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Chocolate Buttercream Cake


CHOCOLATE BUTTERCREAM CAKE RECIPE FOR AN AFTERNOON TEA


IN COLLABORATION WITH PARIS-BASED CHEF AND INSTAGRAMMER @BAKEMETOPARIS


At Royal Albert, we love nothing more than making sweet things like cakes and pastries for an afternoon tea treat with family and friends. Along with delicious sandwiches, scones and warming tea, there’s one delicious element we can all agree is a highlight of every afternoon tea party - a slice of chocolate cake.

In pursuit of the ultimate chocolatey bake, we’ve teamed up with Paris-based pastry chef and Instagrammer Alexandra Derisdan, also known as @bakemetoparis to create this beautiful chocolate buttercream cake recipe – which has a seriously good chocolate buttercream and a pretty decoration of macarons for that extra special touch.



Chocolate Buttercream Cake


CHOCOLATE BUTTERCREAM CAKE RECIPE BY @BAKEMETOPARIS



TO MAKE THE SPONGE



INGREDIENTS


3½ oz butter at room temperature
9 oz sugar
3½ oz chocolate
4 egg yolks (set the whites aside to use in the buttercream)
1 whole egg
½ cup vegetable oil (e.g. sunflower)
2 tsp vanilla extract
3½ oz Greek yogurt
6 oz flour
½ tsp salt
¾ tsp baking soda
2½ oz cocoa powder
2/3 cup coffee (one espresso and the rest water, or you can use just water if you don’t like the taste of coffee) at room temperature

METHOD


1. Preheat the oven to 350 degrees Fahrenheit
2. Line two 7in cake pans with parchment paper and set them aside
3. Melt the chocolate and let it cool a little
4. In the bowl of your stand mixer, mix the butter with the sugar until combined
5. Add the melted chocolate to the butter and sugar, and mix until combined
6. Add the egg and the yolks one at a time and mix until just combined.
7. Mix in oil, vanilla extract and then the yogurt until just combined
8.In another bowl, sift together the flour, salt, baking soda and the cocoa powder
9. Add the dry ingredients to the mixture in 3 or 4 increments mixing until combined after each addition
10. Add the coffee and mix until combined
11. Split your batter in two and bake in 2 cake tins for about 40-45 minutes or until a toothpick inside the center of the cake comes out clean.



TO MAKE THE BUTTERCREAM



INGREDIENTS


17 oz sugar
10 oz egg whites (whites from approx. 9 eggs)
18 oz butter (at room temperature)
3½ oz chocolate (milk or dark, depending on your preference)

METHOD


1. Cut the butter into small cubes (around ½in).
2. Prepare a bain-marie by adding about 1in of water in a pot and set it over heat so that the water heats until it boils, then turn the heat to low.
3. In a bowl that’s larger than the pot in which you’re heating the water, combine the sugar and egg whites. Once the water in the pot is hot and steaming, set the bowl on top of it and whisk constantly until the sugar dissolves in the whites. The egg whites will stay liquid in this stage and they don’t need to raise in volume.
4. Once the sugar is dissolved in the whites (when their temperature is around 120 degrees Fahrenheit), transfer the mixture to the stand mixer.
5. With the whisk attached, whip the whites on high speed until they form stiff peaks. Once stiff peaks are formed, stop the mixer and change to the paddle attachment
6. Add 1/3rd of the butter, beat the mixture on low speed until the butter is well incorporated (about one minute). Stop the mixer, add another third of the butter and beat it again on low speed until the butter is well incorporated.
7. Add the remaining butter, beat it on low speed for about a minute and then on high speed for about 5-10 minutes, until the buttercream is fluffy and shiny. Don’t worry if the buttercream curdles in this stage, just continue beating it until it comes together. If it stays curdled, it’s because the buttercream is too cold. Heat the bowl a bit over bain-marie (or bring the bowl with hot water underneath it while mixing) and then mix it again until it gets the good consistency (it should look airy and fluffy).
8. Melt the chocolate in the microwave or over bain-marie and let it cool down for a few minutes. Add it to the buttercream and mix it on medium speed until it’s well incorporated (you may have to scrape the bowl once so that it mixes uniformly).



HOW TO ASSEMBLE

1. Cut the top off the two cakes that you baked, then cut each into 2 layers, so that you have 4 equal layer cakes.

2. Assemble the cake by spreading chocolate buttercream over each cake layer. You can also add fruit pieces (raspberries or strawberries) into the buttercream or a layer of fruit gem if you want.

3. Once the cake is assembled, cover the outside with chocolate buttercream.



Chocolate Buttercream Cake



Decorated with fruits, chocolate shavings, macarons or however you prefer, this chocolate cake will surely impress your guests! Serve the chocolate buttercream cake slices on pretty Miranda Kerr for Royal Albert plates, alongside cups of light tea in Royal Albert Teacups



MORE FROM ROYAL ALBERT


For more food inspiration and recipes, look out for the latest posts on our Notebook page, follow our social channels and sign up to our newsletter.

