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Chocolate cake with buttercream frosting

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Kitchen Report

(Read caption) Celebrate National Chocolate Cake Day on Jan. 27 with this tried-and-true dense and moist chocolate cake with buttercream frosting.

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There’s not a lot to say here except that this will be the best chocolate cake you ever bake. Ever. It has stood the test of time, fads, and the convenience of box cake mixes. This chocolate cake recipe first appeared in The Christian Science Monitor in the 1930s or ’40s. It was reintroduced to readers a few years ago in this essay.

 

When my mom gave me cake tools for Christmas this year, an eight-layer cakemaker complete with a plastic wand with interchangeable parts for carving pretty patterns in the icing, I decided to put them to the test for a friend's New Year’s Eve birthday bash.

I don’t think I had even made a double-layer cake before attempting this towering masterpiece.

I layered the cake with alternating buttercream frosting and raspberry preserves that I heated in the microwave for about 10 seconds to get it to a spreadable texture. I covered the sides and top with a chocolate buttercream frosting. I adapted the frosting recipe a bit from the original recipe, made it less sweet, which I think works just fine – because this is a really moist, dense cake.

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