Empress Chocolate Cake

Empress Chocolate Cake

1-1/2 c Sifted cake flour
1 c Ghirardelli Sweet Ground Chocolate
3/4 c Sugar
1 1/2 ts Baking soda
1/4 ts Cream of tartar
1/2 ts Salt
2/3 c Shortening
1 c Buttermilk
2 Eggs
1 t Vanilla

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

After completely cooled, frost with

Empress Frosting*.

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

Empress Frosting

1 c Half & half
1/2 c Butter; cut up
2 tb Sugar
1 1/2 c Ghirardelli sweet ground chocolate
1 ts Vanilla

In 2 quart heavy saucepan, heat half & 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 (160-F). 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.

Recipes from Ghirardelli Chocolate Company of San Francisco; recipe on box
of “Sweet Ground Chocolate and Cocoa”