Ingredients
1 cup butter or margarine, softened
2 cups sugar
5 eggs
1 teaspoon baking soda
1 cup buttermilk
2 1/4 cups sifted cake flour
3 (1-ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
Method
Sources
📖
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse
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Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Mix well after each addition. Add chocolate; mix well. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan 10 to 15 minutes; remove from pan, and let cool completely. Spread Special Chocolate Frosting on top and sides of cake.