Chocolate Cake with Buttercream Icing Recipe
My sister-in-law makes a chocolate cake that is just divine. It gets its dark richness from freshly brewed coffee and is perfectly balanced with luscious buttercream icing. The cake is super moist and the buttercream is marvelous.
Served cold, it is extraordinary. The chocolate cake and buttercream icing are sweet — without being exceedingly sweet. The butter adds the slightest hint of saltiness to the icing and is a wonderful complement to the cake.
Allow plenty of time to prepare this cake and buttercream icing. The cake must be completely cool before frosting it. Also, preparing the icing is a two-step process involving refrigeration. Because of the butter in the buttercream, you really can’t rush this recipe. The extra time is well worth it and we think you will be delighted with your results!
Chocolate Cake with Buttercream Icing
Chocolate Cake Recipe From the Kitchen of Jane Naujalis
Buttercream Icing Recipe From the Kitchen of Judy Haftl
Preheat oven to 350°.
Grease two 8″ round cake pans or one 9″x13″ rectangular cake pan with butter. Line the buttered pan(s) with parchment paper and then grease and flour the pans.
For the cake, sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Mix on low speed until combined with an electric mixer fitted with a paddle attachment.
In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. While the mixer is still on slow speed, add the hot coffee and stir just until combined.
Pour batter into baking pans and bake for 35 to 40 minutes (until a toothpick inserted in the center comes out clean). Cool in the pan(s) for 30 minutes and then invert over a rack to cool.
To make the buttercream icing, add the evaporated milk, whole milk, and flour to a small saucepan. Bring to a boil, whisking constantly and cook for one minuted or until thickened. Remove from heat and refrigerate until cooled completely.
Beat together the butter and shortening with an electric mixer. Add the granulated sugar and beat until creamy. Add the vanilla and cooled milk mixture and blend until well combined.
After the cake is completely cool, decorate with the buttercream icing. Refrigerate until serving. Enjoy!