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Chocolate Cake with Dark Chocolate Buttercream

Chocolate Cake with Dark Chocolate Buttercream

Unbelievably rich. Irresistibly chocolatey. A slice of this showstopper makes us believe you just might be able to have your cake and eat it too.

Ingredients

FOR 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 vegetable oil
  • 3 eggs
  • Berries and edible flowers, for garnish

FOR BUTTERCREAM:

  • 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
Instructions

 

  • 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.