Delicious chocolate cake with brownie cake layers, a rich chocolate buttercream and a chocolate glaze that runs down the cake… mmmm :D
For the cake
- 3/4 cup (170g) butter, melted
- 1/4 cup (60ml) vegetable oil
- 2 cups (400g) sugar
- 5 large eggs
- 1/2 cup (120ml) chocolate cream liquor
- 3/4 cup (180ml) milk
- 1/4 cup (60g) sour cream (Schmand)
- 2 1/2 cups (330g) all-purpose flour
- 3/4 cup (90g) cocoa powder
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
For the buttercream
- 2 1/2 cups (570g) butter, at room temperature
- 3/4 cup (90g) cocoa powder, sifted
- pinch of salt
- 2 tsp. instant espresso powder
- 1 tsp. hot water
- 2 tsp. vanilla extract
- 4 cups (520g) confectioners‘ sugar, sifted
- 1–2 tbsp. heavy cream (optional)
For the glaze
- 3.5 oz. (100g) SweetFamily chocolate confectioners’ sugar
- 2–3 tbsp. warm water
- some fruits and chocolate sprinkles for decoration
- Preheat the oven to 350°F (180°C). Line three 7 inches (18cm) springform tins with baking parchment and grease lightly. Set aside. Melt the butter and let cool down a bit.
- Add the melted butter, vegetable oil, and the sugar to a large bowl and mix for 4-5 minutes on medium-high speed until light and fluffy. Add the eggs one after another, mix well after each addition. Set aside.
- Mix the chocolate liquor with milk and sour cream until well combined. Set aside. Sift the flour and cocoa into a bowl and mix with the baking powder, and salt until well combined. Add the flour mixture alternating with the chocolate liquor mix to the large bowl and mix until just combined. Divide the batter evenly between the prepared springform tins and bake for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Take out the oven and let cool down on a wire rack. Once the cakes are cooled, remove from the tin. If you make the cakes in advance, wrap the cakes tightly and store at room temperature until needed – up to two days.
- For the buttercream add the butter to a large bowl and mix on high speed until very light and fluffy. Add the cocoa powder and salt and mix in. Mix the espresso powder with the hot water and add together with the vanilla extract to the bowl and mix in. Gradually add the cocoa confectioners’ sugar and mix until you get a nice fluffy buttercream – takes about 5-8 minutes. Add some heavy cream and mix in if the buttercream seems too thick, add some more confectioners’ sugar if it is too soft. Set aside.
- To assemble the cake, place the first cake layer on a serving plate, add some of the buttercream on top and spread evenly to cover the top of the cake layer completely. Add the second cake layer and repeat with some buttercream. Add the third cake layer on top and crumb coat the whole cake with a thin layer of buttercream. Place in the fridge for at least 20 minutes. Take the cake out of the fridge and cover the whole cake evenly with the remaining buttercream (keep some for the decoration). The cake should have an even and smooth surface. If you want to sprinkle the cake on the bottom with some chocolate sprinkles or similar, do it now, then place the cake in the fridge for at least 30 minutes up to one hour.
- For the glaze mix the cocoa confectioners’ sugar with the water until you get a thick and smooth glaze. I recommend to press the glaze through a fine sieve before using it, so you get rid of sugar pieces, that did not dissolve completely. Pour the glaze on top of the cooled cake – do not add too much at once, it should just go to the edges of the cake and slightly run down on the sides. Add some more glaze on the edges with a small spoon to get a nice dripping pattern. Place again in the fridge for about 15-20 minutes so the glaze can dry a bit, then decorate with the remaining buttercream (fill into a piping bag with a star tip) and add some fruits you like on top. Store in a cool place or in the fridge if you do this cake in summer.
- Enjoy baking!
- Serving Size: 12