Sheila the Pastry Chef
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​​Chocolate Butter Cake 

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“Be inspired to create masterpieces from
​your own kitchen”.

Chocolate Butter Cake

This recipe for chocolate butter cake results in a rich, dense, moist  and sturdy cake, useful in a number of applications. 

​​​These attributes make this a great cake to use with layered cakes, and as layers in a mousse cake. It has this moist density that just  complements​ the creaminess of the mousse layers. ​
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​​But if you decide to just simply cover it with a ganache icing or buttercream, I'm not mad at you.  I might even come over and get myself a slice. ​​​Add about 3 tablespoons to an 1/8 cup of simple syrup for each layer of cake.​ ​​
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​Spoon it on, or use a pastry brush and you will ​see those holes fill up. This is where the additional moisture will come from.

​Once you skim/slice the crust/top layer from each cake layer, you will see the sponginess of your cake.
Once you ice your cake and allow it to set in the refrigerator overnight, the cake will have absorbed the syrup, providing that extra moisture  ​you'll enjoy with every bite.
​
​Here's an easy recipe for 
Chocolate Buttercream
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Chocolate Buttercream Here

​​A Little Something About Cocoa Powder

I used Dutch processed cocoa for this recipe. ​This makes the use of baking  soda unnecessary, because the acid from baking soda, needed for leavening, is already present in the Dutch processed cocoa powder. ​
​
However, if you happen to  have only natural cocoa powder, ​add 2 tsp of baking soda,  in addition to, ​1/2 tsp baking powder.​
​​Dutch-process cocoa powder is made from cacao beans that have been washed with a potassium
​solution, to neutralize their acidity. 
 

​
Natural cocoa powder is made from cocoa beans that are simply  roasted, then pulverized​ into a fine powder.
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Left: Natural cocoa Powder. Right: Dutch processed cocoa powder
​Since the acidity has not been tempered in natural cocoa powder, you're going to need an alkali, found in baking soda, in your recipes.

​ 
Dutch-process cocoa is used with baking powder because it doesn’t react to baking soda like natural cocoa does. Dutch processed cocoa powder is darker in color, than natural cocoa powder, however, all you'll need to do is to read  the label to find what you need .​​
​Your Mise' En Place'
​
​Remember your step ones,  your mise' en' place', before you get to Step 1.  Always grease and flour your baking pans.  Always preheat oven to 350°F, first. Always sift the flour, and set aside.

Always measure out all of your ingredients first. Always make sure your ingredients are​ room temperature. And of course, your tools ​and workhorses.
Scroll Down for Recipe !

​Tips for Preparation

Before getting started, check out these preparation tips
​Tips from Step 1
The Coffee & Cocoa Powder

The  hot cocoa & coffee mixture should be smooth after whisking.  Also, make sure this mixture is not hot, but  at room temperature before adding to batter, ​during Step 5 .

The combination of coffee & chocolate is referred to as mocha. Coffee offers this extra something that just complements the chocolate so well.


You can use coffee straight from the coffee pot, just make sure it's strong. ​You can also use instant coffee or my favorite convenient go to, espresso powder.

 Tips from Step 2
Sifting & Greasing
​

​Always grease and flour your baking pans.  Always preheat oven to 350°F, first.
​Always sift together flour, baking powder, and salt together.
​Set aside until needed.
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Tips from Steps 3&4
About the butter, sugar, and eggs
The purpose to this whole process of beating the butter & sugar till light and fluffy, plus adding the eggs, one at a time, is to create an emulsion.

The emulsion improves the balanced distribution of these ingredients at the molecular level, ​​creating the tender texture ​we like in a cake.  
​
When adding the eggs, don't add them too quickly, or while still cold. Doing so could break your emulsion.​ Your eggs should always be room temperature.​ Add your eggs one at a time, making sure to  thoroughly beat  the mixture for about 1 minute,  after each egg addition. ​

​​​Tips from Step 5
Adding the flour mixture & coffee mixture
​​On low speed, add the sifted dry ingredients to the sugar and butter mixture..
... alternating with the cocoa, coffee mixture. ​
​
To help maintain your emulsion, ​mix only just until the batter is  smooth.

Tips for ​​Step 6
Baking Time

​
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​

Pour the batter into prepared pans.
​ Bake in preheated oven set ​at 350°F and bake for 25 minutes. ​Do the toothpick test to check for doneness.




​​​And your last step...
Cool cake on your rack, completely before using.
​Don't eat that cake yet! You have to finish it, now.
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And there you have it, a beautiful, moist chocolate cake.  Ice it with Chocolate Buttercream, or Italian Buttercream.
​
​Great with ice cream, a dollop of whipped cream, or a cold glass of ice milk. Yes, I said ice milk. Yes!
​


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Iced with Chocolate Buttercream
There's nothing like that ice cold taste of milk, after eating a cake like this. ​Oh, the decadence. So good. A perfect excuse to invite a friend over, ​ and chat it up over a nice slice of chocolate cake. ​

Chocolate Butter Cake

Eat. Share. Gift.
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Yields
One      10" x 2" round cake
Two      9" x 1"    round cakes
Two      8" x 2"   round cakes
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Chocolate Butter Cake
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Make sure all ingredients are room temperature.
Ingredients
Amount
Ingredients
Amount
Cocoa Powder  
 1 cup  ​
Sugar ​
2 1/2 cups
Hot Coffee
 1 cup  ​
Baking powder   
 1 tablespoon
Eggs,large 
​     4
Salt   ​
​3/4 teaspoon
Vanilla      ​
1 1/2  teaspoons
Butter
   1 cup
Cakeflour 
 3 cups
​
​
           Procedure

​Step 1
In a small bowl, bloom the cocoa powder by adding the hot coffee and whisk until smooth. Cool to room temperature.

​Step 2
​Grease and flour the baking pans.
Preheat oven to 350°F.
Then sift together flour, baking powder, and salt. Set aside.

​Step 3
​Beat the butter and sugar, on high speed, until light and fluffy.

​Step 4
​On medium speed, slowly add the eggs and vanilla.
Add the eggs one at a time, beating well after each addition.

​Step 5
​On low speed, add the dry ingredients to the sugar and butter mixture, alternating with the cocoa, coffee mixture.
 Mix until smooth.

​Step 6
Pour the batter into prepared pans.
Bake in preheated oven set at 350°F and bake for 25 minutes.
Cool cake on your rack, completely before using.



Put Something on Your Cake
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Icings, Glazes & Buttercream
Put Something in Your Cake
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Creams & Fillings
Don't forget the chocolate frosting!
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Chocolate Buttercream
Variations with the Chocolate Butter Cake
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Pistachio cream filled chocolate cupcakes, with pistachio buttercream.
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Chocolate Butter Cake with Cookies & Cream Mousse Filling and Chocolate Ganache Icing.
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Vanilla cream filled cupcakes with strawberry buttercream.

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