Chocolate Cake with Chocolate Fortune Frosting

Last Updated on February 11, 2021

 

This recipe for Chocolate Cake with Chocolate Fortune Frosting is one of my Grandmothers heirloom recipes. I've revamped it to make it moist and delicious, keeping the incredible frosting the same.


This recipe for Chocolate Cake with Chocolate Fortune Frosting is one of my Grandmothers heirloom recipes. I’ve revamped it to make it moist and delicious, keeping the incredible frosting the same.

 

This recipe for Chocolate Cake with Chocolate Fortune Frosting is one of my Grandmothers recipes. I've revamped it to make it moist and delicious, keeping the incredible frosting the same.

 

The original recipe always resulted in a dry, crumbly cake and so it stopped appearing at birthdays and other family gatherings.

I knew it was a recipe that I could salvage after looking at it and so I got to work with testing and reworking the original recipe.

 

This recipe for Chocolate Cake with Chocolate Fortune Frosting is one of my Grandmothers recipes. I've revamped it to make it moist and delicious, keeping the incredible frosting the same.

 

The original recipe called for three different ingredients that were causing problems: butter, bakers chocolate and water.

I kept half the butter and then replaced the rest with vegetable oil to keep the flavour of butter but add moisture to the cake. Oil sticks to the flour better than butter and that results in a more moist cake.

If you really want to reduce the calorie count then swap the fats with apple-sauce.

Bakers chocolate can sometimes cause a cake to get dry and crumbly too. It is fine for cakes that are served warm like molten lava cakes but in a cake like this it is better to use cocoa powder.

I also switched up the water with brewed coffee to add a more rich flavour to the cake.

 

My next step was to replace and reduce the sugar with Lantic’s Smart Sweetener Blend made with Sugar+Stevia.

It works to give you twice the sweetening power of sugar by blending calorie-free stevia extract with sugar. 

That means you can simply replace every cup of sugar in a recipe with 1/2 cup of the Smart Sweetener

Blend resulting in up to 50% less calories than sugar.

The best part? The Smart Sweetener Blend is made with only natural ingredients.

 

 

 

 

Another option would have been to use Lantic’s Coconut Sugar to add another rich flavour boost to the chocolate.

Like the Smart Sweetener Blend, the Coconut Sugar is 100% natural, and does not contain any artificial flavours or preservatives. 

It is the perfect swap for brown sugar in any recipe with its rich caramel flavour and I’ve been using it in everything from cookies to the stir fry I made for dinner the other day.

I think it is especially delicious in chocolate desserts.

 

 

This recipe for Chocolate Cake with Chocolate Fortune Frosting is one of my Grandmothers recipes. I've revamped it to make it moist and delicious, keeping the incredible frosting the same.

 

I ended up using the Smart Sweetener Blend in my chocolate cake for the reduce calorie count, but if that is not a concern for you then Lantic’s Coconut Sugar is a great choice when baking chocolate cakes.

 

 

This recipe for Chocolate Cake with Chocolate Fortune Frosting is one of my Grandmothers recipes. I've revamped it to make it moist and delicious, keeping the incredible frosting the same.

 

Save now

Grab a coupon from Save.ca to get $1.00 off either Lantic-Rogers Organic Coconut Sugar or Smart Sweetener Blend made with Sugar+Stevia!

 

This recipe for Chocolate Cake with Chocolate Fortune Frosting is one of my Grandmothers recipes. I've revamped it to make it moist and delicious, keeping the incredible frosting the same.

 

For more great recipes visit Lantic’s recipe section.

 

This recipe for Chocolate Cake with Chocolate Fortune Frosting is one of my Grandmothers recipes. I've revamped it to make it moist and delicious, keeping the incredible frosting the same.

 

Granny Florence’s Chocolate Cake with Chocolate Fortune Frosting

Ingredients:

1/3 Cup Butter
1 3/4 Cups Sugar
2 Eggs
1 tsp Vanilla
1/2 Cup Vegetable Oil
2 1/2 Cups Cake Flour
1 1/4 tsp baking soda
1/2 tsp salt
2/3 Cup Cocoa powder
1 Cup brewed Coffee
1/2 Cup Milk

Frosting:

2 1/2 oz Unsweetened bakers chocolate
1/3 Cup Butter, Room temperature
2 Cups Powdered Sugar
3 Tbsp Hot Water
1 tsp Vanilla
1 Egg

 

Directions:

Preheat oven to 350 degrees celcius, and line two 8-inch x 2-inch round cake pans with parchment paper.

Cream together butter, oil, sugar, eggs and vanilla on high speed for about 5 minutes, or until light and fluffy.

Sift together flour, baking soda, salt and cocoa powder into a medium sized bowl.

Alternatively mix in the dry ingredients and the coffee a little at a time into the creamed ingredients until well combined.

