Related Searches: Chocolate Mug Cake, White Chocolate Mud Cake
... mocha flavours, and fall in love with this rich vegan chocolate cake. Ingredients: 1 cup raw caster sugar, 0.75 cup ... Combine flour and cocoa in a bowl and milk and coffee in a jug. Add, in alternate batches, beating after ...
... 5 cup sour cream, 0.5 cup strong black coffee cooled, 400 g tub chocolate frosting. Method: Preheat oven to 190°C/170 ... with frosting and serve. Categories: Chocolate; Chocolate cake; Seafood free; Pescatarian; Peanut free ...
... soda, 0.75 cup cocoa, 2 cup natural Greek yoghurt, 2 tsp coffee, 3 eggs, 2 cup caster sugar, 2 tsp vegetable oil. Method ... stir. Spread on top of cooled cake and top with chocolate curls, raspberries and edible flowers if ...
... coffee, mix well. Add milk & coffee mixture to flour & drinking chocolate mixture and mix until well combined. Then add chocolate ... sugar. Enjoy!. Categories: Australian; Chocolate cake; Desserts; Seafood free; Peanut free ...
... °C (fan forced). Grease and line a deep 20cm cake tin with baking paper. Combine dark chocolate melts, butter, caster sugar, 1/2 cup (125ml) hot water and instant coffee in a large saucepan over a low heat until smooth ...
... creative chocolate cake recipe with hints of espresso and mushroom that is both equally decadent and rich. Ingredients: 125 g unsalted butter chopped, 250 g dark chocolate chopped, 2 tbs instant espresso coffee powder ...
... cool enough to handle, then remove from pan. Combine icing ingredients in a bowl and drizzle over loaf. Serve. Categories: Cake; Australian; Chocolate; Desserts; Baking; Dec 2020; High protein; Christmas. Complexity: 3.
... , this decadent recipe is the perfect dessert hack. Ingredients: 600 g Woolworths caramelised white chocolate mud cake, 1 cup espresso coffee cooled, 2 cups thickened cream whipped, 1 tbs cocoa powder, 1 tbs Caramilk ...
Beautiful chocolate cheesecake recipe with fresh berries. The perfect summer ... cake pan with baking paper. In a large saucepan over low heat, add butter, 200g dark melts (reserving 90g for choc curls) and instant coffee ...
... cheese, 0.6 cup double cream, 3 tbs kirsch, 250 g fresh raspberries, 75 g white chocolate diced. Method: Place the coffee and 4 tablespoons of the sugar in a shallow dish, pour over the measurement water and stir until ...
... . Grease and line a 23cm spring form cake pan with baking paper. In a large saucepan over low heat; add butter, 200g Dark Melts (reserving 90g for choc curls) and instant coffee, stirring until smooth. Pour in sweetened ...
... choc ripple biscuits, 100 g unsalted butter melted, 2 L vanilla ice-cream, 375 g fresh raspberries, 100 g Woolworths dark cooking chocolate ... Categories: No bake desserts; Ice cream cake; American; Seafood free; Low salt; ...
... double cream, 2 tbs icing sugar, 3 egg whites only, 50 g white chocolate grated. Method: Combine the coffee and Frangelico. Cut the sponge cake into cubes and divide half the cubes between 4 glasses. Add a tablespoon of ...
... together. Brush top of sponge with remaining coffee mixture. The sponge can now be decorated with the remaining vanilla and chocolate custard. Sprinkle with sprinkles around cake. Keep Refrigerated until ready to serve ...
... -forced. Grease sides and line base of a 23cm springform cake pan with baking paper. Line a baking tray with baking paper. Combine butter, 200g of chocolate and coffee in a medium heavy-based saucepan. Stir over low heat ...
... cheese and sugar with an electric mixer until just combined. Mix in the chocolate and then fold through the cream. Set aside. Combine the coffee and Marsala in a shallow dish; allow to cool slightly. Dtip some biscuit ...
