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Warm Chocolate Cake Recipe

Name: Mizunas Warm Chocolate Cake Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cups all-purpose flour; 1.5 cups granulated sugar; 0.75 cups unsweetened cocoa powder; 1 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 2 to taste large eggs; 1 cups whole milk; 0.5 cups vegetable oil; 2 tsp vanilla extract; 1 cups boiling water; 1 cups sugar; 0.5 cups hazelnuts; 0.25 cups water; 1 tbs butter; 2 cups heavy cream; 1 cups milk; 0.75 cups sugar; 2 tbs candy cap mushrooms (dried); 1 tsp vanilla extract; 0.25 tsp salt; 4 to taste egg yolks

Inspired by Mizuna

Time1h 30m

Serves8

Hazelnut Brittle, Candy Cap Mushroom Ice Cream

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Frequently paired with

The best thing to pair and share with Warm Chocolate Cake

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Bent River Uncommon Stout

This unique stout is our top selling beer. We infuse our Oatmeal Stout with some of the country's best coffee to make this award-winning medium-bodied ale.

medium-bodied · rich · roasty

Open pairing →

Ingredients

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Cake

1 cups 00 bread flour

1 1/2 cups granulated sugar

3/4 cups unsweetened cocoa powder

1 tsp Baking powder

1/2 tsp baking soda

1/2 tsp Celtic sea salt

2 to taste Large eggs

1 cups whole milk

1/2 cups Tuscany sunflower oil

2 tsp Watkins vanilla extract

1 cups boiling water

Hazelnut Brittle

1 cups sugar

1/2 cups hazelnuts

1/4 cups water

1 tbs Butter

Candy Cap Mushroom Ice Cream

2 cups Heavy cream

1 cups Milk

3/4 cups sugar

2 tbs candy cap mushrooms (dried)

1 tsp Watkins vanilla extract

1/4 tsp Celtic sea salt

4 to taste egg yolks

Method

Cake

Prepare the Oven and Cake Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

Mix Dry Ingredients

In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until well combined.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly stir in the boiling water; the batter will be thin.

Bake the Cake

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Hazelnut Brittle

Prepare the Baking Sheet

Line a baking sheet with parchment paper.

Cook the Sugar Mixture

In a saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it boil until it turns a golden color.

Add Hazelnuts and Butter

Remove from heat and quickly stir in the hazelnuts and butter until well combined.

Pour and Cool

Pour the mixture onto the prepared baking sheet and spread it out. Allow it to cool completely before breaking into shards.

Candy Cap Mushroom Ice Cream

Infuse the Cream

In a saucepan, heat the heavy cream, milk, sugar, candy cap mushrooms, and salt until just boiling. Remove from heat and let steep for 30 minutes.

Prepare the Egg Mixture

In a bowl, whisk together the egg yolks. Gradually add the infused cream mixture to the yolks, whisking constantly.

Cook the Mixture

Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon.

Chill and Churn

Strain the mixture through a fine-mesh sieve into a bowl and refrigerate until completely chilled. Churn in an ice cream maker according to manufacturer's instructions.

Freeze

Transfer the churned ice cream to a container and freeze for at least 4 hours before serving.

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