do not beat.
• Spread batter in greased 9x13x2 inch pan.
• Bake at 350 ¡F for about 45 minutes.
• As soon as cake is taken from oven, spread marshmallow creme over top.
• Cool for 20 minutes.
• To prepare frosting, mix together all frosting ingredients, except nuts, using slow speed of mixer.
• Pour over marshmallow creme.
• Top with nuts.