Eagle Chocolate Cake
Eagle Chocolate Cake recipe
Yield
16 servingsPrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
chocolate
ghiradelli |
*
|
| ½ | cup |
water
|
|
| 1 | cup |
butter
|
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
buttermilk
or strong cold coffee |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
chocolate
ghiradelli |
*
|
| 118 | ml |
water
|
|
| 237 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
separated |
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
buttermilk
or strong cold coffee |
|
| 2.5 | ml |
salt
|
|
Directions
In heavy saucepan on low heat, melt broken chocolate with water, set aside.
Cream butter with sugar until light and fluffy.
Add egg yolks, one at a time beating after each addition.
Mix in melted chocolate and vanilla.
Sift flour with soda. Add dry ingredients alternately with buttermilk or coffee to chocolate mixture, mix until smooth.
Beat egg whites with salt until very stiff peaks form, fold into batter.
Spread into three 8 or 9 inch round cake pans lined with wax paper.
Bake at 350℉ (180℃) F about 30 minutes. Cool on rack 10 minutes, remove cake.
