Basic Chocolate Cake
Yield
8 servingsPrep
40 minCook
30 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
unsweetened chocolate
squares |
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
cake flour
sifted |
|
| ½ | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
| ¾ | cup |
buttermilk
|
|
| ¾ | cup |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
unsweetened chocolate
squares |
|
| 118 | ml |
vegetable shortening
|
*
|
| 473 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
cake flour
sifted |
|
| 2.5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
| 177 | ml |
buttermilk
|
|
| 177 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook until chocolate melts.
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Add chocolate, mixing well.
Combine flour, baking powder, soda, and salt; add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture.
Mix after each addition.
Add water, mixing well. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350℉ (180℃) for 30 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire
