Chocolate Birthday Cake with Whipped Chocolate Buttercream
Always Hungry
Always Hungry
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  • 11 o clock in the morning). No No, actually I got up at 7 in the morning and went back to sleep at 8.30 because everyone else were sleeping happily.
  • 8 inch Three layer Chocolate cake
  • 4 cup All purpose flour
  • 1/4 cup sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 tablespoon buttermilk
  • milk
  • 1 tablespoon lemon
  • 10 mins Milk
  • 2 tablespoon plain thick curd
  • 3/4 cup vegetable oil
  • 1/2 tablespoon clear vanilla extract
  • 1 cup hot water
  • 2 tablespoons instant coffee powder
  • 2 cup unsalted butter
  • 1/2 cup icing sugar
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 4-5 tablespoons fresh cream
  • 1 cup grated dark chocolate
  • 1/2 cup amul fresh cream
  • 1. Pre heat Oven to 180 C Grease three 8 inch round cake pans and keept it ready
  • 3. In a separate bowl add eggs, buttermilk, hung curd, vegetable oil, vanilla extract and beat together with a hand mixer
  • 5. Add the instant coffee powder to the hot water and mix well until coffee powder dissolves. Now add this hot coffee to the cake batter and mix well. This batter will be slightly thin
  • 7. I do not have a big oven , so I baked the cakes one after another
  • 8. When the cake is cooled completely, you can frost the cake or cover it with cling wrap and keep it in the refrigerator until you are ready for frosting. I made the cake one day in advance. so refrigerated the cake for 24hrs
  • 2. Using a hand mixer beat butter and sugar for 4 to 5min until its fluffy
  • 2 to 3 min until its fluffy
  • 1. On a cake board, place 1 layer of prepared chocolate cake with flat side up. If you have refrigerated the cakes then keep it outside the fridge and bring it to room temperature
  • 3. Place the second cake on top and spread the frosting on the top
  • 4. Place the third cake on the top of the frosting. Spread frosting on the top and on the sides of the cake
  • 5. Using a star nozzle and piping bag decorate the cake however you wish to decorate



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