6 inch Chocolate Cake and Ermine Buttercream Recipe
There are so many good things that I can tell you about Ermine Buttercream. Yes, it is a little time-consuming but it is perhaps the best buttercream that I have tasted. It is not too overbearingly sweet and spreads and pipes pretty well. And for a person who cannot handle too much sweet, it is a win-win situation all around. I made this 6 inch Chocolate Cake and Ermine Buttercream Recipe cake for my now 7 year old’s 7th birthday.
To make the cake, I halved my trusty Chocolate Mousse Cake
recipe, then filled and iced it with Ermine Buttercream. This was my first attempt at dual tone icing – though not too successful, it didn’t look half as bad!
For his birthday party, we made a Star Wars BB8 Cake
(yup, we still cannot believe that we pulled it off!). I had made a double batch of the Ermine Butter Cream and used the leftovers for the BB8 Cake as well.
His birthday was on a school day. In the morning before leaving for school, he Skyped with his grandparents, while eating his favorite breakfast of waffles & sausage & scrambled eggs. While he was away at school, I baked and frosted this cake for him, did a quick dual tone icing and propped his Star Wars toys (washed and dried) on it. Easy peasy, right! I had to save my energy for the second cake!
That afternoon we picked him up school, and went for his tennis lessons, where his coach made it a point to celebrate his birthday and make him feel extra special! Once we were back home, his friends from the neighborhood came over and he cut his cake.
After a pizza dinner from his favorite pizza place, the happy camper went to bed with a new book! Little did he know that he had a whole surprise birthday party planned over the weekend!
Ingredients for 6 inch Chocolate Cake – (Makes two 6 inches cake, I used my 6 inch by 3 inch cake pan instead of two 6 inch pans)
- All Purpose Flour – 3/4 Cup
- Sugar – 1/2 Cup
- Baking Powder – 1/2 tsp
- Baking Soda – 1/2 tsp
- Salt – 1/4 tsp
- Instant Coffee Granules – 1/2 tsp
- Chocolate Chips – 1/2 Cup (I used semi-sweet chocolate chips)
- Butter – 1/2 Cup, 1 stick, unsalted and at room temperature
- Sour Cream – 1/2 Cup, at room temperature
- Eggs – 2, large, at room temperature
- Vanilla Extract – 1 tsp
to find out how to bake the cake. It took me about 40 minutes to bake it since I was baking it in one pan. If you are using 2 pans, make sure to check after the 25 minute mark.
Ingredients for Ermine Buttercream
1/3 Cup of All Purpose Flour
2 sticks or 1 Cup of salted butter, softened at room temperature
1 Cup of Milk
1 Cup of Granulated Sugar
2 tsp of vanilla extract
How to make Ermine Buttercream
In a saucepan, cook flour, milk and sugar on low heat while whisking continuously. Once it comes to a boil and starts bubbling and reaches a pudding like consistency, take it off the heat and transfer to a medium-sized bowl. Cover it with a cling wrap with the cling wrap touching the flour-mix to keep the skin from forming. Once it cools down, add softened butter, couple of tablespoons at a time while beating with an electric mixer till the buttercream become soft, light and fluffy.
Chill for 20 minutes before using it to pipe on cupcakes or frost your cake. Store leftovers in the fridge.