Cocoa Cake

Yes, I know what you’re thinking; cocoa cake? Why not call it chocolate cake? Well, I believe I have to make a distinction between a chocolate cake and a cocoa cake just for this recipe. This cake uses our very own “creole cocoa”. You know the one we use to make cocoa tea. Yes that’s the one.

Instead of using commercially made chocolate I decided to keep this cake real local and use what we have just to make a point. That is, we can still make a chocolate cake using our very own trinitario cocoa  bars in its natural low processed form. In fact, the cocoa I used was from the very set we made using the mortar and pestle; all natural, no preservatives. And, it was still good after all that time. Now I wonder why commercially made cocoa has to have preservatives?

Anyway, you’ve got to try this recipe. It’s really innovative and if you like creole cocoa like me then you have a hit on your hands. Probably, you won’t even go back to making chocolate cakes the same way once you’ve tried this Simply Trini Cooking version. Of course if you want it more rich you can add a little more cocoa powder (about 3 – 4tbsp) but I like mine as it is. It is just right for me. Here’s Cocoa Cake – or should I say Creole Cocoa Cake. Enjoy!

Cocoa Cake Recipe

Cocoa Cake

COCOA CAKE

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 eggs
1 tsp. pure vanilla extract
2 1/4 cup all-purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tbsp. cocoa powder
1 1/3 cup unsweetened cocoa tea (see method)

 

 

 

 Grate the cocoa bar. Boil and strain to make about 1 cup of unsweetened cocoa “tea”.

Note: About 3 tbsp should do.

 

 

 

 

 

 

 

 Cream together butter, shortening and sugar in large mixing bowl.

 

 Add eggs, vanilla and cocoa tea liquid; blend well.

 

 

 Combine dry ingredients except the cocoa powder.
Alternately add dry ingredients and cocoa powder to creamed mixture.

 

 

Pour into 2 greased, floured 9-inch round layer pans or 2 8-inch square pans.  Bake in preheated 350 degrees F oven 35 to 40 minutes for 9-inch layer; or 40 to 46 minutes for 8-inch square layer or until cake tester comes out clean.
Cool 10 minutes; remove from pans. Cool completely; frost as desired.

Note: I used a fluted pan for a little creativity.

Well I hope you liked my cocoa cake recipe; more to come.

Ah Gone :)

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2 Responses to Cocoa Cake

  1. dc June 18, 2013 at 3:39 am #

    Ingenious!

    • Felix June 18, 2013 at 10:38 am #

      Someone on facebook called it weird. I’m just saying don’t knock it till you try it lol!! :)

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