Miracle Whip Chocolate Cake
Here's a blast from the past - a delicious chocolate cake right out of the 1970's! Moist with a fine texture and wonderful rich chocolate taste, a truly yummy chocolate cake experience. Bonus it's simple and EASY to make! Recipe follows:
Miracle Whip Chocolate Cake
Preheat oven to 350°F (175°C)
Blend together
2 cups (300 gm) all purpose flour (Canada) bread flour USA or strong flour UK
1 cup (250 ml) sugar (UK caster sugar)
4 Tablespoons (60 ml) cocoa
2 teaspoons (10 ml) baking soda
Pinch salt
Blend together
3/4 cup (180 ml) mayonnaise
1 cup (250 ml) cold water
1 teaspoon (5 ml) vanilla
Mix dry ingredients into liquid ingredients by hand. Mix until well combined. Bake in a preheated 350°F (175°C) oven in a 9” ( 23 cm) greased tube pan (angel food cake pan or bunt pan) for 50 minutes or until a toothpick or cake tester inserted into the cake comes out clean.
Remove from pan and allow to cool then frost with your favourite chocolate icing - chocolate butter cream or other icing.
HEALTHY CHOCOLATE CAKE
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????????CHOCOLATE WET CAKE Recipe ???? Moist, Fudgy, Melty CHOCOLATE CAKE That'll Be Your FAVORITE
Today, I want to give you a wet, fudgy chocolate cake recipe that’ll simply make everyone fall in love with. While making the cake, I’ll also share the details and tips on how to make a great cake. It is very delicious, simple, fun and I’m sure it will become one of your to-go recipes!
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Servings: 8-10
Difficulty: Medium
Prep time: 8 minutes
Baking time: 40 minutes
4 eggs
200 g sugar (1 cup)
100 ml milk (1/3 cup + 1 tbsp)
130 ml hazelnut oil (1/2 cup), or sunflower oil
140 g all-purpose flour (1 cup)
1 pack of vanillin (10 g), 1 teaspoon vanilla extract or ½ vanilla pod
1 pack baking powder (10 g)
3 tablespoons cocoa powder
A pinch of salt
Chocolate sauce,
300 ml milk (1 cup + 4 tbsp)
3 heaped tablespoons caster or powdered sugar
2 tablespoons cocoa powder
200 ml whipping cream (35% fat)
70 g milk chocolate with hazelnut, bitter or any chocolate would do great
For a more chocolaty sauce, discard the cream and use 210 g chocolate with 350 ml milk
Ice cream, for topping
• Preheat the oven to 180 C (355 F) on upper and lower heat without fan. Grease a 26 cm (10 in) cake tin and dust with flour.
• Arrange a rack in the middle of the oven.
• Beat the eggs and sugar with a mixer. Start with the low speed, then gradually increase the speed.
• Whisk for about 4-5 minutes until the batter has a thick consistency. To check the batter, make a ribbon with the tip of your mixer. If you can see the ribbon for a moment, the batter is ready for adding the other ingredients. This is one of the essential steps to make a fluffy cake.
• Pour in the milk and oil, then give it a last mix.
• Sift in the flour, cocoa powder, vanillin, baking powder and salt. Mix together but do not whisk for too long.
• Pour the mixture into the tin, place in the oven and bake for 40 minutes.
• After 40 minutes, insert a small knife or toothpick to the centre of the cake. If the knife comes out clean, it is done. If it comes gummy, give it another 5 minutes and check again.
• To make the chocolate sauce, mix the milk, sugar and cocoa powder in a saucepan on medium heat. Add in the cream and bring to boil.
• Turn the heat off and add the chocolate. Mix until chocolate is melted.
• Take out the cake and make a couple of big holes with a knife or apple corer. Make small incisions as well to help the cake soak the sauce.
• Pour the chocolate sauce while both the sauce and the cake is hot. You can heat up the sauce in case it got cold.
• Collect the sauce from the sides and spread to the whole cake evenly.
• Set aside to cool down and occasionally, continue to spread the sauce.
• Refrigerate the cake for a couple of hours until totally cold.
• Serve with ice cream and you are in heaven with a bite!
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Classic Ermine Frosting
Ermine Frosting is a type of buttercream that is cooked on the stove. It is light, fluffy, and has just the right amount of sweetness. It is decidedly less sweet than a standard buttercream, and pairs beautifully with practically any cake you can imagine!
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✅Ingredients
• 2 cups granulated sugar
• ½ cup all-purpose flour
• 2 cups whole milk
• 2 cups unsalted butter, softened
• 1 teaspoon vanilla extract
• Pinch salt
✅Instructions
1️⃣ In a medium sauce pan, whisk together flour and sugar over low heat. Cook for 2 minutes to let flour toast briefly.
2️⃣ Slowly whisk in milk and bring to a simmer over medium heat. A light layer of foam will form. Once it reaches a simmer, continue to cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat.
3️⃣ Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Let cool in the refrigerator for 1 hour.
4️⃣ n a large bowl, use a hand mixer to whip butter until light and fluffy, about 2 to 3 minutes. Add in cooled, cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition.
5️⃣ Once all milk mixture has been added in, beat in vanilla ,and salt and continue beating until the frosting is thick and creamy and everything is well mixed in, about 1 to 2 minutes more.
Recipe Notes:
This frosting can be left at room temperature for up to 6 hours, but otherwise does require refrigeration.
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