Chocolate Cake With Chocolate Buttercream Frosting

Chocolate Cake With Chocolate Buttercream Frosting

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If you have been searching for the perfect chocolate cake recipe? STOP, BECAUSE THIS IS THE RECIPE YOU HAVE BEEN LOOKING FOR!

This is a made-from-scratch dense, rich chocolate cake that is similar to a devil’s food cake with morosely tender crumbs. The layers of cake nestle inside a thick fluffy layer of velvety smooth chocolate buttercream frosting that practically melts in your mouth.

chocolate cake with chocolate buttercream frosting

I tell you, I thought I was going to have to beat David off with a stick! If you look up the word “chocoholic” in the dictionary, I am sure you will see my husband’s scruffy mug.

I asked him if he would like to include anything in this post about this cake. This is what he said, “It’s a rich dark chocolate cake that is accompanied by a velvety smooth decadent chocolate buttercream frosting that is purely for the ‘debel’ (AKA: devil).”

This is the best chocolate cake we have ever eaten. We also agree that it is a naughty cake! In fact, I originally called this cake, “Naughty Cake”, the first time I made it when I shared the recipe many moons ago.

Let’s make cake!

sifted flour and cocoa powder in bowl

How To Make Chocolate Cake with Chocolate Buttercream Frosting

Place the oven rack in the center of your oven. Preheat to 325 degrees F. Butter two 9-inch cake pans and lightly dust with some of the cocoa powder.

cake pan greased and dusted with cocoa powder

The Mountain Kitchen Tip:

Consider flouring your cake pan with cocoa powder. There won’t be any white film on your chocolate cake and it also gives you a little more chocolate flavor!

The Chocolate Cake:

In a medium-size bowl, using a sieve, sift cake flour, cocoa, baking soda, and salt. Beat the butter in a large bowl until smooth using an electric mixer. When it’s smooth, add in the brown sugar. Beat until well blended, about 2 minutes.

sifting flour and cocoa powder
sifted flour and cocoa powder in bowl

The Mountain Kitchen Tip:

You do not have to have cake flour on hand to make this cake. To make your own do the following equation:

1 cup allflour – 2 tablespoons + 2 tablespoons corn starch = cake flour.

This is what I used and it worked out beautifully!

Add the eggs one at a time, mixing well after each egg addition, then mix in the vanilla extract.

Add in about a third of the flour mixture, beat just until blended, then add the buttermilk and beat until blended. Repeat until the flour and buttermilk are used and blended into the batter.

thick chocolate cake batter in cake pan with spoon
Just look at this thick heavenly cake batter!

Divide the cake batter in half between the two cake prepared pans. Smooth it out, if needed.

Place the cake pans into the oven. Bake for about 35 to 40 minutes or until a toothpick inserted into the center comes out clean.

Remove the cake pans from the oven and place them on cooling racks for at least 10 to 20 minutes.

Use a dull knife to loosen the cake from the pan, by running it around the edge of the pan. Turn cake layers out onto cooling racks.

Cool completely before frosting.

ingredients to make buttercream on kitchen counter

The Chocolate Buttercream Frosting:

Cream the butter in a mixer on medium speed.

Then, stop the mixer and sift 3 cups of the powdered sugar and cocoa into the mixing bowl with the butter.

grating butter into a bowl

The Mountain Kitchen Tip:

If you forget or do not have time to let the butter soften, grate it! It’ll be room temperature in minutes!

Click HERE to learn a very important baking secret!

Carefully, turn the mixer on to the lowest speed setting, until the powdered sugar and cocoa are mixed into the butter.

Slowly, increase mixer speed to medium. Add vanilla extract, salt, and milk. Beat for 3 minutes.

NOTE: If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Using a butter knife or offset spatula, frost the cake with the chocolate buttercream frosting.

Garnish with Ghirardelli baking chips, optional.

Store the cake in an airtight container at room temperature for 4 to 5 days. (Read more about storing cakes HERE)

big chunk of chocolate cake with chocolate buttercream frosting on plate
a fork full of chocolate cake with buttercream frosting a glass of milk and mountain view

THIS CAKE is the reason I do not bake! It’s rich, perfect, and totally sinful. David and I need it like we need another hole in the head, but thankfully we were able to share it with friends and neighbors.

