Want to make a simple cake with great presentation? If for example you will invite your friends or have a party at your home this chocolate cake with butter cream is undoubtedly an excellent option.
Almost all of us like chocolate! This simple chocolate cake is already delicious but we decided to add butter cream that makes this cake even more delicious, with excellent presentation, creamy that can be served on any occasion.
TABLE OF CONTENTS
INGREDIENTS FOR THIS RECIPE
Here you'll find all the ingredients needed to make this recipe:
● Dark chocolate
● Margarine
● Eggs
● Dark brown sugar
● All-purpose flour
● Baking powder
● Liquid caramel
● Milk
● Powdered sugar
● Butter
● Vanilla extract
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE CHOCOLATE CAKE WITH BUTTER CREAM
Step 1:
For the cake:
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (23 x 7 centimeters (9 x 2 3/4 inches)) with margarine and dust with some flour.
Step 2: Place the chocolate broken into pieces and the margarine in a bowl and melt in the microwave. Remove from microwave and mix with a fork until obtain a creamy mixture.
Step 3: Beat the eggs and the brown sugar until obtain a homogeneous mixture. Add the chocolate, the caramel liquid and mix for 3 to 4 minutes. Add the flour mixed with the baking powder and beat until a homogeneous and creamy mixture.
Step 4: Pour the mixture into the prepared pan and bake for about 45 minutes.
Step 5: Turn off the oven, unmold the cake onto a plate and let cool completely.
Step 6:
For the cream: Beat the butter, milk and vanilla extract until a very creamy mixture. Add the powdered sugar and beat until obtain a consistent cream.
Step 7: Slice the cake in half with a long knife. Add the cream to a pastry bag and fill the cake with half of the cream (as in the photo). 
Step 8: Cover with the top slice of the cake and garnish with the remaining cream and chocolate shavings.
TIPS FOR CHOCOLATE CAKE WITH BUTTER CREAM
1. When preheating the oven, make sure you have all ingredients ready to start making the cake.
2. Place the oven rack in the middle. This allows the hot air to circulate evenly around the cake, resulting in even cooking.
3. When placing the cake in the oven, the oven should not be too hot, if it is, the cake will rise too quickly and there will be no time for the inside of the cake to cook at the same speed (what often happens is the cake sinks in the middle). If the oven is too hot, leave the oven door open until the temperature drops a little.
4. Never open the oven door while the cake is baking. The kitchen temperature is always lower than the oven temperature, what will happen is that the oven temperature will drop and the risk of the cake sinks in the middle increases.
5. The first thing to do before taking the cake out of the oven, is to stick a toothpick in the center of the cake. If it's dry, it's cooked. Turn off the oven and leave the cake in the oven for another 5 minutes.
6. Do not open the oven door all the way, leave the door open about 10 to 15 centimeters (4 inches to 6 inches) and wait another 5 or 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the cake to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
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Chocolate cake with butter cream
Want to make a simple cake with great presentation? If for example you will invite your friends or have a party at your home this chocolate cake with butter cream is undoubtedly an excellent option.
5.00 from 1 reviews
- 150 grams (5 1/3 ounces) dark chocolate
- 100 grams (1/2 cup) margarine
- 6 medium eggs
- 150 grams (about 1 cup) dark brown sugar
- 150 grams (1 cup) all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon liquid caramel
- 3 tablespoons milk
- 425 grams (3 cups) powdered sugar
- 200 grams (about 1 cup) softened butter
- 1 teaspoon vanilla extract
- For the cake:
Preheat the oven to 180ºC (350ºF). Grease a round cake pan (23 x 7 centimeters (9 x 2 3/4 inches)) with margarine and dust with some flour. - Place the chocolate broken into pieces and the margarine in a bowl and melt in the microwave. Remove from microwave and mix with a fork until obtain a creamy mixture.
- In an electric mixer, beat on medium speed the eggs and the brown sugar until obtain a homogeneous mixture. Add the chocolate, the liquid caramel and mix for 3 to 4 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until obtain a homogeneous and creamy mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 45 minutes (the time depends on the oven).
- Turn off the oven, unmold the cake onto a plate and let cool completely.
- For the cream:
In an electric mixer, beat on medium speed the butter, milk and the vanilla extract until a very creamy mixture. Reduce the mixer speed to low, add the powdered sugar and beat until obtain a consistent cream. - Slice the cake in half with a long knife. Add the cream to a pastry bag and fill the cake with half of the cream (as in the photo).
- Cover with the top slice of the cake and garnish with the remaining cream and chocolate shavings.
Ingredients
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For the cake:
For the cream:
Directions
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