Unlock free shipping with $35 orders

The Best Chocolate Cake & Chocolate Frosting Recipe

Chosen Team

This chocolate cake with rich chocolate frosting is made even better with Chosen Foods Avocado Oil Shortening! Made from 100% Pure Avocado Oil, it creates the smoothest, creamiest frosting that takes this dessert to the next level. Get ready for a slice of pure bliss!

Ingredients For The Best Chocolate Cake & Chocolate Frosting Recipe

Cake Ingredients

5 oz Unsweetened Chocolate

5 oz (½ cup +2 tbsp) Warm Water

5 oz (¾ cup) Chosen Foods Avocado Oil Shortening

2 Whole Eggs

2 Egg Yolks

1 tbsp Vanilla Extract

10 oz (2½ cup) Cake Flour

¼ oz (2 tsp) Baking Soda

½ tsp Salt

7 oz (¾ cup) Buttermilk

Frosting Ingredients

8 oz (2 ½ cups) Cocoa Powder (Non Dutch Processed)

8 oz (1 cup) Chosen Foods Avocado Oil Shortening

10 oz (¾ cup + 3 tbsp) Maple Syrup

½ oz (1 tbsp) Salt

2 tbsp Vanilla Extract

7 oz (¾ cup + 2 tbsp) Hot Water

40 oz (9 cups) Powdered Sugar, sifted

Directions For The Best Chocolate Cake & Chocolate Frosting Recipe

Directions for the Cake

  1. Melt the chocolate in a double boiler or in the microwave and add warm water. Stir until smooth. Put aside.
  2. Cream the shortening and sugars until smooth and fluffy, then, slowly add the eggs and vanilla.
  3. Fold in the chocolate.
  4. Sift together flour, baking soda and salt.
  5. Mix in the flour mixture to the batter a couple ounces at a time, alternating with the buttermilk.
  6. Mix until well combined, scraping down the sides and bottom a couple times throughout.
  7. Line 2- 8” cake pans with parchment paper.
  8. Put ½ of the batter into each cake pan.
  9. Bake at 350 F for about 40 minutes or until a knife comes out clean and the top is firm to the touch.

Directions for the Frosting

  1. With a paddle, cream cocoa powder, shortening, maple syrup, salt & vanilla together until smooth and fluffy.
  2. Add the hot water and mix well, scraping the bowl frequently.
  3. Add powdered sugar and mix till smooth, scraping the bowl frequently.
  4. Store at room temperature in a sealed container.
  5. When the cakes are cool, cut them in half horizontally, fill with chocolate frosting, then ice the outside, giving the cake a “swirly” top.
  6. Refrigerate before serving.

 

*Recipe by Robert Jörin