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Tiered Chocolate Buttercream Cake Recipe

Tiered Chocolate Buttercream Cake

2007, Ina Garten, All Rights Reserved

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 21-30 of 34

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  • on June 08, 2009

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    First of all...I can't bake for toffee but still tried to make this cake. It tastes great and the icing is yummy but very very soft. My cake turned out to be very dense. Can anyone give me some tips on how I can make my cakes moist? I seem to always over bake them :-(
    I love all of Ina's recipes! Keep up the good work.

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  • on April 25, 2009

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    This cake baked the right way is superb..When you have 3 pans all the different size you MUST keep an eye on them while they bake as they will all 3 have different times((DUH!It also makea a BIG difference when you fill the pans..I sit them all side by side and ladle in the batter a ladle or two at a time until they are all the SAME height up the pan!!..The chocolate buttercream is an EXCELLENT texture, but I would prefer to use more semi sweet than bittersweet..I usually buy Hershy's special Dark chips, or Ghiardelli..It would be more cost effective for me to purchase chocolate in 10 pound blocks, though!!,,I go through that much in a month for personal/family consumption easily!!.
    The reason a lot of readers find that they are having too much icing left over is because Ina doesn't tell them to put it into a pastry bag fitted with various tips and decorate the tiered cake like it is shown..If you do this , then the amount is just enough...... Ina also ises coffee to INTENSIFY the volatile compounds( The chemicals that make up taste found both in Chocolate AND Coffee that are similar.You don't really TASTE the coffee ....rather the cake leaves you wondering "How did she get that intensely deep and rich of a chocolate flavour in there/" It's really NO secret Chefs in Europe have been doing this for CENTURIES!!

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  • on April 06, 2009

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    I have been searching for a buttercream in this style, and it was perfect-very easy to do with my stand mixer...i halved the recipe but used the same amount of espresso and vanilla-it has a decidedly mocha flavor that is very good but not overpowering at all!

    the key is to use really fresh butter and good quality chocolate-i did not use the rum as we were all out-but im sure that would also taste great.

    this buttercream takes a few bowls, and prep, but is actually pretty simple and well worth the work. i recommend it for all your icing needs! (this would taste amazing on a raspberry cake

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  • on March 22, 2009

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    This was a good recipe but, frankly, I HATE coffee or anything that remotely tastes like coffee. Ina seems to have an obsession with coffee. I left the coffee out and used dark chocolate instead of the bitter chocolate and it turned out great. My family wants me to make it for every gathering we have.

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  • on December 23, 2008

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    My 8 yr old daughter is a food network junkie. She picked this recipe. It was pretty difficult but turned out beautifully. I used (3 8 inch pans instead of the tiered ones (put two together and iced one separately and had plenty of cake batter. Do not understand the comments of "overcooked" or "dry". Mine was very moist. I put a little less butter in the icing than it called for (one less stick but it turned out perfect. As others have mentioned, I had lots of leftover icing. Everyone who tasted it raved about it. I think the bittersweet chocolate cuts the sweet taste. Would be WAY TOO sweet with all semi-sweet chocolate. We all agreed it was well worth the work.

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  • on November 28, 2008

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    i tried making this cake for thanksgiving i followed the directions to a t but the cook time for the 8 inch pan is way to long you end up with a chocolate frisby and as for the frosting it would be better with a milk chocolate or even a dark chocolate the bittersweet just doesnt taste good at all but other then those its a good recipe just cut down on your cook time and change the chocolate and you will have a good recipe for anyone to try.

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  • on September 24, 2008

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    This cake is wonderful, and the icing is one of the best I've ever had! The only thing that I would do differently would be to cut the cakes horizontally in half and ice in between the layers. I had a great deal of icing left over. A little labor instensive, but well worth the effort!

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  • on July 21, 2008

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    Loved the ease of the recipe but found the cake to be a bit dry. So I used a simple syrup with some coffee liquor to moisten it. Also loved the icing but even after a second beating found it a little soft. Flavors were excellent on both though.

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  • on June 28, 2008

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    I have been looking for the perfect chocolate cake and buttercream recipe for years! This is it. The buttercream frosting is the very best ever! It is well worth the extra effort.

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  • on February 16, 2008

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    great chocolate cake and frosting,k i've been looking for a recipe like this for a long time.

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