Chocolate Buttercream Icing Cake

Tonight, I made a chocolate buttercream icing cake from a recipe that came from a family-owned chain of bakeries known as mom’s apple pie company.  I found a video of one of the company’s bakers making it and thought we would try it because it looked really good.

The original recipe called for cake flour but in the video recipe, she said you could substitute all purpose flour if you take out two tablespoons, which I did.  The batter was absolutely amazing; very chocolately and delicious.

Of the five of us who tried it, two of us liked the cake but not the icing, two of us liked the icing but not the cake, and the other was indifferent on the recipe altogether.  Overall, we rated it a 6 out of 10.

We’re going to keep it in the refrigerator overnight with another chance of trying it.  Maybe it will be better cold.  It probably won’t make a difference but you never know.  The fact-of-the-matter is the cake looked much better than it tasted.  On an exciting note, I did a great job because my cake turned out looking nearly exactly like the one seen in the chocolate buttercream icing cake recipe video.  Okay, maybe it looked a little rough but this is a new blog and I haven’t baked in awhile.

The bottom line: I rate this chocolate buttercream icing cake recipe a 6 out of 10.  I’m going to keep looking for a better recipe.  Let me know if you find anything!

Here are some pictures of the cake I baked and I show the recipe below so keep reading …

chocolate-buttercream-icing-cake-batter

chocolate-cake-batter-buttercream-icing-with-spoon

chocolate-buttercream-icing-cake-on-cake-platter

chocolate-buttercream-icing-cake-cut

Chocolate Buttercream Cake Recipe
Adapted from the “Killer Chocolate Cake” at Mom’s Apple Pie Company

Dry Ingredients:

2 1/2 cups of cake flour.  If you only have all purpose flour, remove 2 tablespoons
3 cups of sugar
1 1/2 cups of unsweetened cocoa
1 1/2 teaspoons of salt
1 teaspoon of baking powder
2 teaspoons of baking soda

Whisk all of these dry ingredients together.  In the meantime, take:

3 ounces dark chocolate, and
8 ounces of hot coffee

Combine these two ingredients so that the chocolate melts.  Set this aside.

In your mixer, take 3 regular size eggs and beat until frothy.  Then, in another container, take a melted stick of butter, a cup of sour cream, 1/2 cups of milk, and 1 1/2 to 2 teaspoons of real vanilla.  This should be mixed until it is smooth.  Add this mixture and add it to your frothy liquid eggs.  Fully incorporate the two together.

Now, mix all three mixtures together until they are perfectly smooth.  As any good cook knows, you need to alternate the dry and wet mixtures a little at a time to make the batter smooth and effortless.  Don’t forget to take a spatula and knock down the dry batter from the sides!

Pour the batter into two nine inch pans and one eight inch pan, all well greased and floured.  Bake for 1 hour and 10 minutes, but start checking at around 1 hour depending upon your oven and altitude.

Chocolate Buttercream Icing Recipe

1 lbs. of soft butter
2 teaspoons of vanilla
1 teaspoon of salt
3 cups powdered sugar
3 ounces of dark chocolate, melted

Place butter in a mixing bowl, start adding 1 cup of sugar until right consistency.  Scrape the sides down as you mix.  Keep adding ingredients until the chocolate buttercream icing thickens.  Then, add salt and vanilla.  Finally, add in your melted chocolate and mix well.  Viola!  You have your chocolate buttercream icing.

Now, have fun decorating your cake.  That really is all there is to it.

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