This recipe for Chocolate Cake with Chocolate Buttermilk Buttercream Frosting won second place at the Blue Ribbon Country Fair in the Chocolate Cake category; it’s today’s #Choctoberfest with Imperial Sugar post. This week of chocolate and a fabulous chocolate package giveaway isn’t over yet.
In the last few years, the Blue Ribbon Country Fair, held at the Great Smoky Mountains Heritage Center, has added several new categories of baked goods. Chocolate Cake with Chocolate Frosting was a new one, so I decided to enter.
I have to tell you, I started out modifying a completely different recipe. I get these ideas and most of the time they work, but the first idea I had caused me to bake a chocolate cake two times before I scrapped the idea altogether. It was an unmitigated disaster. Twice.
Honestly, I was convinced the stars were lined up against me…and then I looked. Sure enough. Mercury in retrograde. That explained it. *wink*
So, I pulled another idea out of the hat with this one. The base of this recipe is a cake I’ve baked many times in the past and it’s wonderful. Moist but light, very chocolate-y, and the chocolate buttercream frosting uses buttermilk instead of milk for that extra tang (of course you could use just milk in yours).
I baked my cake using 8 x 3″ cake pans for a dramatic height, but I’ve also given you cooking times for standard 9 x 3″ pans.
Do try it.
p.s: Be sure to enter the #Choctoberfest with Imperial Sugar Giveaway of an Incredible Chocolate Package, open through October 11!
- 5 large eggs, separated
- ½ cup butter, softened
- ½ cup shortening
- 2 cups granulated Imperial sugar
- 2¼ cups all-purpose flour
- 2 tablespoons black cacao (optional - this makes a rich dark color and added flavor depth)
- 1 teaspoon baking soda
- 1 cup buttermilk
- 4 ounces semi-sweet chocolate, melted
- 2 teaspoons creme de cacao
- Preheat oven to 325°F.
- Grease and flour two 8" x 3" cake pans and set aside.
- Using an electric mixer, beat egg whites at high-speed until stiff peaks form; set aside.
- Beat butter and shortening until creamy.
- Add sugar, beating until the butter sugar mixture becomes light and fluffy.
- Add egg yolks, one at a time, beating until blended after each addition.
- Combine flour, black cacao (if using) and baking soda and stir to combine.
- Add the flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat at low-speed until blended after each addition.
- Stir in the melted chocolate and the creme de cacao.
- Gently fold in egg whites.
- Divide batter evenly and pour into the two cake pans (this is about 4 cups of batter per pan).
- Place the pans into the preheated oven and bake for 50 minutes or until a wooden toothpick inserted in center comes out clean.
- Cool in pans 10 minutes.
- Remove cake layers to wire racks, and cool completely.
- ½ cup (1 stick) butter or margarine, softened
- ½ cup solid vegetable shortening
- 4 ounces unsweetened chocolate squares, melted
- 1 teaspoon creme de cacao
- 3 cups sifted confectioners' sugar
- 3-4 tablespoons buttermilk
- 1 tablespoon meringue powder (optional - I used this to stabilize the frosting, since it was going to be sitting out for a day during the competition)
- Using an electric mixer. cream shortening and butter.
- Add melted, cooled chocolate and creme de cacao.
- Gradually add sugar, one cup at a time, beating well on medium speed.
- Scrape sides and bottom of bowl often.
- When all sugar has been mixed in, icing will appear dry (If using meringue powder, add now and mix until incorporated).
- Add buttermilk (or milk) and beat at medium speed until light and fluffy.
And check out the other amazing chocolate recipes posted by other bloggers today! Just click the photos below to take you right to them.