Chocolate Mud Cake Ww 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

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 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

CROCK POT CHOCOLATE MUD CAKE



Crock Pot Chocolate Mud Cake image

The kids and I made this delicious dessert over the holidays. It turns out to be cakey on top with a layer of warm saucy chocolate on the bottom. Yum, it reaches all level of chocolate satisfaction. We did not wait for the recommended cooling time.

Provided by lisar

Categories     Dessert

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 cup flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate or 2 ounces chocolate chips
1 cup sugar, divided
3 tablespoons Dutch-processed cocoa powder, plus
1/3 cup Dutch-processed cocoa powder
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
1 1/2 cups hot water
whipped cream or ice cream

Steps:

  • Coat the inside of a 2 ½ quart to 5 quart slow cooker or crock pot with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)
  • Whisk together the flour and baking powder in a medium bowl and set aside.
  • In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.
  • Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla, salt, milk, and egg yolk.
  • Add the flour mixture and stir until thoroughly mixed.
  • Pour the batter into the slow cooker and spread it evenly.
  • In a medium bowl, whisk together the remaining sugar, cocoa and hot water until the sugar is dissolved.
  • Pour the mixture over the batter in the slow cooker.
  • Cover and cook on high for 1 ¼ to 2 ¼ hours, depending on size of the crock pot.
  • Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you will know it is ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot.
  • (As you check, try not to let the condensed steam from the lid, drip on the cake.) When it is done, turn off the power and remove the lid.
  • Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream.

CHOCOLATE MUD CAKE - WW RECIPE



Chocolate Mud Cake - Ww Recipe image

This is from Sept/Oct 2004 WW magazine. I have a friend on WW coming for a birthday dinner, so this will be her birthday cake. Each serve is 2 1/2 pts. I am going to replace 1/2 cup sugar with Splenda, and reduce cocoa to 1/4 cup to further reduce the points.

Provided by jackandfiona

Categories     Dessert

Time 47m

Yield 16 serving(s)

Number Of Ingredients 9

2 cups plain flour
2 teaspoons baking powder
1/2 cup cocoa
1 1/2 cups sugar
200 g low-fat plain yogurt
3 eggs, lightly beaten
1 teaspoon vanilla essence
1 teaspoon baking powder, extra
300 ml lukewarm water

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.

Nutrition Facts : Calories 167.2, Fat 1.5, SaturatedFat 0.4, Cholesterol 40.2, Sodium 89.2, Carbohydrate 34.9, Fiber 0.9, Sugar 21.3, Protein 3.8

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