Chocolate Cake with a Buttercream Chocolate Frosting

Over the weekend I wanted to make a great dinner and a nice dessert to go with it.  So I decided to make this delectable Chocolate Cake with a Buttercream Chocolate Frosting.  Best decision ever.  Hubby and I were extremely happy.

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The cake is soft and the chocolate comes through very  nice, the frosting is creamy and not extremely sweet.  Cold milk, it is!

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I used a 10 inch pan and the cake took about 1 hour 30 minutes.  Too long, I suggest 2-8 inch pans and frost  on top and middle, it will still be delicious.

Ingredients

1-1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pans
1 cup unsweetened cocoa
1 cup boiling water
1 cup sour cream
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2-1/4 granulated sugar
4 large eggs
1 tbsp plus 1 tsp vanilla extract

Preheat oven to 350 degrees.  I MADE THIS CAKE IN JUST ONE BAKING PAN, AND IT TOOK A LONG TIME TO BAKE.  I suggest you make it in two separate pans, perhaps 2-8 inch round.  Much easier and they will bake in about 45-50 minutes.

Butter and line the pans with parchment paper.  Dust pans wit cocoa, tapping out excess.  Whisk boiling water into cocoa in a medium bowl until smooth.  Whisk in sour cream.  In another bowl, whisk together flour, baking powder, baking soda and salt.

With an electric mixer on medium-high speed, beat  butter and sugar until pale and fluffy, 3-5 minutes.  Add eggs, 1 at a time, beating until incorporated after each.  Reduce mixer speed to low.  Add flour mixture in 3 batches, alternating with two batches of cocoa mixture, beat until combined, beat in vanilla.

With a serrated knife, trim tops of cakes to level, if desire.  Place bottom layer on a cake stand platter, and spread evenly with about 1 cup frosting.  Stack second layer on top, use an offset spatula to swirl remaining frosting over top of cake.

Buttercream Frosting  Ingredients

1 stick of unsalted butter, room temperature
4 tbsp of Crisco shortening
1 tsp vanilla extract
1 tbsp of water, more if needed
4 cups of confectioners’ sugar
1/2 cup unsweetened cocoa

Beat butter and shortening until creamy and fluffy, add vanilla. Start adding the confectioners’ sugar and mixing well.  add the cocoa and the water.  Beat until nice and creamy and easy to spread on cake.  Beat for at least 3-4 minutes on medium-high.

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