Recipe courtesy of Ina Garten
Save Recipe Print
Chocolate Buttercream Cake
Total:
2 hr 20 min
Prep:
40 min
Inactive:
1 hr
Cook:
40 min
Yield:
18 to 20 servings
Level:
Advanced
Total:
2 hr 20 min
Prep:
40 min
Inactive:
1 hr
Cook:
40 min
Yield:
18 to 20 servings
Level:
Advanced

Ingredients

Directions

Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.

In a medium bowl, sift together the flour, cocoa, baking soda, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs and vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.

Pour the batter into the prepared sheet pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.

Orange Buttercream:

2 cups sugar

2/3 cup water

6 extra-large egg whites, at room temperature

1/4 teaspoon cream of tartar

1 1/4 pounds (5 sticks) unsalted butter, at room temperature

2 teaspoons pure vanilla extract

3 tablespoons Triple Sec or other orange liqueur

1 tablespoon orange food coloring

Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.

Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.

With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.

Yield: 6 cups

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Chocolate Cake in a Mug

Recipe courtesy of Ree Drummond

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Basic Chocolate Cake

Recipe courtesy of Food Network Kitchen

Instant Chocolate Cake

Recipe courtesy of Food Network Kitchen

Chocolate Sheet Cake

Recipe courtesy of Ree Drummond

Flourless Chocolate Cake

Recipe courtesy of Food Network Kitchen

Mocha Chocolate Icebox Cake

Recipe courtesy of Ina Garten

German Chocolate Cake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories