Chocolate French Buttercream Cake | Zehnder's of Frankenmuth

Chocolate French Buttercream Cake

3rd Place Chocolate French Buttercream Cake Heading

Chocolate French Buttercream Cake

Chocolate Cake

• 2 ½ cups + 2 Tablespoons all-purpose flour
• 3 cups Pioneer granulated sugar
• 1 1/8 cups cocoa
• 2 ¼ teaspoons baking soda
• 2 ¼ teaspoons baking powder
• 1 ½ teaspoon salt
• 1 ½ cups milk
• 3 eggs
• ¾ cup vegetable oil
• 3 teaspoons vanilla
• 1 ½ cup boiling water

Heat oven to 350°F. Grease and flour three 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add milk, eggs, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Strawberry Buttercream Frosting

• 16 ounces strawberries (fresh or frozen)
• 1 cup unsalted butter softened, but still slightly firm
• 4 to 5 cups Pioneer powdered sugar, sifted
• ¼ teaspoon vanilla
• ¼ teaspoon salt
• 4 Tablespoons heavy cream

Core strawberries to remove white centers. Place in food processor or blender and pulse until smooth. You should have about 1 ½ cups or more of puree.
Put puree through a sieve to remove the seeds. Push it through with the back of a spoon
Using low-medium heat bring puree to a gentle boil stirring occasionally. Continue to boil until it reduces to a thick jam-like consistency. It should be dark red in color. Remove from heat and cool completely.

In a large bowl beat the butter until fluffy and no lumps. Turn mixer to low speed and carefully beat in 2 ½ cups of powdered sugar.
Then add four tablespoons of strawberry puree along with the vanilla and salt. Beat together on medium speed until combined. Add the heavy cream and beat to combine.
Beat in the remaining powdered sugar 1 cup at a time. Once combined, turn mixer to medium-high speed to beat it until fluffy. Beat in additional cream one tablespoon at a time or a little extra powdered sugar.

Chocolate French Buttercream Frosting

• 14 ounces bittersweet chocolate, chopped
• 1 cup water
• 1 cup Pioneer granulated sugar
• 5 large egg yolks, room temperature
• pinch of salt
• 12 ounces (3 sticks) unsalted butter, room temperature

Melt chocolate in a double boiler. Remove top pan and set aside to cool.
Using the whisk attachment on a stand mixer, whisk egg yolks at medium-high until they thicken and turn very light yellow, about 5 minutes. Toss in the pinch of salt. You can’t over-mix, so just let the mixer run on medium while you do the next step.

Combine the sugar and water in a small saucepan and set on the stovetop over medium heat. Bring to boil and cook, without stirring, until sugar is dissolved, and temperature reaches soft-ball stage on a candy thermometer (225°F at 5000 ft. elevation, 238°F sea level).
Turn mixer off and change to the paddle attachment
Turn mixer speed to low and slowly drizzle the boiling sugar syrup into the egg yolks, then increase to medium, and beat until cooled to room temperature (10 – 15 minutes).
Now it’s time to add the butter, one tablespoon at a time, while keeping the mixer on medium speed and beating after each addition until it is absorbed into the yolks. Adding the butter and mixing to a beautifully creamy frosting will take several minutes. Don’t panic if it looks curdled as you add the butter, just keep mixing and it will be fine in time.
Drizzle in the cooled, melted chocolate and beat 30 seconds. Now you’re ready to frost! (Makes 4 cups)

Cut the round top off the cake layers. Assemble with Strawberry Buttercream between the layers.
Frost outside and top with the Chocolate French Buttercream Frosting.
Decorate top and sides as you see fit. I use ganache and chocolate covered strawberries.
Note: For added moistness, brush the cake layers with a Chocolate Liquor.
Kevin Van Sickle, Birch Run MI


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