My New Chocolate Cake Creation 

 

Rashida’s Chocolate Cake with Dutch Baker’s Dark Chocolate Frosting

Rashida’s Chocolate Cake

Ingredients:

3 eggs

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

Directions:

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.

Ingredients:.

Dutch Baker’s Dark Chocolate Frosting

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

Directions:

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.