You won’t need a reason or occasion to make this decadent chocolate cake! This cake is perfect for all chocolate lovers – made with two layers of light, fluffy and tender chocolate chiffon cakes, filled and frosted with a luscious, chocolate buttercream frosting.
This is a light, yet decadent, moist and fluffy chocolate cake that I often make for tea time treats, but this is also wonderful as a party or celebration cake for your special occasions.
I recently posted a chocolate chiffon cake recipe, which made the base for this cake. The great thing is that this chiffon cake base is sturdy enough to take on your favourite fruit and cream fillings, so it perfectly suits cakes requiring a chocolate-flavoured base, such as Blackforest cake, Tiramisu cake, etc.
Here, a smooth, light chocolate buttercream frosting (my thanks and appreciation go to Alice Currah who shared her recipe for this classic chocolate buttercream frosting on her website, savorysweetlife.com), is used to dress the sides and top of the cake. This buttercream is oh-so-very-good that I had to keep frosting the cake to the barest minimum, as I was too busy lapping up this delicious frosting off my spatulas and fingers. It took almost all of whatever little self control I had to not sink my teeth into this cake while icing it!
You could certainly turn this into a great-looking celebration cake. My first thoughts would be to dress all around the sides of the frosted cake with grated dark chocolate shavings or chocolate curls, and completely fill the top with chocolate-glazed fresh strawberries, with large, piped, chocolate buttercream drops encircling the strawberries. After sharing most of the cake with my friends, I just have to say, the feedback I have received is that this is probably my best chocolate cake ever! I hope it will be yours too!