Natvia Mud Cake Recipes

CARAMEL MUD CAKE

Steps:

• Grease a deep 22cm round cake pan and line base with non-stick baking paper.
• Combine butter, chocolate, sugar, syrup and milk in a medium pan.
• Stir over low heat until chocolate is melted and sugar dissolved.
• Transfer mixture to a large bowl and cool for 15 minutes.
• Whisk in sifted flours and eggs, pour into prepared pan and cook in amoderately slow oven for 1 hour and 10 minutes To make ganache, combine chocolate and cream in a medium pan stir over low heat until chocolate is melted and mixture is smooth.
• Pour into a bowl and stand until a spreadable consistency.
• Spread ganche over top of cake and serve.

ANNETTE SYM'S MUD CAKE

Steps:

• Preheat oven to 180°C.
• To make cake: Mix chocolate, margarine, sugar, coffee and water in a microwavable bowl. Microwave on MED-HI for about 2 minutes or until all ingredients are dissolved. Stir every minute.
• Stir together applesauce and baking soda. Add to the melted chocolate along with egg whites. Mix well.
• Sift the flour and cocoa powder, then gently fold in until combined.
• Pour into a 19 cm pan greased with cooking spray.
• Bake 45-50 minutes or until cake springs back when touched. Ice when cool.
• Icing: Mix all ingredients together until smooth.Spread over cake then refrigerate.

NATVIA SPANISH PINEAPPLE XMAS CAKE

Steps:

• Method : Cake.
• Pre-heat oven to a moderate temperature (160 degrees).
• Grease cake tin (I did it with 'extra virgin olive oil' and a brush).
• Flour the cake tin.
• Beat the egg whites with lemon drops, added at the beginning, until very stiff.
• Add Natvia and keep beating the mixture.
• Add egg yolks one by one until mixed.
• Add vanilla essence.
• Add sifted flour and mix very gently with a wooden spoon until evenly blended in mixture.
• Pour in cake tin and place in the pre-heated oven immediately and cook in moderate heat for 30 minutes.
• Check after a few minutes and if it turns brown too quickly, cover tin with foil paper to avoid burning the top.
• Remove from oven once thoroughly cooked and place on a rack to ensure it aerates well and does not 'deflate'.
• Method : Filling.
• Mix the pineapple juice with the rum and bring to the boil.
• Gently simmer for about 5-6 minutes - Check for sweetness and if necessary add a few teaspoon of Natvia to taste.
• Let it cool.
• Method : Ensemble.
• Cut the cake in two making 2 equal "Xmas tree" shaped pieces.'.
• Gently pour 3/4 of the pineapple juice on the bottom part of the cake making sure it gets moist all around so no hard edges when you eat it!
• Beat the cream until is hard, but before it turns into butter!
• Spread a thin layer of cream on base of cake and place diced pineapple on top of it.
• Moisten the top layer of the cake with the rest of the pineapple juice.
• Carefully place it on top of the base and decorate with cream and/or the topping of your choice.

KUE LUMPUR (INDONESIAN MUD CAKE)

Steps:

• * Melt the margarine/butter in the water, add the flour and blend it until smooth. Add the sugar, salt and vanilla. When the batter is well blended, take off the fire and cool down.
• * Break the eggs one by one into the batter, beating well after each addition. Add the santan (coconut milk) little by little and beat until batter is smooth.
• * Heat the mud cake molds, oil them and fill them ¾ full. Cover with their heated kuds and cook until they are half done. Open the lids and cook until they are half done. Open the lids and scatter a few raisins and coconut slivers on top.
• * Cover again and continue cooking for about 5 minutes. Unmold and serve.

ULTIMATE MUD CAKE

Steps:

• Grease 22 cm round tin, and line with baking paper. Make sure paper is extended 5cms above top of tin.
• Cut unsalted butter cut into cubes.
• Melt Chocolate, Butter, Water and coffee over hot water bath.
• Stir to combine and cool.
• Sift plain flour, self raising flour, cocoa powder and Bi-Carb Soda into a bowl.
• Stir in castor sugar.
• Make a well in the centre.
• In a jug mix together eggs, oil and buttermilk.
• Stir egg mixture into flour mixture with large metal spoon do not to overstir.
• Then gradually stir in melted chocolate mixture.
• Pour mixture into prepared tin, and bake at 160 C for 1 hour and 45 minutes.
• If cake still looks wet/raw in middle, bake for 5-10 mins more.
• When cooked, remove from oven.
• Cool in tin until completely cold before turning out.
• Can be refridgerated in an airtight container for up to 3 weeks, or in a cool dry place for 1 week.
• Can be frozen for up to 2 months.
• Decorate cake as desired with your favourite Ganache recipe.

CHERRY RIPE MUD CAKE

Steps:

• Preheat oven to 150°C (300°F). Grease and line a deep 22cm round cake tin with baking paper (base and sides).
• Melt butter in a large saucepan. Add coffee, coconut milk, chocolate and sugar. Stir over heat until sugar dissolves and chocolate melts. Remove from heat and cool to room temperature.
• When mixture has cooled, and using a whisk, stir in the sifted SR flour, plain flour and cocoa. Mix vanilla into the eggs then add mix to the main mixture. Stir in half of the Cherry Ripe (i.e. 1 bar).
• Pour mixture into prepared tin then top with remaining Cherry Ripe pieces.
• Bake about 1 3/4 hours or until skewer comes out clean. Stand for 10 minutes then cool on wire rack. (Make sure to turn cake so top-side is up).
• Make icing/frosting and chocolate panels (see below).
• Once cake is cold spread the icing/frosting over the entire cake. Press the chocolate panels around the side of the cake, slightly overlapping each panel. If desired, chop an extra Cherry Ripe bar into pieces and use to decorate the top of the cake.
• Chocolate Icing/Frosting: In a small saucepan, over low heat, combine chocolate and butter. Stir until smooth. Cool, then refrigerate until mixture is spreadable. Be patient - it will thicken.
• Chocolate Panels: Cut 2 strips of baking paper measuring 6cm x 50cm. Put chocolate in a glass bowl and microwave at 55% (MEDIUM, Level 6) for about 1 minute. Stir twice during cooking. When chocolate has melted stir in oil. (Or you could melt over a pan of simmering water - but add oil with solid chocolate.) Now spread the chocolate/oil mix over your 2 strips of paper. Tilt paper to allow excess to drip off. Allow chocolate to set then, using a sharp knife, cut chocolate into 4cm panels. Carefully peel away the paper.

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.

ARKANSAS MUD CAKE

Steps:

• Using electric mixer, and in a large bowl, cream butter.
• Slightly beat eggs and add to butter.
• Mix well.
• Add coconut sugar, flour, cocoa, vanilla, and nuts; mix together.
• This is a heavy batter.
• Do not beat.
• Spread batter in greased 9x13x2 inch pan.
• Bake at 350 ¡F for about 45 minutes.
• As soon as cake is taken from oven, spread marshmallow creme over top.
• Cool for 20 minutes.
• To prepare frosting, mix together all frosting ingredients, except nuts, using slow speed of mixer.
• Pour over marshmallow creme.
• Top with nuts.