Mix in the milk until the batter is smooth.

Pour the batter into the prepared pans and bake for 30 to 35 minutes, or until a cake tester comes out clean.

Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.

Place the chocolate in in a heat-proof bowl set over a pan of simmering water. Stir until just melted and allow to cool down to room temperature.

In a mixing bowl, blend in powdered sugar and water with chocolate.

Beat in egg then butter and vanilla.

Place bowl in ice water and beat frosting until stiff. Use frosting immediately.

Level both cakes and place one cake on a plate or cake pedestal.

With a knife or spatula, spread the top with frosting. Place the second layer on top and spread the frosting over the top and sides of the cake.

If you intend to pipe frosting onto the cake you will then need to make a second batch of frosting, one will not be enough.

 

 

This recipe for Chocolate Cake with Chocolate Fortune Frosting is one of my Grandmothers recipes. I've revamped it to make it moist and delicious, keeping the incredible frosting the same.

 

Granny Florence's Chocolate Cake with Chocolate Fortune Frosting
Yield: 8 people

Granny Florence's Chocolate Cake with Chocolate Fortune Frosting

Ingredients

  • 1/3 Cup Butter
  • 1 3/4 Cups Sugar
  • 2 Eggs
  • 1 tsp Vanilla
  • 1/2 Cup Vegetable Oil
  • 2 1/2 Cups Cake Flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2/3 Cup Cocoa powder
  • 1 Cup brewed Coffee
  • 1/2 Cup Milk

Frosting:

  • 2 1/2 oz Unsweetened bakers chocolate
  • 1/3 Cup Butter, , Room temperature
  • 2 Cups Powdered Sugar
  • 3 Tbsp Hot Water
  • 1 tsp Vanilla
  • 1 Egg

Instructions

  1. Preheat oven to 350 degrees celcius, and line two 8-inch x 2-inch round cake pans with parchment paper.
  2. Cream together butter, oil, sugar, eggs and vanilla on high speed for about 5 minutes, or until light and fluffy.
  3. Sift together flour, baking soda, salt and cocoa powder into a medium sized bowl.
  4. Alternatively mix in the dry ingredients and the coffee a little at a time into the creamed ingredients until well combined.
  5. Mix in the milk until the batter is smooth.
  6. Pour the batter into the prepared pans and bake for 30 to 35 minutes, or until a cake tester comes out clean.
  7. Cool in the pans for 10 minutes, then turn them out onto a cooling rack and cool completely.
  8. Place the chocolate in in a heat-proof bowl set over a pan of simmering water. Stir until just melted and allow to cool down to room temperature.
  9. In a mixing bowl, blend in powdered sugar and water with chocolate.
  10. Beat in egg then butter and vanilla.
  11. Place bowl in ice water and beat frosting until stiff. Use frosting immediately.
  12. Level both cakes and place one cake on a plate or cake pedestal.
  13. With a knife or spatula, spread the top with frosting. Place the second layer on top and spread the frosting over the top and sides of the cake.
  14. If you intend to pipe frosting onto the cake you will then need to make a second batch of frosting, one will not be enough.

Nutrition Information:

Yield:

8

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

 

This recipe for Chocolate Cake with Chocolate Fortune Frosting is one of my Grandmothers recipes. I've revamped it to make it moist and delicious, keeping the incredible frosting the same.

 

 

Disclosure: this delicious recipe for Coconut Chocolate Muffins has been sponsored by Lantic-Rogers on behalf of Ehm&Co. As always, all opinions are my own. 

 

16 thoughts on “Chocolate Cake with Chocolate Fortune Frosting

  1. I am getting a chocolate craving looking at how great that cake looks. Your substitution of oil and the lower sugar is such a great idea when you are counting calories and fat.

    1. It’s super easy! You do a crumb coating (just scrape on a layer of frosting and smooth it out and let it harden) then load up a piping bag with frosting and a 1M wilton tip then do a tight little swirl one after another in a row. Super, super easy but comes out looking amazing!

  2. This chocolate cake looks divine! I would love to try a piece or recreate the recipe for my family.

  3. This cake looks amazing. I would love to try to make one this weekend. I will have to get the ingredients I need tomorrow.

  4. Hi, I’ve used a couple recipes from you before and they worked out really well, but I was totally confused with this one when oil appeared in the ingredients but not in the instructions 😮 the panic! Do i leave it out? No, then it could be too dry, but when do I add it? I read it all over again and found the substitute part, but frankly, for someone like me, who doesn’t exactly excel in the kitchen, it was confusing. Maybe you could clarify that step? Because as I said, I find your site fantastic and it would be a shame to leave the recipe confusing. Then again, I see no one else commented on such a problem …
    best regards
    L veldhuis

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe