You may also like
Categories:
cake batter chocolate butter egg whites eggs sugar flour Buttercream Frosting butter powdered sugar cocoa vanilla milk chocolates Easter
Viewed: 1 - Published at: 2 months agoIngredients
- cake batter
- 8 ounces dark chocolate chopped
- 9 tablespoons butter chopped
- 2 egg whites
- 8 large eggs
- 3/4 cup sugar
- 1/3 cup flour sifted
- buttercream frosting
- 18 tablespoons butter softened
- 3/4 cup powdered sugar sifted
- 1/2 cup cocoa powder sifted
- 1 teaspoon vanilla extract
- 1/3 cup milk
- chocolates Easter, to decorate
Method
- Preheat oven to 375°F. Lightly grease and line two 8-inch round cake pans with parchment paper.
- For the batter, melt chocolate in a bowl set over a saucepan of simmering water. Add butter and stir until smooth. Remove from heat and cool slightly. In a large bowl, using electric mixer, beat together egg yolks and half the sugar until thick and pale. Slowly add chocolate mixture, beating to combine, then fold in flour. Clean beaters and, in a separate large bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, 1 tbsp at a time, beating until firm peaks form. Pour evenly into pans and bake 25-30 mins. Cool in pans for 10 mins, then transfer to wire rack to cool completely.
- Meanwhile, for the buttercream frosting, beat butter with electric mixer until very pale. Gradually add half the powdered sugar and the cocoa powder. Beat in vanilla, milk and remaining powdered sugar.
- Split cakes in half horizontally. Stack on a cake stand or plate, spreading the top of each layer with buttercream. Spread remaining buttercream on sides of cake, decorate with chocolates and serve.
- Decorate with Easter chocolates.
