CHOCOLATE CAKE IN A MUG
Provided by Ree Drummond : Food Network
Categories dessert
Time 15m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Special equipment: a 12-ounce microwave-safe ceramic mug and a microwave oven
- Put the flour, sugar, cocoa powder, baking powder and salt if using in a 12-ounce microwave-safe ceramic mug. Blend thoroughly with a fork. Add the milk, vegetable oil and vanilla if using and blend until smooth. Stir in the chocolate chips.
- Microwave on high for 90 seconds. Do not overcook or the cake will be dry. Let cool for 2 to 3 minutes before eating.
CHOCOLATE MAGIC CAKE
This magical confection is part pudding, part cake, entirely delicious. Dust cake with confectioners' sugar before serving. Consider serving with berries, whipped cream or your favorite chocolate sauce.
Provided by Julie Hubert
Categories Desserts Cakes Holiday Cake Recipes
Time 1h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking pan.
- Whisk cocoa powder, flour, espresso powder, and salt together in a bowl.
- Combine egg yolks, white sugar, and water in the bowl of a stand mixer. Beat on high speed until eggs are light and creamy, about 2 minutes. Reduce speed to low and add butter and vanilla extract. Increase speed to medium; beat until light and fluffy, about 1 minute. Reduce speed to low and add the cocoa mixture in 3 batches, mixing thoroughly after each addition and scraping down the sides of the bowl. Stir milk slowly into the batter until well combined. Pour chocolate batter into a separate bowl.
- Clean and dry out bowl and beaters. Beat egg whites and cream of tartar together on high speed until stiff peaks form. Fold 3/4 of the egg white mixture into the chocolate batter using a spatula; pour back into the egg white bowl, folding mixture in slowly until batter is smooth but still light and fluffy. Pour batter into the prepared pan.
- Bake in the preheated oven until edges are set and center still jiggles slightly, about 50 minutes. Let cake cool completely, at least 30 minutes.
Nutrition Facts : Calories 248.6 calories, Carbohydrate 29 g, Cholesterol 103.7 mg, Fat 13.6 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 7.8 g, Sodium 182.4 mg, Sugar 22.6 g
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 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
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
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
MAGIC CHOCOLATE MUD CAKE
This "magically" separates into a light, sponge and a velvety chocolate sauce, as it cooks.
Provided by KittyKitty
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Lightly grease a 6-cup straight sided oven proof dish and place on a baking sheet.
- Place the butter in a saucepan. Add 3/4 cup of the sugar and 2/3 cup of the milk. heat gently. stir occasionally, until the butter has melted and all the sugar is dissolved. remove pan from heat.
- Sift flour, cinnamon and 1 tbls. of the cocoa powder into the pan and stir into the mixture, mixing evenly. Pour the mixture into the prepared dish and level the surface.
- Sift the remaining sugar and cocoa powder into a bowl, mix well, then sprinkle it over the cake mixture.
- Pour remaining milk over the cake.
- Bake for 45 to 50 minutes or until the sponge has risen to the top and is firm to the touch. Serve hot, with yogurt or vanilla ice cream.
Nutrition Facts : Calories 514.7, Fat 17.2, SaturatedFat 10.7, Cholesterol 47.6, Sodium 561.4, Carbohydrate 86.5, Fiber 3.4, Sugar 53.1, Protein 8.6
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- Preheat oven to 160C (fan forced). Grease and line the base and sides of a 20cm deep round cake tin with baking paper. Set aside.
- Combine coffee and water in a medium saucepan over a low heat. Add butter, chocolate and sugar stirring occasionally until mixture is smooth. Set aside to cool completely.
- Combine eggs, vegetable oil, milk and Vanilla Bean Paste in a jug. Add to cooled chocolate mixture, mixing until just combined.
- Sift remaining ingredients into a large bowl, mixing to combine. Make a well in the centre and pour in chocolate mixture, stirring to combine. Pour into prepared tin and bake for 1 hour 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in tin for 10 minutes before inverting onto a wire rack to cool completely.
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4.5/5 (147)Calories 247 per servingCategory Cake, Dessert
- Mix the yolks with water and sugar: Separate the eggs and add the egg yolks to the bowl of a mixer. Add a tbsp of water and the sugar. Beat this at high speed until are eggs are light and pale in color.
- Drizzle in melted butter, vanilla and add salt: Add melted butter, vanilla extract and salt to the yolk mixture and continue beating until butter is fully incorporated and the mixture is light.
- Stir in the dry ingredients: Add the flour and cocoa powder to the bowl and mix thoroughly, scraping down the side and bottom of the bowl as needed.
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- Grease and line a 9 inch / 22cm round springform tin with baking paper. Preheat the oven to 180C / 350F / 160C fan forced.
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5/5 (2)Category DessertCuisine Raw VeganTotal Time 2 hrs 45 mins
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