Natvia Mud Cake Recipes

NATVIA MUD CAKE

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.

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.

YUMMY FUDGY MUD CAKE

Steps:

• Grease and line a 19cm square cake pan.
• In a large bowl combine cocoa powder and hot water until smooth.
• Add melted chocolate, melted butter, sugar and almonds.
• Stir well to combine.
• Separate the eggs.
• Stir in the egg yolks, one at a time.
• Whip egg whites until they stand in soft peaks.
• Fold the whites into the chocolate mixture.
• Pour into cake pan.
• Cook in a moderate oven for approx 1 1/4 hours.
• When cooked and cooled, cut into squares and dust with icing sugar. This is quite rich, so only cut small squares.
• N.B This freezes beautifully.

MISSISSIPPI MUD CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour and cocoa; gradually add to creamed mixture until blended. Fold in the pecans., Transfer to a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 3 minutes (cake will fall in the center). Spoon the marshmallow creme over cake; carefully spread to cover top. Cool completely., For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in the cocoa, vanilla and enough milk to achieve frosting consistency. Fold in pecans. Spread over marshmallow creme layer. Store in the refrigerator.