CHOCOLATE MUG CAKE
If you Google "mug cake," you'll get more than 100 million results for the one-serving cake that's baked in a mug in the microwave. Yet finding the right recipe - not too dense, not too sweet - is harder than one might hope. This version, adapted from "Baking Class: 50 Fun Recipes Kids Will Love to Bake!" by Deanna F. Cook, is great, and requires just a few pantry staples. For a molten chocolate mug cake, sprinkle the top with some mini chocolate chips before popping it into the microwave, then remove it a few seconds early. This cute little cake may have been developed for children, but everyone loves it.
Provided by Margaux Laskey
Categories easy, snack, cakes, one pot, dessert
Time 5m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Microwave the butter in a microwave-safe mug in 10-second increments until melted, 20 to 30 seconds. Crack the egg into a small bowl; add the vanilla and whisk to combine using a small whisk or fork. Pour the egg mixture into the mug over the butter and whisk to combine.
- Add the sugar, cocoa powder and salt and whisk until mostly smooth (a few lumps are O.K.). Scrape down the sides the best you can with a spoon or a small silicone spatula. Sprinkle with mini chocolate chips, if desired.
- Cook in the microwave on high for 1 to 1 1/2 minutes, or until a toothpick inserted in the center comes out mostly clean. Sift a little confectioners' sugar on top or serve with a scoop of vanilla ice cream, if desired. Dig in with a spoon.
Nutrition Facts : @context http, Calories 371, UnsaturatedFat 7 grams, Carbohydrate 54 grams, Fat 18 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 184 milligrams, Sugar 44 grams, TransFat 0 grams
TRUE LOVE CAKE
This sticky semolina cake is the first cake I ever made in my grandmother's kitchen in Sri Lanka. The fragrant, cashew-studded treat is served throughout the country at teatime or whenever guests come calling. The dense crumb and chewy edges remind me of something that would happen if a butter cake and a blondie had a baby-a pleasingly crunchy, tender, and sweet love child. In the oven, the rose water, honey, cardamom, and cinnamon start to bloom. This cake doubles as aromatherapy.
Provided by Samantha Seneviratne
Categories dessert
Time 2h10m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F. Butter a 9-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
- In a large skillet, melt the butter over medium heat. Add the semolina and cook, stirring, until it is very lightly toasted, 2 to 3 minutes. Turn the semolina mixture out onto a large plate to cool to room temperature.
- In a large bowl, with an electric mixer, beat the 6 egg yolks and sugar on medium speed until pale and thick, 3 to 4 minutes. Beat in the honey, rose water, almond extract, cinnamon, cardamom, lemon zest, and salt. Beat in the cooled semolina mixture and fold in the cashews.
- With clean beaters, whip the 4 egg whites to medium-stiff but not dry peaks on medium speed, about 2 minutes. Stir one-quarter of the egg whites into the semolina mixture, then fold the remaining egg whites into the batter. Pour the batter into the prepared pan and smooth the top.
- Bake until golden brown and a toothpick inserted into the center comes out with moist crumbs attached, 40 to 50 minutes. Let cool completely in the pan on a rack.
- To serve, cut along the edges of the cake to release it from the pan. Using the parchment, transfer the cake to a cutting board and cut into diamonds. Store the cake in an airtight container at room temperature for up to 3 days.
ONE BOWL CHOCOLATE CAKE III
This is a rich and moist chocolate cake. It only takes a few minutes to prepare the batter. Frost with your favorite chocolate frosting.
Provided by shirleyo
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
- Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 25.7 g, Cholesterol 16.3 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 217.1 mg, Sugar 17.3 g
BEST CHOCOLATE CAKE
With a tender crumb and rich frosting, a layered chocolate cake always impresses, no matter the occasion. One bite and you'll agree this cake recipe is awesome! -Elvi Kaukinen, Horseheads, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth. Spread between layers and over top and sides of cake. If desired, top with chocolate curls. Refrigerate leftovers.
Nutrition Facts : Calories 578 calories, Fat 25g fat (15g saturated fat), Cholesterol 89mg cholesterol, Sodium 292mg sodium, Carbohydrate 88g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.
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