Directions
My girls wanted to make their own birthday cake this year and they wanted a chocolate cake with a chocolate frosting. So, I went back to use my trusted moist chocolate cake from Pusiva that I had made for Edda's 1st. birthday party. I wanted a not too sweet chocolate whipping cream as the frosting for the cake and I played around with the recipe to come out with this. It was a really good frosting so I had to pen it down here so that next time I know where to find it.
I made this 2 layers chocolate cake (with the help of my girls) with Nutella filling in the middle and chocolate whipped cream. My girls decorated with some chocolate chips as well. Overall, a very delicious chocolate cake I might say. Very satisfied with the result.
Ingredients:
2 cups heavy whipping cream
1 tsp. vanilla extract
1 cup cane powder sugar
4 Tbsp unsweetened cocoa powder
Methods:
Mixed all together in a big bowl. Use an electric beater and beat until stiff peaks formed. Should have enough to frost a 2 rounds 9" cakes.
Recipe taken from Pusiva with slight modification.
Moist Chocolate Cake
Ingredients:
1 1/4 cup plain flour
1/4 cup cocoa powder
3/4 tsp baking powder
3/4 tsp baking soda
2 tbsp coffee
1 cup sugar
2/3 cup butter
2 eggs
1 tsp vanilla essence
3/4 cup water
Methods:
Sift together the flour, cocoa powder, baking powder and baking soda. Set aside.
Beat butter and sugar until light and fluffy. Add the eggs one at a time. Beat well. Beat in the coffee and vanilla essence. Gently fold in the flour mixture alternating with water. Start and end with the flour mixture.
Pour the batter into 2 greased 9" round baking pan. Bake at 350° F for 25 minutes or until a skewer inserted comes out clean.
Cool completely before applying the frosting.
