Best 4 The Most Dangerous Cake Recipes
With its tantalizing aroma and delectable taste, cake has the power to bring people together and create lasting memories. However, not all cakes are created equal. Some possess a hidden danger, lurking within their sweet layers, that can transform a delightful treat into a perilous indulgence. Are you brave enough to embark on a culinary journey into the realm of the most dangerous cake?
Check out the recipes below so you can choose the best recipe for yourself!
MOST DANGEROUS CAKE RECIPE IN THE WORLD
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!
Provided by chocolatecup
Categories Dessert
Time 5m
Yield 1 Mug, 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Use a microwaveable coffee mug.
- Add dry ingredients to mug, and mix well.
- Add the egg and mix thoroughly.
- Pour in the milk and oil and mix well.
- Add the chocolate chips and vanilla flavouring. . and mix again.
- Put your mug in the microwave and cook for 1 minute or until middle is slightly ferm at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!
- Allow to cool a little, and tip out onto a plate if desired. EAT!
- This can serve 2 if you want to feel slightly more virtuous.
Nutrition Facts : Calories 956.1, Fat 58.7, SaturatedFat 14.4, Cholesterol 217.9, Sodium 98.8, Carbohydrate 104.8, Fiber 6, Sugar 68.2, Protein 14
DANGEROUS MUG CAKE
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! *After reading the first few reviews, I realized that when I had originally made it, I had been using self rising flour! So, I've since updated the recipe and add the baking powder and salt that was missing... not surprisingly, it turned out much better! We always top ours with whipping cream or a scoop of vanilla ice cream!
Provided by Likkel
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- You will also need: 1 coffee mug.
- Spray inside of mug lightly with cooking spray.
- Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.
- Pour in the milk and oil and mix well.
- Add the chocolate chips (if using) and vanilla, and mix again.
- Put your mug in the microwave and cook for 3 minutes at 1000 watts.
- The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired or you can eat it right out of the mug and a scoop of ice cream is a nice way to top this dessert off.
- You can put all the dry ingredients into snack size zip lock bags and tuck them into a mug (along with this recipe) to give it as a gift. Just make sure that the cup is microwave safe and holds 1 1/2 cup.
THE MOST DANGEROUS CAKE RECIPE
My husband is a chocoholic. Yes he loves chocolate. A friend sent this to me as a joke, but in truth, it really is pretty good for a chocolate fix. It's simple, prep time is 2 min with cooking time of 3 min, moist, and great warm with a cold glass of milk.....Enjoy!!!
Provided by Ted McWhorter @teddybear1061
Categories Cakes
Number Of Ingredients 10
Steps:
- Add dry ingredients to Coffee mug and mix well.
- Add the egg and mix thoroughly.
- Pour in the milk, oil and mix well.
- Add the chocolate chips if using, and vanilla extract: mix again.
- Put your Coffee mug in the micorwave and cook for 3 minutes at 1000 watts (high).
- The Cake will rise over the top of the mug, but don't be alarmed.
- Allow to cool a little, and tip out onto a plate if desired. EAT!!!
- * I've used applesauce in place of the vegetable oil for a lighter version. Just as wonderful.
FRAISIER (STRAWBERRY CREAM CAKE)
The frasier cake brings together tender sponge cake, luxurious pastry cream, and ripe, juicy strawberries in a classic French dessert.
Provided by Eric Kayser
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- In a medium bowl, vigorously whisk together the egg yolks and sugar until lightened. Whisk in the cornstarch. In a saucepan, warm the milk, then slowly pour it into the egg mixture while whisking constantly. Pour the combined mixture back into the saucepan and cook over medium heat, whisking constantly, until very thick, about 5 minutes. Cover the surface with plastic wrap and refrigerate.
- Preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper.
- Make the sponge cake. Sift the flour. In a large bowl, whisk together the egg yolks and one-third of the sugar until lightened. In a separate bowl, beat the egg whites into stiff peaks, adding the remaining sugar a little at a time halfway through the beating time. Fold the beaten egg whites into the yolk mixture, then fold in the flour. Spread the batter evenly into the prepared sheet pan. Bake for 10 minutes. Cool completely.
- Carefully peel the parchment paper from the cake.
- Using the cake ring, cut out two circles from the cake.
- Add the butter to the bowl of a standing mixer fitted with the whisk attachment and beat until light and creamy.
- Add the pastry cream and beat until well incorporated. Transfer the mixture to a bowl.
- Place the cake ring on a serving plate and place one cake circle on the bottom.
- If necessary, briefly rinse the strawberries and pat them dry on paper towels.
- Set aside one dozen of the most attractive strawberries for the top decoration. Hull and cut similarly sized strawberries in half and place them next to each other around the perimeter of the ring with the cut side touching the ring.
- Cover the strawberries with a little of the pastry cream to seal them against the ring.
- Hull the remaining ones and place in the center of the cake.
- Cover the layer of strawberries with some of the pastry cream.
- Place the second cake disk on top.
- Evenly spread a thin layer of the pastry cream on top.
- Hull the remaining whole strawberries then set them on top of the cake, pointed ends up.
- Scrape the remaining pastry cream into a pastry bag fitted with a 1/3-in plain pastry tube and pipe pointed mounds of cream on top of the cake between the strawberries.
- Refrigerate overnight. Just before serving, carefully remove the ring.
Tips:
- Use fresh, high-quality ingredients: This will help to ensure that your cake turns out delicious and moist.
- Follow the recipe carefully: Don't skip any steps or ingredients, as this could affect the outcome of the cake.
- Measure your ingredients accurately: Using the wrong amounts of ingredients can throw off the balance of the cake and make it dry or dense.
- Don't overmix the batter: Overmixing can develop the gluten in the flour, making the cake tough.
- Bake the cake at the correct temperature and for the right amount of time: Underbaking can make the cake gooey, while overbaking can make it dry and crumbly.
- Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
- Store the cake properly: Cakes are best stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Baking a delicious and moist cake is a skill that takes time and practice. By following these tips, you can increase your chances of success. Remember to use fresh, high-quality ingredients, follow the recipe carefully, measure your ingredients accurately, don't overmix the batter, bake the cake at the correct temperature and for the right amount of time, let the cake cool completely before frosting it, and store the cake properly. With a little practice, you'll be able to bake a cake that is both delicious and beautiful.
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