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.

Next, using a mixture, mix together butter, sugar, brown sugar and sour cream on medium-high speed for 5 minutes, until the mixture is light and fluffy. Add the eggs, one at a time beating well after each. Add the vanilla and mix well.

Next, in a small bowl combine the room temperature buttermilk and sour cream and slowly add in the cocoa/flour mixture and mix until just combined. 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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