Chef Carrie
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I"d like to try this at a show but I'm really kind of scared of it flopping... I don't have a rotating tray in my own microwave so I can't test it out. Any other tips for making this? I have not had luck with the stoneware fluted pan micro cakes at my house (only did it once though)... again, maybe it's since I dont' have the rotating piece, though I did turn the cake every few minutes as the recipe suggested.PC_CPR said:The recipe file here on this site also has ideas. I've used it for potatoes.
BTW, I just remembered that recently they mentioned here on this site--possibly what you originally saw--that you can do the cake in the classic batter bowl. I haven't tried it yet.
I will say that you do the cake at a show--you WILL sell several cookers. I sold 6 at one show and 2 at the following show where several raved about the previous show! Not bad for a 15 minute demo (including opening the mix box)!
buzz26 said:Just to make sure...you mix the cake in the cooker...drop icing on it...then microwave.
Don't want to miss up something so simple
PC_CPR said:Oh, and I mix all the ingredients right in the cooker using the whisk. It's such an awesome demo--and yes, yummy too. I also made it once with lemon cake and choc frosting (just what I had in the cupboard) and it looked nice with the two color effect.
Chef Carrie said:Thank you!!! I thought it was possibly something made in the large micro-cooker. I am a new consultant and recently "purchased" many new items with my PC bucks. I haven't really used the micro-cooker yet. Any suggestions other than melting things?
PC_CPR said:Oh, and I mix all the ingredients right in the cooker using the whisk. It's such an awesome demo--and yes, yummy too. I also made it once with lemon cake and choc frosting (just what I had in the cupboard) and it looked nice with the two color effect.
See, I tried it in the fluted stone and the whole thing fell apart when I flipped it out. The cake tasted cooked through but it was a mess. Maybe I didn't let it cool long enough? I followed the recipe, I think it cooled 5 or 10 minutes. That experience made me really reluctant to demo it... but the quickness and ease, and possibility of selling lots of rice cookers makes it a great add on for a chocolate bliss show with a high guest turn out.JaimeQ said:When I do the lava cake in the fluted stone I flip it out on to my Large dots bowl. When I do it in my rice cooker I just scoop it out
I think mine ended up sitting longer than that, cause the guests where busy looking at the catalog. I made sure I sprayed the fluted stone really well. I also ended up cooking it longer than 9 minutes.dwyerkim said:See, I tried it in the fluted stone and the whole thing fell apart when I flipped it out. The cake tasted cooked through but it was a mess. Maybe I didn't let it cool long enough? I followed the recipe, I think it cooled 5 or 10 minutes. That experience made me really reluctant to demo it... but the quickness and ease, and possibility of selling lots of rice cookers makes it a great add on for a chocolate bliss show with a high guest turn out.
Do you have a turntable in your microwave? It sounds like it cooked unevenly and somehow the frosting migrated to the side of the pan rather than staying in the middle. Did you place the frosting square in the middle? Did it sit at all before it went in the microwave (I'm thinking maybe that would give the frosting more time to "sink" and move around). Before giving up on it, I would try it again, seems like people have pretty good luck with it. I would definitely do it with a turntable though--I personally don't have a turntable in my micro so I've only made this once at a party (major risk since I hadn't tried it at home) but it came out fine.KimoMakano said:Aloha,
I just tried the Molton Lava Cake in the Rice Cooker and to be honest, it didn't come out that well. I used a chocolate cake mix and chocolate frosting for 9 minutes. It sort smelled while cooking and my son complained of the smell. When it came out I fipped it and it looked like all the frosting went to one side. It was lopsided and the frosting almost smelled burnt.
Any suggestions??
pamperedposey said:When you make the cake in the Rice Cooker Plus you don't put the lid on. You just mix the cake, glop on half a can of frosting and put it in the microwave for 9-11 minutes. I usually let it cool for about 15 minutes and flip.
If you use the Fluted Stone you spray (with Kitchen Spritzer) or brush with the Basting Brush, add the batter and whole jar of frosting glopped around but not mixed in and microwave for 12-14 minutes. Let it cool (I still do 15 minutes) and flip. I have heard that you can flip them onto your plate right after you take it out of the microwave but just don't lift the RC or Stone for about 15 minutes. It's supposed to stick less to the stone that way, but I never tried it.
If you try it at a show and it doesn't turn out great. Don't worry about it. You just tell people that everyone's microwaves are different so there is no way to predict how it will turn out. No matter how it looks it still usually tastes good and you will almost always sell more Rice Cookers or Fluted Stones.
Haven't tried the Batter Bowl yet, but will soon.
Hope this helps clarify things a little.
PC_CPR said:It's made in the Rice Cooker Plus. So if you search for Rice Cooker recipes, it will be among the other recipes.
It's basically a boxed cake and half a can of frosting. Make the cake mix in the cooker and drop dollops of the frosting over the mix (in center). Cook in micro for about 9 minutes. You should have a rotating tray in the micro.
Turn over onto a plate that is NOT flat (lava will spill over!).
pamperedposey said:When you make the cake in the Rice Cooker Plus you don't put the lid on. You just mix the cake, glop on half a can of frosting and put it in the microwave for 9-11 minutes. I usually let it cool for about 15 minutes and flip.
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A Chocolate Lava Microwave Cake is a quick and easy dessert that is made in the microwave. It is a rich and decadent chocolate cake with a gooey chocolate center, similar to a molten lava cake.
To make a Chocolate Lava Microwave Cake, you will need: 1/4 cup all-purpose flour, 1/4 cup sugar, 2 tablespoons unsweetened cocoa powder, 1/4 teaspoon baking powder, 1/4 cup milk, 2 tablespoons vegetable oil, 1/4 teaspoon vanilla extract, 1 tablespoon chocolate chips, and 1 tablespoon hot water. Mix all the dry ingredients in a microwave-safe mug, then add in the wet ingredients and mix until well combined. Add in the chocolate chips and hot water and mix again. Microwave on high for 1 minute and 30 seconds, or until the cake is fully cooked on the edges but still gooey in the center.
Yes, you can use any type of flour for this recipe. However, keep in mind that using a gluten-free or whole wheat flour may alter the texture and taste of the cake.
Yes, you can add in any additional ingredients to customize your cake. Some popular additions include nuts, chocolate chips, peanut butter, or even a scoop of ice cream on top.
This recipe makes one serving. If you would like to make multiple servings, simply double or triple the recipe and use separate mugs for each cake.