Chocolate Cake W/ Chocolate Butter Cream Frosting

11
Cassie *

By
@1lovetocook1x

A wonderful moist chocolate cake, with creamy butter cream frosting. My mom begged me to make this today...it's her favorite.


Enjoy!

My photos

Rating:

★★★★★ 3 votes

Comments:
Serves:
12
Prep:
20 Min
Cook:
35 Min

Ingredients

  • 2
    (1-ounce) bars unsweetened chocolate baking bars, broken into pieces
  • 2 c
    sugar
  • 2 c
    flour
  • 1 stick
    butter
  • 1 c
    milk ( i used 1/2 buttermilk and half 2 %
  • 1/2 c
    water
  • 2 large
    eggs
  • 1 Tbsp
    lemon juice, or white distilled vinegar
  • 1 tsp
    vanilla extract
  • 1 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/4 tsp
    salt
  • BUTTER CREAM FROSTING

  • 2
    ( 1-ounce) bars unsweetened chocolate baking bars, broken into pieces
  • 1/4 c
    butter or margarine
  • 3 - 1/2 c
    (1 pound) powdered sugar
  • 1/4 c
    milk
  • 1 tsp
    vanilla
  • 1/4 tsp
    salt

How to Make Chocolate Cake W/ Chocolate Butter Cream Frosting

Step-by-Step

  1. Preheat oven to 350 degree F.

    Line 2 - 9 inch cake pans with wax paper cut out to fit bottom of pans; grease and flour. Set aside.

    You can also bake this cake in a 9 x 13 inch cake pan.
  2. Microwave baking bars in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth; cool to room temperature.
  3. Beat sugar and butter in large mixer bowl. Add flour, milk, water, eggs, lemon juice, vanilla extract, baking powder, baking soda and salt; beat on low speed until blended. Beat on high speed for 2 minutes. Beat in melted chocolate.
  4. Pour into two well-greased and floured 9-inch round baking pans or one 13 x 9-inch baking pan.
  5. Bake for 30 -35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 20 minutes; invert onto wire racks to cool completely before frosting.
  6. Frosting:

    Microwave baking bars and butter in small, microwave-safe mixer bowl on HIGH (100%) power for 45 seconds; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth; cool to room temperature.
    Beat sugar, 1/2 the milk, vanilla extract and salt into chocolate mixture just until of spreading consistency. Add the remaining milk if needed. Makes 2 cups approximately. ( I doubled the batch for the layer cake ).
  7. Enjoy!

Printable Recipe Card

About Chocolate Cake W/ Chocolate Butter Cream Frosting

Course/Dish: Cakes Chocolate



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