Bermuda Village is your destination for. exceptional retirement living – and dining. From formal to casual, dining at Bermuda Village can be a daily epicurean adventure. Explore a different kind of retirement retreat where you own your home and have access to services and amenities that make each day feel like a well-deserved vacation. Enjoy a taste of life at Bermuda Village with our featured Decadent Chocolate Cake recipe.
2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine-inch round pans.
Step 2
In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil, and vanilla. Use mixer and mix for 2 minutes at medium speed. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Step 3
Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Layer and frost each cake with chocolate buttercream and decorate with chocolate shavings.
Ingredients:
1 cup unsalted butter, softened to room temperature
3 and 1/2 cups confectioners’ sugar
1/2 cup unsweetened natural or dutch-process cocoa powder
3 Tablespoons heavy cream or milk
1/4 teaspoon salt
2 teaspoons pure vanilla extract
Directions:
1. With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes.
Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick.
2. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
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