Chocolate Cake With American Buttercream Frosting Recipes

CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Preheat the oven to 350°F. Spray three 8-inch cake pans with non-stick spray and line with parchment paper. (See the notes if you want to bake a different sized cake).
• In a large mixing bowl, add the cocoa powder and boiling water or coffee. Whisk the chocolate mixture until smooth.
• Add the sugar, vegetable oil, and sour cream and whisk until well blended.
• Add the eggs and vanilla extract and whisk until the eggs are completely incorporated.
• Sift the flour baking powder, baking soda, and salt over the batter. Whisk until there are no flour streaks.
• Divide the batter among the baking pans and bake for 28 to 35 minutes. (See the notes if you use different sized pans).
• Let the cakes cool for 5 to 10 minutes in the pans then run a knife around the edge of the pans to loosen the cake. Invert the cakes onto a cooling rack and let them cool completely before frosting them.
• Place the butter in a mixing bowl and beat on medium speed for a couple of minutes until it is smooth and creamy.
• Add 6 cups of the powdered sugar a cup at a time. Add the cocoa powder slowly and blend on medium speed until incorporated.
• Add 4 tablespoons of the milk (or cream), salt, and vanilla extract. Increase the speed and beat for 2 to 3 minutes.
• Stop the beater and check the consistency of the buttercream. Add additional powdered sugar if it is too thin or add 16extra milk if it is too thick.

CHOCOLATE BUTTERCREAM

Steps:

• Beat 2 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
• Add in 1 cup of cocoa powder and 1/2 tsp of salt. Mix on low until the cocoa is fully incorporated and no clumps remain.
• Slowly add in 5 cups of powdered sugar and mix in on a low speed. Halfway through mix in 1/2 cup of heavy cream to make the frosting easier to mix.
• Next, mix in 1 1/3 cups of dark chocolate chips that have been melted and cooled for about 10 minutes. The chocolate should still be in a fully liquid state, but not hot to the touch.
• Beat on low until the ingredients are fully incorporated and the desired consistency is reached.
• If the frosting is too thick, add an extra Tbsp of heavy cream. If it's too thin, add in another 1/4 cup of powdered sugar.
• Stir by hand with a rubber spatula once the frosting is made to get the frosting SUPER smooth.
• Then use as desired! This frosting is amazing on layer cakes, cupcakes, cookies & more!

CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
• Combine sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until smooth. Add flour, baking soda and salt; beat at low speed until well mixed.
• Bring water to a boil in small saucepan. Remove from heat. Immediately stir in unsweetened cocoa and 2 ounces unsweetened chocolate; stir until smooth. Add chocolate mixture to batter; beat at low speed until smooth.
• Pour batter into prepared pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Place 1/2 cup butter and melted chocolate in bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add powdered sugar, cocoa and salt alternately with whipping cream, scraping bowl often and beating well after each addition until frosting is light and fluffy. Frost cooled cake.

CHOCOLATE AMERICAN BUTTERCREAM

Steps:

• Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.

CHOCOLATE CAKE WITH VANILLA-BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees and place rack in center. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder, tapping out excess. Sift cocoa over a medium bowl; whisk in boiling coffee and milk. Let cool; set aside. Sift together flour, baking soda, and salt into another medium bowl; set aside.
• In a large bowl, mix butter using a rubber spatula until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add eggs one at a time, stirring well after each addition. Pour in cooled cocoa mixture. Mix until fully incorporated.
• Add flour mixture to chocolate mixture, stirring until just combined. Pour batter into prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate pans, and bake until a cake tester comes out clean when inserted into center of cake, 20 to 25 minutes.
• Remove cakes from oven, and transfer to a cooling rack. Allow to cool in pans for 15 minutes. Carefully run a small offset spatula around edge of cakes to loosen from pan. Invert cakes onto a wire rack. Let cook completely, about 1 hour.
• To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the lazy susan. Place the first layer on the lazy susan. Spread with 3/4 cup buttercream. Top with the remaining layer, bottom-side up. Spread a thin layer of buttercream on the top and sides of cake, called a crumb coat. Chill until the buttercream is set, at least 30 minutes.
• Apply the final coat of buttercream. Smooth the sides with a bench scraper or large offset spatula held steady at a 45-degree angle while turning the lazy susan.

PERFECT CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

BASIC CHOCOLATE BUTTERCREAM ICING

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.