Print

Chocolate Buttercream Cake

Frosted chocolate buttercream cake

Ingredients

Cake

Chocolate Buttercream

Instructions

Cake

  1. Preheat the oven to 350 degrees. Grease two 8-inch round cake pans, line with parchment paper, grease again, and flour. 
  2. In the bowl of an electric mixer, cream the butter and sugars on high speed until light. Add the eggs and vanilla, mixing well.
  3. In a small bowl combine the buttermilk, sour cream, and coffee. In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
  4. Add 1/3 of the buttermilk mixture to the batter followed by 1/3 of the flour mixture. Repeat until all ingredients are combined and fully blended.
  5. Divide the batter between the two pans and bake for 25 to 30 minutes, until a toothpick comes out clean. Allow cakes to cool fully before frosting.

Chocolate Buttercream

  1. In the bowl of an electric mixer fitted with a whisk, beat the egg whites, sugar, cream of tartar, and salt. Place the bowl over a pot of simmering water until they are warm to the touch.
  2. Whisk the egg whites on high speed until the meringue is cool and holds a stiff peak.
  3. Add the butter, slowly, while beating on medium speed. Add the melted chocolate, vanilla, and espresso. Mix until completely blended.
  4. Frost the cake with a healthy amount of chocolate buttercream.

Notes

* if you don’t have buttermilk, you can make your own by adding 1 tablespoon white vinegar to 1 cup of milk