Black Chocolate Cake
Yield
1 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
unsweetened chocolate
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
milk
|
|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
|
|
| 1 | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
sifted |
|
| 1 | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
milk
|
|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
sifted |
|
| 5 | ml |
baking soda
|
|
Directions
Boil first 3 ingredients until thick; set aside to cool.
Mix together remaining ingredients.
Add cooled chocolate; beat with electric mixer 2 minutes on medium speed.
Bake in 9 x 13" pan 25 minutes @ 350℉ (180℃).
