Chocolate Buttercream Cake

macro closeup of a fork in a chocolate cake on white background

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Chocolate Buttercream CakeChocolate Buttermilk Cake

My moist, rich chocolate cake is an ever-popular dessert, indoors or at a picnic.  This one is frosted and filled with a fluffy chocolate buttercream.  Yum!

INGREDIENTS

1/4 Cup Unsweetened Cocoa

1 Cup Water

2 Cups Unbleached Flour

2 Cups Sugar

1 Teaspoon Baking Soda

1 Cup Melted Butter

3 Lightly Beaten Eggs

1 Teaspoon Vanilla Extract

1/2 Cup Sour Cream

Chocolate Buttercream

Preheat your oven to 350° F. In a large-size bowl, blend the cocoa and water.  Sift the flour, sugar and baking soda into the cocoa mixture.  Blend well.  Stir in the butter, eggs and vanilla.  Using an electric mixer, beat for 2 minutes.  Stir in the sour cream.  Pour into 2 greased and floured 8-inch round cake pans.  Place into the oven for 35 to 40 minutes or until the cakes begin to pull away from the sides of the pans.  Remove from the oven when done and let cool in the pans for 10 minutes.  Invert onto racks to cool completely.  Prepare the Chocolate Buttercream and spread between the cake layers and over the top and sides of the cake.  Makes 8 to 10 servings. 

Chocolate Buttercream

INGREDIENTS

3/4 Cup Plus 4 Tablespoons Butter

1 Cup Sugar

4 Ounces Unsweetened Chocolate

2 Teaspoons Vanilla Extract

4 Eggs

In a large-size bowl combine the butter and sugar.  Using an electric mixer, cream the butter and sugar.  Add the unsweetened chocolate and vanilla.  Beat well.  Add the eggs and beat until light in color and thick (for about 3 minutes).  If the mixture gets dark and runny from over beating then chill and beat again.  

 

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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