Rashida’s Chocolate Cake with Dutch Baker’s Dark Chocolate Frosting
1 cup sugar
¼ cup oil
¼ cocoa dissolved in ½ cup of hot water
1 cup flour
2 tsp baking powder
¼ tsp salt
1 tsp vanilla extract
Preheat oven 356 degree Fahrenheit or 180 Celcius. Mix eggs and sugar until light and fluffy. Add oil and beat well. Fold in the sifted dry ingredients. Add cocoa mix, make sure it cooled down. Last add vanilla extract. Pour into two well greased pie pans and bake for 20-25 minutes.
1/2 cup + 1 tablespoons butter (112gms/9 tablespoons)
1/2 cup + 1 tablespoon (140mls) whipping cream
4 cups (500gms) icing sugar
1 cup (96gms) cocoa powder
1/2 – 1 teaspoon vanilla extract, to taste
Whisk butter for about 2 minutes until creamy. Add in cocoa powder and whisk until smooth.
Add in the icing sugar alternating with cream and whisk for 2 – 3 minutes until smooth and creamy. Add more or less cream until desired consistency is reached. Add in vanilla to taste and whisk for another minute until extra fluffy.
I added a layer of Buttermilk Cream Frosting in the middle and used Shortbread cookies with Strawberry Jam Filling and Hersey’s Kisses for decoration.