Chocolate Cake With American Buttercream Frosting Recipes

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CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM



Chocolate Cake With Chocolate Buttercream image

A dense, rich, ultra-chocolatey cake, similar to devil's food cake, frosted with a fluffy chocolate frosting.

Provided by Land O'Lakes

Categories     Sheet     Buttercream Frosting     Butter     Dairy     Frosting     Cake     Dessert     Cake     Dessert

Yield 24 servings

Number Of Ingredients 19

Cake
2 cups sugar
1/2 cup Land O Lakes® Butter softened
1/2 cup sour cream
2 large Land O Lakes® Eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups water
1/2 cup unsweetened cocoa
2 (1-ounce) squares unsweetened chocolate, chopped
Frosting
1/2 cup Land O Lakes® Butter softened
1 (1-ounce) square unsweetened chocolate, melted
3 cups powdered sugar
1/4 cup unsweetened cocoa
1/8 teaspoon salt
1/3 cup Land O Lakes® Heavy Whipping Cream

Steps:

  • Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
  • Combine sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until smooth. Add flour, baking soda and salt; beat at low speed until well mixed.
  • Bring water to a boil in small saucepan. Remove from heat. Immediately stir in unsweetened cocoa and 2 ounces unsweetened chocolate; stir until smooth. Add chocolate mixture to batter; beat at low speed until smooth.
  • Pour batter into prepared pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
  • Place 1/2 cup butter and melted chocolate in bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add powdered sugar, cocoa and salt alternately with whipping cream, scraping bowl often and beating well after each addition until frosting is light and fluffy. Frost cooled cake.

Nutrition Facts : Calories 460 calories, Fat 18 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 390 milligrams, Carbohydrate 72 grams, Fiber 3 grams, Sugar grams, Protein 5 grams

CHOCOLATE AMERICAN BUTTERCREAM



Chocolate American Buttercream image

Provided by Food Network Kitchen

Categories     dessert

Time 15m

Yield 2 cups (enough for 12 cupcakes)

Number Of Ingredients 6

6 tablespoons unsalted butter, melted
3/4 cup cocoa powder
1 1/2 teaspoons vanilla extract
Pinch fine salt
4 cups confectioners' sugar (1-pound box)
6 tablespoons milk

Steps:

  • Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.

CHOCOLATE BUTTERCREAM CAKE (INA GARTEN)



Chocolate Buttercream Cake (Ina Garten) image

This is an exceptionally moist classic chocolate layer cake with a very rich chocolate butter cream frosting. The recipe comes from Larry Hayden, pastry chef at Union Square Cafi. It was printed in "The Barefoot Contessa Cookbook". If you like, you can use yogurt rather than the sour cream. It also works well as cupcakes.

Provided by blucoat

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 23

1 3/4 cups all-purpose flour
1 cup cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature
1/2 cup sour cream, at room temperature
1 teaspoon espresso powder
2 tablespoons milk
10 ounces bittersweet chocolate
8 ounces semisweet chocolate
1/2 cup egg white, at room temperature (from 3 extra-large eggs)
1 cup granulated sugar
1 pinch cream of tartar
1/2 teaspoon salt
1 lb unsalted butter, at room temperature
2 teaspoons pure vanilla extract
2 teaspoons instant espresso powder dissolved in 1 tsp water
2 tablespoons dark rum (optional)

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 LOVER'S CAKE WITH CHOCOLATE BUTTERCREAM ICING



Chocolate Lover's Cake with Chocolate Buttercream Icing image

Very rich and very very chocolaty!

Provided by jowolf2

Categories     Desserts     Frostings and Icings     Chocolate

Time 2h

Yield 16

Number Of Ingredients 19

8 (1 ounce) squares baking chocolate
2 tablespoons heavy whipping cream
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
¾ cup cocoa powder
1 cup sour cream
1 cup cold coffee
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup heavy whipping cream
4 (1 ounce) squares baking chocolate
⅓ cup cold coffee
2 cups confectioners' sugar, or more as needed
1 cup butter, softened

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.

Nutrition Facts : Calories 609.2 calories, Carbohydrate 63 g, Cholesterol 103.3 mg, Fat 41.8 g, Fiber 5.2 g, Protein 6.8 g, SaturatedFat 25.9 g, Sodium 399.9 mg, Sugar 41.6 g

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