About

Zahra Billoo is the executive director at CAIR (Council on American–Islamic Relations) and has been fighting for Muslim-American and women's rights all her life. She is also a baker for Cake4Kids.Music: www.bensound.comHer favorite recipe is the One-Bowl Chocolate cake, which she says has made her a "chocolate cake snob."  Martha Stewart's  recipe is below.Ingredients:Unsalted butter, softened, for pans3/4 cup unsweetened Dutch cocoa powder, plus more for pans1 1/2 cups all-purpose flour1 1/2 cups sugar1 1/2 teaspoons baking soda3/4 teaspoon baking powder3/4 teaspoon salt2 large eggs3/4 cup low-fat buttermilk3/4 cup warm water3 tablespoons safflower oil1 teaspoon pure vanilla extract1. Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes.2. Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, faceup, to wire racks. Let cool completely.3. Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting. Martha Stewart's One-Bowl Chocolate Cake Frosting Recipe2 1/4 cups confectioners' sugar1/4 cup unsweetened cocoa powderPinch of salt6 ounces cream cheese, room temperature1 1/2 sticks unsalted butter, softened9 ounces bittersweet chocolate, melted and cooled slightly3/4 cup creme fraiche, or sour cream1. Sift together sugar, cocoa, and salt.2. Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add creme fraiche; beat until combined.Music: www.bensound.com