Sunday, October 05, 2014

♥ Classic Chocolate Cake with Buttercream Frosting

I love watching cooking shows and my favorites are Paula Deen, Ina Garten, Trisha Yearwood and Tyler Florence's old reruns. So one day I watched Ina make the most decadent looking dark chocolate cake and top it with a luscious chocolate frosting, I knew I had to make it. Here it is....hope you like it.

Classic Chocolate Cake with Buttercream Frosting

1 cup of butter, room temperature...
1 cup sugar
1 cup of brown sugar
2 1/2 cups of all purpose flour
1 1/2 cups Hershey's cocoa powder
2 1/4 teaspoons baking soda
1/2 teaspoon salt
4 eggs, room temperature
3 teaspoons pour vanilla extract
1 1/2 cup cups buttermilk
3/4 cups sour cream

Take out your sour cream, butter and eggs so they are at room temperature when you are ready to use them. 
Preheat oven to 350 degrees and line a 9 x 13 cake pan (or larger) with parchment paper. Then spray the paper with non-stick spray. I leave the paper hanging over both ends to use as handles to lift my cake when it has finished baking.

Sift your flour, cocoa powder, baking soda and salt and set aside. 
In the large bowl of an electric mixer, cream the butter and sugars at high speed until light in color, about 5 minutes. Add the eggs, one at a time, and then add the vanilla.  Mix well. 
Combine the buttermilk and sour cream in a medium bowl.  Using low speed, mix the flour mixture and the buttermilk mixture in thirds, alternating each time. Start with the buttermilk and end with the flour. Mix only until just combined. Don’t mix too long, you want this to be light and fluffy.
Pour batter into the prepared pan, smooth and level the batter with rubber spatula and bake for 30-35 minutes or until toothpick inserted into center of the cake comes out clean. Remove it from the oven and cool it to room temperature before frosting.


24 oz. Semi-sweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons of light corn syrup
1/2 teaspoon of pure vanilla extract
4 tablespoons of butter, room temperature

Melt chocolate chips and heavy cream in a double boiling over simmering water, stirring until the chocolate chips have melted.
Remove the chocolate from the heat and stir in the corn syrup and the vanilla. Let chocolate cool down to room temperature before frosting your cake.

After the chocolate has completely cooled, whisk in the butter and whip them together on medium speed until the chocolate icing thickens. Spread the icing over the cooled sheet cake.

*** Photograph is copyrighted and the property of ©Welcome Home. 

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