Chocolate Cake With Chocolate Buttercream


For the Chocolate Cake

14 tbsp. unsalted butter, softened
1⁄2 cup cocoa powder
3⁄4 cup light brown sugar
3 large eggs
2⁄3 cup all-purpose flour
1 tsp. baking powder
1⁄4 tsp. salt
1⁄4 cup plain yogurt


  • Preheat the oven to 350°F (180°C). Grease the pans with butter and dust.
  • Place the butter and sugar into a large bowl.
  •  Cream the mixture until light and fluffy.
  • Beat in the eggs one at a time, beating well after each addition, until well mixed.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
  • Fold the flour mixture into the cake batter until well blended, trying to keep volume.
  • Gently fold in the thick yogurt. This will help to make the cake moist.
  • Divide the mixture between the 2 cake pans.
  • Bake in the middle of the oven for 20–25 minutes until risen and springy to the touch.

For the Chocolate buttercream


4 tbsp. unsalted butter, softened
2⁄3 cup confectioner’s sugar, sifted,
1⁄4 cup cocoa powder
a little milk, if necessary


  • Put butter, sugar, and cocoa powder into a large bowl.
  • Blend the mixture until light and fluffy.
  • If the cream is stiff, add milk, 1 teaspoon at a time, until it reaches a spreading consistency
  • Spread the flat base of one cake with the buttercream, then top with the other cake

Enjoy :)


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