Triple Chocoalte Cake

By: Demi Martinez in the 2017 Pecan Food Fantasy

Hotel Encanto Best of Show

Ingredients:

1 cup unsalted butter

2 1/2 cups sugar

4 eggs

1 cup cocoa

2 cups water

2 3/4 cups flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

Sift the flour, baking soda, baking powder and salt into a bowl and whisk together. Set aside. Boil some water. Pour 2 cups of hot water into the cocoa and whisk until the cocoa dissolves completely. Set aside to cool slightly. Cream the butter and sugar at medium speed until light and fluffy, about 8-10 minutes. Add eggs to the sugar mixture, two at a time and blend until incorporated. Scrape down the sides as needed. Add the dry ingredients alternatively with the warm cocoa mixture. Begin by adding dry, then alternate with wet. Pour the batter into parchment lined pans. Bake at 350 degrees F until a toothpick comes out clean. Cool completely in the pans.

Chocolate Caramel Pecan Frosting

Ingredients:

8 oz. cream cheese

4 cups powdered sugar

4 Tbsp. milk

1/4 cup unsalted butter

2 tsp. vanilla extract

1/2 tsp. cinnamon

1/2 cup unsweetened cocoa powder

1/2 cup crushed pecans

In a bowl, beat together the cream cheese, 3 Tbsp milk, powdered sugar, butter, vanilla, cocoa and cinnamon to a spreadable consistency. Beat in additional milk if necessary. For a darker frosting add more cocoa or up to 4 ounces of melted chocolate. Add 1/2 cup pecans. Frost cake and decorate as desired.