French Chocolate Buttercream Cake

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr


Ingredients Nutrition

  • butter
  • flour
  • 2 large eggs, at room temperature
  • 1 13 cups sugar
  • 2 ounces unsweetened chocolate, broken into small pieces
  • 34 cup lightly-salted butter, cut into 12 pieces
  • 1 14 cups sour cream
  • 1 12 teaspoons vanilla
  • 1 12 cups cake flour
  • 12 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 cup milk
  • chocolate buttercream icing (recipe in 'zaar)


  1. Place oven rack in centre of oven, heat to 350°F.
  2. Butter and flour bottoms of 2- 8 inch round cake pans, reserve.
  3. Beat eggs in large mixer bowl at high speed 1 minute.
  4. Continue beating, adding sugar very slowly, about 7 minutes.
  5. Melt chocolate with 3/4 cup butter.
  6. Drizzle warm chocolate mixture into egg mixture, beating at low speed until blended.
  7. Add sour cream and vanilla, beat at low speed until thoroughly blended.
  8. Sift together 1 1/2 cups flour, the cocoa and baking soda.
  9. While beating at low speed, add dry ingredients, about 1/2 cup at a time, to chocolate mixture alternating with milk, about 1/3 cup at a time.
  10. Stop mixer as necessary to clean sides of bowl with rubber spatula.
  11. Beat until well blended.
  12. Pour half of batter into each reserved pan, place pans in oven diagonally on same rack.
  13. Bake until cake tester or wooden pick inserted in centre of each cake comes out clean, 30 to 35 minutes.
  14. Cool cakes in pans on wire racks until just warm, remove from pans and cool completely on racks.
  15. Prepare Chocolate Buttercream.
  16. Reserve about 1/2 cup buttercream for decorative piping.
  17. To assemble cake, place 1 layer on serving plate, spread top evenly with 3/4 of the firm buttercream.
  18. Refrigerate 30 minutes.
  19. Place second cake layer on top of first layer.
  20. Frost sides, then top of cake completely with buttercream.
  21. Pipe reserved buttercream through pastry bag fitted with star tube in a decorative border around top of cake.
  22. Refrigerate cake until thoroughly chilled, serve cold.
  23. Cake must be stored in refrigerator.


Most Helpful

Delightful chocolate cake! Moist and delicious, no need to change a thing! However, I did make the Chocolate Buttercream Icing to frost it and gave it to my family as a taste test. They decided to use a chocolate fudge frosting instead. The buttercream was not to liking, however, I loved it!

Bev February 12, 2002

This was my VERY FIRST time making a cake from scratch! I found the directions very helpful. The times for mixing made a huge difference. thanks! Kris

KrisBrock October 12, 2008

This cake was easy to make, tasted wonderful. It was moist and dense but not heavy. I used Dorothy's icing but my husband asked to have more chocolate and less butter the next time. I'll make 3, thinner layers next time,too, plenty of icing for three.

Deadwood Inn February 18, 2003

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