As a flavouring component, chocolate is unparalleled, and it’s impossible to eat just one. This chocolate button cake, topped with silky buttercream frosting, is the perfect way to indulge in this indulgent treat. You’ll be baking and decorating a beautiful three-layer cake with the smoothest buttercream frosting you’ve ever imagined. Perfect for celebrations and special occasions.
Chocolate button cake tips
To prevent burning, you may melt the chocolate in a bag or a double boiler. If you’d like a more robust flavour, go with dark chocolate, but feel free to tweak the sweetness to suit your preferences. Cover the whole cake in buttercream frosting and decorate with chocolate buttons piped on using a piping bag. Do not cut into the cake layers until the cake has cooled fully. If you’d like, you may add a pop of colour by mixing in some dried cherries.
Everyone’s favourite birthday cake is chocolate, and if you want to wow your friends and family this weekend, prepare this chocolate button cake and frost it with smooth buttercream icing.
Chocolate button cake recipe
Course: Dessert
Cuisine: Global
Difficulty: Easy
Servings: 10 servings
Prep time: 25 minutes
Cooking time: 1 hour 20 minutes
Ingredients
-
140g self-raising flour
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30g cocoa
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100g plain chocolate
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170g butter
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170g castor sugar
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3 eggs, beaten
- For the buttercream icing:
-
170g butter
-
170g icing sugar
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60g chocolate powder
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chocolate buttons
Method
- Line base and sides of an 20-cm cake tin with a double thickness of greaseproof paper and grease well.
- Sieve flour and cocoa into a bowl and put on one side.
- Put chocolate into a polythene bag, tie firmly and place in a bowl of hot water to melt chocolate. Or use a double boiler.
- Beat butter and sugar until light and fluffy. Beat in egg a little at a time. Fold in flour and cocoa then stir in melted chocolate.
- Turn mixture into prepared tin and bake in a 180 °C oven for 1 hour 15 minutes, or until centre of cake springs back when pressed with a finger. Cake top will have a light crust.
- Turn cake on to a wire tray to cool.
- For the buttercream icing
- Beat butter and icing sugar for buttercream until light arid fluffy. Then beat in chocolate powder.
- Assembly
- When cake is completely cold cut in three. Sandwich layer together again with two-thirds of buttercream.
- Spread top the cake with remaining buttercream swirling decoratively and decorate with chocolate buttons.