Decadent Chocolate Cake with Chocolate & White Chocolate Butter Cream Frosting
By Christina Jeffrey
Sometimes we all need a few sweet things in our life, and valentine's day is a day that we should indulge!
The addition of the chocolate buttercream and the white chocolate buttercream takes this cake to a whole other level.
This Decadent Chocolate Cake with Chocolate & White Chocolate Butter Cream Frosting is a must try for Valentine's Day. If you make this recipe, please tag me on social media. I will do my best to answer any questions and would love to get your comments.
For more ideas like this follow me at @urbanbakerco on #instagram or #facebook to get updates on my blog and don't forget to sign up for my personal e-mail list below. #chocolatecake #buttercreamfrosting #chocolatebuttercreamfrosting #whitechocolatebuttercreamfrosting #haltonfoodie #oakvillefoodie #burlingtonfoodie #torontofoodie #blogger #haltonblogger #burlingtonblogger #oakvilleblogger #torontoblogger #blogger #valentines #valentinesday #valentinesdaydesserts #valentinesdaytreats #heartshapedcake #valentinesheartshapedcake #flavourfriday #urbanrecipepost #newrecipepost #familydayweekend
THE RECIPE | Urban Baker Co.
1 1/2 cups cocoa powder
3 cups all purpose flour
3 cups sugar
1 Tbsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cups buttermilk
3/4 cup vegetable oil
1 1/2 tsp vanilla extract
Chocolate Butter Cream Frosting:
Beat to fluffy:
1 1/2 cups salted butter
3 cups powdered sugar
Add in and beat for 2 minutes:
3/4 cups cocoa powder
1 Tbsp vanilla extract
Add in whip cream:
4 to 5 Tbsp heavy whipping cream
(Add 3 Tbsp's of whip cream and mix for 2 to 4 minutes, add remaining 1 Tbsp and mix to combine)
White Chocolate Butter Cream Frosting:
Cream butter and sugar:
1 1/2 cups salted butter
1 1/2 cups powdered sugar
Once cooled mix in white chocolate:
1 cup white chocolate, melted and cooled
Add 2 - 4 drops red food colouring for a light pink hue
1. Set oven to 350 degrees.
2. Sift dry cake ingredients into standup mixer bowl. Add remaining ingredients and 1 1/2 cups of warm water to dry ingredients and stir on low until combined for about 3 minutes.
3. Divide batter into two prepared/greased/parchment lined baking pans (2 - eight by two inch or 2 - heart shaped pans)
4. Place oven for 45 minutes until tooth pick inserted comes out clean. Let cool completely.
5. Prepare both chocolate and white chocolate butter cream frostings as instructed above. Frost cakes to your liking and serve.