Chocolate Cake with Black Pepper Buttercream

Name: Chocolate Cake with Black Pepper Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 serving
Ingredients: 65 g cocoa powder; 100 ml boiling water; 3 eggs; 175 g plain flour; 175 g granulated sugar; 100 g unsalted butter; 50 ml milk; 2 ½ teaspoon baking powder; 150 g unsalted butter; 300 g powdered icing sugar; 3 tablespoon milk; 2 teaspoon Schwartz black peppercorns; 1 teaspoon vanilla essence; 4 tablespoon strawberry jam; strawberries; 50 g dark chocolate

User Reviews

4.9

21 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
12
Calories
435 kcal
Course
Dessert
Cuisine
International

Chocolate Cake with Black Pepper Buttercream

Yuliana Reed

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This easy one-bowl chocolate cake is enlivened with an aromatic black pepper infused buttercream icing. The black pepper adds a subtle warmth and deep flavour to the sweet vanilla frosting.

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Ingredients

Servings

65 g cocoa powder
100 ml boiling water
3 eggs
175 g plain flour (all purpose)
175 g granulated sugar
100 g unsalted butter at room temperature
50 ml milk
2 ½ teaspoon baking powder

For the Black Pepper Buttercream

150 g unsalted butter softened
300 g powdered icing sugar (confectioners)
3 tablespoon milk
2 teaspoon Schwartz black peppercorns (freshly finely ground)
1 teaspoon vanilla essence

To assemble (optional)

4 tablespoon strawberry jam
strawberries
50 g dark chocolate

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Instructions

For the cake:

Preheat the oven to 180°C/350°F. Lightly grease 2 x 8 in/20cm round cake tins and line the bases with parchment paper.
Add the cocoa into a large bowl (or the bowl of a stand mixer), then pour in the boiling water and stir until smooth.
Add the remaining cake ingredients and mix until combined, (by hand or with an electric whisk or stand mixer). The batter will be quite runny.
Divide the batter between the prepared tins and bake for 30 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.

For the black pepper buttercream:

Use a pestle and mortar to grind the Schwartz black pepper grounds until they are very fine.
In a large bowl, cream the butter until fluffy. Add in the icing sugar, Schwartz pepper and vanilla and beat well. If necessary, add more milk, a teaspoon at a time, to make it a thick frosting consistency and beat again.

To assemble:

Once the cakes have cooled, spread one with the strawberry jam then place the other cake layer on top. Spread the top and sides with the buttercream and decorate with the strawberries and shaved dark chocolate.

Notes

cake recipe adapted from Mary Berry

Nutrition Information

Show Details

Calories 435kcal (22%) Carbohydrates 61g (20%) Protein 4g (8%) Fat 20g (31%) Saturated Fat 12g (60%) Cholesterol 86mg (29%) Sodium 27mg (1%) Potassium 271mg (8%) Fiber 2g (8%) Sugar 43g (86%) Vitamin A 595IU (12%) Vitamin C 0.6mg (1%) Calcium 80mg (8%) Iron 2.3mg (13%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 435 kcal

% Daily Value*

Calories	435kcal	22%
Carbohydrates	61g	20%
Protein	4g	8%
Fat	20g	31%
Saturated Fat	12g	60%
Cholesterol	86mg	29%
Sodium	27mg	1%
Potassium	271mg	6%
Fiber	2g	8%
Sugar	43g	86%
Vitamin A	595IU	12%
Vitamin C	0.6mg	1%
Calcium	80mg	8%
Iron	2.3mg	13%