Choc A Lot Mud Cake Recipes

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THE ULTIMATE CHOCOLATE MUD CAKE



The Ultimate Chocolate Mud Cake image

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

¼ cup (63 mL) thickened (pouring) cream
¼ cup (63 mL) milk
200 g (8 oz) dark chocolate block, finely chopped
250 g (9 oz / 1 cup) unsalted butter, roughly chopped
200 g (8 oz) dark chocolate block, roughly chopped
1 cup (240 g) caster sugar
1 cup (220 g) brown sugar, lightly packed
1 tsp (3 g) instant coffee granules, optional
1 ½ cups (375 mL) milk
3 large eggs (approx. 55 g / 2 oz each)
1 tbsp (20 g) vanilla essence
1 ½ cups (225 g) plain flour
½ cup (50 g) unsweetened cocoa powder
1 tbsp (16 g) baking powder
1 tsp (5 g) salt

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

CHOC-A-LOT MUD CAKE.



Choc-a-lot Mud Cake. image

This is an easy but still extremely heavenly, moist cake and the thick chocolate fudge topping is the icing on the cake (literally.) Recipe originally baked by Sue Lawrence.

Provided by lauragold13

Time 1h

Yield Makes Cake

Number Of Ingredients 11

142g / 5oz unsalted butter, softened.
142g / 5oz plain chocolate.
142g / 5oz caster sugar.
99ml / 3 1/2 floz very hot (not boiling) water.
142g / 5oz self raising flour, sifted.
28g / 1oz cocoa powder, sifted.
2 eggs, lightly beaten.
57g / 2oz unsalted butter.
3 tablespoons milk.
198g / 7oz icing sugar, sifted.
28g / 1oz cocoa powder, sifted.

Steps:

  • Pre-heat the oven to 180C/350F/ gas mark 4.
  • For the cake, place the butter and chocolate in a large bowl. Set over a pan of simmering water and stir well, until completely melted. Remove from the heat and stir in the sugar and hot water. Sift together the flour and cocoa, then stir into the mixture. Beat in the eggs, and mix well.
  • Pour into a buttered and floured 24cm/9.5in loose-bottomed cake tin and level off the top. Bake in the oven for 35 minutes, or until a skewer inserted in the middle of the cake comes out clean.
  • Leave in the tin for 10-15 minutes, then transfer to a wire rack to cool before icing. (or serve warm, as a dessert.)
  • To make the icing, place the butter, milk, sugar and cocoa in a bowl and set over a saucepan of gently simmering water. Stir until the mixture is glossy and smooth. Remove from the heat and allow the icing to cool completely.
  • Beat well until the cold icing becomes thick, then spread over the cooled cake. *Chocolate mud cake should only be frozen un-iced.
  • Indulge in this marvelous cake warm with a dollop of ice-cream. Enjoy!

BEST MOIST CHOCOLATE CAKE



Best Moist Chocolate Cake image

My mom created this recipe years ago and my sisters and brother and I have entered this in 4-H and won many awards. Yummy on its own or with chocolate frosting!

Provided by MARIASUE

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 50m

Yield 12

Number Of Ingredients 9

1 cup margarine
1 ¾ cups white sugar
3 eggs
1 ½ teaspoons vanilla extract
1 ½ cups milk
2 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
  • In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
  • Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 52.3 g, Cholesterol 48.9 mg, Fat 17.4 g, Fiber 1.6 g, Protein 6 g, SaturatedFat 3.6 g, Sodium 557.5 mg, Sugar 31 g

MICROWAVE CHOCOLATE MUG CAKE



Microwave Chocolate Mug Cake image

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

¼ cup all-purpose flour
¼ cup white sugar
2 tablespoons unsweetened cocoa powder
⅛ teaspoon baking soda
⅛ teaspoon salt
3 tablespoons milk
2 tablespoons canola oil
1 tablespoon water
¼ teaspoon vanilla extract

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 AND ALMOND TIGER CAKE



Chocolate and Almond Tiger Cake image

This almond cake is based on financiers, the small, usually ingot-shaped cakes first made in Paris in the late 1880s. The pastry chef Lasne created and named them for his stockbroker clients, keeping them easy and neat to eat on the run - no fuss, no muss. Made with egg whites, ground nuts and a lot of melted butter, the recipe is invitingly riffable. My favorite take is the tigré, a round, chocolate-speckled cake topped with a dab of ganache. Years ago, I misread the name, and I've called them tiger cakes ever since. My play on the tiger is a large cake, a little less rich than the original, run through with chopped chocolate and covered with enough ganache to leave telltale smudges. Stockbrokers beware.

Provided by Dorie Greenspan

Categories     cakes, dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 13

5 tablespoons/70 grams unsalted butter, plus more for the pan
1/2 cup/65 grams all-purpose flour, plus more for the pan
3/4 cup/150 grams granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2/3 cup/70 grams almond flour
6 large egg whites, at room temperature and lightly whisked
1 teaspoon pure vanilla extract
5 ounces/142 grams semisweet or bittersweet chocolate, finely chopped
1/3 cup/80 milliliters heavy cream
3 ounces/85 grams semisweet or bittersweet chocolate, finely chopped
1/2 cup/48 grams sliced almonds, toasted

Steps:

  • Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour a 9-inch round cake pan and fit a circle of parchment paper at the base.
  • Bring the butter just to a boil in a small saucepan over medium heat. Turn off the heat and leave the saucepan on the burner to keep the butter warm while you make the cake batter.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Add the almond flour and whisk. If the almond flour is lumpy, use your fingers to break up the clumps. Switch to a spatula and add the egg whites in 3 additions, stirring until the batter is smooth and easily flows off the spatula. Stir in the vanilla until incorporated. Add the butter in 3 additions, folding until it is completely incorporated and you've got a smooth batter with a light sheen. Stir in the chopped chocolate, mixing well. Scrape the batter into the pan and spread evenly.
  • Bake until golden brown, evenly risen and pulling away from the sides of the pan, 37 to 40 minutes. A tester inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and leave for 5 minutes. Run a table knife around the sides of the pan, flip the cake over, remove the pan, peel away the parchment and invert the cake onto another rack. Allow the cake to come to room temperature before serving or covering with ganache.
  • If you'd like, make the topping: Put the cream in a small saucepan and bring just to a boil. Turn off the heat and add the chocolate. Gently stir the chocolate and cream together until blended, thick and shiny. Pour the ganache over the top of the cake and use an offset spatula or kitchen knife to spread it across the cake. Scatter over the toasted almonds. Either leave the cake on the counter to allow the ganache to set a bit (it will never be really firm) or refrigerate the cake for 15 minutes to set the chocolate. The cake is best at room temperature. Covered, it will keep for about 3 days at room temperature.

CHOCOLATE MUD CAKE



Chocolate Mud Cake image

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

200 g butter
200 g good quality dark cooking chocolate
1/4 cup cocoa powder, sifted
2 tablespoons espresso powder or 2 tablespoons instant coffee
1/4 cup water
1 teaspoon vanilla
3 eggs
1 cup caster sugar
3/4 cup self raising flour, sifted
150 g good quality dark chocolate
1/2 cup cream

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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