Chocolate Cake With American Buttercream Frosting Food

CHOCOLATE CAKE WITH CHOCOLATE BUTTERCREAM

Steps:

• Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
• Combine sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until smooth. Add flour, baking soda and salt; beat at low speed until well mixed.
• Bring water to a boil in small saucepan. Remove from heat. Immediately stir in unsweetened cocoa and 2 ounces unsweetened chocolate; stir until smooth. Add chocolate mixture to batter; beat at low speed until smooth.
• Pour batter into prepared pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Place 1/2 cup butter and melted chocolate in bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add powdered sugar, cocoa and salt alternately with whipping cream, scraping bowl often and beating well after each addition until frosting is light and fluffy. Frost cooled cake.

CHOCOLATE CAKE WITH AMERICAN BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F and grease and flour two 9-inch round cake pans.
• In a big bowl, mix the flour, sugar, baking soda, and salt.
• In a medium saucepan over medium heat, melt the butter. Whisk in the coffee, cocoa powder, and 1/2 cup water and heat it for a minute, stirring constantly. Pour the melted butter mixture into the flour mixture and whisk until well combined.
• In a medium bowl, whisk the eggs, buttermilk, and vanilla. Add it to the batter and mix until smooth.
• Divide the batter between the two cake pans, scraping all the batter from the bowl with a rubber spatula. Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes in the pans and then turn out onto a wire rack to cool completely.
• Frost with buttercream frosting
• In the bowl of a stand mixer fitted with the whisk attachment, combine all the ingredients. Whip the mixture on low speed for a while. When the sugar is incorporated, turn the mixer speed up and whip until the buttercream is smooth and looks right to you. If it's too cold, persuade it with a blowtorch if you have one. If it's too wet, add a bit more powdered sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
• Use immediately or store in an airtight container at room temperature for 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using it.
• Variation: The water/coffee combo in this recipe can be switched up, but remember, coffee is to chocolate like salt is to beef. Coffee brings out the flavor of chocolate without making it taste like coffee, just as salt brings out the flavor of meat without making it taste salty. The liquid you use can be all water, or it can be a full cup of coffee for more of a mocha-flavored cake. And if you're feeling really bold, go ahead and use a cup of a dark stout beer instead. Get creative and experiment a little - after all, it is a science project.

CHOCOLATE AMERICAN BUTTERCREAM

Steps:

• Combine the butter and cocoa powder in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until combined. Add the vanilla and salt. Continue to mix on low speed, adding the sugar a cup at a time and alternating with additions of the milk. Increase the speed to medium-high and mix until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and mix on medium-high until smooth.

PERFECT CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

CHOCOLATE LOVER'S CAKE WITH CHOCOLATE BUTTERCREAM ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

FRENCH CHOCOLATE BUTTERCREAM CAKE

Steps:

• Place oven rack in centre of oven, heat to 350°F.
• Butter and flour bottoms of 2- 8 inch round cake pans, reserve.
• Beat eggs in large mixer bowl at high speed 1 minute.
• Continue beating, adding sugar very slowly, about 7 minutes.
• Melt chocolate with 3/4 cup butter.
• Drizzle warm chocolate mixture into egg mixture, beating at low speed until blended.
• Add sour cream and vanilla, beat at low speed until thoroughly blended.
• Sift together 1 1/2 cups flour, the cocoa and baking soda.
• While beating at low speed, add dry ingredients, about 1/2 cup at a time, to chocolate mixture alternating with milk, about 1/3 cup at a time.
• Stop mixer as necessary to clean sides of bowl with rubber spatula.
• Beat until well blended.
• Pour half of batter into each reserved pan, place pans in oven diagonally on same rack.
• Bake until cake tester or wooden pick inserted in centre of each cake comes out clean, 30 to 35 minutes.
• Cool cakes in pans on wire racks until just warm, remove from pans and cool completely on racks.
• Prepare Chocolate Buttercream.
• Reserve about 1/2 cup buttercream for decorative piping.
• To assemble cake, place 1 layer on serving plate, spread top evenly with 3/4 of the firm buttercream.
• Refrigerate 30 minutes.
• Place second cake layer on top of first layer.
• Frost sides, then top of cake completely with buttercream.
• Pipe reserved buttercream through pastry bag fitted with star tube in a decorative border around top of cake.
• Refrigerate cake until thoroughly chilled, serve cold.
• Cake must be stored in refrigerator.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.