This recipe was adapted from an old cake recipe that was on the back of a can of cocoa powder decades ago.
1½ teaspoons of baking soda
1½ squares of unsweetened baking chocolate, melted
Preheat your oven to 350 ° F. Prepare two 9-inch cake pans by spraying them with cooking spray or greasing them with butter and dusting them with flour. Put them aside.
Combine cocoa powder and boiling water to create a smooth paste. Set it aside to cool slightly.
Using an electric mixer with the mixer attachment, cream together the sugar and shortening in the mixing bowl until light and fluffy. Add the eggs and vanilla and continue beating until the eggs are incorporated into the ingredients for the cream.
In another bowl, add the flour, baking soda and salt. To best incorporate these ingredients, sift them through a sieve or fine mesh strainer as you place them in the bowl. Alternate adding flour and buttermilk to the wet ingredients while the blender is running.
Beat cooled cocoa mass into cake batter until well combined. Pour the batter into your prepared cake pans and bake for 35 minutes or until the cakes are set in the center. Let the finished cakes cool before removing them from the cake pans.
To make the frosting, combine all the frosting ingredients in a mixing bowl and beat together until smooth. This will be enough to frost a 2-tier cake.
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