Indulgent Chocolate Cake

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Method

    1. Add Mississippi Chocolate Mix, water and oil to a mixing bowl fitted with a beater and mix for 1 minute on slow speed then 6 minutes on medium speed.
    2. Place 800g of mix into two 8” circular cake tins and bake at 180-190°C for 45 minutes.
    3. Once cooled, slice cakes in half to create four layers, sandwich and cover with Rainbow Vanilla Frosting.
    4. Chill in fridge to set and then spin with 5th Avenue® Chocolate Icing and chill immediately to set.
    5. Remove from fridge after 15 minutes and decorate as desired.

Ingredients

  • 1kg Mississippi Chocolate Mix
  • 435g Water
  • 253g Vegetable Oil
  • 5th Avenue® Chocolate Icing
  • Rainbow Vanilla Frosting
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