Buttermilk chocolate cake with chocolate cream icing

    1 hour 30 min

    A fantastically moist and decadent three-layer chocolate cake. The chocolate whipped cream icing is a nice alternative to buttercream. Makes a wonderful birthday cake. Use chopped plain chocolate instead of chocolate chips, if desired.

    41 people made this

    Serves: 12 

    • 170g plain chocolate chips
    • 4 tablespoons water
    • 320g cake flour
    • 1 teaspoon bicarbonate of soda
    • 1/4 teaspoon salt
    • 175g butter, softened
    • 350g caster sugar
    • 2 teaspoons vanilla extract
    • 3 eggs
    • 225ml buttermilk
    • Chocolate whipped cream icing
    • 170g plain chocolate chips
    • 4 tablespoons honey
    • 2 tablespoons water
    • 1/8 teaspoon salt
    • 475ml whipping cream

    Prep:30min  ›  Cook:1hr  ›  Ready in:1hr30min 

    1. Grease three 23cm cake tins. Line bottoms with parchment. Preheat the oven to 190 C / Gas 5.
    2. In a small pan over low heat, combine 170g chocolate chips and 4 tablespoons water. Stir until chocolate has melted, and mixture is smooth. Allow to cool to room temperature.
    3. Sift together flour, bicarb and 1/4 teaspoon salt. Set aside.
    4. In a large bowl, cream the butter with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in the cooled chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide cake mixture into the three 23cm tins, and smooth tops.
    5. Bake for 25 minutes, or until a skewer inserted in centre comes out clean. Cool cakes in tins for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
    6. Chocolate Whipped Cream Icing: In small saucepan over low heat stir 170g chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.
    7. To assemble: Place 1 cake layer upside down on cake platter. Spread with chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Ice the top and sides with remaining cream.

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    Reviews & ratings
    Average global rating:

    Reviews in English (26)


    Unexpectedly fantastic!!! Light, fluffy, moist - I could go on & on. I did have to adjust flour to 2 1/8 cups of all purpose. And, added just short of 1/4 cup oil in. (The batter does taste and look like chocolate mousse!) The frosting was a wonderful match to this glorious cake. But the best part? Both 4 yr olds got in the action. (He made the cake / She did the frosting) And, were pumped that "This is yummier than Mom's cake!" (Yeah, my last one was a doozy). *Oh yeah: I didn't have three round pans, so I whipped up an additional 11 cupcakes... Why 11? We couldn't stop "Taste testing" the batter*  -  07 Apr 2008  (Review from Allrecipes US | Canada)


    Absolutely loved this cake. I'm not in the habit of making triple layer cakes, so I had to go out and buy a third pan, but it was worth it. It was a very moist and lightly flavored chocolate cake, and I can't say enough good things about the frosting. I couldn't imagine what it would end up like. I've never heard a frosting recipe call for this kind of ingredients, but it was wonderful! Almost like a chocolate mousse.  -  15 Jun 2002  (Review from Allrecipes US | Canada)


    This is the best chocolate cake recipe! My whole family loves it! I have made it about 3 times now. When I make it, I make 2/3 of the recipe (8 servings) and make it in a 9x13 rectangular pan, or a molded pan that I have that looks like a flower. I use light buttermilk and I frost it with canned chocolate frosting because canned frosting has less fat and calories than the homemade kind. It always turns out great and tastes awesome!  -  09 Apr 2009  (Review from Allrecipes US | Canada)