My name is Angel Mataia. I was born and raised in Southern California, currently residing on the western slope of Colorado, educated on Oahus North Shore, Hawaii and have my roots planted in beautiful Western Samoa. So a little bit of everything and everywhere.
I’ve always loved baking and cooking – mostly because I love tasting and eating haha, but also because like in so many Polynesian families I grew up around so much. Some of my favorite memories are of my dad and aunties making peach and pineapple pies for Sunday dinner – my grandma waking me up before the sun to “palu” (mix) the batter for her panikeke … It’s in my blood …. And my thighs hahaha
This recipe isn’t a traditional Polynesian recipe but I love it because it’s one of the first cakes I ever made on my own from scratch. It’s a basic chocolate cake but far from ordinary and you can top it to suit your own tastes. I included a recipe for chocolate frosting as well but you can always use store bought whipped cream or frosting – keep it simple and dust it with powdered sugar, or keep it light and serve it with fresh strawberries … Get creative and most of all enjoy!
4 sticks of butter + more to grease cake pans
8 heaping tablespoons cocoa powder + more to dust cake pans
4 cups all purpose flour
4 cups white granulated sugar
1/2 teaspoon salt
2 cups boiling water
1 cup buttermilk
2 teaspoons baking soda
2 teaspoons vanilla extract
4 whole eggs beaten
Note: This makes enough batter to be divided between four 9 inch cake rounds for a layer cake but can also be used to make two single layer sheet cakes or even two dozen cupcakes. If making cup cakes the paper cups are fine – no need to grease or dust cups.
Preheat oven to 350 degrees Grease cake pans and dust with cocoa powder.
In a mixing bowl combine flour, sugar and salt – set aside
In a saucepan melt butter over medium heat. Once butter is melted add the cocoa powder and stir. Once combined add boiling water. Allow mixture to boil for about 30 seconds. Take off the heat and combine cocoa mixture to flour mixture. Stir lightly to cool – set aside.
In a separate mixing bowl combine buttermilk, eggs, and vanilla and stir to incorporate. Add this mixture the rest of the batter.
Divide batter into your greased cake pans and bake for 20 – 25 min or until an inserted toothpick/knife etc comes out clean. Let cool completely before frosting – for best results refrigerate after cooling for 30 min – can be left overnight.
3 cups heavy whipping cream
24oz semisweet chocolate ( you can use 12oz of semisweet chocolate and 12oz of milk chocolate or use all milk chocolate depending on your taste preference)
2 tsp vanilla
Note: For best frosting results place mixing bowl and mixing attachments (beater or whisk or mixing blade) in the freezer – keep mixing tools as cool as possible
Place chocolate in a mixing bowl – set aside. Combine vanilla and cream in a saucepan and heat until just before boiling – make sure it’s very hot. Pour the heated cream over the chocolate. Stir lightly until all the chocolate is completely melted. Keep the mixture in the fridge until cooled completely. Once cooled beat chocolate cream mixture until light and airy. Frost in between layers and outside of cake.