Chocolate Cake with Fresh Cream Frosting

Eggless Chocolate Cake

Cocktail Cupcakes

Cookies-N-Cream Cake

The buttercream for this cake is made up from margaraine and this was my first try with it. You can actually also make this cake using the whipped cream as frosting. I will share the recipe for buttercream with margaraine over here but I found it a bit too sweet and so will be trying out a new one with new measurements; but till then you can enjoy this one too.

INGREDIENTS:
1 cup margaraine
2 cups sugar
1 tsp vanilla
1 tsp water ( if needed)

DIRECTIONS:
I just followed the same method for making the buttercream as I do with shortening or butter. Beat the margaraine which is at room temperature on a slow speed. Gradually add the sugar and beat on medium to high speed till the cream becomes light and fluffy. You can add the vanilla when you are adding the sugar. If you think the mixture is too solid or thick in consistency you can add  1 tsp water and then beat it again. You can add the water till you reach the desired consistency.

For assembling the cake, frost the buttercream over the chocolate cake. Use the oreo chocolate cookies for garnishing. I had cut them into halves and also crushed some of them to garnish the cake.

Shaved Chocolate Decorated Cake

This was a chocolate mini cake I had made for my mom-in-law's birthday. The craving for chocolate never ends!!

Chocolate Collar Cake

For this chocolate cake, I had tried the Paula Deen recipe from food.com. I must say this is really best chocolate cake ever. It is just perfect; moist and fluffy. I will share this recipe below:

INGREDIENTS:
2 cups all purpose flour                      

2 cups  sugar

3/4 cup unsweetened cocoa powder                                    

1 1/2 teaspoons baking powder                                                   

1 1/2 teaspoons baking soda                                                   

1 cup milk                                                  

1 cup strong brewed coffee                                                   

3/4 cup vegetable oil

2 large eggs

 

DIRECTIONS:

Preheat oven to 350° F. Grease and flour two 9-inch cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, and baking soda. Add milk, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.

Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.

I frosted the cake with whipped cream and made a chocolate collar around the cake. This was the first time I made this collar and tried this technique, but it was easy to do and came out beautifully. For the chocolate collar, you have to melt the chocolate and put it in a piping bag. Snip off the end of the piping bag and pipe out the chocolate in a haphazard manner over a wax paper strip. Let it stand for some minutes till the chocolate loses its shine. Then wrap this wax paper around the cake and put it in the freezer for around 10-15 minutes. After taking it out from the freezer, slowly peel off the wax paper careful enough not to break the chocolate collar.

Butterscotch Bars

These butterscotch bars are made from the original Hershey's recipe with some alterations. You will find the original recipe at https://www.hersheys.com/recipes/recipe-details.aspx?id=3106 . The few changes I made was that I had substituted the butter with Crisco or vegetable shortening. I had used 1 cup sugar mixture of brown and white sugar instead of 1 1/2 cup. Also, I had dropped the quantity of the butterscotch chips to 3/4 cup as I did not want the bars to be too sweet. They turned out very nice in flavor and also were crunchy.