Do any of you scrape off the frosting when you eat cake? Or at least most of it?
I usually do. Sometimes it’s too sweet. One time it tasted like chemicals. And sometimes there is just way too much frosting that I can’t even taste the cake!
My husband usually asks for chocolate cake with chocolate frosting for his birthday. Last year we made him a CHOCOLATE ZUCCHINI CAKE, which tasted great and was even on the healthier side of chocolate cakes. 🙂 And there wasn’t really a frosting on that cake.
This year I really wanted to try making a DOUBLE-LAYER CHOCOLATE CAKEÂ with a chocolate buttercream frosting.
And I did.
It was amazing. Busy Dad said it’s the best chocolate cake he’s ever tasted. Rich and moist, but not dense. The frosting had a perfect texture and taste.
Chocolate Buttercream Frosting Recipe
Ingredients (makes enough to frost a double layer circular cake and still have about a cup of frosting left over):
- 2/3 C. unsweetened cocoa
- 2 sticks salted butter, softened (but not melted)
- 2 1/2 C. powdered sugar
- about 4 Tbsp. milk (I used 2%)
- 2 tsp. vanilla
Instructions:
- Add unsweetened cocoa to large mixing bowl and whisk through to remove any large lumps.
- Beat in the softened butter. First it will get clumpy, but keep beating until smooth.
- Add 1 C. powdered sugar and 1 Tbsp. milk. Beat until blended. Then beat 1 minute more on high speed (this helps it get fluffier). Add another cup of sugar and another 2 Tbsp. milk. Beat, then beat on high for another minute. Add the remaining 1/2 C. sugar and the remaining tablespoon of milk. Beat, then beat on high for another minute.
- Add vanilla and beat until well blended, smooth and creamy. The frosting should be stiff enough to hold it’s form. If it needs to be thicker, add a little more sugar. If it’s too thick, add a little more milk.
*Inspired by THIS recipe.