Best Chocolate Buttercream Cake Frosting Recipes

CHOCOLATE FUDGE CAKE WITH VANILLA BUTTERCREAM FROSTING AND CHOCOLATE GANACHE GLAZE

Steps:

• To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.
• In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.
• In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.
• To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.
• To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.
• Serve the cake cold or allow it to come to room temperature before serving.

YELLOW CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch cake pans.
• Sift together the flour, baking powder and salt in a large bowl and set aside.
• In an electric mixer, mix the butter and granulated sugar on high speed until fluffy. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine. Alternate adding the dry ingredients and milk in 3 batches, mixing for a few seconds after each addition. Scrape the sides of the bowl, then mix 1 final time.
• Divide the batter between the prepared cake pans and bake until done (a wooden skewer inserted in the cake should come out completely clean), 28 to 30 minutes. Allow to cool for 10 minutes, then turn out to cool completely.
• For the buttercream frosting: Sift the powdered sugar and cocoa together in a large bowl and set aside.
• In an electric mixer with the paddle attachment, cream the butter until smooth, about 2 minutes. Turn off the mixer and add half of the sugar/cocoa mixture. Turn to low speed and mix to combine. Add the rest of the mixture and mix again. Add the cream, vanilla and salt, scrape the sides and beat until fluffy, 2 to 3 minutes. Thin out with a tablespoon of cream at a time if needed.
• Ice the cake with a generous layer in the center and spread all around the sides. WARNING: MUST BE SERVED WITH A GLASS OF COLD MILK!

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
• Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

HAZELNUT CAKE WITH PRALINE AND MILK CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place an oven rack in the middle position. Preheat oven to 375 degrees. Spray a 9-by-3-inch round cake pan with vegetable spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside.
• Make the sponge cake: Grind the hazelnuts in a food processor with 1/4 cup sugar. In a medium bowl, sift together flour, cornstarch, and hazelnut mixture; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs, the yolks, remaining 1/2 cup sugar, salt, and almond extract on high speed until thick and pale yellow in color, and mixture holds a thick ribbon when whisk is lifted from bowl, 7 to 8 minutes. Remove bowl from mixer; gently and quickly fold in flour mixture. Gradually drizzle in oil, while folding.
• Pour batter into prepared cake pan. Set on prepared baking sheet, and bake until a tester comes out clean when inserted into the center of the cake, about 25 to 30 minutes. Remove from oven and turn cake out immediately onto a wire rack. Let cool for at least 1 hour.
• Make the buttercream: In the heatproof bowl of an electric mixer set over (but not touching) simmering water, whisk egg whites, sugar, and salt until warm to the touch, 1 to 2 minutes. Transfer bowl to mixer fitted with whisk attachment and beat until stiff peaks form. With the mixer running, gradually beat in butter, piece by piece. When all the butter has been added, mixture will break but it will become smooth as you continue to beat. Beat in vanilla. Divide buttercream in half, returning one half to the mixer bowl to make the chocolate flavor and setting aside the remaining half for the praline buttercream.
• Melt the chocolate in a heatproof bowl set over (but not touching) simmering water. Slowly beat into buttercream in mixer. Add cocoa mixture and beat until buttercream is cooled; set aside.
• Using a small offset spatula, spread praline paste onto a clean work surface. Smooth paste with a spatula, working out any lumps. Add 1/2 cup reserved buttercream to praline paste and fold it into buttercream. Once the paste and buttercream are fully combined and there are no lumps, fold praline mixture into remaining reserved buttercream.
• Using a serrated knife, trim top of cake to make level. Cut cake horizontally into even thirds. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate and top with a 1/3- to 1/2-inch layer of praline buttercream. Place second layer on top; top with remaining praline buttercream. Top with remaining layer.
• Spread a thin layer of the chocolate buttercream over the tops and sides of the cake to cover, creating a "crumb" layer. Transfer to refrigerator for 15 minutes to set. Spread tops and sides of cake with remaining chocolate buttercream; serve.

