Double Chocolate Buttercream Frosting Cake
Equipment
Ingredients
Cake Layers
sugar (dry)
400 g
flour (dry)
210 g
cocoa powder (dry)
80 g
baking soda (dry)
5 g
baking powder (dry)
5 g
salt (dry)
3 g
eggs (whole)
2 piece
egg yolk (raw)
1 piece
oil (liquid)
120 ml
Greek yogurt (plain)
125 g
milk (liquid)
60 ml
vanilla (extract)
5 ml
coffee (hot)
240 ml
Buttercream Frosting
chocolate (dark)
200 g
honey (liquid)
85 g
heavy cream (liquid)
60 ml
butter (unsalted, room_temperature)
280 g
powdered sugar (sifted)
180 g
salt (fine)
3 g
Instructions
Prepare dry ingredients
Mix all dry ingredients together in a large bowl.
Add wet ingredients
Create a well in the center of dry ingredients and pour in all wet ingredients.
Bake the cake layers
Pour batter into prepared pans and bake at 175-180°C for 30 minutes.
Melt chocolate for frosting
Melt chocolate using double boiler method, stirring in honey.
Whip the butter
In a separate bowl, whip butter until light and fluffy.
Combine frosting ingredients
Add melted chocolate mixture to whipped butter, then gradually add powdered sugar and salt.
Cool and assemble cake
Allow cake layers to cool completely before frosting.
Original recipe
Storage
Store in airtight container. Bring to room temperature before serving for best texture
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