Dark Chocolate Cake With Cocoa Almond Buttercream Frosting

Monday, January 26, 2015



Last week, the family and I celebrated my grandma's 91st birthday and I was put on cake duty. My grandma is a huge chocolate lover so I knew this cake would be perfect for her special day. The cake was a hit with the whole family and was super easy to make. I highly suggest it for any future events!

What You Need
{Dark Chocolate Cake}
3 1/2 cups all-purpose flour
1 1/2 cups dark cocoa powder
3 TSP baking powder
3 TSP baking soda
2 TSP salt
4 cups sugar
2 sticks of butter, melted
2 cups milk
4 large eggs
1 TBS vanilla extract
1 1/2 cups boiling water

{Cocoa Almond Buttercream}
2 1/2 sticks of butter, room temperature
3 cups powdered sugar
1 cup cocoa almond butter
1 TSP vanilla extract
Pinch of salt
2 TBS cream (optional)

Directions
1. Preheat oven to 350°.
2. Spray 4 9-inch pans with nonstick cooking spray. Line the bottom of the pans with parchments paper and spray again with nonstick cooking spray. 
3. In large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk until combined. 
4. Using a mixer, beat together sugar and butter. Add milk, eggs, and vanilla. Mix until combined.
5. Pour in boiling water and mix on low until fully combined. The batter will be very thin but don't worry, it's suppose to look like that!
6. Divide the batter between the 4 pans and bake in oven for 30-35 minutes or until a toothpick inserted in center comes out clean. 
7. Once cake is done cooking, let cool for 10 minutes and then run a knife around the pan to loosen the edges. Take cake out of pan, remove parchment paper, and let cool on cooling rack. If you aren't assembling the cake right away, wrap in plastic wrap and refrigerate or freeze until you want to assemble it.  
8. To make the buttercream, cream the butter until smooth and creamy. Add the powdered sugar in increments until fully incorporated. Add cocoa almond butter, vanilla, and salt and beat until light and fluffy. If frosting is too stiff to frost with, add up to 2 TBS of cream. Make sure to do a little at a time until you reach desired consistency. 
9. To assemble the cake, find a plate or cake stand to serve the cake on. Place a layer of the cake on the plate and smear a thin layer of buttercream over until covered. Repeat with remaining layers until all are on top of each other. There should be 4 total layers. Leave the top open and cover the sides with a thin layer of frosting. Place in fridge for 10 minutes.
10. Take cake out and cover the rest with the frosting. Decorate it however you'd like, but I used chocolate shavings to tie in the chocolate cake. I also used What's Up With The Buells' free printables for the cake topper. 

I hope this cake helps make someone's day very special!

No comments:

Post a Comment