TRIPLE HAZELNUT CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• To make the cake, grease 2 (9 by 2-inch) round cake pans with shortening and line bottoms with parchment rounds. Grease parchment and dust each pan with 1 tablespoon flour, shaking out excess. Set pans aside.
• Preheat oven to 350 degrees F.
• In a medium bowl whisk together the eggs, liqueur, and hazelnut extract until blended and set aside.
• In a large bowl of an electric stand mixer, gently combine on low speed 3 1/3 cups flour, sugar, baking powder, baking soda, salt and hazelnuts until blended. Add the butter and sour cream and beat on low speed until dry ingredients are moistened.
• Increase speed to medium and beat for 2 1/2 minutes, scraping the sides of the bowl occasionally. In 3 separate additions, add the egg mixture to the batter, beating for 30 seconds after each addition. Divide batter evenly into the prepared pans and bake on the center rack for 40 to 45 minutes or until a cake tester inserted into the center of each cake comes out clean. Cool cakes in pans for 10 minutes. Remove from pans, discard parchment and cool cakes completely on wire racks, 1 to 2 hours.
• To make the hazelnut filling, in a medium saucepan melt the butter over medium heat.
• Sprinkle with flour and whisk until smooth. Reduce heat to medium-low, add the sugar and cream and cook, whisking constantly, for 7 to 10 minutes or until mixture is thickened. Stir in the hazelnuts, salt, liqueur, hazelnut extract, and chocolate and cook just until chocolate melts. Set aside in a bowl and cool completely.
• To make the chocolate buttercream frosting, melt chocolate in the top of a double boiler over medium heat until smooth. Set aside, off the heat, and cool completely. In a large bowl whisk together the sugar and egg whites until blended. Place the bowl over a saucepan of simmering water and whisk until mixture reaches 140 degrees F.
• Remove mixture to a large bowl of a stand mixture with a whisk attachment and beat on low speed for 1 minute to cool slightly. Increase speed to high and beat for 4 minutes or until mixture is cool to the touch and doubled in volume. Reduce speed to low and add the softened butter 1 tablespoon at a time, beating well after each addition, until all of the butter has been added. Continue to beat until mixture looks smooth. Fold in the melted chocolate and the hazelnut extract and beat until fluffy.
• To assemble the cake, split each cake layer horizontally in half to make 4 separate layers. Spread equal amounts of the hazelnut filling between each layer and frost top and sides of cake with the buttercream. To garnish, press chopped hazelnuts onto the sides of the cake. Using a pastry bag fitted with a star tip, pipe rosettes around the top rim using remaining frosting. Place whole hazelnuts and chocolate curls on the top of the cake.
• Tip: To make this cake an easier undertaking, take the time to search out hazelnuts that have already been peeled. If peeled nuts are unavailable, working in batches, boil nuts in 2 cups water along with 2 tablespoons baking soda for 1 to 2 minutes.
• Run nuts under water and slip off skins. Dry the nuts well and toast on a baking sheet in a 350 degree F oven for 20 minutes, stirring occasionally. Cool and finely chop and proceed with recipe. If you purchase the nuts already peeled, toast in a 350 degree F oven for only 15 minutes.

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 CAKE WITH VANILLA-BUTTERCREAM FROSTING

Steps:

