Chocolate Cake with Chocolate-Coffee Buttercream
- Total Time: 1 hour 10 mins
- Yield: 12 servings 1x
Description
This is an intensely chocolate, fudgey cake for celebrating birthdays or milestones or a truly ravenous sweet tooth.
Ingredients
- 6 Large free-range eggs
- 1 cup (240 ml) Superfine sugar
- 1 1/3 cups (320 ml) Chopped Good-quality Dark Chocolate (60-70% cocoa solids)
- 1/2 cup (120 ml) All purpose flour,sifted
- 5 tbsp cocoa powder,sifted
- 7 oz (200 g) Good quality Dark Chocolate (60-70% cocoa solids), Chilled
Chocolate Coffee Buttercream
- 2 1/2 Sticks (285 g) butter,softened
- 1 cup (240 ml) confectioner's sugar,sifted
- 1 1/4 cups (300 ml) chopped Good Quality Dark Chocolate (60-70% cocoa solids)
- 1 tsp natural vanilla extract
- 1 tbsp pre-mixed strong instant coffee
Instructions
- Preheat the oven to 400 F and grease the base and sides of two 8-inch round springform cake pans.
- Using an electric mixer, whisk the eggs for 5 minutes on medium speed until pale and frothy. Add the superfine sugar and continue to whisk until thick and pale.Meanwhile, bring a small saucepan of water to a gentle simmer and melt the chocolate in a small bowl that fits over the pan without touching the water,stirring occasionally.
- Using a large metal spoon, gently fold the flour and cocoa powder into the whisked eggs and sugar mixture, followed by the melted chocolate, and combine well.Pour into the prepared baked pans and bake for about 20 minutes or until a skewer inserted into centre comes out clean. Remove the cakes and allow it cool a little before removing from pans and transfer them to wire racks to cool completely.
To Make Buttercream
- Beat the butter and confectioner’s sugar in a bowl until smooth and creamy. Meanwhile, bring a small saucepan full of water to a gentle simmer and melt the chocolate in a small heatproof bowl that fits snugly over the pan without touching the water, stirring occasionally. Remove from the heat and add the vanilla extract and coffee to the melted chocolate and combine ; it will start to become lumpy but don’t get tensed. Add this to butter and sugar mixture,beating gently until glossy and smooth
- Trim off the rounded tops of cakes to form flat surfaces for the buttercream.Use a spatula to spread a dollop of buttercream on top of the first cake and spread it out towards the edges.Place the second cake on top, then frost the top and sides of the cake. Using a sharp knife, carefully scrape the shavings from chilled chocolate and scatter all over the cake .
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 580
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Frequently Asked Questions
Why does the buttercream go lumpy when I add the melted chocolate?
The instructions acknowledge this directly: when you stir the vanilla extract and strong coffee into the melted 1¼ cups of dark chocolate and then add that mixture to the butter-and-sugar base, the batter will start to look lumpy — but the recipe says “don’t get tensed.” Continue beating gently and it will come together into a glossy, smooth buttercream.
What are the chocolate shavings on top, and how do I make them?
The decoration uses 7 oz of good-quality dark chocolate (60–70% cocoa solids) that has been chilled in the refrigerator beforehand. Once the cake is frosted, use a sharp knife to carefully scrape shavings from the cold chocolate bar and scatter them all over the top and sides.
Why does the recipe ask you to trim the cake layers before frosting?
The two 8-inch round layers bake at 400°F and dome slightly on top. The instructions call for trimming off the rounded tops to create flat surfaces before spreading the buttercream between and over the layers, which ensures even stacking and a cleaner finish when you frost the sides. 
How much chocolate is used, as this is what I’m reading:
“1? Cups Chopped Good-quality Dark Chocolate”