Chocolate Cake With Chocolate Buttercream

Chocolate Cake with Chocolate Buttercream
33
3 Reviews
A dense, rich, ultra-chocolatey cake, similar to devil's food cake, frosted with a fluffy chocolate frosting.
30 min
Prep Time
2:10
Total Time
24 servings

Ingredients

Cake

2 cups
sugar
1/2 cup
Land O Lakes® Butter, softened
1/2 cup
sour cream
2
large Land O Lakes® Eggs
2 teaspoons
vanilla extract
2 cups
all-purpose flour
2 teaspoons
baking soda
1/2 teaspoon
salt
1 1/2 cups
water
1/2 cup
unsweetened cocoa
2 (1-ounce) squares
unsweetened chocolate, chopped

Frosting

1/2 cup
Land O Lakes® Butter, softened
1 (1-ounce) square
unsweetened chocolate, melted
3 cups
powdered sugar
1/4 cup
unsweetened cocoa
1/8 teaspoon
salt
1/3 cup
Land O Lakes® Heavy Whipping Cream

Directions

  1. Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
  2. Combine sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, eggs and vanilla; continue beating until smooth. Add flour, baking soda and salt; beat at low speed until well mixed. 
  3. Bring water to a boil in small saucepan.  Remove from heat. Immediately stir in unsweetened cocoa and 2 ounces unsweetened chocolate; stir until smooth. Add chocolate mixture to batter; beat at low speed until smooth.
  4. Pour batter into prepared pan. Bake 40-45 minutes or until toothpick inserted in center comes out clean. Cool completely.
  5. Place 1/2 cup butter and melted chocolate in bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add powdered sugar, cocoa and salt alternately with whipping cream, scraping bowl often and beating well after each addition until frosting is light and fluffy. Frost cooled cake.

Recipe Tips

Nutrition Facts (1 serving)

Calories
460
Cholesterol
70mg
Carbohydrates
72g
Protein
5g
Fat
18g
Sodium
390mg
Dietary Fiber
3g

Recipe Comments and Reviews

Rating

I made this cake on Fathers Day and it was the best Chocolate Cake I have ever made. The texture was very moist and it tasted very good I did substitute the sour milk with buttermilk. I will using this recipe for years to come;-)

Rating

I rated the recipe as good if you follow the ingredients. In order to make the recipe excellent I added 1 cup of butter instead of 1/2, and instead of sour milk I added buttermilk. This made the cake very moist and my family loves it.

Rating

It is not tasty too much and I don't like it's texture!

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