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Basic Chocolate Cake Recipe


Making a cake from scratch isn’t as much work as you might think. In fact, the following Basic Chocolate Cake takes only 10-15 minutes to put together. The texture of this cake is denser and richer than a boxed cake mix, and because it uses real butter, the taste is incomparable.
””
The cake is versatile, since it can be baked in 8” or 9” layers, a 9” x 13” pan, a 10” springform pan, a 17 1/2” x 12” jellyroll pan, or two loaf tins. It also makes 24+ cupcakes. So whether you need a plain cake to frost and cut into squares, layers to split and make into a torte, a large sheet cake to cut into small squares for a dessert buffet, or a loaf cake, this recipe is perfect.
””
For those recipes calling for a cake that is extra dark, an additional square of baking chocolate may be added. A lighter cake can be made by reducing the baking chocolate to 1 1/2 squares instead of 2.

Basic Chocolate Cake


16 Servings

1/2 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla
1/2 cup buttermilk
2 ounces unsweetened baking chocolate, melted
2 cups flour
1/2 teaspoon salt

1 cup hottest tap water
1 teaspoon baking soda
  1. Preheat the oven to 350° .

  2. Grease and flour 2 9” cake pans; line with parchment. (or a 13 x 9” pan, a 10” springform pan, or 2 loaf pans )

  3. Cream the butter and sugars until light and fluffy.

  4. Mix in the eggs, vanilla, buttermilk, and chocolate.

  5. Add the flour and salt; mix until smooth.

  6. Mix the hot water and baking soda; add to the batter, stirring until smooth.

  7. Pour into the prepared pans.

  8. Bake at 350° for 25-30 minutes or until the top springs back when lightly touched and the cake has separated from the edges of the pan.

  9. Remove from the oven an place on cooling rack.

  10. Let cool 10 minutes, then run a knife around the edges and invert the layers onto a cooling rack.

  11. Using another cooling rack, invert again so that the layers cool right side up.

  12. Cool thoroughly before frosting.

Amount Per Serving
Calories 221 Calories from Fat 76
Percent Total Calories From: Fat 35% Protein 6% Carb. 60%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 5 g
Cholesterol 42 mg
Sodium 201 mg
Total Carbohydrate 33 g
Dietary Fiber 0 g
Sugars 13 g
Protein 3 g

Vitamin A 5% Vitamin C 0% Calcium 0% Iron 4%






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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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