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French Chocolate Buttercream Cake

French Chocolate Buttercream Cake prepared dish

Indulge in the rich and velvety texture of this french chocolate buttercream cake. Layers of moist chocolate cake are complemented by a luxurious buttercream frosting, making it a perfect dessert for any celebration. This cake is sure to impress with its decadent flavor and elegant presentation!

This recipe is french style, dessert, scaled for 8 servings, with 30 min prep and 25 min cook.

Prep: 30 min · Cook: 25 min · Total: 55 min · Serves: 8

Quick cooking notes

  • Core ingredients include baking powder, whole milk, heavy cream, unsweetened cocoa powder.
  • Follow all 11 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 1.5 tsp baking powder
  • 1 cup whole milk
  • 2 tbsp heavy cream
  • 0.75 cups unsweetened cocoa powder
  • 3 cups powdered sugar
  • 2 large eggs
  • 0.5 cups unsweetened cocoa powder (for frosting)
  • 1 cup boiling water
  • 1 tsp salt
  • 2 cups granulated sugar
  • 1.75 cups all-purpose flour
  • 1.5 tsp baking soda
  • 0.5 cups vegetable oil
  • 2 tsp vanilla extract
  • 1 cup unsalted butter (softened)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients, and mix until well combined.
  4. Carefully stir in the boiling water until the batter is smooth and well incorporated.
  5. Divide the batter evenly between the prepared cake pans and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  7. In a separate bowl, beat the softened unsalted butter until creamy, then gradually add the powdered sugar and cocoa powder, mixing until smooth.
  8. Add the heavy cream and beat until the frosting is light and fluffy.
  9. Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of buttercream frosting on top.
  10. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream.
  11. Decorate as desired and serve.

Nutrition (per serving)

  • Calories: 550
  • Protein: 6 g
  • Fat: 29 g
  • Carbohydrates: 73 g
  • Fiber: 3 g
  • Sugar: 38 g
  • Sodium: 350 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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