Chocolate Buttercream Cake Recipe
Chocolate Buttercream Cake
Good chocolate cake may be the perfect dessert and this one does not disappoint, deserving to be a standard in every family recipe collection. It is the best plain chocolate frosted cake that I have ever eaten. The chocolate Italian buttercream frosting can be a bit of a challenge, especially in a hot kitchen but it is well, well worth the effort to master this skill. It really is the best chocolate frosting ever; so luscious and so, so silky smooth.
Originally Published March 7, 2008.
- Chocolate Cake
- 2 cups sugar
- 2 cups all purpose flour
- 3/4 cup cocoa
- 2 tsp. baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup soured milk (add a tablespoon of lemon juice to sour the milk)
- 1 cup black coffee
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
- Pour into 2 greased and floured 9 inch cake pans, or one 9x13 pan. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean.
- Chocolate Buttercream Frosting
- Combine and melt (but do not over heat) in a double boiler:
- 1 pound chocolate (at least 50% cocoa), chopped in small pieces
- ½ cup butter
- Set aside to cool to room temperature 2 cups sugar
- 2/3 cup water
- Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.
- Meanwhile beat together to stiff peaks
- 6 egg whites at room temperature
- ¼ tsp cream of tartar
- 2 tsp vanilla extract
- Pinch salt
Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. When completely cool, slowly begin to add, a few tablespoons at a time 2 cups softened unsalted butter
Beat until smooth after each addition.
Add the melted chocolate to the meringue mixture in about 4 additions and beat well after each addition. Continue beating until frosting reaches a spreadable consistency. This may take 15 minutes or so and you may have to chill the frosting for several minutes before beating it again to get it to stiffen. Alternatively, you can place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.
Split the cake layers in half, horizontally, making 4 layers in total. Fill layers with frosting and spread over the entire cake. Garnish with chocolate ganache or chocolate curls if desired.
Chocolate Buttercream Cake