... . Spread over sponge, leaving room in centre. Add chocolate, figs and cocoa to second portion and spoon into centre. Brush sponge top with reserved coffee and press coffee side down on filling. Cover pudding basin and ...
... Preheat the oven to 160°C Fan-Forced. Line a 20cm (8 inch) round cake tin with a baking paper. For the Mud Cake, place the chocolate and butter in a medium-sized heatproof bowl. Place in the microwave and melt, stirring ...
... at room temperature. That's if there is anything remaining. Categories: High fibre; Australian; Chocolate cake; Desserts; Seafood free; Pescatarian; Egg free; Peanut free; High protein; Sesame free. Complexity: 3 ...
... yolk sugar mixture. Sift the dry ingredients and fold into to the chocolate mixture. Lastly, gently fold in the meringue and the chopped chocolate. Place the cake mix in the prepared tin and bake for 30-40 minutes. The ...
... using a pressure cooker you'll never want to use your oven again. This chocolate cake stays so moist and there's no worrying about forgetting it in the oven. Ingredients: 100 g plain flour, 0.75 tsp bicarbonate soda, 3 ...
... smooth. Spread icing over the top of the cake. Decorate with chocolate curls. Categories: Chocolate; Low sugar; North american; Chocolate cake; Desserts; Seafood free; Pescatarian; Microwave; Peanut free; Vegetarian ...
... on a plate. Spread with frosting and serve. Categories: Halal; North american; Chocolate cake; Desserts; Seafood free; Baking; Soy free; Pescatarian; Tree nut free; Peanut free; Vegetarian; Sesame free. Complexity: 3 ...
... . To achieve the naked effect, scrape back cake sides with a palette knife. Drizzle over caramel and top with remaining raisins. Categories: North american; Chocolate cake; Desserts; Baking; Mothers day; High protein ...
... with remaining marshmallows. Press ears and remaining mini smarties around the sides of the cake. Categories: Easter; Chocolate; North american; Chocolate cake; Desserts; Seafood free; Baking; Sesame free. Complexity: 2.
... frozen for lunch boxes. Tip 3: Leftover cake can be rolled with icing into chocolate cake pops and dipped in melted chocolate. Categories: North american; Chocolate cake; Desserts; Seafood free; Baking; Blueberry; Soy ...
... in the centre comes out clean. Cool completely in the tin. Cut into wedges and serve. Categories: North american; Chocolate cake; Desserts; Seafood free; Baking; Pescatarian; Egg free; Vegan; Vegetarian. Complexity: 3.
... a thin paste that coats the back of a spoon. Place cake on a wire rack over a tray. Drizzle icing over the cake. Categories: Chocolate cake; Beetroot; Seafood free; Soy free; Pescatarian; Peanut free; Halal; Desserts ...
... minutes or until spreadable. Spread frosting over the top of both cakes, then sandwich together. Top with berries and dust with extra soft icing mixture. Categories: Australian; Chocolate cake; Desserts. Complexity: 3.
... , then process until smooth and creamy. Spread frosting over the cooled cake to serve. Categories: High fibre; North american; Chocolate cake; Desserts; Seafood free; Baking; Pescatarian; Egg free; Vegetarian; Avocado ...
... cocoa powder and drizzle with extra maple syrup. Slice and serve. Categories: High fibre; North american; Chocolate cake; Desserts; Pumpkin; Seafood free; Baking; Soy free; Tree nut free; Peanut free; Dairy free; Sesame ...
... into bag opposite the plain frosting. Pipe swirls on top of cake. Top each swirl with a pretzel. Categories: High fibre; North american; Chocolate cake; Desserts; Seafood free; Low salt; Baking; Soy free; High protein ...
... for 5 minutes or until thickened slightly. Halve reserved dates and arrange on cake. Serve drizzled with syrup. Categories: Chocolate cake; Sweet potato; Seafood free; Low salt; Soy free; Pescatarian; Wheat free; Peanut ...
