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Rhiw Chocolate Decadence Cake

 
One serving costs about $6.65 One serving costs about $6.65 One serving costs about $6.65

$6.65 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 dairy-free,healthy,dairy free dessert
spoonacular Score:19%

Spoonacular Score: 19%

 

The recipe Rhiw Chocolate Decadence Cake can be made in around 45 minutes. This recipe serves 1 and costs $6.65 per serving. Watching your figure? This dairy free recipe has 5768 calories, 106g of protein, and 115g of fat per serving. 1 person found this recipe to be flavorful and satisfying. It works well as a pricey dessert. It is brought to you by Foodista. Head to the store and pick up vanillan extract, plus 1 teasoon cocoa powder, chocolate soymilk, and a few other things to make it today. With a spoonacular score of 90%, this dish is outstanding. If you like this recipe, you might also like recipes such as Chocolate Decadence Cake, Chocolate Hazelnut Decadence Cake Pop, and Chocolate Decadence.

Dessert on the menu? Try pairing with Cream Sherry, Port Wine, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
1 Tbsp
1 Tbsp apple cider vinegar
apple cider vinegar
1
1  level teaspoon baking soda
level teaspoon baking soda
1 cup
1 cup oil
oil
0.33 cup
0.33 cup plus 1 teasoon cocoa powder
plus 1 teasoon cocoa powder
3 Tbsps
3 Tbsps cocoa powder
cocoa powder
0.33 cup
0.33 cup plus 1 teaspoon non-hydrogenated margarine
plus 1 teaspoon non-hydrogenated margarine
5.25 cups
5.25 cups powdered sugar
powdered sugar
0.13 tsps
0.13 tsps sea salt
sea salt
1 cup
1 cup chocolate soymilk
chocolate soymilk
1 Tbsp
1 Tbsp vanilla extract
vanilla extract
5.5 cups
5.5 cups whole wheat gluten-free pastry flour
whole wheat gluten-free pastry flour
1 Tbsp apple cider vinegar
1 Tbsp
apple cider vinegar
1  level teaspoon baking soda
1
level teaspoon baking soda
1 cup oil
1 cup
oil
0.33 cup plus 1 teasoon cocoa powder
0.33 cup
plus 1 teasoon cocoa powder
3 Tbsps cocoa powder
3 Tbsps
cocoa powder
0.33 cup plus 1 teaspoon non-hydrogenated margarine
0.33 cup
plus 1 teaspoon non-hydrogenated margarine
5.25 cups powdered sugar
5.25 cups
powdered sugar
0.13 tsps sea salt
0.13 tsps
sea salt
1 cup chocolate soymilk
1 cup
chocolate soymilk
1 Tbsp vanilla extract
1 Tbsp
vanilla extract
5.5 cups whole wheat gluten-free pastry flour
5.5 cups
whole wheat gluten-free pastry flour

Equipment

muffin liners
muffin liners
baking pan
baking pan
oven
oven
spatula
spatula
knife
knife
bowl
bowl
muffin liners
muffin liners
baking pan
baking pan
oven
oven
spatula
spatula
knife
knife
bowl
bowl


Instructions

  1. Preheat the oven to 350 F. Oil a 9 x 9-inch pan or a dozen muffin cups. Mix the dry ingredients and wet ingredients separately. Make sure each is lump-free and mixed very well.
  2. Mix them together, but do not over-mix. Note that the batter will taste a bit odd at this point, but dont be alarmedany hint of vinegar will magically disappear once the cake is baked!
  3. Pour into your oiled baking pan or muffin cups and bake until a knife inserted in the center comes out clean. For cupcakes, this should take about 20 minutes. For cake, it will usually take 30 minutes or more.
  4. Remove from the oven and allow your chocolate newborn to cool before you frost it.
  5. To make the freakishly good frosting, whip the margarine in a large bowl (using electric beaters) until it becomes somewhat fluffy. Slowly add in the remaining ingredients one at a time, in the order given. Beat at high speed until very fluffy, using a rubber spatula to scrape down the sides of the bowl as needed. At this point, you will want to refrain from the temptation to shrink down to the size of a peanut and take a chocolate bath. You may regret it later. Next, refrigerate the frosting until the cake has cooled.
  6. Frost your cake! Ideally, let the frosting warm to room temperature before serving the cake. Decorate with edible flowers, raspberries, strawberries, chocolate shavings, or anything else that makes you smile.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $6.64
Ingredient
1 tablespoon apple cider vinegar
1 cup oil
⅓ cups plus 1 teasoon cocoa powder
3 tablespoons cocoa powder
⅓ cups plus 1 teaspoon non-hydrogenated margarine
5.25 cups powdered sugar
1 cup chocolate soymilk
1 tablespoon vanilla extract
5.5 cups whole wheat gluten-free pastry flour
Price
$0.06
$0.18
$0.46
$0.43
$0.43
$2.02
$0.48
$0.97
$1.61
$6.64

Nutritional Information

Quickview
5768 Calories
106g Protein
114g Total Fat
1151g Carbs
100% Health Score
Limit These
Calories
5768k
288%

Fat
114g
177%

  Saturated Fat
43g
270%

Carbohydrates
1151g
384%

  Sugar
632g
703%

Cholesterol
0.0mg
0%

Sodium
1448mg
63%

Alcohol
4g
25%

Caffeine
100mg
33%

Get Enough Of These
Protein
106g
212%

Manganese
29mg
1491%

Selenium
431µg
616%

Fiber
94g
380%

Magnesium
1152mg
288%

Phosphorus
2786mg
279%

Copper
5mg
253%

Vitamin B1
3mg
237%

Vitamin B3
41mg
210%

Iron
33mg
185%

Vitamin B6
3mg
167%

Zinc
21mg
144%

Vitamin B2
1mg
108%

Potassium
3751mg
107%

Folate
401µg
100%

Vitamin E
13mg
88%

Vitamin A
3693IU
74%

Calcium
653mg
65%

Vitamin B5
4mg
44%

Vitamin B12
2µg
44%

Vitamin C
19mg
24%

Vitamin D
2µg
19%

Vitamin K
13µg
13%

covered percent of daily need

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