Velvet Cocoa Cake with Instant Buttercream Recipe #PostValentines

It has been a week since people have celebrated Valentine’s Day, but it seems that the kids and I are still hung over from it. To relieve us from this, I thought of making the cake recipe that my mom used to make for me back in the days. I tried looking for the recipe through the printed copies that I have with me, but unfortunately, I was not able to find it. As an alternative, I went online to look for a similar recipe, and lucky for me, I found one on the Martha Stewart site.

I immediately went to the kitchen to prepare all of the necessary ingredients. In less than two hours, I was able to produce a stunning cocoa cake for me and the kids. For those who are planning to recreate this, make sure to prepare a pastime activity as the cake takes about 30 minutes to bake. You can play board games or a round of bingo at sites like FoxyBingo while waiting.

Ingredients:

For the Cake

2 1/2 cups all-purpose flour, plus more for pans
1 teaspoon baking soda
3/4 cup cocoa powder
2 teaspoons vanilla extract
1 cup granulated sugar
1 cup light-brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
1/4 teaspoon salt
1 1/2 cups buttermilk
3 large eggs

For the Buttercream

2/3 cup cocoa powder
2/3 cup semisweet chocolate chips, melted and cooled
2 jars (7.5 ounces each) marshmallow cream (I used {Kraft})
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon vanilla extract

Directions:

Preheat oven to 350 degrees. Butter two 9-inch round cake pans, and then dust them with flour. Combine cocoa, salt, baking soda, and flour in a bowl.
In a different bowl, mix butter and sugars until fluffy; add eggs, one at a time, beating until well incorporated. When done with all the eggs, add in vanilla.
Add the flour mixture to the butter mixture. Ensure to alternate with buttermilk and beginning and ending with the flour mixture; scrape bowl as needed.
After that, pour batter into pans. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Let them sit on the kitchen counter for 10 minutes, before inverting cakes onto rack to cool completely.

To make the buttercream, beat butter and marshmallow cream in a mixing bowl until fluffy. Add in 1 tablespoon water, chocolate, vanilla, and cocoa. If the mixture is too thin for your taste, refrigerate it for 5 minutes.

Place one layer of cake on a platter; top it with a cup of buttercream. Place the second layer on top of the coated one; frost entire cake with remaining buttercream.

This is a partnered post from our friends at FoxyBingo.  All opinions expressed in this post are 100% mine.