Chocolate cake with buttercream frosting recipe???

Answer 1

hope you like the recipes they are delicious (i found them on the internet butt ive used them before)
if you, want plain butttercream frosting take out the chocolate

Chocolate Buttercream:
2 3/4 cups granulated sugar
Water
1/2 cup egg whites
1 1/2 cups unsalted butter, room temperature
1/2 cup cake shortening (Crisco)
Pinch kosher salt
1 1/2 cups dark chocolate, melted
1/4 cup cocoa powder

Chocolate Cake:
1 1/4 cups granulated sugar
1 cup sour cream
1/4 cup whole milk
1 teaspoon instant espresso
1/3 cups vegetable oil
2 whole eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt

Answer 2

Deep Dark Chocolate Cake
"A lovely chocolate cake with chocolate buttercream frosting."

INGREDIENTS
2 cups white sugar
1 3/4 cups all-purpose flour
3/4 cup HERSHEY®'S Cocoa Powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

6 tablespoons butter, softened
2 2/3 cups confectioners' sugar
1/2 cup HERSHEY®'S Cocoa Powder
1/3 cup milk
1 teaspoon vanilla extract

DIRECTIONS
Heat oven to 350 F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with One-Bowl Buttercream Frosting.

To make One-Bowl Buttercream Frosting: Beat butter in medium bowl. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.

Answer 3

I can make the buttercream frosting for you at least the cream part

Answer 4

I suppose you need the recipe. Buy chocolate cake batter. Buy butter cream frosting. Procede from there.

Answer 5

Chocolate Cake




CHOCOLATE GENOISE
6 ounces flour
6 tablespoons cocoa powder
4 eggs
3 ounces sugar
2 ounces butter, melted


Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan, line with parchment or waxed paper. Butter and flour paper.
Combine flour and cocoa and sift 3 times. In a mixing bowl set over a pan of hot water combine eggs and sugar. Whisk until mixture registers 110 degrees F on a candy thermometer. Remove from heat and continue to whip egg mixture until extremely fluffy. Using a large spatula gently fold in sifted flour by thirds and finish by folding in melted butter. Pour into prepared pan and bake until firm, 25 to 30 minutes. Cool cake in pan 5 minutes, turn out on a rack and cool completely.

Note: measurements are given by weight for greater accuracy. Cup measures are as follows: scant 1/2 cup sugar; 6 tablespoons cocoa; 1 1/2 cups flour; 1/2 stick butter.


CHOCOLATE BUTTERCREAM
1 1/3 cups sugar
8 egg yolks
1 cup butter, cut in cubes
8 ounces chocolate, melted and cooled


In a saucepan fitted with a candy thermometer boil sugar with 3 cups water to 120 c. or 240 degrees F. Meanwhile, in bowl of an electric mixer beat yolks until pale. With motor running pour in syrup and beat until mixture forms a ribbon. While mixture is still warm add butter, a piece at a time, then add chocolate, scraping down sides several times. Continue whipping until mixture cools.
Yield: Enough Buttercream to Frost an 8-inch cake


CHOCOLATE DESIGNS AND CAKE ASSEMBLY
1 cup simple syrup
Kirsch
1 pound chocolate, chopped
Chocolate Genoise cake (previous recipe)
Chocolate Buttercream frosting (previous recipe)


Combine syrup and Kirsch, to taste, for moistening cake.
In a bowl set over a saucepan of hot but not boiling water, melt chocolate, stirring frequently. Set aside to cool and thicken to a pourable consistency. Fill a pastry bag fitted with smallest tip with chocolate. Pipe out neat small designs onto waxed paper; let solidify at room temperature.

To assemble cake: slice fully-cooled cake in half horizontally. Using a pastry brush generously brush both layers with flavored syrup. Place bottom layer on a cake stand and spread with a nice even layer of buttercream. Cover with top layer. Using a palette knife spread a nice, even layer of buttercream on top of cake and then ice sides; try to make as smooth a surface as you can. Decorate top with chocolate designs.

Yield: 8 to 10 servings

Answer 6

i have a few recipes but all of them taste like crap! LOL so i don't think u want those

Answer 7

mmmmmm.........