Chocolate Cake with Chocolate Frosting and Buttercream Rosettes

Chocolate Cake with Chocolate Frosting and Buttercream Rosettes

has two layers of soft and light chocolate cake, filled and frosted with chocolate buttercream and decorated with buttercream rosettes. The recipe is from Hershey’s website and it has been my favourite for years.

The best thing about the recipe is that you can divide the work and make the cake in two or three days. So if you have a busy schedule, start before three days. Make the cakes on one day, make the buttercreams on the next day and decorate it on the third day.

But you can also do it within two days. If you let the cake rest overnight in fridge, it will be easier to decorate.

This was first posted during 2014 and the recipe is updated on January 2022

I made this cake years back for an order. It was a time when I was trying to become a successful home baker. Unfortunately, it didn’t pan out and I became a tutor instead.

But how could I forget golden days? This was one recipe that was my repeat client’s favourite. She always wanted this and I made a lot of cakes for her in a short period when I was a home baker.

To make the assembling easier, I baked the cake in two tins, but it is completely optional. You can bake the whole cake in a 6″ deep tin and then you can slice it into two layers and frost it.

This was the type of post I made long back, every step of the process will be captured as a photo for you to follow it easily. Hope my stepwise photos help you visualize the recipe.

Chocolate Cake with Chocolate Frosting and Buttercream Rosettes – Ingredients

Ingredients used are pretty basic. You can easily source them at your nearest departmental store. Make sure that all the ingredients are at room temperature before starting your preparations.

Flour – I have used maida in the recipe, but you can also use whole wheat flour. If using whole wheat flour, use only 95 gm of flour. All other ingredients remain the same. Use Ashirwad sharbati atta or home ground wheat flour to avoid that weird after taste and heavy cake.

Oil – Always use refined oil for cakes. As it is neutral, you won’t find any weird after taste in your cakes. You can also use melted butter of equal quantity if you want to avoid oil in the recipe.

Butter – Use unsalted butter for frostings. Add 1/4 tsp of salt if you want to make it salty but avoid using salted butter as it is impossible to guess the final taste with salted butter.

Cocoa Powder – You can use Raw cocoa powder or Dutch processed cocoa powder. If using Dutch processed cocoa, your cake will have a darker colour when compared to the raw cocoa, but both are good taste wise.

Sugar – You can use any type of sugar. White, light brown, dark brown, cane sugar, jaggery powder or muscavado sugar. The quantity would be the same.

Egg – I have used one large egg in the recipe. To make an eggless version, you can swap the egg with 50 ml of curd.

Boiling water – Blooming the cocoa powder enhances the chocolate flavour, that is the reason I have added hot water to the batter. When you mix hot water with cocoa powder, it releases flavour and it is called as blooming.

Milk – You need to use milk that is boiled and cooled n the recipe. You can also use un-boiled milk in the cake as we will be baking it further. But don’t use raw milk in buttercream.

Chocolate Cake with Chocolate Frosting and Buttercream Rosettes

Gayathri Kumar

Chocolate Cake with Chocolate Frosting and Buttercream Rosettes shows step wise recipe for decorating a choco cake with buttercream rosettes

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Course Cakes

Cuisine International

Ingredients

  

For The Cake:

• 200 gm Sugar
• 115 gm Flour/ Maida-1 cup – 1/8 cup
• 30 gm Cocoa Powder
• 3/4 tsp Baking Powder
• 3/4 tsp Baking Soda
• 1/2 tsp Salt
• 1 large Egg
• 100 ml Milk
• 50 ml Oil
• 1 tsp Vanilla
• 100 ml Boiling Water

For The Chcocolate Frosting:

• 100 gm Butter
• 60 gm Cocoa Powder
• 300 gm Icing Sugar
• 60 ml Milk
• 1 tsp Vanilla

For The Buttercream Frosting:

• 50 gm Butter
• 125 gm Icing Sugar
• 2-3 tbs Milk
• 1 tsp Vanilla
• Pink Food Colour – a few drops

Instructions

 

For The Cake:

• Preheat oven to 170C.
• Grease, dust, line two 6" round pans or one deep 6" cake tin
• In a large bowl mix together flour, cocoa, baking powder, baking soda and salt. Whisk together.
• Add the egg, milk, vanilla and oil and beat until combined.
• Add the boiling water into the mixture and beat until you get a shiny batter.
• Divide the batter equally between the pans.
• Bake for 25-35 minutes.
• Remove from oven, and let the pan sit on wire rack for 10 minutes.
• Now loosen the cakes from the side with a knife and flip on the wire rack.
• Remove the baking paper from bottom and allow it to cool completely.

For The Chocolate Frosting:

• Melt butter and add cocoa powder to it when it cools down.
• Beat until incorporated.
• Add icing sugar and milk alternately and beat until you get a spreadable frosting.

For The Buttercream:

• Beat butter until light and pale.
• Keep on adding the icing sugar and beat it until it is very smooth and thick.
• Now add a tbs of milk and beat. Adjust the amount of milk according to the consistency required.
• The more you beat the smoother and softer the buttercream.

Keyword Chocolate Cake with Chocolate Frosting and Buttercream Rosettes