Empress Chocolate Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
INGREDIENTS:,
1 1/2 cup: Sifted cake flour,
1 cup: Ghirardelli Sweet Ground Chocolate,
3/4 cup: Sugar,
1 1/2 tsp: Baking soda,
1/4 tsp: Cream of tartar,
1/2 tsp: Salt,
2/3 cup: Shortening,
1 cup: Buttermilk,
2: Eggs,
1 tsp: Vanilla,
Directions:
DIRECTIONS: Heat oven to 350-F. Into large mixer bowl, sift flour with
Ground Chocolate, sugar, baking soda, cream of tartar and salt. Add
shortening and 3/4 cup buttermilk. Beat on low speed to combine
ingredients. Beat on medium low speed for 2 minutes. Add remaining
1/4 cup buttermilk, eggs and vanilla. Beat additional 2 minutes. Line
two 8 by 1 1/2" round cake pans with waxed paper. Spread batter into
pans. Bake at 350-F for 30 to 35 minutes. Cool on racks 10 minutes;
remove layers from pans.
After completely cooled, frost with Empress Frosting*.
*separate recipe
Source: Recipes from Ghirardelli Chocolate Company of San Francisco;
recipe from box of "Sweet Ground Chocolate and Cocoa"
From: Sallie Austin
Source from luhu.jp
Ground Chocolate, sugar, baking soda, cream of tartar and salt. Add
shortening and 3/4 cup buttermilk. Beat on low speed to combine
ingredients. Beat on medium low speed for 2 minutes. Add remaining
1/4 cup buttermilk, eggs and vanilla. Beat additional 2 minutes. Line
two 8 by 1 1/2" round cake pans with waxed paper. Spread batter into
pans. Bake at 350-F for 30 to 35 minutes. Cool on racks 10 minutes;
remove layers from pans.
After completely cooled, frost with Empress Frosting*.
*separate recipe
Source: Recipes from Ghirardelli Chocolate Company of San Francisco;
recipe from box of "Sweet Ground Chocolate and Cocoa"
From: Sallie Austin
Source from luhu.jp