Chocolate Lover'S Cake With Chocolate Buttercream I

Name: Chocolate Lover'S Cake With Chocolate Buttercream Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (1 ounce) squares baking chocolate; 2 tablespoons heavy whipping cream; 1 cup butter, softened; 1 cup white sugar; 1 cup brown sugar; 3/4 cup cocoa powder; 1 cup sour cream; 1 cup cold coffee; 2 eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; Chocolate Buttercream Icing:; 1/2 cup heavy whipping cream; 4 (1 ounce) squares baking chocolate; 1/3 cup cold coffee; 2 cups confectioners' sugar, or more as needed; 1 cup butter, softened

Servings: persons

8 (1 ounce) squares baking chocolate
2 tablespoons heavy whipping cream
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
3/4 cup cocoa powder
1 cup sour cream
1 cup cold coffee
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Chocolate Buttercream Icing:
1/2 cup heavy whipping cream
4 (1 ounce) squares baking chocolate
1/3 cup cold coffee
2 cups confectioners' sugar, or more as needed
1 cup butter, softened

1
Preheat oven to 350 degrees F (175 degrees C). Grease three 9-inch round baking pans.
2
Combine 8 ounces baking chocolate and 2 tablespoons cream in a saucepan over low heat; cook and stir until chocolate is melted, about 5 minutes. Set aside to cool.
3
Beat 1 cup butter, white sugar, and brown sugar together in a bowl using an electric mixer until creamy; mix in sour cream, 1 cup coffee, eggs, and vanilla extract. Slowly beat in melted chocolate mixture until combined.
4
Mix flour, baking soda, baking powder, and salt together in a bowl; beat flour mixture into butter mixture until well combined and smooth. Pour batter into the 3 prepared baking pans.
5
Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
6
Heat 1/2 cup cream and 4 ounces baking chocolate together in a saucepan over medium heat, stirring constantly, until chocolate is melted, about 5 minutes. Remove saucepan from heat and stir in 1/3 cup coffee. Refrigerate mixture until completely cooled, about 30 minutes.
7
Beat confectioners' sugar and 1 cup butter into cooled chocolate mixture in a large bowl until fluffy; add more confectioners' sugar until desired consistency is reached.
8
Place 1 cake on a serving platter; spread icing on top of cake. Repeat layering with remaining cake and icing; spread icing on top and sides of entire layered cake.

3816

kcal

Calories

218

Fat

445

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 8 (1 ounce) squares baking chocolate, 2 tablespoons heavy whipping cream, 1 cup butter, softened, 1 cup white sugar, and more.

Yes, Chocolate Lover'S Cake With Chocolate Buttercream Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Lover'S Cake With Chocolate Buttercream Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions