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Chocolate Cake with Buttercream Recipe

Chocolate Cake with Buttercream Recipe

Everyone loves a classic chocolate cake, and in this version the yogurt in the mix makes it extra moist.

Special equipment :

  • 2 x 63/4in (17cm) round cake pans

Ingredients :

    • 14 tbsp unsalted butter, softened, plus extra for greasing
    • 1/2 cup cocoa powder, plus extra for dusting
    • 3/4 cup light brown sugar
    • 3 large eggs
    • 2/3 cup all-purpose flour
    • 1 tsp baking powder
    • 1/4 tsp salt
    • 1/4 cup Greek, or thick plain yogurt

For the chocolate buttercream

    • 4 tbsp unsalted butter, softened
    • 2/3 cup confectioner’s sugar, sifted, plus extra to serve
    • 1/4 cup cocoa powder
    • a little milk, if necessary

Method :

1. Preheat the oven to 350°F (180°C). Grease the pans with butter and dust with cocoa powder.

2. Place the butter and sugar into a large bowl, or in the bowl of an electric mixer.

3. With an electric hand mixer, or in the electric mixer, cream the mixture until light and fluffy.

4. Beat in the eggs one at a time, beating well after each addition, until well mixed.

5. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.

6. Fold the flour mixture into the cake batter until well blended, trying to keep volume.

7. Gently fold through the thick yogurt. This will help to make the cake moist.

8. Divide the mixture between the 2 cake pans, smoothing the surfaces with a palette knife.

9. Bake in the middle of the oven for 20–25 minutes until risen and springy to the touch.

10. Test each cake by inserting a skewer into the middle; it should come out clean.

11. Leave the cakes in their pans for a few minutes then turn out on to a wire rack to cool.

12. For the buttercream, put butter, sugar, and cocoa powder into a large bowl.

13. With an electric hand mixer, blend the mixture for 5 minutes, or until light and fluffy.

14. If the cream is stiff, add milk, 1 teaspoon at a time, until it reaches a spreading consistency.

15. Spread the flat base of one sponge with the buttercream, then top with the other sponge.

16. Place on a serving plate and sift confectioner’s sugar evenly over the cake. STORE The cake will keep in an airtight container for 2 days.

Serves 6-8
Prep : 30 mins
Cook : 20-25 Mins