I am always experimenting with baking and because I cannot stand following recipes,
I often dont get a good result. Although sometimes it is outstanding!
Yesterday, I made a decadent chocolate cake that I need to try and remember-so
here it goes:
3 cups flour
1 cup oil
1 package sunspire grain sweetened chocolate chips
1 jar wax orchard's fudge sauce
3 eggs
some milk add to create cake batter consistency
1 tsp baking powder
Stir well and bake at 350 until done
I didnt add icing, but, the wax orchards is a great icing by itself or mixed in with
cream cheese.
Comments
sugar
I am assuming there is sugar in the chocolate chips? Sounds yummy though, for me in like 2 years!
Chocolate Chips
Not at all! They are GRAIN sweetened. Meaning, the used the starches from grains.
Did you use Agave?
Did you use Agave?
Agave
I use agave all the time, but, I didnt use it in this recipe bc the use of the chips and the chocolate sauce made it sweet enough. For those who have a bigger sweet tooth, you could add in some agave but i just thought it was good the way it was.
I love baking too, for the
I love baking too, for the rest of the family of course. Does anyone know how to get hold of Wax Orchard products in the UK? Or is there a similar product here?
Wax ORchards
If you cant find this product or something similar over there, you can get raw cocoa poswer and mix it with agave and use the combination of the two in recipes, I do that all the time. I use raw cocoa powder when I do that.
just wondering what type of
just wondering what type of flour? thanks!
Also, what kind of oil?
Also, what kind of oil?
oil
Even though it is not heat resistant, I used olive oil.
flour
Most often I use pamela's pancake and baking mixbut this time I used I THINK an arrowhead mills spelt flour, but I cant remember.however, any flour you like would be fine and if there is not baking powder already mixed in, mix it in.
Pan
What size pan did you use? 9x13? 8 in round...bread pan?
Thanks!
In case anyone was
In case anyone was wondering...I made this using two 8 inch round pans. I wouldn't suggest using 9 inch pans because the cake would come out too thin. I would also suggest mixing the ingredients, and then adding the wax orchards last, as it caused the batter to become very stiff and difficult to mix. The amount of milk I ended up adding was probably close to 1/2 cup, if not more. I think I started my timer at 20-22 minutes, and possibly added another minute or so, but I can't remember, and in any event, every oven is different. The cake comes out very dense, almost like a torte, but it is so rich, and quite delicious.
For frosting, I used the recipe below. After the cake was frosted, I put a ring of fresh raspberries on the top, and around the bottom. This cake was so rich and so unbelievably good that people had a hard time believing there was absolutely no sugar or agave or honey, etc.
Raspberry Cream Cheese Frosting
3/4 cup heavy cream
1 cup cream cheese
1 jar Rigoni di Asiago raspberry jam (the only ingredients are raspberries, apple juice, apple pectin, citric acid, and it is 100% organic)
1 teaspoon vanilla extract (the recipe calls for 1 tablespoon, but that seemed like too much to me)
1. whip the cream until stiff
2. in a separate bowl, whip cream cheese until smooth, and then blend in raspberry jam and vanilla
3. with a rubber spatula, gently blend whipped cream into cream cheese mixture