Tarragon Scented Hawaiian Vintage Chocolate Cake

Recipe by: Pastry Chef Michael Gabriel, Aureole Restaurant
Yield: 2 loaf sized cakes

8 oz. butter
2 ¸ cups sugar
5 eggs
2 cups all purpose flour
1 cup cocoa
1/2 tsp baking soda
1 cup buttermilk
1/2 tsp salt
2 tsp vanilla extract
1 cup finely chopped Hawaiian Vintage Royal Pahoa Chocolate
1 Tbsp finely chopped tarragon leaves

In a large bowl, cream butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add buttermilk and vanilla extract. In separate bowl sift together the flour, cocoa, baking soda and salt. On low speed, add dry ingredients slowly to the wet ingredients. Fold in the chopped Hawaiian Vintage Royal Pahoa Chocolate and tarragon leaves. Pour batter into individual buttered and greased small loaf pans. Do not fill pans more than 1/2 full. Bake at 300° until cake tests done.

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