Cold Water Chocolate Cake with Caramel Buttercream Frosting
This recipe was an entry into Sun Flour Mills' Baking Contest. This recipe is gluten/dairy/egg-free. It is an adaptation of a Depression Era ‘Cold Water Chocolate Cake’. During that time, eggs and milk were scarce. Those undaunted bakers developed a genius cake recipe.
Ingredients
Chocolate Cake
- 3 cups + 6 TBSP Sun Flour Mills Pastry Flour
- 2 ¼ tsp xanthan gum
- 2 cups sugar
- 1 tsp salt
- 2 tsp baking soda
- ⅓ cup cocoa powder
- 2 TBSP vinegar
- ¾ cup vegetable oil
- 2 cup cold water
- 1 tsp vanilla extract
Caramel Buttercream Frosting
- ¾ cup light brown sugar
- 6 TBSP butter, cubed
- 3 TBSP milk
- 1 ¾ - 2 cups powdered sugar
- ½ cup chocolate chips
Instructions
Chocolate Cake
- PREHEAT oven to 350°F.
- COMBINE all ingredients in a large bowl. Whisk briskly to blend.
- POUR equal amounts into three 8-inch round cake pans, lightly sprayed with nonstick spray.
- BAKE at 350°F for 35 to 40 minutes until an inserted toothpick pulls out cleanly.
- COOL the cakes for 5 minutes and then transfer onto a wire rack and cool to room temperature.
Caramel Buttercream Frosting
- In a heavy saucepan, combine the brown sugar, butter, and milk.
- Cook and stir over low heat until the brown sugar is dissolved. Increase the heat to medium.
- Without stirring, cook for 5 minutes or until bubbles form in the center of the pan.
- Transfer caramel sauce to a mixing bowl and cool to room temperature.
- Mix in the confectioners’ sugar, 1/4 cup at a time, until creamy and the desired consistency.
Cake Assembly
- Transfer one of the chocolate cakes to a serving plate.
- Spread a generous amount of frosting over the top of the cake.
- Stack and repeat the remaining cakes and frosting.
- Sprinkle the chocolate chips on the top of the cake.
Nice! I definitely want to try this.