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Cold Water Chocolate Cake with Caramel Buttercream Frosting

David Stubler
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.
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Cook Time 40 minutes

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.