FRENCH CHOCOLATE BUTTERCREAM CAKE

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Make and share this French Chocolate Buttercream Cake recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 13

butter
flour
2 large eggs, at room temperature
1 1/3 cups sugar
2 ounces unsweetened chocolate, broken into small pieces
3/4 cup lightly-salted butter, cut into 12 pieces
1 1/4 cups sour cream
1 1/2 teaspoons vanilla
1 1/2 cups cake flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup milk
chocolate buttercream icing (recipe in 'zaar)

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.

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