5 minute chocolate mug cake

Ingredients:

• 4 tablespoons flour
• 4 tablespoons sugar
• 2 tablespoons cocoa
• 1 egg
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips (optional)
• A small splash of good vanilla
• 1 large coffee mug

• Method:

  1. 1
     Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
  2. 2
     Pour in the milk and oil and mix well. Add the chocolate chips (optional) and vanilla, and mix again.
  3. 3
     Put your mug in the microwave and cook for 3 minutes on high.
  4. 4
     The cake will rise over the top of the mug, but don't be alarmed!
  5. 5
     Allow to cool for a few minutes, turn out onto a plate if desired.
  6. 6
     Eat with cream, ice cream or your favourite cake sauce.

  Notes

  • And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! You are going to print this out straight away, aren't you ... ?

New Cake In A Mug Recipie Video

Chocolate and Coffee Yule Log

Ingredients

Coffee-based liqueur simple syrup:

1 cup granulated sugar
1 cup water
3 tablespoons coffee-flavored liqueur (recommended: Kahlua)
Biscuit Roulade:
Butter, for greasing pan
1/2 cup pastry flour or all-purpose flour, sifted, plus more for pan and dusting
1 teaspoon baking powder, sifted
1/4 cup cocoa, sifted
4 egg yolks, room temperature
1 cup sugar, divided
4 egg whites, room temperature

Coffee buttercream:

1 cup water, divided
3 tablespoons coffee grinds
1 cup fine granulated sugar
5 large egg whites, room temperature
1 1/2 cups unsalted butter, cold and cubed
2 teaspoons vanilla extract

Chocolate ganache:

11 ounces dark chocolate (58 percent cacao)
1 tablespoon butter
2 teaspoons honey
1 cup heavy whipping cream

Directions

For Kahlua simple syrup:

Add the granulated sugar and water to a small saucepan over medium heat and whisk until the sugar is completely dissolved. Bring to a boil, then remove from the heat and add the liqueur.

Stir to combine and allow syrup to cool completely.

For Biscuit Roulade:

Preheat oven to 375 degrees F. Butter and flour a 15 by 10 by 1-inch jelly roll pan. Line the bottom with parchment paper and butter and flour the paper.

Combine the flour, baking powder, and cocoa in a small mixing bowl, set aside.

Beat egg yolks in a medium mixing bowl with an electric mixer on high speed until thick and lemon colored, about 5 minutes. Gradually add 1/2 cup of the sugar, beating on high speed until the sugar is dissolved. Thoroughly wash and dry the beaters.

Beat egg whites in a large mixing bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Slowly add the remaining 1/2 cup of sugar, beating on medium speed until stiff peaks form.

Carefully fold the egg yolk mixture into the egg whites, using a rubber spatula. Once all of the egg yolk mixture has been incorporated, sprinkle the flour mixture over the egg mixture and fold in gently, just to combine.

Spread the batter evenly into the prepared jelly roll pan. Bake until the cake springs back when lightly touched near the center, about 12 to 15 minutes.

Lay out a clean, thin cotton kitchen towel on a work surface; dust the top with confectioners' sugar and set aside.

Immediately after removing the cake from the oven, loosen the edges of the cake from the pan using a knife.

Turn cake out onto the sugared kitchen towel, parchment paper side up. Carefully pull off the parchment paper.

Fold towel over the longest side of the cake and roll up the cake with the towel inside.

Cool on a rack with the seam side down.

For Coffee Buttercream:

Bring 1/2 cup of water to a boil in a small saucepan over high heat. Remove from heat and add the coffee grinds; allow to steep for 5 minutes. Strain through a coffee filter into a small bowl and set the coffee concentrate aside.

Mix the remaining 1/2 cup of water and sugar in a heavy 2-quart saucepan over medium-high heat. Clip a candy thermometer to the pan and heat to 240 degrees F, soft-ball stage, 18 to 20 minutes. Keep the edge of the saucepan clean by brushing it with a pastry brush moistened with water, as needed.

Once the temperature reaches 240 degrees F, remove the candy thermometer and remove the saucepan from the heat.

Beat the egg whites in a large mixing bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Gradually pour the hot mixture, in a thin stream, over the whites while continuing to beat for 2 to 3 minutes. Scrape the sides of the bowl as needed and continue to beat until a meringue forms.

