One-Bowl Chocolate Cake with Chocolate Buttercream




One-Bowl Chocolate Cake with Chocolate Buttercream on white background half sliced
Photograph and recipe by Britney Brown-Chamberlain

This scrumptious One-Bowl Chocolate Cake with Chocolate Buttercream is the quintessential chocolate cake recipe. This can be a fluffy chocolate cake with a fudgy, velvety chocolate buttercream on prime that’s actually finger-licking good. Make this cake in a single bowl, bake it, and whip up the buttercream all in below an hour. Love baking with chocolate? Discover extra
chocolate bakes from Britney Brown-Chamberlain in our January/February 2023 situation.

One-Bowl Chocolate Cake with Chocolate Buttercream

  • Cake:
  • 1 cup (200 grams) granulated sugar
  • ½ cup (110 grams) firmly packed mild brown sugar
  • ½ cup (112 grams) vegetable oil
  • 2 giant eggs (100 grams), room temperature
  • ¾ cup (180 grams) bitter cream
  • 1½ teaspoons (6 grams) vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • ¾ cup plus 1 tablespoon (75 grams) Dutch course of cocoa powder
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (120 grams) entire milk
  • ½ teaspoon (1.5 grams) on the spot espresso powder
  • Buttercream:
  • ½ cup (113 grams) unsalted butter, room temperature
  • 2 cups (240 grams) confectioners’ sugar
  • 6 ounces (173 grams) 46% cacao semisweet chocolate chips
  • ½ cup (120 grams) heavy whipping cream
  • 1 teaspoon (4 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  • Garnish: chocolate curls, flaked sea salt
  1. Preheat oven to 350°F (180°C).
  2. For cake: Within the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, brown sugar, oil, and eggs at medium pace for two to three minutes. Add bitter cream and vanilla, and beat till clean. Add flour, cocoa, baking powder, baking soda, and kosher salt. Fold till mixed.
  3. In a small microwave-safe bowl, warmth milk on excessive for 45 seconds. Add espresso powder, and stir till mixed. Add to batter, and stir till totally mixed.
  4. Spray a 9-inch spherical cake pan with baking spray with flour. Pour batter into ready pan.
  5. Bake till a picket decide inserted in middle comes out clear, 40 to 50 minutes. Let cool in pan for five minutes. Take away from pan, and let cool fully on a wire rack.
  6. For buttercream:
  7. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and confectioners’ sugar at medium pace till mixed.
  8. In a small microwave-safe bowl, warmth chocolate chips and cream on excessive for 40 seconds. Stir till clean. (If wanted, warmth in 15-second intervals till all chocolate is melted and combination comes collectively easily.)
  9. With mixer on medium pace, slowly add chocolate combination to butter combination, beating till fluffy and clean. (If buttercream appears too free, refrigerate for quarter-hour after which beat once more.) Beat in vanilla and salt. Unfold buttercream on prime of cooled cake. Garnish with chocolate curls and sea salt, if desired. Refrigerate in an hermetic container for as much as 4 days.

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