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Eagle Chocolate Cake

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  • 4 oz Ghirardelli Semi-Sweet Chocolate
  • 1/2 c Water
  • 1 c Butter
  • 2 c Sugar
  • 4 lg Eggs, separated
  • 1 ts Vanilla
  • 2 c Unsifted flour
  • 1 ts Baking soda
  • 1 c Buttermilk or strong cold coffee
  • 1/2 ts Salt


DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with water; set aside. Cream butter with sugar until light and fluffy. Add egg yolks, one at a time beating after each addition. Mix in melted chocolate and vanilla. Sift flour with soda. Add dry ingredients alternately with buttermilk or coffee to chocolate mixture; mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three 8 or 9" round cake pans lined with wax paper. Bake at 350-F about 30 minutes. Cool on rack 10 minutes; remove cake.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at