Eagle Chocolate Cake Recipe

Name: Eagle Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 ounces ghiradelli chocolate; 1/2 cup water; 1 cup butter; 2 cups sugar; 4 large eggs separated; 1 teaspoon vanilla extract; 2 cups flour, all-purpose; 1 teaspoon baking soda; 1 cup buttermilk or strong cold coffee; 1/2 teaspoon salt

Servings: persons

4 ounces ghiradelli chocolate
1/2 cup water
1 cup butter
2 cups sugar
4 large eggs separated
1 teaspoon vanilla extract
2 cups flour, all-purpose
1 teaspoon baking soda
1 cup buttermilk or strong cold coffee
1/2 teaspoon salt

1
In heavy saucepan on low heat, melt broken chocolate with water, set aside.
2
Cream butter with sugar until light and fluffy.
3
Add egg yolks, one at a time beating after each addition.
4
Mix in melted chocolate and vanilla.
5
Sift flour with soda.
6
Add dry ingredients alternately with buttermilk or coffee to chocolate mixture, mix until smooth.
7
Beat egg whites with salt until very stiff peaks form, fold into batter.
8
Spread into three 8 or 9 inch round cake pans lined with wax paper.
9
Bake at 350F (180C) F about 30 minutes.
10
Cool on rack 10 minutes, remove cake.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 ounces ghiradelli chocolate, 1/2 cup water, 1 cup butter, 2 cups sugar, and more.

Yes, Eagle Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eagle Chocolate Cake

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