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.
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Ingredients
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Chocolate Sponge
Chocolate Buttercream
Decoration
Method
Chocolate Sponge
- 1
Prepare
Preheat oven to 350°F (175°C). Grease and line two 9-inch (23 cm) round cake pans with parchment paper. Lightly grease parchment and dust pans with a little flour or cocoa powder.
- 2
Dry ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly combined.
- 3
Wet ingredients
In a separate bowl or large measuring cup, whisk the eggs until combined. Add the milk, oil and vanilla extract and whisk until smooth.
- 4
Combine
Make a well in the dry ingredients and pour in the wet mixture. Mix by hand or with a low-speed mixer until just combined and no large streaks of flour remain. The batter will be thick.
- 5
Add boiling water
Carefully pour the boiling water into the batter in a slow, steady stream while mixing on low. The batter will thin and become glossy—this creates a light, airy crumb. Scrape the bowl to ensure even mixing.
- 6
Bake
Divide the batter evenly between the prepared pans (use a scale if available). Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate pans halfway through baking for even browning.
- 7
Cool
Allow cakes to cool in the pans on a wire rack for 10–15 minutes. Run a knife around the edges, invert onto racks, remove parchment, and cool completely before frosting (at least 1 hour).
Chocolate Buttercream
- 8
Beat butter
Place the room-temperature unsalted butter in a large mixing bowl. Using a stand mixer fitted with the paddle attachment or a hand mixer, beat on medium-high speed for 2–3 minutes until pale and fluffy.
- 9
- 10
Add remaining sugar and cream gradually
With the mixer on low, add the remaining powdered sugar in 1–2 cup increments, alternating with tablespoons of the heavy cream (or milk) to keep the texture smooth. After each addition, increase speed to medium and beat until incorporated and smooth. Continue until all sugar is added.
- 11
Adjust texture and flavor
Add vanilla extract and salt. If the buttercream is too stiff, add additional cream 1 tbsp at a time until spreadable. If too thin, add a little more powdered sugar. Beat on high for 1 minute at the end to make it light and fluffy.
- 12
Flavor balancing (optional)
Taste and adjust salt or vanilla to balance sweetness and emphasize the chocolate flavor.
Decoration & Assembly
- 13
Prepare chocolate stars
Melt the milk chocolate melts in a microwave-safe bowl in 20–30 second intervals, stirring between intervals, until smooth and fully melted. Transfer melted chocolate to a piping bag fitted with a small star tip (or a disposable bag with the corner snipped). On a sheet of parchment paper, pipe small star shapes (about 1/2–3/4 inch each). Allow to set at room temperature or chill briefly in the refrigerator until firm. You should get about 40–50 small stars from 8 oz depending on size.
- 14
Level and layer
If cake layers domed while baking, level the tops with a serrated knife or cake leveler. Place the first cake layer on a cake board or serving plate. Spread about 1 to 1 1/4 cups of chocolate buttercream evenly over the top, smoothing to the edge.
- 15
Stack
Place the second cake layer on top and press gently to adhere. Apply a thin crumb coat (a light layer of buttercream over the entire cake) using an offset spatula. Chill the crumb-coated cake in the refrigerator for 15–20 minutes to set the crumb coat.
- 16
Finish frosting
Apply the remaining buttercream in an even, smooth layer over the chilled cake. Use an offset spatula or bench scraper to smooth sides and top for a clean finish.
- 17
Decorate with stars
Arrange the set milk chocolate stars on the top of the cake in your desired pattern (classic ring, scattered cluster, or concentric circles). Press gently so each star adheres to the buttercream. If using, sprinkle chocolate shavings or sprinkles around the border or center.
- 18
Chill and serve
Chill the assembled cake for 20–30 minutes to set the buttercream and chocolate decorations. Bring to room temperature for 30 minutes before slicing for the best texture. Slice and serve. Store leftover cake covered in the refrigerator for up to 4 days; let come to room temperature before serving.