Three-Layer Chocolate Cake with Chocolate Buttercream Frosting
This Three-Layer Dark Chocolate Cake with Chocolate Buttercream Frosting is the best. I combined a few tricks to come up with a cake this good. First I used "The Best Chocolate Cake" recipe from blogger extraordinaire, MyBakingAddiction.com. It really is the best because it uses buttermilk and coffee in the cake batter. I bow to her recipe in adoration! That said, I added one secret that I learned from my Mom about layer cakes. Freeze the cake layers as soon as they are cool enough to touch. This helps trap the moisture and improves the texture of the cake. This is also a time-saver. You can make the cake layers days ahead of time and thaw the day of frosting and serving. The secret to the frosting is Chocolate Extract.
Prep Time 30minutes
Cook Time 35minutes
Total Time 1hour5minutes
Author Homemade Italian Cooking with Cara
3/4cupunsweetened cocoa powder
1cupstrong black coffee
6cupsCara’s Chocolate Buttercream Frosting
1 1/2cups3 sticks butter, at room temperature
6cups2 - 16 ounce boxes powdered sugar
Heat oven to 350 degrees. Grease and flour three 9-inch round baking pans. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment combine the sugar, flour, cocoa(s), baking soda, baking powder and salt. Mix on low until dry ingredients are thoroughly combined.
Add eggs, buttermilk, coffee, oil and vanilla. Beat on medium speed for about two minutes; the batter will be thin.
Pour batter evenly into prepared pans.
Bake in preheated oven for 30 to 35 minutes for round pans or until wooden toothpick inserted in center comes out clean.
Cool 10 minutes; remove cakes from pans. Wrap each layer tightly in saran and return to pan (helps protect shape). Place pans in freezer for at least 2 hours. This helps to trap moisture in cake. Cakes can be made days ahead of time.
Thaw for at least one hour before frosting with Cara’s Chocolate Buttercream Frosting.
Cake is best served chilled right from the refrigerator.
Beat butter at medium speed in a large bowl with an electric mixer until creamy.
Reduce speed to lowest setting. Add cocoa powder, ¾ cup of cream, salt and chocolate extract and slowly mix until well incorporated.
Gradually add 5 cups powdered sugar, beating at low speed until blended.
Beat at high speed 2 minutes or until creamy and fluffy. Add more cream or powdered sugar as needed to adjust for desired consistency. It should be smooth, thick yet spreadable.