Fall Frosted Chocolate Cake

A deep fluffy rich chocolate cake topped with a spiced buttercream. A fall favorite, especially after finding its secret of a few healthy ingredient swaps.

Course Dessert

Cuisine American

Keyword Cake

Servings

Calories 626kcal

Author Jen

Ingredients

Three 8 - inch rounds

1⅔ cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1¼ cup cane sugar
1 cup coconut sugar
¾ cup unsweetened cocoa powder
1¾ teaspoons baking powder
1½ teaspoons baking soda
1¼ teaspoon kosher salt
2½ teaspoon espresso powder
1½ cups milk, almond milk, or coconut milk
⅔ cup unsweetened apple sauce
2 large eggs
2 teaspoons pure vanilla extract
1½ teaspoon pure almond extract
1½ cups boiling water - or strong coffee

Buttercream Frosting

14 Tablespoons unsalted butter - room temperature
2-3 Tablespoons heavy cream - room temperature
½ teaspoon ground cinnamon
½ teaspoon mexican vanilla
¼ teaspoon ground nutmeg
⅛ teaspoon ground clove
3-4 cups powdered sugar

US Customary - Metric

Instructions

Chocolate Cake

Preheat oven to 375°F.
Spray three 8-inch cake pans with olive oil spray, then dust with cocoa powder and line with a ring of parchment. Set aside.
In a large bowl, whisk flour(s), sugar(s), cocoa, baking powder and soda, salt, and espresso powder.
In a medium bowl, add milk, applesauce, eggs, vanilla, and almond extract; whisk until smooth. Add milk/egg to flour mix. On medium combine until just incorporated. Reduce to low and add boiling water, then mix on high for about 1 minute.
Pour mixture into a large glass measuring cup and distribute cake evenly between the three cake pans. Drop each pan flat on the counter to eliminate air bubbles, then bake for 25 - 35 minutes.
When a toothpick in the center comes out with very few crumbs to clean, remove the cakes from the oven and allow to cool on a wire rack for 10 minutes. Carefully remove the cakes from the pan and let cool completely (I float a prayer, then use the cover with a cutting board, flip, cover with a wire rack, flip again method).

Buttercream Frosting

In large bowl or that of a stand mixer fit with metal beaters or a paddle attachment. Beat the butter on medium speed for 5 minutes, which makes it fluffy and pale in color. Starting on low and working towards high, add the powdered sugar in two increments. Beat for three to five minutes after each addition.
Add vanilla and spices to two tablespoons of cream, then to the buttercream and mix until incorporated. Scrape the sides of the bowl and test the buttercream for consistency. Is the frosting smooth and spreadable? If not, add an additional half to one tablespoon of cream. When the right consistency is reached, have a celebratory taste.

Cake Assembly

If the cake layers have small domes, carefully trim them by using a cake leveler or running a serrated knife in a sawing motion across the tops to create flat, even layers.
Center the first cake layer, bottom side up on a cake plate (or turntable fitted with a greaseproof cake board). Spread ⅓ of the buttercream on top. Add and center the second cake layer and spread another ⅓ of buttercream frosting, then center the top cake layer. If you so desire, top with buttercream and spread in a circular swirly design, or pipe a design.
*** If using a pastry bag to fill the cake layers, fit with a large round tip and fill with buttercream frosting. Spiral ⅓ of the buttercream atop the first layer, then with an offset spatula, smooth. Top with the second cake layer, center, and spiral and smooth another ⅓ buttercream frosting, then center the top cake layer. Pipe the top layer as you wish.
Garnish with nuts, leaves, flowers, twigs. A cake canvas, what a beautiful thing.
Aren't quite ready to frost the cake? That's okay too, refrigerate the frosting in an airtight container. Once ready, let the frosting come to room temperature and give it a whip until it's fluffy again, then frost.

Notes

Cake adapted from this recipe.

Buttercream technique adapted from this video. Isn't she a doll!.

Cake Notes

the cake layers can be made ahead and kept up to three days at room temperature and one month in the freezer.
a frosted cake will keep in the refrigerator for about three days.

Nutrition