Double Chocolate Cake with Buttercream Icing

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I have actually constantly been a cake individual.

Do not get me incorrect I certainly consume both cake and ice cream. However if offered the option, I will pick cake. Ideally additional abundant and chocolatey, with a thick layer of icing.


Slice of double chocolate cake with buttercream frosting on a white plate.

So on my birthday, I chose to treat myself to a little a great deal of chocolate cake with buttercream icing. The issue here is that I am not a really skilled cake maker.

In addition, I confess that I have little to no experience in effectively frosting a double layer cake.

However fortunately, my frosting-loving taste accompany my heavy-handed icing capabilities. So it was a Delighted Birthday after all.

Slice of double chocolate cake with buttercream frosting.

Entirely unassociated to double chocolate cake (or possibly not, thinking about all those calories), I ran a half marathon this weekend!

Two women running a race.
Two women with ribbons around their necks.

That was enjoyable.

Now I’m all set to consume another double chocolate cake. Bonus icing, please.

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A picture of Double Chocolate Cake with Buttercream Frosting

Double Chocolate Cake with Buttercream Icing

4.4 from 17 evaluations

Description

This double chocolate cake with buttercream icing was what I made myself on my birthday. So chocolatey, so abundant, so best. Delighted Birthday to me!

Active Ingredients


Systems
USM

Double Chocolate Cake, from Foodessa

Chocolate Buttercream Icing from Confessions of a Tart

Directions

Double Chocolate Cake

  1. Preheat oven to 350 degrees. Grease 3 round baking pans and reserved. In a big bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Include eggs, buttermilk, melted butter and vanilla extract; beat 2 minutes on medium speed. Stir in hot coffee.
  2. Pour batter uniformly in between the 3 pans and bake on middle rack of oven for 30 to 35 minutes, up until toothpick placed in center comes out tidy. Cool entirely on cake rack prior to icing.

Chocolate Buttercream Icing

  1. Whip the room-temperature butter on medium speed. Shift to low and include cocoa powder gradually, spoonfuls at a time, up until completely integrated. Still on low, include the powdered sugar (likewise one spoonful at a time), rotating with the milk, to attain wanted consistency and taste. Then, beat on medium speed up until really light and fluffy, another 3-5 minutes. Include more sugar if consistency is too thin.

Notes

I utilized 2 of the cakes and frosted the middle/top/sides. And from the exact same batch, I still have a 3rd cake and sufficient icing to make some additional cake pops!

Nutrition

Keywords: double chocolate cake, buttercream icing, chocolate cake dish

It feels great to be able to run 13 miles. And it feels truly great to consume chocolate cake.

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