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Chocolate Lover's Cake with Chocolate Buttercream Icing

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h
jowolf2

jowolf2

Very rich and very very chocolaty!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 609 kcal
  • 30%
  • Fat:
  • 41.8 g
  • 64%
  • Carbs:
  • 63g
  • 20%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 400 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans.
  2. 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. Set aside to cool.
  3. 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. Slowly beat in melted chocolate mixture until combined.
  4. Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth. Pour batter into the 3 prepared baking pans.
  5. Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  6. 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. Remove saucepan from heat and stir in 1/3 cup coffee. Refrigerate mixture until completely cooled, about 30 minutes.
  7. 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.
  8. Place 1 cake on a serving platter; spread icing on top of cake. Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake.
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