The production process is extremely simple, you just need to comply with the approaches that we have actually created on this page. The adhering to are the stages of exactly how to prepare CHOCOLATE CAKE WITH ITALIAN CHOCOLATE BUTTERCREAM FROSTING.
Chocolate Cake with Italian Chocolate Buttercream Frosting – The easiest & best chocolate scratch cake ever gets layered and covered in melt-in-your-mouth, luscious Italian chocolate buttercream frosting. Just outstanding!
Good chocolate cake may be the perfect dessert and this one does not disappoint, deserving to be a standard in every family recipe collection. It is the best plain chocolate frosted cake that I have ever eaten. The chocolate Italian buttercream frosting can be a bit of a challenge, especially in a hot kitchen but it is well, well worth the effort to master this skill. It really is the best chocolate frosting ever; so luscious and so, so silky smooth.
Ingredients
For the Chocolate Cake
- 2 cups sugar
- 2 cups all purpose flour
- 3/4 cup cocoa
- 2 tsp. baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup soured milk add a tablespoon of lemon juice to sour the milk
- 1 cup black coffee
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
For the chocolate buttercream frosting
- 1 pound chocolate at least 50% cocoa, chopped in small pieces
- ½ cup butter
- 2 cups sugar
- 2/3 cup water
- 6 egg whites at room temperature
- ¼ tsp cream of tartar
- 2 tsp vanilla extract
- Pinch salt
- 2 cups 1 pound softened unsalted butter
For the Ganache Drizzle (optional)
- 1/3 cup chocolate chips
- 1 1/2 tbsp whipping cream
Instructions
For the chocolate cake
- Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
- Pour into 2 greased and floured 8 or 9 inch cake pans. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean.
- Cool in the pans for 5 minutes, then remove from pans and cool completely on a wire rack.
To make the frosting
- Combine the chocolate and 1/2 cup of butter and melt (but do not over heat) in a double boiler. Set aside to cool to room temperature.
- Combine the sugar and water in a small saucepan and bring to a boil.
- Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.
- Meanwhile beat together the egg whites, cream of tartar, vanilla extract and salt to stiff peaks.
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Originally posted 2017-10-10 15:00:48.