• Preheat oven to 350 degrees and place rack in center. Butter two 8-by-2-inch round cake pans. Line with parchment paper. Butter the parchment, and dust with cocoa powder, tapping out excess. Sift cocoa over a medium bowl; whisk in boiling coffee and milk. Let cool; set aside. Sift together flour, baking soda, and salt into another medium bowl; set aside.
• In a large bowl, mix butter using a rubber spatula until light and fluffy, about 2 minutes. Gradually add sugar and vanilla. Add eggs one at a time, stirring well after each addition. Pour in cooled cocoa mixture. Mix until fully incorporated.
• Add flour mixture to chocolate mixture, stirring until just combined. Pour batter into prepared pans (about 4 cups in each pan). Bake for 20 minutes, rotate pans, and bake until a cake tester comes out clean when inserted into center of cake, 20 to 25 minutes.
• Remove cakes from oven, and transfer to a cooling rack. Allow to cool in pans for 15 minutes. Carefully run a small offset spatula around edge of cakes to loosen from pan. Invert cakes onto a wire rack. Let cook completely, about 1 hour.
• To assemble, using a serrated knife, level the top surface of each cake layer. Place four strips of parchment paper around the perimeter of the lazy susan. Place the first layer on the lazy susan. Spread with 3/4 cup buttercream. Top with the remaining layer, bottom-side up. Spread a thin layer of buttercream on the top and sides of cake, called a crumb coat. Chill until the buttercream is set, at least 30 minutes.
• Apply the final coat of buttercream. Smooth the sides with a bench scraper or large offset spatula held steady at a 45-degree angle while turning the lazy susan.

ORANGE CHOCOLATE MARBLE CAKE WITH ORANGE BUTTERCREAM FROSTING

Steps:

• Grease and flour two 9 inch layer pans.
• Cream butter and sugar in a large bowl with electric mixer.
• Blend in orange rind and eggs.
• Sift flour, salt and powder together and add alternately with milk, beating well after each addition.
• Pour about 2/3 of batter into prepared pans.
• Combine melted chocolate, baking soda and water and blend into remaining cake batter.
• Spoon chocolate batter here and there over orange batter and cut through with spatula or knife to make a marbled effect.
• Bake at 350* for 30 minutes or until cake springs back when lightly touched.
• Cool cakes in pans 10 minutes; remove from pans and cool completely on racks.
• Fill and frost with Orange Buttercream Frosting.
• Decorate with mandarin oranges.
• Orange Buttercream Frosting: Blend butter and egg yolk at low speed in a large bowl.
• Gradually beat in sugar alternately with orange juice.
• Beat in orange rind.

CHOCOLATE MOCHA CAKE WITH RASPBERRY BUTTERCREAM FILLING & CHOCOLATE FLUFF FROSTING RECIPE - (4.4/5)

Steps:

• CAKE: Preheat oven to 350°F. Butter, or spray with non-stick baking spray, 2 8x2-inch round cake pans (I used three cake pans). Line the bottoms with parchment paper, grease the paper, and then flour the pans (gently tap out any excess flour) or spray with non-stick spray Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Bake for approximately 25 minutes (approx) or until toothpick comes out clean. If using three pans, check the baking time at about 15 to 20 minutes. NOTE: The first time I bake a new cake recipe, I always check my cakes at 5 minutes less than the recommended baking time, just to be sure I don't overbake the cake. A toothpick inserted, should come out clean. Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks; remove the parchment paper. Cool completely before adding the filling and frosting. RASPBERRY FILLING (can be made a day in advance; just cover it well and to keep it refrigerated): In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes). Add the raspberry jam and beat to combine. Turn the mixer down to low speed, and add the confectioners' sugar. Beat until smooth. Cover and set aside until ready to use. Note: The frosting is very smooth and not super thick. FROSTING: In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes). Easy way to melt chocolate: microwave for about 1 1/2 minutes, stir and set aside. Add the melted, cooled chocolate and beat until well combined and fluffy. On medium-speed, add the marshmallow cream, almond extract, and confectioners' sugar. Once everything is combined, increase the speed to medium-high and beat until the smooth and fluffy. Cover the bowl and refrigerate for 30 minutes. [Note: The frosting can also be made a day in advance, just be sure to keep it well covered and chilled until ready to use.] ASSEMBLE THE CAKE: If the cakes have domed tops, use a serrated knife to gently slice off a thin layer...just enough to give them an even surface. If the layers are pretty even, I simply set each layer, with the bottom side "up" and frost it from there. If the raspberry cream filling has been in the refrigerator, give it a good stir to soften it up a bit. (If it's too stiff, leave it covered at room temperature until spreadable.) Spread the raspberry cream over one of the cake layer. Place the other layer on top of the filling. Frost the rest of the cake (top and sides) with the chocolate buttercream. Serve the cake at room temperature. This cake is rich, so smaller slices will go a long way.

