Chocolate Cake with Best Ever Chocolate Butter Cream

Sinful Chocolate Cake with chocolate butter cream frosting is one dessert without which any celebration are incomplete. Rich, super moist chocolate cake with the best ever chocolate butter cream frosting. Sheer delight for a chocolate lover!!

To move, To breathe, To fly, To float

To gain all while you give

To roam the roads of land remote

To Travel Is To Live!!

–
Hans Christian
Anderson

That time of the year again, yes September 4^thmy birthday and it happens to be Labor Day here in US. So it’s long weekend for us, we must travel. So we decided to drive down to the Great Smoky Mountains, one of the finest driving circuits here in North Carolina. Started on Saturday early morning to reach Blue Ridge parkway (known for its scenic beauty) by noon, but it was cold,
raining and very heavy fog all around due to the hurricane in Houston and anything was barely visible L, nevertheless it was still fun and it’s always fun when the family is together. That night we stayed back in Ashville but the next day was bright sunny and we drove further to Maggie Valley, Chirokee and deep into the Smoky Mountains, what breathtaking view it was. Beautiful hues of blue
all around and i felt like just staying there. Beautiful it was everywhere, the tree have started to change colors and in few weeks from now it will fantastic and I wish to go there during the fall as well.

At the Maggie Valley we also visited Wheels through Time Motorcycle Museum, an ultimate place for bike lovers. Spread upon 38,000 sq ft, the museum houses 300+ rare and vintage bike a real treat for tourists. They have unbelievable collection and Athena loved this place like anything. Did I share all of 10 and she has keen interest in bikes and wants to be a biker when she grows up. Overall a fabulous road trip to a beautiful destination!!

Now that was about our short holiday, now coming back to my birthday any celebrations at our house is incomplete with a cake. So, we got a store bought cake to cut at the hotel but that wasn’t enough you know me, there has to be a cake bake and frosted by yours truly. So this gorgeous and delicious cake happened the very next day putting the rest of things on hold. By noon I had this gorgeous looking Chocolate cake with the best ever chocolate butter cream, kept the cake naked this time instead of frosting all over and I think it looked beautiful. What do you say?? I have to say here not only did it look gorgeous but tasted delicious too, very moist, so chocolaty and very
sinful.

Brand new week, all refreshed from a short holiday and a chocolate cake nothing like it. This Chocolate cake with chocolate butter cream frosting has a secret ingredient which went inside and made the cake cake absolutely more moist. Well there were a few zucchini lying in my refrigerator waiting to be used, it was there I decided to use it in my cake and bake a chocolate zucchini sponge. I know you must be thinking vegetable in a cake, trust me you would not get to taste zucchini in the cake at all it will only make it more moist and flavorful. Have you tried my Chocolate and Zucchini loaf, you must now, delicious anytime with some blueberry preserve or peanut butter, or simply enjoy as it. Yumm it is without having to even taste zucchini in it!

About the cake now, for a very chocolaty flavor I’ve used both cocoa powder and dark chocolate chips. That melted chocolate chips in every bite makes things so worthwhile. The yogurt, zucchini both are equally responsible for keeping the cake super moist. Here I’ve added a little brown sugar which provides more flavor and moisture to the cake. I’ve slowly started replacing brown sugar in my cakes. And for the frosting here I frosted my cake with the best ever chocolate butter cream frosting. Recipe for the chocolate sponge adapted from Sally’s Baking Addiction!

Time to enjoy the cake now!! So follow the process below and treat your family and friends with the best ever Chocolate Cake.

Chocolate Cake with Best Ever Frosting

Chocolate Cake with the best ever Chocolate Buttercream
Ingredients for Chocolate sponge

· 260 grams all purpose flour

· 1 cup granulated sugar

· ¾ th cup light brown sugar

· 1 cup olive oil

· 4 eggs at room temperature

· ½ tsp baking powder

· 2 tsp baking soda

· ½ tsp salt

· 1/3 cup greek yogurt at room temperature

· 2 tbsp pure vanilla extract

· ¾ th cup of dark chocolate chips

· 2 cups shredded zucchini

Ingredients for Chocolate Butter cream

2 sticks unsalted butter

· 3 cups confectioner’s sugar

· 45 ml heavy cream

· 1 tsp pure vanilla extract

· ½ cup cocoa powder

· ½ tsp salt

Instructions

·
For the cake :

· Preheat the oven to 350 F.

· Grease two 9 inch cake pans and set aside.

· In a medium bowl add all purpose flour, baking powder, baking soda, salt and cocoa powder. Whisk together and set aside.

· In a large bowl add the olive oil, granulated sugar, light brown sugar and beat till combined using a hand held mixer. Add one egg at a time and beat well with each addition until well combined. Add the yogurt and vanilla extract, beat until mixed well. Add shredded zucchini and mix well.

· Add the dry ingredients into the wet and beat until everything is just mixed together. Now slowly and carefully fold in the chocolate chips. Do not over mix the batter.

· Now divide the batter between the prepared cake tins. Bake for around 28 -32 minutes or until the skewer comes out clean. Keep an eye after 28 minutes of baking, check for doneness and do not over bake.

· Allow the cake to cool in pan for 5 minutes before transferring to wire rack to cool completely.

·
For the frosting :

· In a bowl beat the butter on high for about a minute until smooth and creamy using a hand held mixer. Add the vanilla extract, cocoa powder, heavy cream and the powdered sugar one cup at a time and beat well for around 2 minutes, till creamy and well mixed. If the frosting looks thin add a little more powdered sugar or if too thick a tsp of heavy cream. So adjust according to your preference.

·
Assembling the cake :

· Using a knife carefully level the top of both the cooled cakes. Next, take a cake board and spread a teaspoon of the frosting, then place one layer of sponge on top, spread half the prepared chocolate butter cream. Top with another sponge and spread the remaining butter cream. Decorate with fresh cherries, slice and serve.

Notes :

Bloat the shredded zucchini using kitchen towels to absorb little moisture, making sure not to absorb all the moisture out of it. As zucchini is also a key ingredient in making the cake moist.

Refrigerate the cake covered if eating later, just take out of refrigerator and leave on the counter 30 minutes prior to serving.

Thanks so much

Xo,