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. The cocoa cake is a delectable dessert that is rich in flavor and texture. It is made using the finest quality cocoa powder that boasts a unique blend of sweet and bitter notes. The use of our premium creole cocoa elevates the taste profile of this cake, making it a truly exceptional treat.
The creole cocoa used in this recipe imparts a unique flavor and aroma to the cake, making it stand out from other cocoa cakes. It has a rich, intense flavor profile with floral and nutty notes that complement the sweetness of the cake.
Prep Time: 30minutes mins
Cook Time: 45minutes mins
Total Time: 1hour hr 15minutes mins
Course: Desserts
Cuisine: Caribbean
Servings: 12
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 2 cups brown sugar
- 2 eggs
- 1 tsp. pure vanilla extract
- 1 1/3 cups unsweetened cocoa tea use about 1/4 c. powder and 1 3/4 c. water
- 2 1/4 cup all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tbsp. cocoa powder (you may double the measurement for a darker cake)
Instructions
- 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.
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Recipe © Simply Trini Cooking. All rights reserved
Cocoa Cake
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup shortening
- 2 cups brown sugar
- 2 eggs
- 1 tsp. pure vanilla extract
- 1 1/3 cups unsweetened cocoa tea use about 1/4 c. powder and 1 3/4 c. water
- 2 1/4 cup all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tbsp. cocoa powder
Instructions
- 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.
