Simple Chocolate with Whipped Chocolate Buttercream

 A Cake with 3 Layers.

Simple Chocolate with Whipped Chocolate Buttercream


2 1/3 cup all-purpose flour

2 1/2 cups granulated sugar

1 1/3 cups unsweetened cocoa powder

2 1/4 teaspoons baking soda

2 1/3 teaspoons baking powder

2 teaspoon salt

3 eggs at room temperature

1 cup + 2 tablespoons buttermilk

1/3 cup + 2 tablespoons plain yogurt

1 cup Chocolate chips

3/4 cup Bravoleum White Premium Extra Virgin Olive Oil

1 1/2 tablespoon vanilla extract

1 cup hot black coffee (Gourmet Gateway Coffee Beans are Best!)

3/4 cup semi-sweet chocolate chips (optional)


Whipped Chocolate Buttercream

2 cups salted butter softened to room temperature

4.5 cups powdered sugar

1 cup unsweetened cocoa powder

1 teaspoon vanilla extract

6 tablespoons heavy whipping cream



Firstly, preheat your oven to 180 degrees C and Grease 3 x (8-inch) round cake tins. Line them all with parchment paper. After they fit snug use either butter or spray with cooking spray.

2. Grab you large mixing bowl and beat together the eggs, buttermilk, plain yogurt, Bravoluem White Extra Virgin Olive Oil, and vanilla until smooth. Now add the baking soda, baking powder, flour, unsweetened cocoa powder, sugar, and salt and mix until there are no longer any clumps of flour. Add the hot coffee and mix until combined. By this point the batter should be pourable. Not super thin. Stir in the chocolate chips.

Get your greased up round baking tins and pour the batter among the cake pans and bake 15 to 20 minutes. The tops should just be set and no longer wiggly in the centre. Remove all the tins and let cool five minutes.

Run a knife around the edges of the pan. Tip the cakes upside down and onto a cooling rack. Cover with a tea towel and let the cakes cool completely before frosting.


Whipped Chocolate Buttercream

In a large mixing bowl, mix together the butter and powdered sugar until the butter is light and fluffy, about 3 minutes. Mix in the cocoa powder and vanilla and mix, you will need to scrap down the sides as needed. Keep mixing for another 2 minutes or until there are no streaks of white. Add 3 tablespoons of the heavy cream and whip the frosting for 2-3 minutes or until light and fluffy.

If you would like to add the remaining tablespoon of the heavy cream and whip until combined. Taste the frosting and add more powdered sugar if you want thicker frosting or a sweeter frosting.

Place your first layer, flat side up, on a cake stand.

With a knife or spatula, spread the top with frosting.

Place the second layer on top, rounded side up, and spread the frosting.

Add the 3rd layer and spread the frosting evenly on the top and sides of the cake. Decorate with sprinkles, chocolate curls or whatever your heart desires.