Choco Family Cake #5 Recipe
A true classic, family-size chocolate buttercream cake with timeless milk chocolate stars. This light and airy chocolate sponge with chocolate flavored buttercream is a great dessert for gatherings. Serves 14.
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Ingredients
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Chocolate Sponge
Chocolate Buttercream
Decoration - Milk Chocolate Stars
Assembly & Finish
Method
Chocolate Sponge
- 1
Prepare and Preheat
Preheat the oven to 350°F (175°C). Grease two 9x13-inch cake pans (or three 8-inch round pans) with butter or nonstick spray, then dust with a thin layer of cocoa powder or flour and tap out excess.
- 2
Combine Dry Ingredients
In a large bowl, sift (or whisk) together 3.5 cups all-purpose flour, 0.75 cup unsweetened cocoa powder, 2.5 cups granulated sugar, 2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt until evenly mixed.
- 3
Mix Wet Ingredients
In a separate large bowl or the bowl of a stand mixer, whisk 6 large eggs until combined. Add 1.5 cups whole milk, 1 cup vegetable oil, and 2 tsp vanilla extract and whisk until uniform.
- 4
Combine Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed (or stirring by hand) until just combined and no large streaks of flour remain. Do not overmix.
- 5
Add Hot Liquid
Stir in 1 cup hot water or hot brewed coffee slowly into the batter until fully incorporated. The batter will be thin — this is normal and helps produce a light, airy crumb.
- 6
Bake
Divide batter evenly between prepared pans. Bake in the preheated oven for 25–35 minutes for 9x13 pans (or 25–30 minutes for 8-inch rounds), or until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway through baking for even color.
- 7
Cool
Allow cakes to cool in their pans on a wire rack for 10–15 minutes. Run a knife around edges, then invert onto racks and remove pans. Let layers cool completely (about 1–2 hours) before frosting. If using simple syrup, lightly brush layers with 1/2 cup cooled simple syrup once slightly warm to keep the cake moist.
Chocolate Buttercream
- 8
Prepare Butter
Place 2 cups room-temperature unsalted butter in a large mixing bowl. Beat on medium speed with a stand mixer fitted with the paddle attachment (or with a hand mixer) for 2–3 minutes until smooth and pale.
- 9
- 10
Adjust Texture & Flavor
Add 0.5 cup whole milk (or heavy cream), 2 tsp vanilla extract, and 0.25 tsp salt. Increase mixer to medium-high and beat for 2–3 minutes until fluffy. If the frosting is too stiff, add milk 1 tbsp at a time until spreadable; if too thin, add a little more powdered sugar (1/4 cup at a time). Taste and adjust salt or vanilla as desired.
Decoration - Milk Chocolate Stars
- 11
Melt Chocolate
Chop 10 oz milk chocolate if using bars. Melt the chocolate gently: use a double boiler (heat water below a bowl of chocolate over simmering water) or microwave in 20–30 second bursts stirring between bursts until smooth. If needed, stir in up to 1 tsp vegetable shortening to achieve a pourable consistency. Do not overheat (keep below 115°F/46°C for milk chocolate).
- 12
Pipe Stars
Line a baking sheet with parchment paper. Transfer the melted chocolate to a small piping bag or a resealable plastic bag with the tip snipped. Pipe star shapes (about 1 inch across) onto parchment; you can use a small star cookie cutter as a template beneath the parchment if desired. Alternatively, pipe simple 5-point stars freehand. Make at least 30–40 stars for decoration (you can vary size).
- 13
Set Chocolate Stars
Allow the stars to set at room temperature until fully firm (30–60 minutes) or speed the process by chilling in the refrigerator for 10–15 minutes. Once set, carefully peel stars off the parchment and store at cool room temperature until assembly.
Assembly & Finish
- 14
Level and Stack
If cake layers have domes, level them with a serrated knife to create even layers. Place the first cake layer on a serving board or cake lifter. Spread a generous, even layer (about 1/3 of the buttercream) over the top using an offset spatula.
- 15
Repeat Layers
Place the second layer on top and repeat with another 1/3 of the buttercream. If you have three layers, continue stacking and using the remaining buttercream between layers.
- 16
Crumb Coat
Apply a thin crumb coat of frosting over the entire cake (about 1/4 of remaining buttercream) to seal in crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.
- 17
Final Frosting
Apply the remaining buttercream in an even final coat and smooth the sides and top with an offset or bench scraper for a clean finish. Reserve a small amount of buttercream if you want to pipe borders.
- 18
Decorate with Milk Chocolate Stars
Arrange the set milk chocolate stars across the top of the cake in a visually pleasing pattern. Press gently so they adhere. Optionally pipe small buttercream dots or borders and place stars on them to secure.
- 19
Serve
Allow assembled cake to rest at room temperature 20–30 minutes before slicing for cleaner cuts. Slice into 14 equal pieces and serve. Store any leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving for best texture.