Suzanne perfected the recipe, especially for cooking over the brazier, and since she had the only home for miles around with a cement floor, a tin roof, and good water, she would often play hostess to nearby volunteers and serve them this chocolate cake (usually sans frosting). Once Suzanne returned to the States, she then spent months of trial and error, and several burnt chocolate cakes, to adjust the recipe for the best chocolate cake (oven-cooked with layering and frosting). It is now her family’s favorite cake, which they dub “Kenya Cake”. A rich, easy to make chocolate cake, with a great history. Thanks so much Suzanne! Preheat oven to 350°F. Frosting: This part is a little harder as it is really done to taste. Assembling the cake: Remove the cakes from the freezer and from their pans. Stack, frosting each layer as you go. Let sit for an hour before serving.