Add the butter all at once, and beat on medium speed until incorporated. Increase speed to high and continue beating until smooth and shiny, about 8 to 10 minutes. Add the vanilla extract and coffee concentrate and mix for 1 minute until combined. Set aside.

Cook's Notes:

Make sure you butter and flour the parchment paper after putting it on the jelly roll pan. This will make it easier to remove the paper from the cake when baked.

Always thoroughly clean and dry your electric mixer beaters before using them for another procedure-especially when working with egg whites. If the beaters have any residue or water on them, the egg whites will not form as needed.

You can decorate the yule log with meringue mushrooms, flowers, and leaves.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Read more at: http://www.foodnetwork.com/recipes/chocolate-and-coffee-yule-log-recipe/index.html?oc=linkback

Chocolate Fudge Cake Video

Double Fudge Cake with Chocolate Buttercream Frosting

Ingredients

21/2 cups all-purpose flour
11/2 cups good cocoa powder
21/4 teaspoons baking soda
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1/2 cups buttermilk, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee

For the frosting:

24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
M&M's candy for decorating

Directions

Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.

In a medium bowl, sift together the flour, cocoa, baking soda, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.

Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/double-fudge-cake-with-chocolate-buttercream-frosting-recipe/index.html?oc=linkback

Butter cake Video

Lemon yoghurt cake with syrup Video

Lemon yoghurt cake with syrup

Equipment

• You will need a 22cm springform cake pan for this recipe.

Ingredients

1. 3 eggs
2. 220g (1 cup) caster sugar
3. 2 lemons, juiced, plus 2 tsp finely grated lemon zest
4. 300g (2 cups) self-raising flour, sifted
5. 280g (1 cup) Greek-style yoghurt, plus extra, to serve
6. 125ml (1/2 cup) vegetable oil

Lemon syrup

• 2 lemons, zest peeled into strips
• 110g (1/2 cup) caster sugar
• 80ml (1/3 cup) lemon juice

Method

1. Preheat oven to 180C. Grease pan, then line base and side with baking paper.
2. Using an electric mixer, whisk eggs and sugar for 4 minutes or until pale and creamy. Add lemon juice and zest, then whisk for a further minute.
3. Stir in flour, yoghurt and oil until smooth. Spoon into prepared pan and bake for 45 minutes or until a skewer inserted into centre comes out clean.
4. Meanwhile, to make syrup,place zest in a saucepan of boiling water for 1 minute. Drain and reserve zest. Combine sugar, lemon juice and 2 tbs water in same saucepan and cook, stirring, over low–medium heat until sugar dissolves. Simmer for 3 minutes or until thickened, then return zest to pan. Makes 125ml (1/2 cup).
5. Using a skewer, poke approximately 15 holes all over cake. Pour half the hot syrup over cake, allowing it to sink in, before adding more. Stand cake in pan for 30 minutes. Release from pan and drizzle with remaining syrup and serve with extra Greek-style yoghurt.

Molten Chocolate Cake Video

Warm chocolate Lava cake Video

Warm chocolate cake

Ingredients

• 150g dark chocolate, broken into pieces
• 150g unsalted butter
• 100g caster sugar
• 5 eggs, separated
• 1 tsp vanilla extract
• 140g almond meal
• Raspberries, to serve*
• 85g white chocolate, finely chopped
• 1/2 cup (125ml) thick cream
• 1/2 tsp vanilla extract

Method

1. Preheat oven to 200°C, grease and line the base of a 22cm cake pan.
2. Melt dark chocolate in a heatproof bowl over a pan of gently simmering water (don't let bowl touch the water), then set aside to cool slightly.
3. Beat butter and sugar until pale and light, add egg yolks one at a time, beating well after each addition, then stir in melted chocolate, vanilla and almond meal. Whisk eggwhites until stiff peaks form, fold a little of the eggwhite into the cake mixture to lighten it, then carefully fold in the remaining eggwhite. Spoon into cake pan and bake for 10 minutes.
4. Reduce oven temperature to 170°C and bake for 7-10 minutes. The centre of the cake will be quite molten. Cook for longer if preferred. Set aside to cool for 5 minutes before turning out.
5. Meanwhile, to make the sauce, place white chocolate in a medium bowl. Heat cream in a pan until just before it comes to the boil, pour over chocolate and stir until smooth, then stir in the vanilla.
6. Cut the warm chocolate cake into wedges, pour over the sauce and garnish with raspberries.

