Leeza Gibbons’ – Chocolate Crisis Cake with Chocolate Icing
- ¾ cup flour
- 1 ¼ cup sugar
- 1/3 cup cocoa powder (unsweetened)
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup shortening (solid)
- 1 cup milk
- 2 eggs
- Sift all dry ingredients together.
- With a mixer, add 2/3 cup milk and shortening to the dry ingredients, mix well.
- Add 2 eggs and the rest of the milk.
- When all ingredients are mixed well, evenly pour into greased and floured baking pan of your choice.
- Bake 25 minutes at 350 degrees or until toothpick comes out clean.
Classic Chocolate Buttercream Icing
- 1 cup unsalted butter- softened
- 3 ½ cups powdered sugar (confectioners or 10x)
- ½ to 1 cup cocoa powder (amount depends on how rich you would like it)
- ¼ teaspoon table salt
- 2 teaspoons vanilla extract or ¼ teaspoon almond extract
- 4 to 8 tablespoons of heavy cream (whole milk if you prefer)
- Cream butter until fluffy
- Sift 3 ½ cups of powdered sugar and ½ cup of cocoa powder into the mixing bowl with butter.
- With mixer on low, mix until the sugar and cocoa are mixed well with the butter.
- Once mixed well, add vanilla extract (or almond extract), salt, and a few tablespoons of milk/cream and beat on medium/high for 3 minutes or until fluffy.
- If icing needs a more stiff consistency, add more sugar (a little at a time). If your icing needs to be thinner, add additional cream or milk (1 tablespoon at a time).
HINT: Use Dutch Processed or dark chocolate Cocoa for darker richer cake and icing
Alternate Chocolate Frosting for Leeza Gibbons’ Chocolate Crisis Cake
- ¾ Cup softened butter
- 1 ½ cups unsweetened cocoa powder
- 5 1/3 cups confectioners sugar
- 2/3 cups milk
- 1 teaspoon vanilla extract
- Cream softened butter until light and fluffy
- Add vanilla extract
- Stir in cocoa powder and confectioners sugar alternately with the milk
- Beat to a spreading consistency
Store unused icing in an airtight container in the refrigerator for up to 1 week.
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