How To Make A Chocolate Cake And Buttercream Dark

Baking By Krista512 Updated 14 Feb 2012 , 3:21pm by Curtsmin24

Krista512 Cake Central Cake Decorator Profile
Krista512 Posted 13 Feb 2012 , 3:19am
post #1 of 7

Every chocolate cake and buttercream I try to make from scratch is always way to light brown and the taste is never a yummy chocolate taste

6 replies
Domiee Cake Central Cake Decorator Profile
Domiee Posted 14 Feb 2012 , 12:54am
post #2 of 7

5 lbs sugar
3 lbs cake fl
15 eggs

1 qt vegetable oil
1 qt warm water
1 1/2 oz baking soda
1/4 oz baking powder
1 1/4 lbs cocoa powder

Sift all the dry together except the cocoa powder. Put all the wet together. Then add the wet ingredients to the dry and mix until incorporated. Then add the cocoa and mix. It comes out like a very cakey brownie.

Hope this is dark enough for you!

ycknits Cake Central Cake Decorator Profile
ycknits Posted 14 Feb 2012 , 1:07am
post #3 of 7

Use Hershey's dark cocoa or King Arthur's black cocoa in your recipes. I usually use a mixture of regular cocoa plus some of the darker.

MimiFix Cake Central Cake Decorator Profile
MimiFix Posted 14 Feb 2012 , 1:07pm
post #4 of 7

Experiment with both your cake and buttercream recipes. Add a little more cocoa and a bit more liquid and see how it comes out. (Without seeing your recipe, I'm taking a wild guess and suggest starting with two tablespoons cocoa and one tablespoon liquid.)

When I make chocolate buttercream, I never use a recipe, but start with my vanilla buttercream. I remove as much vanilla as I need to ice my cakes and then add enough cocoa and extra milk until it looks dark enough.

mclaren Cake Central Cake Decorator Profile
mclaren Posted 14 Feb 2012 , 2:50pm
post #5 of 7

I use dark cocoa powder and hot coffee in my recipe and my cake comes out almost black. The cocoa powder plays a role for my cake, once the store ran out of the higher grade cocoa powder I used to use, and I bought the lower grade which was available, and I got a lighter colored cake with almost no cocoa aroma.

I make dark choc BC the way MimiFix explained above.


deuceofcakes Cake Central Cake Decorator Profile
deuceofcakes Posted 14 Feb 2012 , 3:15pm
post #6 of 7

If you want really dark chocolate frosting, try ganache instead of buttercream. Then you'll definitely get the intense chocolate flavor you're looking for.

Curtsmin24 Cake Central Cake Decorator Profile
Curtsmin24 Posted 14 Feb 2012 , 3:21pm
post #7 of 7

How about using ganache in your buttercream. I like it better than just adding cocoa. For the cake I would use the king arthur black cocoa. It may be exactly what your looking for. HTH!

Quote by @%username% on %date%