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melted chocolate + sugar + water - ideas and used

McBrownie Dec 17, 2013 11:59 AM

Hey everyone!
So I messed up a recipe and accidentally used double the liquid amount, so now I have 8 ounces bittersweet chocolate [70%], 1 cup water and 1 cup sugar [+1/2 tsp salt], all melted together.
Does anybody have a recipe that uses this concotion?


  1. TorontoJo Dec 19, 2013 10:05 AM

    This chocolate recipe uses all those ingredients and is delicious. But please, please wait until the day after you bake it to dig in -- it's so much better after at least a day.


    8 oz semi-sweet baking chocolate
    3 c. flour
    1 ½ c. sugar
    2 t baking soda
    1 t. salt
    2 c. water (I use a cup of coffee in place of half the water)
    2/3 c. vegetable oil
    2 T. white vinegar
    2 t. vanilla extract

    Preheat oven to 350 F.

    Melt chocolate in microwave, stirring once or twice during heating. Cool slightly. Grease and flour two 9 ½” round baking pans (be sure to grease the pans very well – the cake is so moist that it can be difficult to turn out – I use parchment rounds at the bottom). Stir together dry ingredients. Add melted chocolate and remaining ingredients. Beat on medium speed until thoroughly blended. Pour into pans. Bake 30-35 minutes or until toothpick comes out clean. Cool for 15 minutes, then turn out onto wire racks to cool completely. Frost with whipped chocolate frosting or as desired.

    2 Replies
    1. re: TorontoJo
      TorontoJo Dec 19, 2013 10:10 AM

      BTW, here's a pretty lengthy discussion of this cake and other people's experience with it:


      1. re: TorontoJo
        McBrownie Dec 20, 2013 01:54 AM

        Thank you!

    2. j
      jaykayen Dec 18, 2013 09:17 PM

      How would it taste as sorbet?

      1 Reply
      1. re: jaykayen
        McBrownie Dec 19, 2013 07:27 AM

        I don't now- are you saying I should churn it? should I remelt it first [I put it in the fridge until I know what to do with it]

      2. babette feasts Dec 17, 2013 03:28 PM


        Close, but calls for more chocolate. You need a little more sugar to beat with the eggs, but since you are using 70% I wouldn't worry about it being too sweet.

        1 Reply
        1. re: babette feasts
          McBrownie Dec 17, 2013 08:18 PM

          Thanks! That sounds good!

        2. t
          Ttrockwood Dec 17, 2013 03:26 PM

          You could add some whole milk and have hot chocolate.....

          1. t
            tacosandbeer Dec 17, 2013 12:07 PM

            What were you trying to make? What else do you have on hand, ingredient-wise?
            Off hand, I am thinking it sounds like you might have the beginnings of chocolate cake?

            3 Replies
            1. re: tacosandbeer
              McBrownie Dec 17, 2013 12:27 PM

              I was trying to make Maida Heatter's Boule de Neige from book of great chocolate desserts. If it wasn't for the water I could have used it for brownies or flourless chocolate cakes, but the water is what flummoxing me.

              I have flour, eggs, cocoa, butter, cream.. I bake regularly so I pretty much have all the usual stuff.

              1. re: McBrownie
                tacosandbeer Dec 17, 2013 12:55 PM

                What about something like Hershey's Perfectly Chocolate Cake? I am sorry I don't know how to add a link from the iPad.

                1. re: tacosandbeer
                  McBrownie Dec 17, 2013 08:05 PM

                  Thanks! I searched for the recipe but unfortunately it doesn't call for chocolate [just cocoa].

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