Description
A decadent chocolate cake layered with vanilla buttercream and crowned with a rich chocolate drip and gold decorations.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 3/4 cup Unsweetened Cocoa Powder
- 2 cups Granulated Sugar
- 4 Eggs
- 1 cup Unsalted Butter
- 1 cup Heavy Cream
- 2 teaspoons Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round pans with grease and flour.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar in a stand mixer until light and fluffy.
- Add eggs one at a time, beating well after each, and stir in the vanilla.
- Mix in the dry ingredients alternately with buttermilk, until just combined.
- Divide the batter between pans and bake for 25-30 minutes, then cool.
- Prepare vanilla buttercream by beating butter, powdered sugar, and milk until fluffy.
- Assemble the cake by frosting between layers and covering the outside.
- Create the chocolate drip by heating cream and stirring into chopped chocolate, pouring over the frosted cake.
- Decorate with gold sprinkles or edible gold leaves.
- Slice and enjoy your beautiful creation!
Notes
Make ahead 1 day in advance and store the cake layers wrapped in plastic.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg