Everyone loves chocolate cake and we are always in search of something new and different when it comes to a chocolate cake. Well, that is what we are here with. With the double amount of chocolate used in the cake and for the rosette decoration, your taste buds are surely in for a chocolicious ride. Wondering how the double chocolate is going to be utilised in the cake? Well, just scroll down below as we have shared the whole recipe.
For Chocolate Cake
- 3 cups cake flour
- 2 tsp baking powder
- 1 tsp salt
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- 4 eggs, room temperature
- 16 tbsp unsalted butter, room temperature
- 1 tbsp vanilla extract
- 1 ½ cups light brown sugar, packed
- 2 cups buttermilk
For Chocolate Buttercream Frosting
- 48 tbsp unsalted butter, room temperature
- 4 to 6 tbsp milk/heavy cream
- 2 cups unsweetened cocoa powder
- 3 tsp vanilla extract
- 6 to 8 cups powdered sugar
- 1 ½ tsp kosher salt
Recipe / Instructions
Make the Cake
- Preheat the oven to 180 degrees C. Line three 9 inches round baking cake containers by fixing the bottoms with parchment paper (trace the container and cut out the circle) and oil the sides using non-stick spray. Put the containers aside.
- In a medium bowl, whisk the flour, baking soda, baking powder, cocoa powder, and kosher salt together. Put it aside.
- In the bowl of a stand blender fitted with the paddle connection, beat the butter and sugars together on medium speed for around four minutes. Include the eggs, each in turn, beating for about a minute after each addition. Add the vanilla extract after this.
- Lower the speed of the blender to low, includes half of the flour blend, and beat until it is very much joined. Gradually pour in the buttermilk until it is totally mixed. Add the rest of the flour blend and beat until it is simply joined. Complete the process of mixing everything with a spatula, if required.
- Divide the batter between the 3 readied baking containers. You can utilize a kitchen scale to properly and equally divide the batter.
- Bake the cakes for around 22 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean. While baking is half way through, rotate the containers to ensure even baking.
- Let the cakes cool in the containers for around 20 minutes. Then invert them onto the wire rack to cool off totally.
- If you don’t want to frost the cakes now, you can wrap the cakes in plastic and can put them in the refrigerator.
Make the Chocolate Buttercream
- Add the softened spread to the bowl of a stand blender fitted with the paddle connection. Beat it on medium speed for around a minute.
- While the butter is being beaten, whisk together the powdered sugar and cocoa powder.
- Include two cups of the powdered sugar/cocoa powder blend, the kosher salt, and vanilla extract. Beat on low speed until the powdered sugar is mixed.
- Add two more cups of the powdered sugar. Beat on low speed, and include an extra two cups of powdered sugar if required to thicken the icing. Utilize the milk/heavy cream to thin the mixture or the remaining powdered sugar to thicken it if required.
- When the icing is as firm as you’d like it to be, beat it on medium speed for around 4 minutes, or until the icing is cushioned and smooth.
- Ice the totally cooled cakes anyway you’d like. If possible for you to design the rosettes, pipe it all over the cake. Your cake is ready to serve!
So, that was the yummy rosette chocolate cake recipe. Hope you loved the recipe and baked a yummilicious chocolate cake at home. If you can’t bake the cake, order cake in Delhi, Mumbai, Chennai, Pune, or in any other city where you reside. Many online bakeries offer such delicious cakes. Happy eating! Happy baking!