... and carefully press in the skewers of the chocolate antlers on the top of the cake. Press on a strawberry lolly for the nose. Categories: North american; Chocolate cake; Mud cake hacks; Quick and easy dessert; Amanda ...
... oven to 160°C. Lightly grease 3 x 20cm (5cm deep) round cake pans with vegetable oil and line bases with baking paper. To make the chocolate cake, use a stand mixer to whisk all the ingredients with 300ml water for ...
... that has a subtle coconut flavour and is smothered in rich dark chocolate ganache. This chocolate cake is truly irresistible. Ingredients: 125 g unsalted butter chopped, 1 cup caster sugar, 0.75 cup milk, 2 free range ...
... bowl. Heat cream and butter together in a small pan until hot. Pour over chocolate, stand for 2 minutes then stir until smooth. Loosen cakes from rings and place one of the stacks onto a serving plate. Spread reserved ...
... for 1 hour or until a skewer inserted in centres comes out clean. Cool cakes completely in pans. Meanwhile, to make the chocolate buttercream, use an electric mixer to beat butter until creamy. Gradually add icing sugar ...
... pen to write words and dates etc onto the headstones and ghost faces onto white chocolate. Refrigerate until required. Once the cake mixture has cooled, stir in the flour and eggs, and beat until just combined. Pour ...
... g pkt black food colour gel, 1200 g Woolworths chocolate mud cakes, 400 g tub chocolate fudge frosting, 5 white marshmallows, plastic spiders. Method: Place chocolate in a heatproof bowl. Place cream in a small saucepan ...
... a show stopping dessert. Ingredients: 2 pkt dark chocolate broken into pieces, 2 pkt Woolworths chocolate mud cake, 2 tubs chocolate frosting, 1 pkt Dollar Sweets Cake Topper to decorate, 1 pkt Dollar Sweets Candles to ...
... moreish) raspberry-topped dessert. Ingredients: 2 Woolworths chocolate mud cakes, 800 g chocolate frosting, 180 g dark chocolate coarsely chopped, 125 g raspberries. Method: Place cakes, icing-side up, on a large plate ...
... in pans for 5 minutes, then transfer to wire racks to cool completely. Trim tops to level cakes. To make the Biscoff chocolate icing, place spread and butter into the bowl of a stand mixer fitted with a paddle attachment ...
... and mix until well combined. Pour mixture over the sponge cake and chill for 3 hours or until firm. To make chocolate curls, melt remaining chocolate in a heatproof bowl over a pan of simmering water. Thinly spread ...
... strands. Layer the strands over and around the cake to resemble spider webs. Optional: Add plastic spiders, if desired. Categories: Australian; Chocolate; Halloween; Chocolate cake; Desserts; Microwave. Complexity: 3.
... cup Top 'n' Fill Caramel, 3 granita biscuits finely crushed, milk chocolate Easter eggs. Method: Using a sharp knife, level cakes, removing icing. Place 1 cake on a serving plate. Place 6 marshmallows in a microwave-safe ...
... over top and side of the cake. Place in fridge for 30 minutes until buttercream sets firm. Meanwhile, add choc melts and cream to a saucepan over very low heat. Stir constantly until chocolate is melted and smooth. Allow ...
... around 20 minutes to firm. Spread top of cake with remaining dark chocolate ganache and top with remaining honeycomb. Categories: Australian; Chocolate; Halal; Chocolate cake; Desserts; Seafood free; Baking; Mothers day ...
... or until slightly thickened. Pour over cold cake. Transfer to a serving plate. Sprinkle with gold powder and glitter stars, if using. Categories: Chocolate; North american; Chocolate cake; Desserts; Baking; Mothers day ...
... Preheat oven to 180°C/160°C fan-forced. Grease 4 x 20cm cake pans and line bases with baking paper. Reserve chocolate frosting sachets from cake mixes. Place cake mixes in a bowl with oil, milk and eggs, then beat until ...