MASALA CHAI CHOCOLATE CAKE WITH GINGER BUTTERCREAM FROSTING

Steps:

• For the Masala Chai Tea Concentrate:.
• Crush lightly together the cinnamon, cloves, cardamom pod, allspice and star anise.
• Add crushed spices in a small saucepan and add the ginger, black tea leaves, half and half and water.
• Bring to a light boil, then lower heat to a simmer and steep for 30 minutes to an hour, depending on how strong you want the chai. Strain mixture through a fine mesh sieve into a cup, this should make about 1 cup of chai tea.
• For the Ginger Buttercream Frosting:.
• Beat butter with an electric mixer until creamy.
• Add confectioner's sugar, milk and ginger. Beat until well combined, and until a spreadable consistency is reached. If frosting is too thin, add ½-1 cup confectioner's sugar and mix until desired consistency is reached. Set aside.
• For the Cake:.
• Preheat oven to 350 degrees. Coat 2-3 9-inch cake pans with cooking spray, then flour lightly. Mix together chocolate cake mix, eggs, masala chai tea concentrate and oil with an electric mixer on low speed for 30 seconds. Then beat at medium speed for 2 minutes. Pour equal amounts of batter into each cake pan. Bake for 25-30 minutes, or until a toothpick inserted in center of cake comes out clean.
• Let cool in pans for 15 minutes. Invert cakes onto platter or cooling rack and let cool completely. When cake has cooled, spread ginger buttercream frosting between layers and on top of cake. Decorate with chocolate chips or chocolate shavings if you like. Makes 8 servings.

CHOCOLATE ANGEL FOOD CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• CAKE:.
• Preheat oven to 350 degrees Fahrenheit.
• Sift flour, cocoa and 1/3 cup sugar 5 times.
• Add salt to egg whites and beat until stiff.
• Add cream of tartar to the egg whites and the balance of the sugar gradually, 1 Tablespoon at a time, beating until very stiff.
• Add vanilla.
• Fold in the flour mixture a little at a time.
• Pour batter into a 9" tube pan and bake for 15 minutes at 350 degrees Fahrenheit.
• Reduce heat to 300 degrees Fahrenheit to finish baking.
• Total baking time is about 1 hour.
• FROSTING:
• Combine egg whites, water, vanilla, cream of tartar, and sugar in upper part of a double boiler.
• Mix well, beat over heat until mixture stands up in peaks.
• If electric beater is used, bring water in lower part of double boiler to a rapid boil and beat for about 2 minutes.
• Remove from stove and beat 3 or 4 minutes at high speed until it stands in high peeks. Be careful not to scrape beater against bottom of pan as it will darken the mixture.
• Allow the mixture to cool, keeping it covered with a damp cloth to prevent a crust from forming.
• Cream butter thoroughly; add cocoa (use more cocoa if more intense flavor is desired) and salt.
• Have marshmallow mixture and butter at about same temperature and consistency before combining them (otherwise, frosting will have a tendency to separate or curdle).
• Keep cool, not cold. If frosting should curdle, add about 2 Tablespoons hot melted butter and beat well.
• Frost top and sides of cake.

CHOCOLATE BUTTERCREAM CAKE FROSTING

Steps:

• Place chocolate in heavy saucepan on very low heat. Stir constantly until just melted. Set aside to cool.
• Combine in large bowl, with mixer at low speed, confectioners sugar, butter, milk and vanilla.
• Beat at medium speed 1-2 minutes until creamy. Add cooled chocolate and beat until combined. If desired, add more milk until frosting is spreading consistency.

