French Chocolate Buttercream Cake

Recipe by Derf2440
READY IN: 1hr 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 1 12
    teaspoons vanilla
  • 1 12
  • 12
    cup unsweetened cocoa powder
  • 1
    teaspoon baking soda
  • 1
    cup milk
  • chocolate buttercream icing (recipe in 'zaar)
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DIRECTIONS

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