... , 2 free range eggs, 0.25 cup vegetable oil, 20 g unsalted butter softened, 360 g blocks white chocolate chopped. Method: Bake mud cake according to packet instructions, using eggs, vegetable oil and 1⁄2 cup water. Cool ...
... . Remove from heat and add dark chocolate. Stir until chocolate has melted. Cool until just beginning to thicken. Place cake on a wire rack over a baking tray. Pour chocolate coating over cake and smooth with a spatula ...
... stout. Mix in the remaining flour mixture until combined. Fold the grated chocolate into the batter. Divide the batter evenly between the 2 cake tins and bake for 50 minutes, or until a toothpick inserted into the ...
... the outside will satisfy any sweet tooth. Ingredients: 2 pkt Betty Crocker Chocolate Fudge Cake Mixes, 0.333333 cup thickened cream, 200 g dark chocolate broken, 400 g unsalted butter softened, 2 cups icing sugar mixture ...
... . Method: Pre-heat the oven to 180°C/160°C fan-forced and grease an 8 inch round cake tin with butter. Melt 75g of dark chocolate and 150ml of stout in a glass bowl over a pan of boiling water, stirring. Set aside to ...
... To serve, spread the ganache on top of the completely cooled cake and garnish with the orange zest. Categories: English; Chocolate; Chocolate cake; Desserts; Seafood free; Low salt; Eggs; Orange; Sesame free. Complexity ...
... ice-cream, chopped hazelnuts and fresh raspberries takes indulgence to a whole new level. Ingredients: 340 g Woolworths chocolate cake mix, 0.66 cup milk, 2 free range eggs lightly beaten, 60 g unsalted butter, 0.5 cup ...
... is a great way to impress your guests at a dinner party. Try it today. Ingredients: 1 pkt chocolate cake mix, 2 pkt vanilla cake mix pureed, 1 cup strawberries pureed, 0.75 tsp red food colouring, 300 ml cream, 1 tub ...
... : 130 g caster sugar, 1 pavlova magic mix egg, 600 ml thickened cream, 1 punnet raspberries, 60 g margarine, 1 rich chocolate cake mix, 1 egg. Method: Pre-heat oven to 160°C (conventional) or 140°C (fan-forced). Mix ...
... cup mixed dried fruit, 585 g chocolate mud cake, 2 sultana butter cakes crumbled, 400 g indulgent chocolate cake, 400 g chocolate fudge frosting, 100 g white choc melts melted, 600 g dark choc melts melted. Method: Place ...
... and simmer for 5 minutes. Cool. Preheat oven to 160°C. Grease and line a 22cm cake pan with baking paper. Place chocolate and butter into a heatproof bowl and place over a saucepan of simmering water, ensuring the base ...
... for 30 minutes or until set. To serve, decorate with sliced nougat and almonds. Categories: High fibre; Chocolate; North american; Chocolate cake; Desserts; Seafood free; Baking; Microwave; High protein. Complexity: 3.
... , 375 g dark choc melts melted, 0.5 cup premium cocoa powder, 2 tbs chocolate crispies, 6 eggs at ... cake with remaining chocolate. Categories: High fibre; Fathers day; Easter; Chocolate; North american; Chocolate cake ...
... top to level, spread ganache over sides and top. Before ganache sets, arrange chocolate cups over the top of the cake, as shown. Whip remaining cream and pipe into cups. Top each with a raspberry. Dust with sifted icing ...
... a piping bag fitted with a large round tip. Assembly: Unmould the chocolate cakes and trim to create four even layers. Starting with one layer of cake spread over a layer of cream cheese frosting followed by a layer of ...
... until melted and smooth. Set aside for 5 minutes to thicken slightly. Carefully spoon chocolate mixture over top of cake and allow to drip down side of cake. Refrigerate for 5 minutes or until almost set. Decorate top of ...
... your festive celebrations. Ingredients: 630 g Green's Supreme Chocolate Cake, 3 free range eggs, 0.75 cup milk, ... into prepared pan. Bake for 50 minutes or until cake springs back when lightly touched in the centre. Cool ...