"Time to put the "I need this cake like yesterday" in chocolate cake filled with chocolate buttercream, and topped with chocolate covered marshmallows, chocolate sandwich cookies, chocolate wearing pizzelle cookies, chocolate syrup, chocolate wafer cookies, and classic chocolate-hazelnut filled pirouette cookies."
Ultimate Chocolate Cake!
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- Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 6
Recipe Card
Chocolate Cake Ingredients - Makes 2 8-Inch Layers
ingredients
- 1 1/2 sticks at room temperature butter
- 1 3/4 cups white sugar
- 2 cups AP Flour
- 3/4 cup cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoons salt
- 2 at room temperature eggs
- 1 teaspoons vanilla extract
- 1 1/3 cups warm water
Chocolate Cake Steps
Method
Step 1
Preheat oven to 350 degrees.
Step 2
Cream together butter and sugar until light and fluffy on a medium speed for about 2 minutes.
Step 3
Add eggs and vanilla extract.
Step 4
Beat butter mixture at a medium speed for about 1 minute.
Step 5
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
Step 6
Slowly add the dry ingredients to the butter mixture while alternating with water. Be sure to start and end with the dry ingredient mix.
Step 7
On a low speed, mix until creamy. You should not need to mix longer than a minute at most. With that said, be sure not to over mix.
Step 8
Pour cake batter into a prepared pan.
Step 9
Bake for 40 minutes or until a cake tester comes out clean.
Step 10
Let cool for 10 minutes in pan. After, invert onto cooling rack and let cook entirely.
Chocolate Buttercream Ingredients
ingredients
- 1 stick at room temperature butter
- 1/2 cups shortening
- 3/4 cups cocoa powder
- 1 teaspoons vanilla extract
- 4 cups sifted powdered sugar
- 4 tablespoons heavy cream
Chocolate Buttercream Steps
Step 1
Cream butter & shortening.
Step 2
Add cocoa powder & vanilla.
Step 3
Scrape down the sides. Keep your silicon spatula close to scrape your bowl as needed.
Step 4
Place your mixer on the lowest speed & slowly add in your powdered sugar, 1/2 cup at a time. If you have a shield guard on your stand mixer, you can certainly add in your powdered sugar 1 cup at a time.
Step 5
As you are nearing the end of your powdered sugar, your buttercream should start to look dry & crumbly. Do not worry, we will fix that next. But before we do that, scrape your bowl on last time.
Step 6
With your mixer on the same low setting, slowly add in the heavy cream 1 tablespoon at a time as needed. (see notes) You can also swap out the heavy cream with your preferred choice of dairy.
Step 7
Turn mixer up to a medium speed until you have light & fluffy consistency you are looking for (about a minute or so).
Step 8
Buttercream Notes: You can use this buttercream right away or place it in an airtight container in your fridge until ready to use. Just be sure to whip before using. If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter. If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
Decorating
Step 1
Cover the top of your cake stack with chocolate sauce. Push the sauce to the rim of the top cake layer so it drips down slowly. You want the chocolate to slowly drip down the sides. The chocolate sauce will be a delicious way to make sure your chocolate decorations stay where you place them.
Step 2
And next we’ll pick out some, or all, of our favorite chocolate inspired fixings! For this specific cake I used: - Chocolate Sandwich Cookies - Chocolate Syrup - Chocolate Covered Marshmallows - Chocolate Wafer Cookies - Pirouette Cookies - Pizzelle Cookies
Step 3
Then you load the cake up until your heart’s content, take a step back to appreciate your work, & dive in with a fork while watching your favorite show. Pure bliss of a weekend.