Chocolate Lover's Cake with Chocolate Buttercream Icing recipe

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Ingredients

8 (1 ounce) squares baking chocolate
2 tablespoons heavy whipping cream
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
¾ cup cocoa powder
1 cup sour cream
1 cup cold coffee
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup heavy whipping cream
4 (1 ounce) squares baking chocolate
⅓ cup cold coffee
2 cups confectioners' sugar, or more as needed
1 cup butter, softened

Nutrition Info

609.2 calories
carbohydrate: 63 g
cholesterol: 103.3 mg
fat: 41.8 g
fiber: 5.2 g
protein: 6.8 g
saturatedFat: 25.9 g
servingSize: -
sodium: 399.9 mg
sugar: 41.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 9-inch layer cake

Recipe Note

Very rich and very very chocolaty!

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