Tiered Chocolate Buttercream Cake
The tradition of tiered cakes dates back to ancient Rome, where they were often served at weddings and special occasions.
This is vegetarian recipe. Dish can be prepared in 150 minutes. Recipe for experienced cooks (high difficulty). Number of ingredients: 16.
Tiered Chocolate Buttercream Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
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In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
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In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
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Gradually add the dry ingredients to the creamed mixture, alternating with buttermilk. Mix well after each addition.
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Stir in the boiling water until the batter is smooth. Pour the batter evenly into the prepared pans.
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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
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To make the buttercream frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing well after each addition. Stir in the heavy cream and vanilla extract, and continue beating until the frosting is light and fluffy.
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Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place another cake layer on top and repeat the process until all layers are stacked. Frost the sides and top of the cake with the remaining buttercream frosting.
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Let the cake rest for at least 1 hour before serving to allow the flavors to meld. Enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 55g19%
- Sugars 40g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
