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You are here: Home / Dessert / Chocolate Buttercream Cake

January 11, 2019 By Sarah Leave a Comment

Chocolate Buttercream Cake

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The ultimate chocolate buttercream cake will become your go-to option for birthday parties, holidays, and any other night when you need a little chocolate fix.

Chocolate buttercream frosting on a beater

If anyone ever needs to make me a cake – make this one!

This is a combination of all my favorite chocolate cake recipes, and the only one I ever make.

Partially frosted chocolate buttercream cake

This is a treat-yo-self kind of cake.

Look at all that chocolate frosting, but please don’t lick the screen.

Frosted chocolate buttercream cake
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Chocolate Buttercream Cake

Frosted chocolate buttercream cake
  • Author: Sarah
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 12 servings 1x
Scale

Ingredients

Cake

  • 1 1/4 cups flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 2/3 cup sugar
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk,* room temperature
  • 1/2 cup sour cream, room temperature
  • 2 tablespoons freshly brewed coffee

Chocolate Buttercream

  • 15 oz semisweet chocolate, melted and cooled
  • 3 egg whites
  • 1 cup sugar
  • 1/8 tsp cream of tartar
  • 1/2 tsp salt
  • 1 pound unsalted butter
  • 2 tsp vanilla extract
  • 1 tablespoon instant espresso powder, dissolved in 1 teaspoon water

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

Did you make this recipe?

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Hey! I'm Sarah. I am passionate about creating seasonal recipes for the everyday cook inspired by New Jersey farm-fresh produce. Read More…

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