Saturday, February 5, 2011

Chocolate Cake with Butter Frosting

This recipe was given to me by my good friend Melissa. It was a huge hit. Delicious and nutritious (if nutritious means tons of calories). At the end the whole thing had four sticks of butter in it. Wow. Never had anything before that taste so chocolaty. Love it! Love it! Love it! I can't wait to make it again.

For the cake batter:
- 6 oz. semisweet chocolate chips (or dark chocolate);
- 9 oz. granulated sugar;
- 6 eggs, divided;
- 9 oz. (two sticks) of unsalted butter;
- 1 cup white flour.

Melt chocolate with butter (either in the microwave or on a double boiler). Add sugar and yokes, one at the time. Mix well. Add flour and mix. Whip egg whites and fold them into the batter gently. Bake in a round cake pan for 30 minutes at 350 degrees.

Chocolate butter frosting:
- 9 oz. (two sticks) of unsalted butter;
- 5 oz. powder sugar;
- 9 oz. semisweet chocolate chips (or dark chocolate);
- 3 yokes.

Let butter stand at room temperature until it is soft, usually 30 minutes. Melt the chocolate in the microwave or on a double boiler. Mix half of the sugar with the butter until you obtain a smooth thick cream. In another bowl mix the egg yokes with the rest of the sugar, until your mix is smooth and silky. Mix the two creams together, ensuring that there are not lumps. Mix in the warm melted chocolate until you have a smooth chocolate cream.

You should prepare the frosting when the cake is baked and cooled down. Spread the frosting evenly on the cake. Place in the refrigerator until ready to serve. Decorate each slice with a touch of whipped cream. Enjoy!


  1. for those of us that don't measure our ingredients in ounces...want to put this recipe in american terms??? please???

  2. Dear Lindsey... all my measures are in grams and I use an electronic scale that switches between grams and ounces. Scales are not expensive and you can find one for few dollars at any store. Sorry!!