By Michelle Lu
Chocolate Cake with Chocolate Custard Buttercream
The moistest, dreamiest chocolate cake paired with a silky smooth not-too-sweet chocolate buttercream! A perfect treat for the holiday season! đ
Updated at: Thu, 17 Aug 2023 12:05:47 GMT
Nutrition balance score
Unbalanced
Glycemic Index
54
Low
Glycemic Load
24
High
Nutrition per serving
Calories510.4 kcal (26%)
Total Fat36.4 g (52%)
Carbs44.5 g (17%)
Sugars24.8 g (28%)
Protein6.1 g (12%)
Sodium473.2 mg (24%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Dry ingredients
Wet ingredients
For the frosting
Instructions
Step 1
1. Preheat the oven to 150c
OvenPreheatStep 2
2. Grease and line a 18cm/ 7inch cake pan with baking paper.
Step 3
3. In a large bowl, sift the dry ingredients and whisk together.
Step 4
4. In another large bowl, whisk together the wet ingredients except boiling water and coffee.
Step 5
5. Add the dry ingredients into the wet mixture one spoonful at a time mixing in between until just combined.
Step 6
6. Add the instant coffee to the boiling water and stream into the batter slowly while whisking. The final batter should be thin.
Step 7
7. Pour the batter into the prepared cake pan and bake at 150c for 1 hr or until a toothpick comes out clean.
Step 8
8. Once done, cool the cake for 10 minutes in the tin before flipping onto a cooling rack.
Step 9
9. Slice the cake into 3 layers when completely cool.
Frosting
Step 10
1. Melt the dark chocolate and half (70g) of the butter over a pot of boiling water on low heat. Once the chocolate mixture has reached below 40 degrees c, quickly whisk in the eggs one at a time.
Step 11
2. Return the mixture to the water bath and continuously whisk while heating until the mixture reaches 65 degrees c. Be sure to heat the mixture slowly to avoid the eggs scrambling!
Step 12
3. Set the chocolate mixture aside to cool until room temperature.
Step 13
4. Using an electric mixer, in a large bowl, beat the cream cheese and vanilla extract for 5 minutes until smooth and creamy.
Step 14
5. Add in the chocolate mixture and continue beating until incorporated. Scrape down with a spatula as you go.
Step 15
6. Add in the rest of the softened butter cube by cube while beating until incorporated.
Step 16
7. Sift in the cocoa powder and beat again for 2-3 minutes until fluffy.
Assembly
Step 17
Place down a layer of cake on a cake turntable and spread an even layer of buttercream. Repeat with the rest of the cake layers.
Step 18
2. Top the cake with a thin layer of buttercream and smooth the top and sides with a spatula. This is the crumb coat.
Step 19
3. Spoon the remaining frosting onto the cake and smooth the top and sides with a spatula. Create a swirl pattern on the top of the cake by spinning the turntable with your left hand and gradually moving the tip of the spatula from the middle to the edge of the cake.
Step 20
Decorate with berries, flowers and rosemary.
Notes
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Delicious
Special occasion
Moist
Sweet
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