Chocolate Cake with Chocolate Frosting

I found a recipe for yummy chocolate cake from Grace Langlois’  blog, La Mia Dolce Vita. One kitchen tool that is a must for this recipe is a silicone spatula–just look at all that frosting and all those layers!

Here are some that are well priced silicone spatulas ($27.50) that look great:

Williams-Sonoma Personalized Silicone Spatulas, Clear, Set of 3

And to maintain some semblance of dignity in an already messy kitchen, place any frosting covered spatula on the cutest Le Creuset Stoneware Spoon Rest.

Le Crueset Stoneware Spoon Rest in Kiwi

And without further ado:

Donna Hay’s Chocolate Buttermilk Layer Cake with Chocolate Cream Cheese Frosting

From Donna Hay, serves 6-8

• 1 cup (250 ml) water
• 125 g unsalted butter, chopped
• 1/3 cup (35 g) cocoa, sifted
• 2 cups (300 g) plain (all-purpose) flour, sifted
• 1 teaspoon bicarbonate of (baking) soda, sifted
• 2 cups (440 g) caster (superfine) sugar
• 2 eggs
• 1/2 cup (125 ml) buttermilk
• 1 teaspoon pure vanilla extract

1. Preheat oven to 160° C (325° F).  Lightly grease 2, 18 cm round cake tins and line with parchment paper.
2. Place the water, butter and cocoa in a small saucepan over medium heat and stir until the butter has melted; set aside.
3. Using a fine-mesh sieve, sift the flour and bicarbonate of soda into a large bowl.  Add sugar and whisk to combine well.
4. Add the cocoa mixture and whisk to combine.  Add the eggs, buttermilk and vanilla and whisk to combine.
5. Divide batter evenly between the 2 cake tins.  Bake for 40 to 45 minutes or until a cake tester inserted in centre of cake comes out clean.
6. Allow to cool in the tins on a wire rack for 10 minutes.  Turn out onto wire racks to cool completely.

Chocolate Cream Cheese Frosting

• 100 g unsalted butter, softened
• 500 g cream cheese
• 2 cups (320 g) icing (confectioner’s) sugar, sifted
• 1/2 cup (50 g) cocoa, sifted

1. Place butter and cream cheese in the bowl of a stand mixer, fitted with the paddle attachment and beat on medium-high speed for 6 to 8 minutes or until pale and creamy.
2. Meanwhile, using a fine-mesh sieve, sift icing sugar and cocoa into a medium bowl. Repeat an additional 2 times.
3. Reduce stand mixer to low speed and gradually add the icing sugar, cocoa mixture.
4. Increase speed to medium-high and continue to beat for a further 6 to 8 minutes or until light and fluffy.

images and recipe via La Mia Dolce Vita

Related posts:

1. Gluten-Free Red Velvet Cake Recipe
2. Homemade Hostess Makes Me the Mostest!
3. Lemon Crème Fraîche Cake from O Magazine
4. Bear Shaped Birthday Cake?
5. Zucchini Breakfast Muffins