CHOCOLATE CAKE WITH ITALIAN CHOCOLATE BUTTERCREAM FROSTING

Chocolate Cake with Italian Chocolate Buttercream Frosting – The easiest & best chocolate scratch cake ever gets layered and covered in melt-in-your-mouth, luscious Italian chocolate buttercream frosting. Just outstanding!

Good chocolate cake may be the perfect dessert and this one does not disappoint, deserving to be a standard in every family recipe collection. It is the best plain chocolate frosted cake that I have ever eaten. The chocolate Italian buttercream frosting can be a bit of a challenge, especially in a hot kitchen but it is well, well worth the effort to master this skill. It really is the best chocolate frosting ever; so luscious and so, so silky smooth.

Ingredients

For the Chocolate Cake

• 2 cups sugar
• 2 cups all purpose flour
• 3/4 cup cocoa
• 2 tsp. baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup soured milk add a tablespoon of lemon juice to sour the milk
• 1 cup black coffee
• 1/2 cup vegetable oil
• 1 tsp vanilla extract

For the chocolate buttercream frosting

• 1 pound chocolate at least 50% cocoa, chopped in small pieces
• ½ cup butter
• 2 cups sugar
• 2/3 cup water
• 6 egg whites at room temperature
• ¼ tsp cream of tartar
• 2 tsp vanilla extract
• Pinch salt
• 2 cups 1 pound softened unsalted butter

For the Ganache Drizzle (optional)

• 1/3 cup chocolate chips
• 1 1/2 tbsp whipping cream

Instructions

For the chocolate cake

• Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.
• Pour into 2 greased and floured 8 or 9 inch cake pans. Bake at 350 degrees F for 35-40 minutes or until toothpick inserted in the center comes out clean.
• Cool in the pans for 5 minutes, then remove from pans and cool completely on a wire rack.

To make the frosting

• Combine the chocolate and 1/2 cup of butter and melt (but do not over heat) in a double boiler. Set aside to cool to room temperature.
• Combine the sugar and water in a small saucepan and bring to a boil.
• Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.
• Meanwhile beat together the egg whites, cream of tartar, vanilla extract and salt to stiff peaks.
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