One more recipe from when I was a baker at Draeger’s Market in Menlo Park. This Chocolate Water Cake Recipe is moist, fluffy, and pure chocolate heaven.
In a bowl, mix together the cold water and cocoa powder and mix until cocoa powder is dissolved.
In another bowl, sift together the flour, baking soda, baking powder and salt. Set aside.
In mixer bowl, beat butter and sugar until creamy.
Add eggs, one at a time, and beat until creamy. Mix in vanilla.
Alternate adding wet (cocoa-water) and dry (flour mixture) until all ingredients are combined. Beat at medium-high to high for an additional 2 minutes.
Pour into three 9" pans (greased and floured). Bake at 350 degrees until toothpick comes out clean (about 22 to 33 minutes). Remove from oven and cool completely in pan.
In saucepan, combine cream and sugar. Cook over medium heat until it just comes to a boil. Do not boil.
Remove from heat. Whisk in chocolate until dissolved. Add vanilla and butter. Mix until butter is dissolved. Let cool before using as a frosting. Serve hot when using as hot fudge.
This recipe is one that I’ve modified and used as a base for a gluten-free, dairy-free cake. Most chocolate cakes use milk, buttermilk, or sour cream, so one that uses water and is this moist is hard to come by.
If you need a bakery style cake, that screams CHOCOLATE, then try this one and you won’t be disappointed. Pair it with the Hot Fudge Frosting and you will be in chocolate heaven. Enjoy!
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