How to make Chocolate Cake with French Buttercream

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate

Cacao nibs are less processed, while semi-sweet chocolate is usually cheaper.

Preheat the oven to 350°F (175°C).

Grease and flour two 9-inch round cake pans.

In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients; mix until combined.

Carefully stir in the boiling water until the batter is smooth.

Divide the batter evenly between the prepared pans.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.

For the buttercream, beat the unsalted butter in a bowl until creamy and pale.

Gradually add the powdered sugar, mixing until well combined and fluffy.

Add heavy cream and melted dark chocolate; beat until smooth and spreadable.

Once the cakes are completely cool, place one layer on a serving plate and spread a layer of buttercream on top.

Top with the second cake layer and frost the top and sides with the remaining buttercream.

Decorate as desired and serve.

Cooking Techniques

Spice Level:

Allergens