I know you’ll love this cake just as much as we do!

a big chuck of chocolate cake on plate
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Chocolate Cake with Chocolate Buttercream Frosting

A made-from-scratch dense, rich chocolate cake with layers of cake nestle inside a thick fluffy layer of velvety smooth chocolate buttercream frosting.
Course Dessert
Cuisine American
Keyword Buttercream, Cake, chocolate, Devil’s Food Cake, Frosting
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 643kcal

Ingredients

The Cake

  • 2 cups cake flour or all-purpose flour and corn starch (see notes)
  • ¾ cup cocoa powder natural unsweetened (I use Ghirardelli)
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt
  • ¾ cup unsalted butter (1 ½ sticks) soften, not melted
  • 2 cups golden brown sugar packed
  • 3 large eggs (room temperature)
  • 1 ½ teaspoons vanilla extract
  • 1 cup buttermilk

Chocolate Buttercream Frosting

  • 1 cup  unsalted butter 2 sticks) softened but not melted
  • cups confectioners’ sugar
  • ½ cup cocoa powder (I use Ghirardelli)
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 4 tablespoons milk
  • Ghirardelli Baking Chips for garnish (optional)

Instructions

The Chocolate Cake

  • Place the oven rack in the center of the oven. Preheat to 325 degrees F. Butter two 9-inch cake pans and lightly dust with some cocoa powder. (see notes)
  • In a medium-size bowl, sift cake flour, cocoa, baking soda, and salt. Beat the softened butter (see note) in large bowl until smooth using an electric mixer. When it’s smooth, add in the brown sugar. Beat until well blended, about 2 minutes.
  • Add the eggs one at a time, mixing well after each egg addition, then mix in the vanilla extract.
  • Add in about a third of the flour mixture, beat just until blended, then add the buttermilk and beat until blended. Repeat until the flour and buttermilk are used and blended into the batter.
  • Divide the cake batter in half between the two cake prepared pans. Smooth it out, if needed.
  • Place the cake pans into the oven. Bake for about 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the cake pans from the oven and place them on cooling racks for at least 10 to 20 minutes.
  • Use a dull knife to loosen the cake from the pan, by running it around the edge of the pan. Turn cake layers out onto cooling racks. Cool completely before frosting.

The Chocolate Buttercream Frosting

  • Cream butter in a mixer on medium speed.
  • Stop the mixer and sift 3 cups of the powdered sugar and cocoa into the mixing bowl with the butter.
  • Carefully, turn the mixer on to the lowest speed setting, until the powdered sugar and cocoa are mixed into the butter.
  • Slowly, increase mixer speed to medium. Add vanilla extract, salt, and milk. Beat for 3 minutes. (see notes about consistency)

Frost The Chocolate Cake, Serve and Storage

  • Using a butter knife or offset spatula, frost the cake with the chocolate buttercream frosting.
  • Garnish with Ghirardelli Baking Chips, optional.
  • Serve immediately or store the cake in an airtight container at room temperature for 4 to 5 days.

Video

Notes

Cake Flour: You do not have to have cake flour on hand to make this cake. To make your own do the following equation: 1 cup all-purpose flour – 2 tablespoons + 2 tablespoons corn starch = cake flour. This is what I used and it worked out beautifully!
Cocoa Powder Instead of Flour: Consider dusting your cake pan with cocoa powder. There won’t be any white film on your chocolate cake and it also gives you a little more chocolate flavor! Click HERE to learn a very important baking secret!
Softening Butter: If you forget to soften the butter beforehand, click HERE to learn a very important baking secret!
Frosting Consistency: If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
Recipes adapted from The Ultimate Chocolate Cake Recipe ~ thedish.plated.com and Chocolate Buttercream Frosting ~ savorysweetlife.com
 

Nutrition

Calories: 643kcal | Carbohydrates: 92g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 114mg | Sodium: 434mg | Potassium: 262mg | Fiber: 3g | Sugar: 71g | Vitamin A: 930IU | Calcium: 88mg | Iron: 1.9mg
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