Caramel Chocolate Cheesecake Video

Caramel Coffee Cheesecake

Ingredients

• 185g plain sweet biscuits, finely crushed
• 125g unsalted butter, melted
• 1 1/4 cups caster sugar
• 600g cream cheese
• 3 eggs
• 200ml sour cream
• 1/3 cup brewed espresso or strong coffee
• 2 teaspoons vanilla extract
• 1 cup bottled caramel sauce

• Directions

  1. Preheat the oven to 180 degrees C. Grease a 23cm springform cake pan.
  2. Mix together the biscuit crumbs, melted butter and 1/4 cup of the caster sugar until well combined. Press biscuit mixture into the base of the prepared pan. Bake for 8 minutes; cool.
  3. Reduce the oven temperature to 160 degrees C.
  4. Beat the cream cheese in a large bowl with an electric mixer until fluffy. Gradually add the remaining sugar, beating well until combined. Add eggs one at a time, beating well after each addition. Stir in the sour cream, espresso and vanilla extract.
  5. Pour mixture into the pan and bake for 1 hour or until just set. Turn the oven off and cool cheesecake in the oven with door ajar. Cover and chill for 8 hours.
  6. To serve, cut the cheesecake into wedges and pour over some caramel sauce. Whipped cream can also be added.

Quick And Easy Coffee Cake Video

Simple Coffee Chocolate Cake

Ingredients

1 cup (200g) white sugar

• 1 cup (125g) plain flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon bicarb soda
• 1 teaspoon salt
• 125g butter
• 1 egg
• 1 teaspoon vanilla essence
• 1 cup cold, strong, brewed coffee

• Directions

  
  

  1. Preheat oven to 180 degrees C. Grease and flour a 20cm tin. Sift together flour, cocoa, bicarb soda and salt. Set aside.

  1. In a medium bowl, cream butter and sugar until light and fluffy. Add egg and vanilla and beat well. Add flour mixture, alternating with coffee. Beat until just incorporated.

  1. Bake for 35 to 45 minutes, or until a skewer inserted into the cake comes out clean.

Mocha Chocolate Cake Video

Mocha Chocolate Mousse Cake

Ingredients

350g cooking chocolate

• 300g butter, softened and cubed
• 80g sultanas
• 5 tablespoons cognac
• 100ml strong espresso or filter coffee
• 6 egg yolks
• 8 egg whites
• 1 pinch salt
• Chocolate glaze
• 150g cooking chocolate
• 120ml vegetable oil

• Directions

  1. Grease a heart-shaped springform tin, then line bottom and sides with baking paper. Place the sultanas in a bowl with cognac. Set aside.
  2. In a medium-sized saucepan, combine the coffee and 350g cooking chocolate over low heat, stirring occasionally until melted. Add the cubed butter to the chocolate and coffee mixture gradually, stirring well after each addition. Remove pan from heat and add the yolks one at a time to the chocolate, stirring well. Add the sultanas and cognac; mix well and set aside.
  3. Place the egg whites and salt in a mixing bowl and beat with an electric mixer to stiff peaks. Gently fold in the whites to the chocolate mixture. Pour the mixture into the prepared tin, and place the tin in the fridge for 12 hours.
  4. The following day, prepare the chocolate glaze. Over low heat, melt the cooking chocolate in a saucepan. Add oil, remove from heat and mix well. Unmould the mousse cake by removing the sides of the tin and then carefully inverting onto a baking tray lined with greaseproof paper. Pour glaze over the heart. Place in the fridge for up to an hour. Use a knife to gently separate the glaze and the cake from the greaseproof paper, then carefully transfer to a cake stand or serving platter.

