Ingredients Jump to Instructions ↓

  1. Cake

  2. 15 oz 151g Bitter chocolate

  3. 2/3 cup 131g / 4.6oz Shortening

  4. 15 Eggs*

  5. 1 1/3 cups 315ml Water

  6. 3/4 cup 177ml Sour milk

  7. 1 1/3 teaspoons 6.7ml Vanilla

  8. 3 cups 187g / 6.6oz Flour

  9. 2 3/4 cups 544g / 19oz Sugar

  10. 1 1/3 teaspoons 6.7ml Baking soda

  11. 1 1/3 teaspoons 6.7ml Salt

  12. Icing

  13. 3/4 cup 148g / 5 1/5oz Sugar

  14. 6 tablespoons 90ml Evaporated milk

  15. 3 oz 85g Chocolate - unsweetened

  16. 1 1/2 teaspoons 7 1/2ml Butter

Instructions Jump to Ingredients ↑

  1. * this recipes was scaled down from a bakery recipe. Whether home cooks throw in that extra 1/3 egg is up to them, but baker and Rio Grande store manager Janine Gwaltney believes it makes a difference. "Too much egg and the cake falls in the center," she says.

  2. Grease a Bundt pan. Dust with fine bread crumbs and chill.

  3. Preheat oven to 350F.

  4. Melt the chocolate with the shortening.

  5. Combine eggs, water, milk, and vanilla. Blend well. Mix flour, sugar, soda, and salt thoroughly. (If you don't, the flour will clump in the batter.)

  6. Gradually add dry ingredients to liquid ingredients, blending on low speed of mixer until just mixed, scraping bowl well.

  7. Pour into pan and bake until done, 50-65 minutes. Cool in the pan 30 minutes. Turn out on a cake rack and glaze with icing.

  8. Icing: While cake is cooling, heat the sugar in the evaporated milk in the top of a double boiler until the sugar is dissolved. (The mixture will not feel grainy when rubbed between the fingers.) Melt butter and chocolate together.

  9. Combine with chocolate mixture. You may add one to two tsp hot water to the icing to enhance the sheen. Pour icing over the cake.


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