This recipe for Chocolate Cake with Whipped Chocolate Frosting is being featured on MASTERCHEF JUNIOR which airs Fridays 8/7 ET/PT starting September 27 on FOX! Everyone loves a good chocolate cake and this moist chocolate cake from scratch is easy but tasty for all of us home chefs to be able to recreate. You are going to love this simple Masterchef chocolate cake recipe.
Whipped chocolate frosting is a light and airy frosting that’s made by whipping together butter, powdered sugar, and cocoa powder. It has a creamy texture and a rich chocolate flavor, making it a delicious choice for topping cakes, cupcakes, and other desserts. The whipped texture makes it easy to spread or pipe onto baked goods, and it adds a beautiful finishing touch to any chocolate dessert. You can do this. This delicious recipe just has a few simple steps.
Recipe Credit: Recipe courtesy of Reveille Independent, LLC. All rights reserved.
A Moist Chocolate Cake with Fluffy Whipped Chocolate Frosting
There’s a special satisfaction in baking a cake from scratch and sharing it with loved ones. The care and effort put into baking a homemade cake can make it taste even better. Not to mention, you have control over the ingredients used in homemade cakes. You can choose to use organic or high-quality ingredients, which can result in a better-tasting cake.
Chocolate Cake Ingredients:
- 2 cups unsalted butter plus more for pans
- 4 cups All Purpose flour leveled plus more for pans
- 1 cu unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3 cups granulated white sugar
- 4 large eggs
- 6 large egg yolks only
- 4 tsp vanilla extract
- 2 cups buttermilk
Whipped Chocolate Frosting Ingredients:
- 3 cups confectioners’ sugar
- 3/4 cup unsweetened cocoa
- 1 stick butter, softened (1/2 cup or 8 tbsp)
- 4 tbsp heavy cream
- 1 tsp vanilla extract
Garnish:
Fresh raspberries
White and dark chocolate curls
How To Make Moist Chocolate Cake From Scratch
Preheat oven to 350 degrees. Butter and flour three 9 -by-3-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, dark cocoa powder, baking powder, baking soda, and salt.
In a large mixing bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
How To Make Easy Chocolate Frosting From Scratch
Homemade whipped frosting typically only requires a few simple ingredients, such as butter, heavy whipping cream, powdered sugar, and vanilla extract. This makes it easy to whip up whenever you need it, without the need for special ingredients. I like to use a stand mixer with a whisk attachment for this whipped cream frosting but you can use a bowl with a manual whisk or electric hand mixer, if you like.
Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread the chocolate buttercream frosting on top of one round. Top with second round and cover top and sides completely with frosting. You can use a piping bag for this or simply a frosting spatula or even a butter knife. Store any extra in an airtight container.
Finally, garnish the frosted cake with fresh raspberries and chocolate curls. Serve and enjoy! You can add a scoop of vanilla ice cream if you want to offer a contrasting flavor to the chocolate.
Printable Recipe Card For Chocolate Cake And Chocolate Frosting
Moist Chocolate Cake with Whipped Chocolate Frosting [From Scratch]
Ingredients
- Chocolate Cake Ingredients:
- 2 c unsalted butter plus more for pans
- 4 c All Purpose flour leveled plus more for pans
- 1 c unsweetened cocoa powder
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3 c sugar
- 4 ea large eggs
- 6ea large egg yolks only
- 4 tsp vanilla extract
- 2 c buttermilk
- Whipped Chocolate Frosting Ingredients:
- 3 cups confectioners’ sugar
- 3/4 cup unsweetened cocoa
- 1 stick butter, softened
- 4 tbsp heavy cream
- 1 tsp vanilla extract
- Garnishes:
- Fresh raspberries
- White and dark chocolate curls
Instructions
- Preheat oven to 350 degrees F. Butter and flour three 9 -by-3-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.
- Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.
- Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of one round. Top with second round and cover top and sides completely with frosting.
- Then garnish with fresh raspberries and chocolate curls.
- Serve and enjoy!
Nutrition Facts
Moist Chocolate Cake with Whipped Chocolate Frosting [From Scratch]
Serves: 12
|
Amount Per Serving: 1 slice
|
||
|---|---|---|
| Calories | 919.46 kcal | |
| % Daily Value* | ||
| Total Fat 46.5 g | 70.8% | |
| Saturated Fat 28.06 g | 140% | |
| Trans Fat 1.56 g | ||
| Cholesterol 264.3 mg | 88% | |
| Sodium 476.34 mg | 19.8% | |
| Total Carbohydrate 121.93 g | 40.3% | |
| Dietary Fiber 5.77 g | 20% | |
| Sugars 82.03 g | ||
| Protein 12.06 g | ||
| Vitamin A 45.39 % | Vitamin C 0.49 % | |
| Calcium 16.21 % | Iron 24.22 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Conclusion
This is the perfect birthday cake or go to cake for special occasions. Who doesn’t love a moist chocolate cake? And homemade whipped frosting has a light and airy texture that is difficult to replicate with store-bought frostings. It is smooth and easy to spread, making it ideal for cakes, cupcakes, and other desserts. This whipped chocolate frosting is simply the best!
I hope you enjoy this chocolate cake with chocolate frosting from scratch. I just love the fluffy frosting. Again thanks to Master Chef Junior for sharing the chocolate cake recipe with us. You can give them a shout out on twitter @MasterChefJrFOX. Which Masterchef junior dessert recipes are your favorite?
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Sarah says
The chocolate cake was perfect and this is the best chocolate frosting recipe I have ever tried.
Word to the wise- I made this myself for my husband’s birthday and I cut the recipe in half but it still made two 8″ layer cakes!