Carrot Cake with White Chocolate Icing

Ingredients:

• 4 eggs
• 1 cup vegetable oil
• 1 teaspoon pure vanilla extract
  Easy-Add pure vanilla extractAdd to shopping list pure vanilla extract
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 4 cups carrots (about 1 pound) grated
• 2/3 cup nuts chopped
• 1/2 cup raisins
• 1/2 cup crushed pineapple, drained
• 1 package (12 oz.) White Candy Melts® Candy
  Easy-Add White Candy Melts® CandyAdd to shopping list White Candy Melts® Candy
• 2 packages (8 oz. each) cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 2 tablespoons lemon juice
• Cake Release
  Easy-Add Cake ReleaseAdd to shopping list Cake Release

Makes:

12-14 cake servings.

step 1

Preheat oven to 350°F. Lightly spray two 9-in. round pans with vegetable pan spray or use Wilton Cake Release. ( Click here for complete instructions on preparing baking pans.)

step 2

In large mixing bowl, beat eggs until foamy; add oil and vanilla and beat well. Mix flour, sugar, baking soda, cinnamon, nutmeg, cloves, allspice and salt together; add to egg mixture and mix well. Fold in carrots, nuts, raisins and pineapple. Pour into prepared pans.

step 3

Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans on cooling grid and invert on grid to cool.

step 4

Melt Candy Melts according to directions. Allow to cool slightly, stirring occasionally (don't let it harden). In mixing bowl, beat the cream cheese (preferably with a flat beater) until smooth and creamy. Gradually beat in the cooled candy until blended and smooth. Beat in the butter and lemon juice.

step 5

Smooth a small amount of icing on bottom cake layer; top side up. Top with second layer bottom side up. Frost cake with remaining icing.

step 6

Refrigerate until ready to serve; bring to room temperature 30 minutes before serving.

Mini Wedding Cakes Video

Mini Chocolate-Covered Wedding Cakes

Ingredients

• For The Cake

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
  • 3/4 cup Dutch-process cocoa powder, plus more for pans
  • 1/2 cup boiling water
  • 3 cups cake flour, (not self-rising), sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups sugar
  • 1 tablespoon pure vanilla extract
  • 4 large eggs, lightly beaten
  • 1 cup milk
  • 1/4 pound white chocolate, melted

• For The Decoration

  • 1/4 pound white chocolate, melted

• For The Frosting

  • 3/4 cup recipe Swiss Meringue Buttercream
  • 18 ounces bittersweet chocolate, melted

• For The Glaze

  • 1 1/2 pounds bittersweet chocolate (such as Valrhona Noir), chopped
  • 3 3/4 cups heavy cream
  • 1/4 cup plus 2 tablespoons corn syrup
    

  
  

  
  

  Directions

1. Preheat oven to 350 degrees. Butter 16 4-inch-diameter, 2-inch high cake pans (2 for each cake). Line bottoms with parchment paper; butter parchment, and dust with cocoa, tapping out excess. Stir cocoa powder and the boiling water in a small bowl until a smooth paste forms; let cool. Sift together flour, baking soda, and salt into a medium bowl.
2. Cream butter and sugar in a mixer bowl until pale and fluffy, 3 to 4 minutes. Mix in vanilla. Add eggs in a slow stream, mixing until batter is no longer slick.
3. Gradually whisk milk into cocoa paste. With mixer on low, gradually add flour and cocoa mixtures. Pour into pans. Bake, rotating halfway through, about 30 minutes, until a cake tester inserted into centers comes out clean. Let cool on racks 5 to 10 minutes before turning out onto racks; let cool completely.
4. Mix buttercream and bittersweet chocolate. For each cake, trim top level. Spread 1/4 cup buttercream on top of one layer, and set second layer on top. Spread 1/4 cup buttercream over entire cake, then refrigerate until firm, about 30 minutes.
5. Pour white chocolate into a cornet or pastry bag fitted with a very thin tip (such as Ateco #1).
6. To make the glaze, place chocolate in a medium heatproof bowl. Stir cream and corn syrup in a medium saucepan over medium heat, until just beginning to boil. Pour over chocolate; let stand a few minutes, then stir until smooth. Let cool slightly; use immediately to pour over cakes. Excess glaze can be returned to pan. If glaze becomes too thick to pour, set bowl over a pan of simmering water to reheat, stirring constantly.
7. Place cakes on a wire rack with parchment paper below. Working with one cake at a time, pour about 3/4 cup glaze on top and around sides of cake (tap rack to help chocolate fall to bottom). Immediately pipe white chocolate on top of cake. For stripes, pipe lines of white chocolate, and drag the tip of a skewer or toothpick across them (alternating directions creates zigzags; drawing them all the same direction creates scallops). Wipe tip of skewer before each new line. Or pipe circles, then draw lines between center and edge, alternating directions. Scrape excess glaze from parchment to use on remaining cakes, reheating if necessary. Let cakes sit at room temperature up to 2 hours before serving.