Ingredients
- 1/2 pound butter, softened at room temperature
- 2 cups sugar
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 tablespoons cocoa powder
- 1/2 cup buttermilk
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- Chocolate Buttermilk Frosting, recipe follows
Directions
Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans, then line with parchment paper.
In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Add the eggs and mix until thoroughly combined.
Into a medium mixing bowl, sift the flour, baking soda and cocoa powder together.
In a small mixing bowl whisk the buttermilk, sour cream and vanilla together.
While the mixer is on low speed, add the dry ingredients in 3 batches, alternating with the liquid ingredients.
Divide the cake batter evenly among the 2 prepared cake pans and bake until a toothpick inserted in the middle of the cake comes out clean and the edges of the cake just begin to pull away from the sides of the pan, about 30 to 35 minutes.
Transfer the cakes to a cooling rack and allow the cakes to cool in the pans. Carefully remove the cakes from the pans and frost as usual for a layered cake with the Chocolate Buttermilk Frosting.
Chocolate Buttermilk Frosting:
1 stick butter, softened
1/4 cup cocoa powder, sifted
8 ounces cream cheese
1 pound powdered sugar, sifted
2 tablespoons buttermilk
1 teaspoon vanilla
In the bowl of an electric mixer combine the butter, cocoa powder and cream cheese over low speed and mix until thoroughly combined. Increase speed to high and cream ingredients until light and fluffy. Reduce speed to low and slowly add the powdered sugar, buttermilk, and vanilla. Beat until mixture is smooth and thoroughly combined.
Frost cake as usual.
Yield: enough frosting for 1 (9-inch) layer cake or one 9 by 13-inch
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By MNSharri
on June 29, 2011
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When I was making this cake it dawned on me that for a brownie type of flavor the recipe did not call for much cocoa but I made it as per the recipe. While it is good with the frosting, I would certainly double the amount of cocoa that I use next time. I see one of the reviews below agreed and that person suggested using a high end goumet cocoa instead of just good old Hersheys.
By charity_silkeba...
Santa Clara, CA
on June 02, 2011
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Haven't tried making this yet.
Does anyone know how long this cream cheese icing could sit out of refrigeration? I'm going to try making a tier cake and will need at least a full day to put it together, and since I'll be covering it with fondant I can't refrigerate it. If it's too iffy I may just opt with the sour cream chocolate frosting recipe from The Cake Mix Doctor.
By iversonh_12879385
Platteville, 89
on June 03, 2010
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Usually I think that Emeril's recipe's are too complecated for me... But this recipe was so simple. It was easy to make and didn't have alot of clean up time. The cake and the frosting are absoulutly amazing and will be my new favorite chocolate cake recipe. If you love chocolate, this is a recipe for you!
Read all 36 reviews