#RoyalAlbert



Chocolate Buttercream Cake


CHOCOLATE BUTTERCREAM CAKE RECIPE FOR AN AFTERNOON TEA


IN COLLABORATION WITH PARIS-BASED CHEF AND INSTAGRAMMER @BAKEMETOPARIS


At Royal Albert, we love nothing more than making sweet things like cakes and pastries for an afternoon tea treat with family and friends. Along with delicious sandwiches, scones and warming tea, there’s one delicious element we can all agree is a highlight of every afternoon tea party - a slice of chocolate cake.

In pursuit of the ultimate chocolatey bake, we’ve teamed up with Paris-based pastry chef and Instagrammer Alexandra Derisdan, also known as @bakemetoparis to create this beautiful chocolate buttercream cake recipe – which has a seriously good chocolate buttercream and a pretty decoration of macarons for that extra special touch.



Chocolate Buttercream Cake


CHOCOLATE BUTTERCREAM CAKE RECIPE BY @BAKEMETOPARIS



TO MAKE THE SPONGE



INGREDIENTS


3½ oz butter at room temperature
9 oz sugar
3½ oz chocolate
4 egg yolks (set the whites aside to use in the buttercream)
1 whole egg
½ cup vegetable oil (e.g. sunflower)
2 tsp vanilla extract
3½ oz Greek yogurt
6 oz flour
½ tsp salt
¾ tsp baking soda
2½ oz cocoa powder
2/3 cup coffee (one espresso and the rest water, or you can use just water if you don’t like the taste of coffee) at room temperature

METHOD


1. Preheat the oven to 350 degrees Fahrenheit
2. Line two 7in cake pans with parchment paper and set them aside
3. Melt the chocolate and let it cool a little
4. In the bowl of your stand mixer, mix the butter with the sugar until combined
5. Add the melted chocolate to the butter and sugar, and mix until combined
6. Add the egg and the yolks one at a time and mix until just combined.
7. Mix in oil, vanilla extract and then the yogurt until just combined
8.In another bowl, sift together the flour, salt, baking soda and the cocoa powder
9. Add the dry ingredients to the mixture in 3 or 4 increments mixing until combined after each addition
10. Add the coffee and mix until combined
11. Split your batter in two and bake in 2 cake tins for about 40-45 minutes or until a toothpick inside the center of the cake comes out clean.



TO MAKE THE BUTTERCREAM



INGREDIENTS


17 oz sugar
10 oz egg whites (whites from approx. 9 eggs)
18 oz butter (at room temperature)
3½ oz chocolate (milk or dark, depending on your preference)

METHOD


1. Cut the butter into small cubes (around ½in).
2. Prepare a bain-marie by adding about 1in of water in a pot and set it over heat so that the water heats until it boils, then turn the heat to low.
3. In a bowl that’s larger than the pot in which you’re heating the water, combine the sugar and egg whites. Once the water in the pot is hot and steaming, set the bowl on top of it and whisk constantly until the sugar dissolves in the whites. The egg whites will stay liquid in this stage and they don’t need to raise in volume.
4. Once the sugar is dissolved in the whites (when their temperature is around 120 degrees Fahrenheit), transfer the mixture to the stand mixer.
5. With the whisk attached, whip the whites on high speed until they form stiff peaks. Once stiff peaks are formed, stop the mixer and change to the paddle attachment
6. Add 1/3rd of the butter, beat the mixture on low speed until the butter is well incorporated (about one minute). Stop the mixer, add another third of the butter and beat it again on low speed until the butter is well incorporated.
7. Add the remaining butter, beat it on low speed for about a minute and then on high speed for about 5-10 minutes, until the buttercream is fluffy and shiny. Don’t worry if the buttercream curdles in this stage, just continue beating it until it comes together. If it stays curdled, it’s because the buttercream is too cold. Heat the bowl a bit over bain-marie (or bring the bowl with hot water underneath it while mixing) and then mix it again until it gets the good consistency (it should look airy and fluffy).
8. Melt the chocolate in the microwave or over bain-marie and let it cool down for a few minutes. Add it to the buttercream and mix it on medium speed until it’s well incorporated (you may have to scrape the bowl once so that it mixes uniformly).

HOW TO ASSEMBLE

1. Cut the top off the two cakes that you baked, then cut each into 2 layers, so that you have 4 equal layer cakes.

2. Assemble the cake by spreading chocolate buttercream over each cake layer. You can also add fruit pieces (raspberries or strawberries) into the buttercream or a layer of fruit gem if you want.

3. Once the cake is assembled, cover the outside with chocolate buttercream.



Chocolate Buttercream Cake



Decorated with fruits, chocolate shavings, macarons or however you prefer, this chocolate cake will surely impress your guests! Serve the chocolate buttercream cake slices on pretty Miranda Kerr for Royal Albert plates, alongside cups of light tea in Royal Albert Teacups



MORE FROM ROYAL ALBERT


For more food inspiration and recipes, look out for the latest posts on our Notebook page, follow our social channels and sign up to our newsletter.

#RoyalAlbert