Chocolate Cake with Chocolate Buttercream Frosting
User Reviews
5
Chocolate Cake with Chocolate Buttercream Frosting
Description
The Chocolate Cake with Chocolate Buttercream Frosting recipe balances dry ingredients—granulated sugar, brown sugar, cocoa powder, baking soda, and salt—with wet ingredients including boiling water, vegetable oil, melted butter, eggs, sour cream, and milk. The boiling water blends with the cocoa, enhancing the chocolate's flavor intensity. The batter is mixed gently to incorporate ingredients without overmixing, ensuring a tender crumb.
The cake is divided between two buttered and parchment-lined 9-inch pans, optionally using baking strips to promote even rising and level tops. After baking until a toothpick inserted in the center comes out clean or with moist crumbs, the cakes cool before frosting. The sour cream and milk contribute moisture and richness, while multiple eggs and yolks add structure and velvety texture.
Suitable for slicing and layering, this chocolate cake pairs well with its namesake buttercream frosting for a classic dessert. The recipe can be adapted to cupcakes by dividing the batter accordingly and adjusting baking time.
Careful measurement of boiling water is recommended to preserve the intended baking chemistry. Storing the cake airtight at room temperature or refrigerated extends freshness, with freezing also suitable for longer storage.
Ingredients
- 1 1/2 cups (300g) granulated sugar
- 1/2 cup (110g) light brown sugar packed
- 3/4 cup (70g) cocoa powder scoop and level to measure, unsweetened
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup (235ml) water boiling
- 3/4 cup (175ml) vegetable oil or canola oil
- 1/4 cup (56g) unsalted butter melted
- 2 egg large
- 3 egg large yolks
- 1 Tbsp vanilla extract
- 2 cups (256g) all-purpose flour (spoon and level to measure)
- 1/2 cup (116g) sour cream
- 1/3 cup (80ml) milk
1 recipe Chocolate Buttercream Frosting
Instructions
- Preheat oven to 350 degrees. Butter two 9-inch round cake pans then line bottom of each with a round of parchment paper. Butter parchment paper. If you'd like more level cakes wrap cake pans with baking strips (which have been soaked and fully saturated with water, see notes below recipe), or you can cut top to level after baking.
- In a large heat-proof mixing bowl, whisk together granulated sugar, brown sugar, cocoa powder, baking soda and salt. Carefully pour boiling water in to cocoa mixture and immediately whisk to blend well. Allow to cool 5 minutes.
- Using an electric hand mixer set on low speed blend in vegetable oil and melted butter until combined. Add eggs, egg yolks and vanilla extract and blend just to combined. Then add flour and blend until combined, and finish by blending in milk and sour cream just until combined.
- Divide mixture evenly among 2 prepared pans. Bake in preheated oven until toothpick inserted into center of cake comes out clean or with a few moist crumbs, about 29 - 34 minutes. Allow to cool in pan 5 minutes, run butter knife around edge of cake and invert onto a wire rack and allow to cool completely.
- Trim cakes level if needed. Add frosting to top of one round then top with second cake and frost top and sides of cake. Store in an airtight container.
Notes
- Measure boiling water after boiling to account for evaporation and ensure accurate quantity.
- Store cake in an airtight container; can be refrigerated or frozen for extended shelf life.
- For cupcakes, divide batter into 24 paper-lined pans filling 3/4 full; bake for 18-22 minutes until done.
User Reviews
Overall Rating
5
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