Dark Chocolate Cake with Champagne Buttercream Frosting

Blog post

Adapted from Displaced Housewife


2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 cup corn starch
2 tsp baking powder
1 1/2 tsp kosher salt
1 tsp baking soda
6 oz. 70% dark chocolate
1 cup vegetable oil (I like Sunflower oil), nothing flavored
1 1/2 cup granulated sugar
1/3 cup dark brown sugar, packed
1 cup sour cream, room temperature
3 large organic eggs, room temperature
1 Tbsp vanilla extract
3/4 cup shaken buttermilk, room temperature
1/4 cup fresh brewed espresso or strong coffee

Champagne Frosting
8 oz. cream cheese, room temperature
1 stick unsalted butter, room temperature
3 Tbsp champagne
5 cups powdered sugar

Recipe makes three 6" cakes, or two 9" cakes.

For the cake, pre-heat oven to 350 degrees and mix 2 tbsp of all-purpose flour with 2 tbsp of unsweetened cocoa powder. Spread room temperature butter in your cake pans and dust with the flour cocoa mixture so your cake batter won't stick while in the oven.

1. Make a double boiler to melt the chocolate. Bring a small cook pot to boil with a heat proof bowl sitting on top. Place the 6 ounces of chocolate that's been loosely chopped. Stir until fully melted and stir in the 1 cup of Sunflower oil. Remove mixture from stove and set aside.

2. In a medium bowl, mix the 2 cups of flour, cocoa powder, corn starch, baking powder, baking soda, and kosher salt.

3. Using the mixer with the paddle attachment add the melted chocolate mixture. Turn the mixer to a slow speed and add the granulated sugar, dark brown sugar and blend until combined. Next add the sour cream, eggs, and vanilla. Blend until combined.

4. Add the shaken buttermilk and cooled espresso or strong coffee to mixer. Blend until combined.

5. Slowly add the flour mixture to the wet mixture and blend until just combined. Do not over beat or you'll get too much air into the batter and the cake will not bake level.

6. Pour batter evenly into buttered and floured baking pans. Bake for 30-40 mins depending on size of cake pan. Here I made 9" cakes, baking approximately 40 minutes until toothpick tester comes out clean.

7. Allow cakes to cool before transferring to a cake rack to fully cool before frosting. After 20-30 from the oven, run a butter knife around the outer edge of the cake to loosen and carefully transfer to a cake rack. Wait at least 2 hours before frosting otherwise it will melt and the layers will slide.

Adapted from Displaced Housewife


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