Tuesday, December 27, 2011

Double Chocolate Cake with Chocolate Buttercream Frosting

As a dietitian I rarely make desserts that are truly indulgent.  This three-layer cake is rich and creamy and goes beyond those boundaries.  This is the best chocolate cake I have ever made and three days later people are still raving about it. 

 I know the nutrition information is kind of scary to look at, but comparing it to a Death by Chocolate cake from your favorite bakery this is probably "light".  Try splitting a piece with a friend or try a "sliver" so you can join in on the fun.

Double Chocolate Cake
Serves 16

  • Nonstick vegetable oil spray
  • 2 cups sifted cake flour (sifted, then measured)
  • 1 cup unsweetened cocoa powder (preferably Dutch-process)
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 cups (packed) golden brown sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup plus 2 tablespoons buttermilk
  • 1/2 cup lukewarm water
  • 1 cup semisweet mini chocolate chips


  • Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in mini chocolate chips.

  • Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes about 22 minutes, or until tester inserted into center of cakes comes out clean.  Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment.

Chocolate Buttercream Frosting

3/4 cup butter
3 oz unsweetened chocolate
1/3 cup cocoa powder
3 cups confectioners’ sugar, divided
1/4 cup buttermilk
1 tsp vanilla extract
1/4 tsp salt

Melt the butter and unsweetened chocolate in a microwave-safe bowl. Heat in 30-45 second intervals, stirring frequently, until mixture is smooth. Cool for about 5 minutes, or until mixture is close to room temperature.
Transfer butter mixture to a larger bowl. Beat in cocoa powder, 2.5 cups confectioners sugar, buttermilk, vanilla and salt, beating until frosting is smooth and slightly fluffy (about 3-5 minutes). Add additional confectioners’ sugar to thicken, if needed. Frosting should be at room temperature before using.

Nutrition Facts: 1 slice with frosting (1/16 of cake)
500 calories, 67 g carbohydrates, 51 g sugar, 6 g protein, 26 g fat, 290 mg sodium

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