For my Choco-holic roommate and best friend Leonie’s twenty-first birthday last year, I decided to go over the top and make a seven layer chocolate cake for her.
I layered the Butter bakery chocolate cake, then a layer of nutella, then a layer of whole oreos, a layer of the Butter bakery buttercream, the second layer of cake, the final icing, and crumbled oreos to top it all off.
You don’t have to make this crazy cake like I did; it’s easy enough to make the cake and buttercream and stop there, and I wouldn’t begrudge you that. After all, it’s delicious.
It took me forever to put all this together in recipe and image format, but don’t let my delay prevent you from trying out this magnificence.
Butter’s Chocolate Cake
- 2.75 cups all-purpose flour
- 2 tsp baking soda
- .5 tsp baking powder
- .5 tsp salt
- 2 cups hot coffee
- 1 cup dark cocoa
- 2 cups sugar
- 1 cup coconut oil*
- 4 large eggs
- .5 cups buttermilk**
- 1.5 tsp vanilla
- Preheat the oven to 350°F and butter and flour two 9″ circular cake pans.
- In a medium bowl, sift together the flour, baking soda, baking powder, and salt, then set aside.
- In a medium bowl, whisk the hot coffee and cocoa until smooth, and set aside.
- In a large bowl, whisk together the sugar, oil, eggs, buttermilk, and vanilla. Add in the coffee mixture until incorporated. Whisk in the dry ingredients until well combined, then pour the batter into the prepared pans and even out.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool for about ten minutes, then invert onto wire racks to cool completely (using a knife if the cake is stuck).
- If you would like a tall cake, cut the two cakes in half by height once you’ve taken them out of the oven, so that they make four round cakes.
- *The original recipe calls for vegetable oil. In general, I prefer to use coconut oil for desserts, but if you’re a traditionalist, feel free to use the vegetable variety.
- ** If you don’t keep buttermilk (like me), then you can make it with lemon juice or vinegar and plain milk:
- Place one tablespoon of either lemon juice or vinegar in a measuring cup.
- Fill up to the one cup line with 2%, whole milk, or heavy cream.
- Let sit for 5 minutes, until slightly thickened.
Deep Dark Chocolate Butter Cream
- 1 cup butter, room temperature
- 1 cup dark chocolate chips
- 3 cups icing sugar
- 3/4 cup dark cocoa
- 1/2 cup whole milk
- Beat butter in a stand mixer on high speed until very pale in color, stopping to scrape down the bowl at least twice*.
- Melt the chocolate chips in a heatproof bowl over simmering water until smooth, and set aside to cool slightly.
- In a medium bowl, sift the icing sugar and cocoa together, then slowly add to the butter, keeping the mixer on low, and scraping down the sides of the bowl occasionally. Slowly add the chocolate, then scrape down the sides of the bowl, and finally add the milk, and scrape down the bowl again.
- Run the mixture for another 10-12 minutes on high, until the buttercream is very light and fluffy**.
- *This is very difficult to do without a stand mixer, and I wouldn’t recommend trying to do it by hand like I did. If you are forced to, however, you can soften the butter until just before it melts, and then whip by hand.
- **Again, nearly impossible to do by hand, unless you are very determined and have a lot of time to kill. I highly recommend using at least a handheld mixer if you have one!
- The buttercream can be stored in the fridge for a week, simply allow to come to room temperature and beat until light and fluffy when you are ready to use it.