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Drop Dead Chocolate Cake With Dark Chocolate Buttercream Icing

Submitted by: | Source: Found in my Nana's recipe box

Drop Dead Chocolate Cake with Dark Chocolate Buttercream Icing
2013-02-08 Other
4.3 8

This cake is a chocolate lovers Kryptonite. It is moist, delicious and irresistible. It is chocolate upon chocolate and receives raves every time I make it. A true button popper.

  • Servings: 10-12
  • Prep Time: 45-60 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 2 hours


1¾ cups Cake Flour
2 cups Sugar
1 tsp Baking Powder
2 tsp Baking Soda
1 tsp Salt
1 tsp Cinnamon
¾ cups Cocoa Powder
2 Large Eggs, at room temperature
¾ cups Vegetable Oil
1 tsp Vanilla Extract
1 cup Sour Milk, whole milk with 1 tbsp white vinegar added
1 cup Cold Extra Strong Coffee
½ cup Crisco Shortening
¼ cup Unsalted Butter, at room temperature
1 cup Dark Chocolate Cocoa Powder
½ tsp Vanilla Extract
4 cups Sifted Powdered Sugar
3 Tbsp Milk


Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon and cocoa powder. Whisk together to aerate. In a separate bowl, using a mixer, combine sugar, eggs, vegetable oil, sour milk, coffee and vanilla extract. Add wet ingredients to dry and stir until just combined. Evenly pour into cake pans and bake for 30-35 minutes until a toothpick comes out clean. Let cool for 10 minutes, then turn out and cool completely on racks.


Cream together Crisco and butter. Add cocoa powder and vanila extract. Add sugar, one cup at a time, on medium speed. The mix will look dry when combined. Scrape down sides of bowl and add the milk. Icing should become fluffy and smooth. Add extra milk, if needed. Ice the cake and serve.