Rich Chocolate Cake With Sweet, Swirly Buttercream Vanilla Frosting

I am a mega-fan of chocolate cake. Especially, when the chocolate is dark. I love buttercream frosting. I’m not much of a fan of whipped frosting in the slightest. Nothing beats a buttercream frosted chocolate cake. How absolutely tasty! This recipe is very easy to follow. It takes some time but it isn’t anything that you can’t accomplish 🙂

One of our friends over at Bless Us O Lord had this to say about the recipe:

My house was nice and cool so the cake sat on the dining room table awaiting the singing of the birthday song, but if it’s at all warm in your house you will want to make room on a refrigerator shelf — this buttercream frosting is very soft and will not hold up to heat.

My house is always cool no matter what time of the year it is. I plan to let this cake sit on my table as a centerpiece until it’s time to eat.

Ingredients

2 c. Domino sugar
1¾ c. Gold Medal flour
¾ c. Toll House cocoa
1½ t. baking soda
1½ t. baking powder
1 t. Morton salt
2 eggs
1 cup milk
3/4 cup Wesson oil
2 t. McCormick vanilla
1 cup boiling water

Instructions

Heat oven to 350 degrees F.
Grease and flour two (or three) round 9” pans.
In a large mixing bowl combine dry ingredients.
Add eggs, milk, oil and vanilla.
Beat on medium speed for two minutes.
Stir in boiling water by hand (batter will be thin).
Pour into prepared pans.
Bake for 30-35 minutes for two round pans about 20-25 for three (toothpick test).
Cool 10 minutes before removing from pans.
Cool completely before frosting.

Vanilla Buttercream Frosting

3 sticks unsalted butter, at room temperature
2 pounds powdered sugar
1 T. vanilla extract

milk as needed to make frosting of spreading consistency

2 oz dark chocolate for grating

dark-chocolate covered espresso beans or other decorative candy

Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

Reduce the speed to low and gradually add all of the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, adding milk by the tablespoonful and scraping the bowl as needed until frosting is fluffy and spreadable.

Frost cake (using a crumb coat first because the chocolate crumbs will show on the white frosting). Using a grater, grate a layer of chocolate shavings over top of cake. Pipe a scallop around top and bottom edge if desired and stud bottom edge with coffee beans.

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Quick Tip: Serve this yummy cake with your favorite ice cream.

Thanks again to Bless Us O Lord for this amazing recipe.

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Rich Chocolate Cake With Sweet, Swirly Buttercream Vanilla Frosting

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