We celebrate a lot of holidays, including Christmas and Hanukkah. And if you like to bake, the holidays are an invitation to go to town making baked goods. I’m not baking oodles of cookies as I’ve done in the past, but I do have an addiction need for sweet stuff. For the first night of Hanukkah, I made a simple chocolate frosted cake. Here is a quick list of holiday treats from this past year, and some even make great gifts (like the biscotti).
I have a standard yellow cake recipe that you can find here and here. Depending on how tall I want the cake to be I will either make one cake in an 8 inch pan and then slice it through the center with a long, sharp knife, or make two 9 inch cakes (in which case I double the recipe).
The chocolate frosting recipe is a new one – a slight variation is the use of coconut oil instead of yogurt.
Tip If you don’t or can’t eat chocolate (chocolate is not SCD legal, sorry!), here is a post with some other frosting flavors.
Chocolate frosting recipe
- 2 cups of chocolate chips, or chopped chocolate (if it is unsweetened, add about a 1/2 cup of honey or other sweetener)
- 1 cup of coconut oil (or butter or oil)
- Melt the chocolate and oil together in a saucepan until it is all liquid.
- Refrigerate for 30 minutes or freeze for 5-7 minutes.
- Take the frosting out of the refrigerator or freezer and gently blend with a fork or knife.
- Spread the frosting on your favorite cake or cupcake.
- Alternatively, you can do what I do a lot which is let the melted frosting cool, drip it over the layers of cake (inside and out), and then place it in the refrigerator or freezer for 30 minutes or so to set. Serve cold or at room temperature, and store it either way as well. Most of the time, I store the cake on a covered cake plate at room temperature.
- If you are serving it cold, let it reach room temperature for about 5-10 minutes, otherwise the chocolate frosting may crack when the cake is sliced.