Chocolate Mud Cake Ww Recipes

THE ULTIMATE CHOCOLATE MUD CAKE

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.

MUD CAKE

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.

CHOCOLATE MUD CAKE

Steps:

• Preheat the oven to 160°C.
• Line a 20cm round cake tin with baking paper.
• Place the prunes, apple juice and baking soda in a saucepan.
• Bring to the boil, turn off the heat, cover and leave to cool.
• Once cool, puree until smooth.
• Sift the flour and cocoa and stir into the cooled prune puree.
• Beat the egg whites until stiff, adding sugar gradually.
• Fold half the egg whites into the prune mixture and then fold in the remaining egg whites.
• Keep stirring gently until the egg white is incorporated.
• Spoon into the cake tin and bake for 35 minutes or until a cake skewer inserted into the middle comes out clean.
• Cool on a rack and just before serving, sieve the icing sugar over the top.

WHITE CHOCOLATE MUD CAKE

Steps:

• Heat butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
• Sift flours together into a bowl and blend in chocolate mixture, eggs and vanilla Pour into a greased and base lined 20cm round cake tin.
• Bake in a moderate oven for 1 hour and 10 minutes until cooked when tested.
• To make icing cream butter, blend in remaining ingredients.

CHOCOLATE MUD CAKE

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.

CHOCOLATE MUD CAKE - WW RECIPE

Steps:

• Preheat oven to 160°C.
• Coat a 20cm square tin with cooking oil spray and line the base with baking paper.
• Sift dry ingredients (flour, first lot of baking powder and cocoa) together and combine with sugar.
• Mix yoghurt, eggs and essence in a bowl.
• In another bowl, combine extra baking powder and water before adding to yoghurt mixture.
• Add yoghurt mixture to dry ingredients.
• Spoon mixture into tin.
• Bake for 35 minutes or until cake springs back to touch.
• Turn cake out to cool.