French Chocolate Buttercream Cake
Indulge in the ultimate chocolate dessert experience with this luxurious French Chocolate Buttercream Cake. Featuring two layers of moist, tender chocolate sponge made with rich cocoa and a hint of vanilla, this cake is decadence in every bite. The show-stopping element is the luscious French buttercream, whipped to silky perfection with creamy egg yolks, smooth melted dark chocolate, and just the right touch of sweetness. Perfect for special occasions or simply to satisfy a chocolate craving, this elegant cake is as visually stunning as it is delicious. Serve at room temperature for a melt-in-your-mouth texture that will leave everyone in awe. This indulgent recipe is ideal for chocolate lovers and dessert enthusiasts looking for a bakery-quality treat at home!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 50 grams Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 250 grams Granulated sugar
- 2 large Eggs
- 240 milliliters Whole milk
- 120 milliliters Vegetable oil
- 2 teaspoons Vanilla extract
- 240 milliliters Boiling water
- 340 grams Unsalted butter (for buttercream)
- 200 grams Dark chocolate (melted and cooled, for buttercream)
- 5 large Egg yolks (for buttercream)
- 200 grams Granulated sugar (for buttercream)
- 60 milliliters Water (for buttercream)
- 2 teaspoons Vanilla extract (for buttercream)
Instructions
Preheat your oven to 175°C (350°F) and grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Add the granulated sugar and whisk to combine.
In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until fully incorporated. Add the boiling water last, mixing until the batter is smooth (it will be thin).
Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To prepare the buttercream, start by melting the dark chocolate and allowing it to cool to room temperature.
In a heatproof bowl, whisk together the egg yolks. In a small saucepan, combine the granulated sugar and water. Heat over medium heat until the mixture reaches 115°C (240°F) on a candy thermometer.
With a mixer running on low speed, slowly pour the hot sugar syrup into the egg yolks in a thin, steady stream. Increase the speed to high and beat until the mixture is pale, fluffy, and completely cooled (about 8-10 minutes).
Add the softened butter to the egg yolk mixture, one tablespoon at a time, beating well after each addition until fully incorporated. Once all the butter is added, beat in the melted chocolate and vanilla extract until smooth and fluffy.
To assemble the cake, place one cake layer on a serving plate or cake stand. Spread a generous layer of buttercream on top. Place the second cake layer over the buttercream and spread a thin crumb coat over the entire cake. Refrigerate for 15 minutes to set.
Apply the remaining buttercream evenly over the cake, decorating as desired. Slice and serve at room temperature. Enjoy!
Nutrition Facts
Calories |
7677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 496.3 g | 636% | |
| Saturated Fat | 250.5 g | 1252% | |
| Polyunsaturated Fat | 68.4 g | ||
| Cholesterol | 2075 mg | 692% | |
| Sodium | 3466 mg | 151% | |
| Total Carbohydrate | 776.1 g | 282% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 562.3 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 661 mg | 51% | |
| Iron | 45.0 mg | 250% | |
| Potassium | 2742 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
