Bakingcaking

On this website there is easy access to loads of quick easy and tasty cake recipies

Micromave chocolate cake :

200g soft, butter plus extra for greasing 1 tsp baking powder 85g good-quality cocoa powder such as Cafédirect or Green & Black's 140g self-raising flour 200g golden caster sugar 4 eggs 2 tbsp milk For the filling and icing 2 x 250g tubs mascarpone 85g golden caster sugar 4 tbsp very strong coffee (see tip below) 50g dark chocolate for grating Method step 1 Grease a 22cm silicone microwaveable cake pan with a little oil and place a circle of baking parchment in the bottom. step 2 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. step 3 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. step 4 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. step 5 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. step 6 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

Chococcino cake :

200g soft, butter plus extra for greasing 1 tsp baking powder 85g good-quality cocoa powder such as Cafédirect or Green & Black's 140g self-raising flour 200g golden caster sugar 4 eggs 2 tbsp milk For the filling and icing 2 x 250g tubs mascarpone 85g golden caster sugar 4 tbsp very strong coffee (see tip below) 50g dark chocolate for grating Method step 1 Heat the oven, line the tins and make the sponge as described in the 'goes well with' recipe, sifting the cocoa powder with the flour and baking powder. step 2 For the filling, beat the mascarpone and sugar together, then beat in the coffee. Use half the mix to sandwich the cakes and spread the other half over the top, swirling with the back of a spoon to make pointy curls. Finely grate the chocolate over the top, then serve..

Microwave mug cake:

4 tbsp self-raising flour 4 tbsp caster sugar 2 tbsp cocoa powder 1 medium egg 3 tbsp milk 3 tbsp vegetable oil or sunflower oil a few drops of vanilla essence or other essence (orange or peppermint work well) 2 tbsp chocolate chips nuts, or raisins etc (optional) Method step 1Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix. step 2 Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left. step 3 Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again. step 4 Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch.

Easy chocolate cupcakes:

300g dark chocolate broken into chunks - dont use one with a high cocoa content 200g self-raising flour 200g light muscovado sugar plus 3 tbsp extra 6 tbsp cocoa 150ml sunflower oil plus a little extra for greasing 284ml pot soured cream 2 eggs 1 tsp vanilla extract

step 1 Heat oven to 180C/fan 160C/gas 4 and line a 10-hole muffin tin with paper cases. Whizz the chocolate into small pieces in a food processor. In the largest mixing bowl you have, tip in the flour, sugar, cocoa, oil, 100ml soured cream, eggs, vanilla and 100ml water. Whisk everything together with electric beaters until smooth, then quickly stir in 100g of the whizzed-up chocolate bits. Divide between the 10 cases, then bake for 20 mins until a skewer inserted comes out clean (make sure you don’t poke it into a chocolate chip bit). Cool on a wire rack. step 2 To make the icing, put the remaining chocolate bits, soured cream and 3 tbsp sugar in a small saucepan. Heat gently, stirring, until the chocolate is melted and you have a smooth icing. Chill in the fridge until firm enough to swirl on top of the muffins, then tuck in.