Empress Chocolate Cake

Recipe Ingredients

1 1/2 cups	93g / 3.3oz	Cake flour - sifted
1 cup	110g / 3.9oz	Ghirardelli sweet ground chocolate
3/4 cup	148g / 5.2oz	Sugar
1 1/2 teaspoons	7.5ml	Baking soda
1/4 teaspoon	1.3ml	Cream of tartar
1/2 teaspoon	2.5ml	Salt
2/3 cup	131g / 4.6oz	Shortening
1 cup	237ml	Buttermilk
2		Eggs
1 teaspoon	5ml	Vanilla
		Empress Frosting
1/3 cup	78ml	Half and half
1/2 cup	99g / 3.5oz	Butter - cut up
2 tablespoons	30ml	Sugar
1 1/2 cups	165g / 5.8oz	Ghirardelli sweet ground chocolate
1 teaspoon	5ml	Vanilla

Recipe Instructions

Heat oven to 350F.

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 350F for 30 to 35 minutes. Cool on racks 10 minutes; remove layers from pans.

After completely cooled, frost with Empress Frosting*.

Empress Frosting:

In 2 quart heavy saucepan, heat half and half with butter and sugar, stirring until blended. Add Ground Chocolate, mixing with wire whip until smooth.

Heat on medium low until mixture is thick and shiny and runs off the spoon like syrup and the first bubble appears on the surface (160F). Do not boil or overcook frosting. Cool 5 minutes, then add vanilla.

Place pan of frosting in bowl holding a tray of ice cubes and some water. Beat slowly with a spoon until frosting holds a shape.

Frost cake; refrigerate if necessary to firm frosting.

Source:
Recipes from Ghirardelli Chocolate Company of San Francisco; recipe from box of "Sweet Ground Chocolate and Cocoa"

Rating

Average rating:

8 (5 votes)

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