Microwave Chocolate Cake With Peanut Butter Cream Recipes

CHOCOLATE PEANUT BUTTER MUG CAKE

Steps:

• In a small bowl, whisk together flour, cocoa powder, sugar, and baking powder until thoroughly, completely combined with no streaks of flour or cocoa powder remaining. Blend in milk, butter, and vanilla until batter is smooth. Pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides.
• Combine peanut butter and chocolate chips and dollop into the center of the mug, gently pressing down until even with the top of the batter. Microwave on high for 1 minute. Allow to cool for a couple of minutes before serving.

CHOCOLATE PEANUT BUTTER CAKE IN A JAR RECIPE BY TASTY

Steps:

• Add the angel food cake mix and chocolate cake mix to a jar. Place a cupcake liner over the cake mix and add the peanut butter chips and chocolate chips. Cover with the lid.
• Store in the pantry for up to 3 months.
• When ready to eat, remove the lid and cupcake liner with the chips from the jar. Pour the water into the dry cake mix. Mix thoroughly, making sure to scrape the dry mix from the bottom of the jar.
• Microwave for 20 seconds.
• Pour the peanut butter and chocolate chips into the jar. Stir the chips into the cake gently, being careful not to push them to the bottom because they will naturally sink into the cake while cooking.
• Microwave for another 40 seconds, until cooked through.
• Top with whipped cream, chocolate syrup, and peanut butter chips, if desired.
• Serve immediately.
• Enjoy!

MICROWAVE CHOCOLATE CAKE

Steps:

• In a bowl, combine the first five ingredients. Stir in water, oil, vinegar and vanilla until well blended. Pour into an ungreased 8-in. square microwave-safe dish. , Microwave on high for 3-5 minutes, turning the dish every minute, or until a toothpick inserted in the center comes out clean. , In a 1-qt. microwave-safe bowl, combine sugar, cornstarch and cocoa. Stir in water and salt. Microwave 30 seconds more. Stir in butter and vanilla. Serve with warm cake.

EASY MICROWAVE CHOCOLATE CAKE

Steps:

• Spray a medium microwave-safe bowl with non-stick spray and set aside. In a mixing bowl, combine the butter, sugar, egg, vanilla extract, and milk; blend together. Combine the flour, cocoa powder, baking powder and salt; blend into the mixture until smooth. Pour into greased bowl.
• Cover and cook in the microwave on high for 2 to 2 1/2 minutes, or until cake springs back when touched. Since all microwaves cook differently, adjust the cooking time to accommodate your machine. To serve, let the cake cool five minutes, then cover the bowl with a plate and turn both bowl and plate upside down so the cake falls onto the plate.

MICROWAVE CHOCOLATE CAKE

Steps:

• Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom.
• Mix the sugar, flour, cocoa and baking powder in a bowl. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.
• Add the liquid ingredients to the dry ingredients and mix thoroughly until you have a lump-free batter. Pour the mixture into the cake pan and gently tap to pop any air bubbles. Cover with cling film.
• Microwave on Full power (800 watts) for 7 mins. Remove and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Allow the cake to stand for 5 mins, then remove the cling film and turn out onto a cooling rack.
• For the ganache, melt the chocolate on Half power (600 watts) for approximately 2 mins, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.
• Once the cake is cool, spread over the ganache and scatter with the sprinkles. The cake will keep for up to 3 days in an airtight container.

PEANUT BUTTER CAKE (MICROWAVE)

Steps:

• Cream butter and peanut butter; gradually add sugar, beating until light and fluffy.
• Stir in vanilla.
• Add the eggs, one at a time,.
• beating well after each.
• Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
• Grease bottom (not sides) of two 9-inch microwave-safe cakepans, and line with waxed paper; grease waxed paper.
• Spoon batter into pans.
• Cut through batter with a knife to remove the air bubbles.
• Place 1 pan in microwave oven or an inverted saucer.
• Microwave at MEDIUM (50% power) for 5 to 6 minutes, giving pan a half-turn at 2-minute intervals and at end of cooking time.
• Microwave at HIGH for 2 to 3 minutes or until top is almost dry.
• Remove from oven and place on a sheet of aluminum foil.
• Cool in pan 10 minutes; remove from pan, and cool on a wire rack.
• Repeat with remaining layer.
• Spread Chocolate Frosting between layers and on top and sides of.
• cake.
• Sprinkle peanuts over top.
• Yield: one 2-layer cake.
• CHOCOLATE FROSTING: Combine chocolate, butter, and milk in a large microwave-safe mixing bowl; microwave at MEDIUM (50% power) for 3-1/2 minutes or until mixture is softened and blended, stirring after 3 minutes.
• Stir in remaining ingredients; let stand 10 minutes.
• Beat with a wooden spoon until of spreading constistency.

CHOCOLATE-COCONUT CAKE PAN CAKE WITH PEANUT BUTTER SWIRL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan with cooking spray.
• Spread coconut flakes onto a baking sheet and bake until golden and toasted, 7 to 8 minutes. Set aside to cool. Keep oven on.
• Combine flour, water, sugar, oil, cocoa powder, vinegar, vanilla extract, baking soda, salt, and espresso powder in a stand mixer fitted with the paddle attachment. Start mixing on low speed for 1 minute, then increase to medium speed for 2 to 3 minutes. Fold in coconut flakes. Pour batter into the prepared cake pan.
• Warm peanut butter in the microwave for 30 seconds. Whip by hand until very smooth. Return to the microwave for another 30 seconds if necessary. Drop 5 "globs" of peanut butter on the batter. Swirl across the top using a spoon or knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.