Chocolate Cake with Dark Chocolate Buttercream
- Jan 02, 2019
The perfect rich, chocolatey, show-stopping cake!
- 1 cup flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup unsweetened cocoa powder
- 3 oz Lily’s Dark Chocolate Baking Bar
- 1/2 cup freshly brewed hot coffee
- 3/4 cup xylitol, granulated
- 1/2 cup sour cream
- ½ cup vegetable oil
- 3 eggs
- Berries and edible flowers, for garnish
- 6 oz Lily’s Dark Chocolate Baking Bar, finely chopped
- 8 oz unsalted butter, softened
- 1/2 cup powdered stevia
- 1/2 cup unsweetened cocoa powder
- 1/8 tsp salt
- 1/2 tsp vanilla extract
Preheat oven to 350F. Prepare two 8“ cake pans with butter and flour.
In medium bowl, whisk together flour, baking soda and salt.
In separate medium bowl, combine cocoa powder and 3 oz chocolate. Pour hot coffee overtop and let sit for 1-2 minutes. Whisk until chocolate is melted and mixture is smooth.
In third bowl, combine xylitol, sour cream, vegetable oil and eggs. Whisk until smooth.
Add sour cream mixture to chocolate mixture, whisking to combine.
Add dry mix to wet mix, gently stirring until just combined.
Divide batter evenly between two prepared pans and bake for 24-28 minutes, until toothpick comes out clean.
Let cakes cool in pan before removing. Allow to cool completely before frosting.
In microwave-safe bowl, heat 6 oz chocolate in 15-20 second increments until totally melted and smooth. Set aside and allow to cool slightly to room temperature.
Meanwhile, in the bowl of a stand mixer fitted with paddle attachment, combine butter, stevia, cocoa powder and salt.
Add melted, cooled chocolate to bowl, continue to mix until chocolate is evenly dispersed. Add vanilla and continue mixing until light, fluffy and slightly lightened in color.
To frost cake, put one cake layer down on a plate or cake board. Fill center with 1/3 cup of buttercream and spread around top of cake.
Top with second cake, frosting entire cake with remaining buttercream.
Garnish with berries and edible flowers.