Chocolate Buttercream Cake Recipes

TIERED CHOCOLATE BUTTERCREAM CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Butter 1 (4 by 3-inch) cake pan, 1 (6 by 3-inch) cake pan and 1 (8 by 3-inch) cake pan. Line the bottoms with parchment paper, and butter and flour the pans.
• Sift the flour, cocoa, baking soda, and salt together in a medium bowl.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Divide the batter between the 3 pans and smooth the tops with a spatula. Bake on the middle rack of the oven as follows: for the 4-inch pan 45 to 50 minutes, or until a toothpick comes out clean; for the 6-inch pan 70 to 75 minutes, or until a toothpick comes out clean; and for the 8-inch pan 85 to 90 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 10 minutes each on a cooling rack, carefully remove from the pans and allow to finish cooling.
• Place the 8-inch cake on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the 6-inch cake in the center of the top of the 8-inch cake, flat-side up, and frost the top and sides. Place the 4-inch cake in the center of the top of the 6-inch cake, flat side down. Frost the top and sides of that layer with buttercream. Spread any remaining buttercream over the cake evenly.
• Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
• Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Add butter and mix on low to medium speed until smooth. Add vanilla and blend into the butter. Add powdered sugar, salt, and cocoa powder.
• Add most of the milk. Begin mixing at low speed so you won't have a cloud of powdered sugar in your kitchen.
• Continue to mix adding remaining milk as needed. It may take 5 to 6 minutes to reach the smoothness and consistency you like. It will take longer if using a hand mixer. As you mix the frosting will become very smooth. You can add additional milk (1 Tablespoon at a time) if the frosting is too thick or additional powdered sugar if too soft.

CAKEBOSS CHOCOLATE GANACHE BUTTERCREAM

Steps:

• Combine your liquid of choice (water, milk, or heavy cream) with vanilla and butter flavoring. Set aside.
• In your stand mixer with the paddle attachment, blend shortening and butter until well combined.
• Add powdered sugar gradually, mixing on low.
• Gradually add liquid and flavorings mixture while continuing to mix slowly.
• Beat on medium speed for 5 minutes until frosting is light and fluffy.
• Reduce speed to low and slowly pour in room temperature ganache. Mix until well combined.

FRENCH CHOCOLATE BUTTERCREAM CAKE

Steps:

• Place oven rack in centre of oven, heat to 350°F.
• Butter and flour bottoms of 2- 8 inch round cake pans, reserve.
• Beat eggs in large mixer bowl at high speed 1 minute.
• Continue beating, adding sugar very slowly, about 7 minutes.
• Melt chocolate with 3/4 cup butter.
• Drizzle warm chocolate mixture into egg mixture, beating at low speed until blended.
• Add sour cream and vanilla, beat at low speed until thoroughly blended.
• Sift together 1 1/2 cups flour, the cocoa and baking soda.
• While beating at low speed, add dry ingredients, about 1/2 cup at a time, to chocolate mixture alternating with milk, about 1/3 cup at a time.
• Stop mixer as necessary to clean sides of bowl with rubber spatula.
• Beat until well blended.
• Pour half of batter into each reserved pan, place pans in oven diagonally on same rack.
• Bake until cake tester or wooden pick inserted in centre of each cake comes out clean, 30 to 35 minutes.
• Cool cakes in pans on wire racks until just warm, remove from pans and cool completely on racks.
• Prepare Chocolate Buttercream.
• Reserve about 1/2 cup buttercream for decorative piping.
• To assemble cake, place 1 layer on serving plate, spread top evenly with 3/4 of the firm buttercream.
• Refrigerate 30 minutes.
• Place second cake layer on top of first layer.
• Frost sides, then top of cake completely with buttercream.
• Pipe reserved buttercream through pastry bag fitted with star tube in a decorative border around top of cake.
• Refrigerate cake until thoroughly chilled, serve cold.
• Cake must be stored in refrigerator.

CHOCOLATE BUTTERCREAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• 2 cups sugar
• 2/3 cup water
• 6 extra-large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 1/4 pounds (5 sticks) unsalted butter, at room temperature
• 2 teaspoons pure vanilla extract
• 3 tablespoons Triple Sec or other orange liqueur
• 1 tablespoon orange food coloring
• Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.
• Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.
• With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.
• Yield: 6 cups

BASIC CHOCOLATE BUTTERCREAM ICING

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.

CHOCOLATE BUTTERCREAM CAKE (INA GARTEN)

Steps:

• Preheat the oven to 350°F Butter two 8-inch round cake pans. Line the bottoms with parchment paper, butter the paper, and dust the pans with flour, knocking out any excess. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Divide the batter between the two pans and smooth the tops with a spatula. Bake on the middle rack of the oven for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes on a rack, remove from the pans, and allow to finish cooling.
• To make the frosting, chop the chocolates and melt in a bowl over simmering water until smooth. Allow to cool.
• Mix the egg whites, sugar, cream of tartar and salt in the bowl of an electric mixer fitted with a whisk. Heat the egg whites in the bowl over simmering water until they are warm to the touch, about 5 minutes. Whisk on high speed for 5 minutes or until the meringue is cool and holds a stiff peak.
• Add the butter, 1 tablespoons at a time, while beating on medium speed. Scrape down the bowl, add the chocolate, vanilla, and espresso and mix for 1 minute or until the chocolate is completely blended inches If the buttercream seems very soft, allow it to cool and beat it again.
• To frost the cake, place one cake layer on a serving plate, flat side up. Frost the top of that layer with buttercream. Place the second layer on top, also flat side up and frost the top and sides.

CHOCOLATE BUTTERCREAM ICING

Steps:

• Put the chocolate in a heatproof bowl over a pan of barely simmering water (make sure the bowl isn't touching the water). Stir until melted. Alternatively, melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.
• Mash the butter and icing sugar together with a fork first, then switch to a wooden spoon or electric beaters if you have them. Sift in the cocoa and pour in the melted chocolate, a pinch of salt and the milk, then mix again until smooth. Use to top cupcakes or cover and fill a chocolate sponge cake.

CHOCOLATE LOVER'S CAKE WITH CHOCOLATE BUTTERCREAM ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans.
• Combine 8 ounces baking chocolate and 2 tablespoons cream in a saucepan over low heat; cook and stir until chocolate is melted, about 5 minutes. Set aside to cool.
• Beat 1 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until creamy; mix in sour cream, 1 cup coffee, eggs, and vanilla extract. Slowly beat in melted chocolate mixture until combined.
• Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth. Pour batter into the 3 prepared baking pans.
• Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Heat 1/2 cup cream and 4 ounces baking chocolate together in a saucepan over medium heat, stirring constantly, until chocolate is melted, about 5 minutes. Remove saucepan from heat and stir in 1/3 cup coffee. Refrigerate mixture until completely cooled, about 30 minutes.
• Beat confectioners' sugar and 1 cup butter into cooled chocolate mixture in a large bowl until fluffy; add more confectioners' sugar until desired consistency is reached.
• Place 1 cake on a serving platter; spread icing on top of cake. Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake.