Chocolate Lover's Cake With Chocolate Buttercream Icing
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
56
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Heavy Whipping Cream1 cup
Butter (softened)1 cup
White Sugar1 cup
Brown Sugar3 cup
Cocoa Powder1 cup
Sour Cream1 cup
Cold Coffee2
Eggs1 tsp
Vanilla Extract2 cups
All-Purpose Flour1.5 tsps
Baking Soda1 tsp
Baking Powder1 tsp
SaltDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Grease three 9-inch round baking pans
3
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
4
Set aside to cool
5
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
6
Slowly beat in melted chocolate mixture until combined
7
Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth
8
Pour batter into the 3 prepared baking pans
9
Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes
10
Cool in the pans for 10 minutes before removing to cool completely on a wire rack
11
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
12
Remove saucepan from heat and stir in 1/3 cup coffee
13
Refrigerate mixture until completely cooled, about 30 minutes
14
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
15
Place 1 cake on a serving platter; spread icing on top of cake
16
Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake