Cocoa Cake

This cake is deliciously moist. I prefer to leave it in the fridge for a day before eating so the butter cream frosting can develop almost as if it is ganache hugging your cake so tightly.

3/4 cup butter, softened
3 eggs
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon baking powder
1/2 teaspoon salt
1-1/2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk

6 tablespoons butter, softened
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/3 cup milk
1/2 teaspoon vanilla

1. Preheat oven to 350 F. Grease two 9 inch round cake pans then lightly dust with flour, sit aside. In a large mixing bowl, add flour, cocoa powder, baking soda, baking powder, salt and sugar. Blend well. Add eggs, vanilla, butter and milk, blend on low with an electric mixer until smooth. Evenly pour batter into cake pans. Bake for 30-35 minutes, until a toothpick comes out clean. Allow cakes to cool on wire racks.

2. In a large mixing bowl, add butter, sugar, cocoa, and vanilla. Gradually add milk to get desired consistency while blending with an electric mixer. Generously frost cake.

Yields: 1 cake

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