Buttercream Chocolate Cake

Buttercream Chocolate Cake is an all season cake as it can stay nicely on counter top also for few hours in hot weather. Its a great cake made on a base of chocolate cake. Filled and frosted with buttercream it hits the right note.

Read on more to know the tips of getting the perfect weight to the cake if you starting out in your cake business. Check more of my buttercream cakes here – neapolitan cake, checkerboard cake.

Since getting into cake business, I am learning to bake exactly as per the order as well as making components to the exact proportion so that they finish with the required order and I do not have leftover.

It’s difficult to manage leftover as they are made to order and will not be utilized in the next order. So you will find me recording and sharing those quantities with you here as well, as this blog is not just sharing recipes with you, but it’s chronicling for my own use at a later date. You see I am getting old and forgetting things ;)

Buttercream Chocolate Cake

Tip 1 – For 1 kg cake, you need to make 60-70% cake and rest should be cream/ ganache or whichever frosting you are sharing.

Tip 2 – You need buttercream made using 300 grams of butter & 450 grams of icing sugar to fill and frost 1 kg cake.

Tip 3 – The quantity of soaking syrup used may depend upon your or client preference. I personally like soft, melt in the mouth texture. So I end up soaking a bit more. Some people don’t soak at all and some just barely brush the soaking syrup. So it’s your choice, see what works best for you.

All these measurements are based on the cake design, shape and size. You may need to adjust these on the basis of your requirement.

an 8 inch, 3 layered cake Conversion Chart Print

Old Fashioned Chocolate Cake

Ingredients

1 cup of all purpose flour (maida)
½ cup and 1 tablespoon of granulated sugar (chini)
cup and 1 teaspoon of unsweetened cocoa powder
¼ heaped teaspoon of baking soda
¼ teaspoon of salt (namak)
cup of hot water
4 tablespoons of vegetable oil
2 teaspoons of white vinegar
1 teaspoon of instant coffee granules
1 teaspoon of vanilla extract
2 tablespoons of whiskey (optional)
sugar syrup for soaking

Preparation

1.Pre-heat oven to 180 C. Line the bottom of one 8 inch pan.
2.Whisk together flour, sugar, cocoa, baking soda & salt in a large mixing bowl. Do not use a mixer as it will not aerate the dry flours.
3.Combine water, oil, vinegar, instant coffee & vanilla in a separate bowl.
4.Mix the wet ingredients into the dry ingredients and whisk them till they are just combined. Do not overmix. A smooth batter is not necessary, few lumps in it are fine. If you are adding any liquor, then add it now.
5.Pour batter into the prepared pan. Gently tap the pan so air bubbles are removed and batter spreads evenly.
6.Bake for 20-25 mins in the preheated oven. After about 18-20 minutes, insert a tooth pick towards the side of the pan. If it comes out clean, then cake is done.
7.Cool the cake in the pan on the rack for 15 minutes, then invert it on the rack. Leave it upside down to cool, it helps in flattening any dome shape. I baked three layers by baking this recipe three times separately. And then froze the layers wrapped in cling film. Continue with assembling and frosting the cake.

Notes

Old fashioned chocolate cake is perfect as a moist base for frosting and layering cakes.

Using coffee is optional.

I added 2 drops of blue & green colour to achieve this seafoam shade after my cream reached soft peaks.

fills and frosts 2 layer cake Conversion Chart Print

Buttercream

Ingredients

300 grams of unsalted butter, softened and at room temperature
450 grams of confectioner's sugar
1 teaspoon of almond extract (optional)
2 tablespoons of instant coffee powder (optional)
2 tablespoons of boiling water
food coloring (optional)

Preparation

1.Dissolve coffee in boiling water. Allow it to cool.
2.In a large bowl beat butter & sugar on slow speed until the sugar has blended in. This will keep the sugar from jumping out of the bowl. Then switch to medium & beat for 3-5 minutes.
3.Add almond extract & coffee mixture. If you are adding colour, this is the stage to add colour as well. Continue to beat for another minute. If frosting is too thick you can add milk or heavy cream till desired consistency is reached.

Notes

This quantity of buttercream is sufficient for filling and frosting a 1kg Cake. With barely a spoon leftover.

soaks an 8-inch three layer cake Conversion Chart Print

Sugar Syrup

Ingredients

cup of sugar
1 cup of water

Preparation

1.Boil water & sugar together. Once it boils, lower the flame & allow it to heat for another 1 minute. Remove from heat & cool completely. It can be made in advance & stored in refrigerator.
2.Use ⅓ cup of syrup to soak one layer of cake. If you are soaking White Cake then reduce the syrup per layer i.e. ¼ cup sugar in ¾ cup water. And soak each layer in ¼ cup syrup. With ⅓ cup syrup, I have found the cake to get over soaked.

Notes

The more you soak the layers before filling, the more moist your cake will be.