Cold Water Chocolate Cake
Cold Water Chocolate Cake recipe
Yield
1 cakePrep
15 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
room temperature |
|
| 1 ½ | cups |
sugar
|
|
| 2 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | ounces |
unsweetened chocolate
melted, cool |
|
| 2 | cups |
cake flour
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
water
cold |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
room temperature |
|
| 355 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 57.8 | ml/g |
unsweetened chocolate
melted, cool |
|
| 473 | ml |
cake flour
|
|
| 7.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
water
cold |
|
Directions
Cream butter and slowly mix in sugar, beating until light and fluffy.
Add eggs and vanilla, mixing well.
Add chocolate and combine thoroughly.
Mix flour, baking soda and salt together and add to butter mixture, mixing well.
Add cold water and beat until smooth. Pour batter into 2 buttered and floured 8 inch cake pans.
Bake at 350℉ (180℃). until toothpick inserted in center of cake comes out clean, about 20 to 25 minutes.
Cool in pans for 5 minutes, then turn out onto racks to cool completely before frosting.
