Moist, dense, chocolate cake with a double chocolate buttercream frosting. Chocolate on chocolate and no regrets!
In my opinion, there are 2 types of people, people who like white cake and people who like chocolate cake. I will forever be on team chocolate! SO...for all you chocolate cake fans, this one's for you.
This cake is decadent, rich, moist, dense and full of flavor.
The theme is pretty simple with this one. CHOCOLATE.
Chocolate cake, chocolate frosting, chocolate drip and then finished with a generous sprinkle of grated chocolate. YES!
For all my cakes I work in steps. I find that this creates a stress free environment to bake/work/decorate. Each step is important and deserves all the love you can give.
Let's get baking!
First things first, make the cakes..simple, easy and not at all hard.
Step 2: Once the cakes are cooled, cover in plastic wrap and freeze, 1-2 hours or overnight.
Step 3: Make frosting. EASY!
Step 4: Assemble cake.
If you want that perfectly smooth look, I would highly recommend a 1) cake turntable, 2) icing smoother and 3) an icing spatula..makes your life so much easier.
You can cut the cakes in half if you want 4 layers, but for this cake I went simple with just 2, so no cutting involved. :)
Place 1st cake half onto a 6 inch cake board. Using an ice cream scoop, scoop on 2 scoops of frosting. Using your icing spatula, smooth and spread evenly. Top with the last cake round.
Next, crumb coating...SUPER important if you want to avoid ugly crumbs in your frosting. Scoop about 3 ice cream scoops of frosting on top and frost the top and sides. Smooth with your icing smoother, turning the cake turntable as you work.
Once done with the first coat of frosting, refrigerate for about 15 minutes, so frosting is nice and chilled.
Take out and repeat with the remaining frosting, smoothing until you get that perfectly smooth icing look.
This takes practice and time to get it to that perfect smooth look, but I suggest giving it a go! If you don't care at all about that smooth look, frost the cake any way that makes your heart happy!
For this cake, I did a chocolate drip which I think makes it so so pretty. Once you finish the final coat of frosting, chill cake in the fridge for another 10-15 minutes. Melt your chocolate while your cake is chilling. Remove cake once chilled and then do your chocolate drip. Add grated chocolate while the drip is still wet. Refrigerate to harden chocolate. Enjoy!
Chocolate Layer Cake with Double Chocolate Frosting
Makes 1 cake, 2 6 inch cake pans
1 ½ cup flour
½ cup cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
10 tablespoons melted butter
1 cup sugar
2 tsp vanilla
¾ cup buttermilk
¼ cup sour cream
1 egg, 2 egg whites
1/3 cup dark chocolate chips
1 ½ cups softened butter
1 tsp vanilla
3 cups powdered sugar
2 tablespoons cocoa powder
Chocolate Drizzle (optional)
2/3 cups Ghirardelli chocolate melts
2 tablespoons heavy cream
Preheat the oven to 350. Butter the bottoms and sides of the cake pans. Set aside. In a medium bowl whisk together dry ingredients. Set aside. In the bowl of an electric mixer, fitted with the whisk attachment, beat together the melted butter, sugar and vanilla until just combined. Mix in the rest of the wet ingredients. Add dry ingredients and mix until combined. Divide batter evenly between the 2 pans. Bake at 350 for 30-35 min, until a toothpick inserted comes out clean. Let cool for 5-10 minutes, remove from pans and cool completely.
In a small bowl, melt the chocolate chips in the microwave, stirring every 20 seconds until completely melted and smooth. Set aside. In the bowl of an electric mixer, fitted with the paddle attachment, cream the butter and vanilla on medium speed (6), 4 minutes, scraping down sides of bowl as needed. Add melted chocolate and beat until just combined. Beat in the powdered sugar and cocoa powder, 1 minute.
In a small bowl combine chocolate and heavy cream. Microwave for 20-30 seconds, remove and whisk until smooth. Transfer to a drip bottle. Let cool for about 10-15 minutes before using on the cake. You want the chocolate to be just slightly warm and the frosting on the cake, cold before doing the drizzle.
Hi All! I'm Havalah and welcome to Baker's Medley. Here you will find indulgent sweets, baked goods and lots of sprinkles. I'm so glad you are here! Lets bake together! To learn more about me, click here!