Chocolate Cake with Chocolate Buttercream

Chocolate Cake with Chocolate Buttercream Copie

Prep time: 8 mins | Cook time: 30 mins | Total time: 38 mins | Yield: 12 TO 24 SERVINGS (DEPENDING ON THE BAKING PANS USED)

This is the perfect cake recipe for any occasion. You can easily bake this rich, tender chocolate cake in pretty much any pan sizes and this only requires one bowl to make!

Ingredients

Chocolate Cake:

1 c. (80g) unsweetened cocoa powder

1 c. boiling water or hot coffee

2 c. sugar

1/2 c. vegetable oil

1 c. sour cream

2 Eggs

2 tsp vanilla extract

1-3/4 c. all-purpose flour

1-1/2 tsp baking powder

1-1/2 tsp baking soda

1 tsp salt

Chocolate Buttercream Frosting:

2 c. butter softened

6 to 7 c. powdered sugar

1 c. unsweetened cocoa powder

4 to 6 tbsp milk or heavy cream

1/4 tsp salt

2 tsp vanilla extract

How to make Chocolate Cake with Chocolate Buttercream

Easy Chocolate Cake:

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Using a non-stick spray, grease three 8-inch cake pans, then line with parchment paper.

Step 3: Add the cocoa powder and boiling water or coffee in a large mixing bowl and whisk until smooth.

Step 4: Add in the sugar, vegetable oil, and sour cream and stir until incorporated.

Step 5: Add in the eggs along with the vanilla extract and whisk until the eggs are fully mixed.

Step 6: Over the batter, sift the flour baking powder, baking soda, and salt. Mix until no flour streaks remain.

Step 7: Evenly divide the batter into the prepared pans. Place inside the preheated oven and bake for about 28 to 35 minutes.

Step 8: Remove from the oven and allow the cakes to cool in the pans for at least 5 to 10 minutes. Loosen the cake by running a knife around the edges of the pan. Onto a cooling rack, invert the cakes, and allow them to cool entirely before frosting.

Chocolate Buttercream Frosting:

Step 1: In a mixing bowl, place the butter. And for a few minutes, beat on medium speed until smooth and creamy.

Step 2: To the bowl, add 6 cups of powdered sugar a cup at a time. Gradually add in the cocoa powder. Beat on medium speed until combined.

Step 3: Then, add 4 tbsp milk or cream, salt, and vanilla extract to the bowl, increasing the speed and beating for another 2 to 3 minutes.

Step 4: If the batter turned out too thin, add more powdered sugar, then check the consistency. If too thick, add more milk.

Notes:

Here are the different baking times for every pan:

Three 8-inch round cakes, bake for about 28 to 35 minutes.

Two 9-inch round cake pans, bake for approximately 28 to 35 minutes.

For a 13×9 pan, bake for 35 to 40 minutes

If using 12 cup Bundt cake, bake for 50 to 55 minutes.

For two 8-inch square cake pans, bake for 35 to 40 minutes.

For standard-sized cupcake pans, bake for 22 to 25 minutes. This makes 24 to 30 cupcakes.

Buttercream:

To ensure that the powder when adding the powdered sugar and cocoa powder does not fly all over the kitchen, add only a little at a time.

The recipe for chocolate buttercream makes around 4-1/2 cups. It’s enough to cater to a 3 layer round cake. Cut the recipe in half if baking in a bundt pan or making a 13 x 9-inch cake.

Nutrition Facts:

YIELD: 24, SERVING SIZE: 1
Amount Per Serving: CALORIES: 410 | TOTAL FAT: 22g | SATURATED FAT: 12g | TRANS FAT: 1g | UNSATURATED FAT: 10g | CHOLESTEROL: 59mg | SODIUM: 271mg | CARBOHYDRATES: 53g | FIBER: 2g | SUGAR: 46g | PROTEIN: 2g

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