• Butter - 6 ozs
  • Eggs - 3
  • Brown Sugar - 1 cup
  • Vanilla Essence - 1 tsp.
  • Flour - 1 1/2 cup
  • Baking Powder - 3 tsps.
  • Cocoa - 1/2 cup
  • Milk - 3/4 cup


Cocoa Pods
Dried Cocoa Beans

We grow cocoa in Jamaica. I remember as a child spending summers on a sugar estate in Westmoreland, seeing large crocus (burlap) bags full of the cocoa pods. They would be emptied out, split in two with sharp knives, the seeds pulled out and spread out to dry. The best part was sucking off the sweet, creamy paste clinging to every bean.


Preheat oven to 350 F.  Sift flour, baking powder and cocoa together and set aside. Grease 2   9" baking tins and set aside.  In mixing bowl, combine butter, eggs, brown sugar and vanilla.  Beat on high speed until light and fluffy. The eggs should be completely incorporated into the butter and this will take at least 8 to 10 minutes. Add the flour mixture and the milk and mix on low speed. Once the flour in completely mixed in, stop mixing the batter.

Pour batter into baking tins and place in preheated oven. Bake for about 20 to 25 minutes. The cakes are baked when the center springs back when lightly touched with finger.

While the cakes are still very hot remove from tins.  Allow to cool completely.  Sandwich with Chocolate Buttercream and cover top and sides.  if desired, pipe the top decoratively with a star tip.

1 cup Butter (still cold)
1/4 cup Shortening
3 cups Icing Sugar
1/2 cup Cocoa
1/3 cup Milk
1 tsp Vanilla
1 tsp Jamaica Rum

Cut butter in 1" cubes and place in medium mixing bowl along with all other ingredients. With electric mixer on low speed combine all ingredients, then turn to high speed. Beat until light and fluffy.