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Chocolate Layer Cake with Buttercream Frosting

Cummulative Rating

Servings
Makes 1 9-inch cake
Difficulty
Involved

Ingredients

For the cake:
2-1/4 cups gf flour
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces semi-sweet gf chocolate, chopped
1/2 cup boiling water
1 cup creme fraiche
1 teaspoon vanilla
1 stick unsalted butter at room temperature
1/2 cup vegetable oil
1-3/4 cups sugar
5 large eggs

Buttercream Frosting:
4 large egg whites
1 cup sugar
Pinch of salt
3 sticks unsalted butter, at room temperature
1-1/2 teaspoons vanilla extract

(Optional) Gf Candy sprinkles
Assorted food colorings

Directions

Make the cake batter:
Preheat oven to 350 degrees F. Grease and flour (2) 9" cake pans and line the bottoms with parchment paper.

In a medium bowl, sift together, flour, baking soda and salt; set aside.
In a small bowl combine chocolate and boiling water and stir until chocolate is melted; set aside.

In a small bowl add 1 cup creme fraiche and vanilla; set aside.

In a large bowl, add 1 stick butter and oil and beat on high until lighter in color and texture. Beat in sugar slowly. Beat in 5 egg yolks, one at a time. Add the chocolate and beat just until combined. Alternately, add and beat on low speed, the flour mixture and the creme fraiche.

In a separate bowl, beat the egg whites until soft peaks form. Fold egg white mixture into the batter. Stir gently until combined and pour two-thirds of the batter evenly into the prepared cake pans. Bake for 30 minutes or until an inserted toothpick comes out clean. Let cakes cool on a rack. Keep the oven on.

Line a mini muffin tin with cupcake liners. Fill the muffin tins 2/3 way full with the remaining cake batter. Bake for 12-15 minutes or until a toothpick inserted into the centers comes out clean. Let cool in the muffin tin for 5 minutes. Remove the cupcakes from the pan and let cool.

Make the frosting:
In a large heat-proof bowl, combine the egg whites, sugar and salt. Place bowl over a pan of simmering water and stir constantly with a spatula until the sugar dissolves and reaches 140-150 degrees F. Remove the bowl from the pan of water.

Using an electric mixer, beat the egg white mixture at high speed until thick and cooled to room temperature (see tips above). Add the butter, a little bit at a time, and beat until the buttercream is smooth, thick and spreadable. Add the vanilla and beat briefly until incorporated.

Assemble the cake:
Put 1 cake layer, rounded side up, on a cake stand or platter, and using an offset spatula, spread the top with about 3/4 cup of buttercream frosting. Top with the remaining cake layer, rounded side down, and frost the top and sides of the cake with 1-1/2 cups of frosting.

Decorate cake: For each color (you can make 3), transfer 1/4 cup buttercream to a separate bowl and tint with food coloring.

Spread about 1 teaspoon of frosting onto 12-13 of the mini cupcakes (alternating colors so cupcakes are various colors - see picture). (You may have some cupcakes left over.)

Using a spatula transfer the remaining buttercream frosting of each color to 1 of 3 plastic bags. Snip off 1 corner of each plastic bag to create a 1/4-inch opening. Twist each bag firmly just above buttercream, then decoratively pipe colored buttercream onto cake.

Stack 6 cupcakes in a circle on top of the cake. Stack 4 cupcakes on top of the first layer of cupcakes. Stack 2 on top of the 2nd layer. Stack one cupcake on the very top of the pyramid.

(Optional) Sprinkle the top of cake with gf candy sprinkles.

Chill cake until buttercream is set, about 30 minutes.

Tips

This cake is not that difficult - it just takes a few steps. The end result is a beautiful, fun cake, perfect for Easter!

We used The Gluten Free Pantry’s Country French Bread mix flour for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#40 Gluten Free Pantry French Bread Flour Mix (bulk)