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Directions Preheat the oven to 350º degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside. In a medium bowl, sift together the flour, cocoa, baking soda, and salt. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended. Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting. Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened. Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

HAZELNUT CAKE WITH PRALINE AND MILK CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place an oven rack in the middle position. Preheat oven to 375 degrees. Spray a 9-by-3-inch round cake pan with vegetable spray. Line a baking sheet with parchment paper or a nonstick silicone baking mat; set aside.
• Make the sponge cake: Grind the hazelnuts in a food processor with 1/4 cup sugar. In a medium bowl, sift together flour, cornstarch, and hazelnut mixture; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat the whole eggs, the yolks, remaining 1/2 cup sugar, salt, and almond extract on high speed until thick and pale yellow in color, and mixture holds a thick ribbon when whisk is lifted from bowl, 7 to 8 minutes. Remove bowl from mixer; gently and quickly fold in flour mixture. Gradually drizzle in oil, while folding.
• Pour batter into prepared cake pan. Set on prepared baking sheet, and bake until a tester comes out clean when inserted into the center of the cake, about 25 to 30 minutes. Remove from oven and turn cake out immediately onto a wire rack. Let cool for at least 1 hour.
• Make the buttercream: In the heatproof bowl of an electric mixer set over (but not touching) simmering water, whisk egg whites, sugar, and salt until warm to the touch, 1 to 2 minutes. Transfer bowl to mixer fitted with whisk attachment and beat until stiff peaks form. With the mixer running, gradually beat in butter, piece by piece. When all the butter has been added, mixture will break but it will become smooth as you continue to beat. Beat in vanilla. Divide buttercream in half, returning one half to the mixer bowl to make the chocolate flavor and setting aside the remaining half for the praline buttercream.
• Melt the chocolate in a heatproof bowl set over (but not touching) simmering water. Slowly beat into buttercream in mixer. Add cocoa mixture and beat until buttercream is cooled; set aside.
• Using a small offset spatula, spread praline paste onto a clean work surface. Smooth paste with a spatula, working out any lumps. Add 1/2 cup reserved buttercream to praline paste and fold it into buttercream. Once the paste and buttercream are fully combined and there are no lumps, fold praline mixture into remaining reserved buttercream.
• Using a serrated knife, trim top of cake to make level. Cut cake horizontally into even thirds. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate and top with a 1/3- to 1/2-inch layer of praline buttercream. Place second layer on top; top with remaining praline buttercream. Top with remaining layer.
• Spread a thin layer of the chocolate buttercream over the tops and sides of the cake to cover, creating a "crumb" layer. Transfer to refrigerator for 15 minutes to set. Spread tops and sides of cake with remaining chocolate buttercream; serve.

CHOCOLATE CAKE WITH VANILLA BUTTERCREAM FROSTING

Steps:

• 1. Heat oven to 325°F. 2. Line the bottom of two 6" cake pans with parchment paper and grease sides of pan. 3. Beat butter with sugar. Add eggs, one at time. Add vanilla, then buttermilk. 4. Sift flour, cocoa powder, baking soda, baking powder and salt into the butter mixture. 5. Mix dry ingredients into batter. 6. Divide batter between two pans. 7. Bake each layer for 30 to 40 minutes. Cool in the pan 10 minutes, then remove cakes from pans. 8. Beat the butter until light and fluffy, then add the sugar and melted chocolate, followed by the milk or cream and vanilla. 9. Level the cake with a horizontal serrated knife. Spread fudge buttercream filling evenly over first cake layer. Place second layer on top of filling. 10. Put cake in freezer,. 11. To make vanilla buttercream, beat the butter until light and fluffy in a large bowl. Add sugar 1/2 cup at a time until fully incorporated. Beat in milk then vanilla. Frost and finish cake: Thinly coat entire cake with frosting (this is a "crumb" coat, to mask the chocolate crumbs better), then return the cake to the freezer for 10 minutes, to set the first layer of frosting, then finish frosting the cake with the remaining frosting.