Eagle Chocolate Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
4 ounce: Ghirardelli Semi-Sweet Chocolate,
1/2 cup: Water,
1 cup: Butter,
2 cup: Sugar,
4 large: Eggs, separated
1 tsp: Vanilla,
2 cup: Unsifted flour,
1 tsp: Baking soda,
1 cup: Buttermilk or strong cold coffee,
1/2 tsp: Salt,
Directions:
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" round cake pans lined with wax
paper. Bake at 350-F about 30 minutes. Cool on rack 10 minutes;
remove cake.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
Source from luhu.jp
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" round cake pans lined with wax
paper. Bake at 350-F about 30 minutes. Cool on rack 10 minutes;
remove cake.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
Source from luhu.jp