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RECIPE
20 INGREDIENTS21 STEPS1HR 35MIN

Chocolate Cake with Chocolate Buttercream Sail

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Chelsweets
Chelsey White is the baker, blogger, and content creator behind Chelsweets! She is a self-taught cake decorator, who loves to share her tips and tricks as well as her tried and true recipes.
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This elegant chocolate cake with chocolate buttercream sail is the ultimate chocolate lovers' dream. So rich and decadent you will always want one more slice.
1HR 35MIN
Total Time
Chelsweets
Chelsey White is the baker, blogger, and content creator behind Chelsweets! She is a self-taught cake decorator, who loves to share her tips and tricks as well as her tried and true recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
12
Serves 12

Chocolate Cake

2 1/2 cups
1 tsp
1/2 Tbsp
Baking Powder
1 tsp
Baking Soda
4
Large  Eggs , room temperature
1 cup
Unsalted Butter , room temperature
1 cup
Hot  Water
1 cup
Buttermilk , room temperature
1 cup
Black Cocoa Powder
as needed
Non-Stick Baking Spray
for greasing the pan

Chocolate Buttercream

2 cups
Unsalted Butter , room temperature
6 cups
Powdered Confectioners Sugar
1 1/3 cups
Melted  Dark Chocolate
cooled
1 cup
Unsweetened Cocoa Powder , sifted
1/2 tsp
1/2 cup
Heavy Cream

Decorations

to taste
Chocolate Sprinkles
to taste
Snickers® Candy Bar
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Nutrition Per Serving

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CALORIES
1189
FAT
64.3 g
PROTEIN
10.7 g
CARBS
148.9 g

Cooking Instructions

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Step 1
Begin by preheating the oven to 350 degrees F (180 degrees C). Line four 7-inch or three eight 8-inch pans with parchment rounds, and spray with Non-Stick Baking Spray (as needed) .
Step 2
Add the Granulated Sugar (2 1/2 cups) and Unsalted Butter (1 cup) into the bowl of a stand mixer, and mix on high for 1 minute with a whisk attachment. The mixture should become light in color.
Step 3
In a separate bowl, combine Water (1 cup) , and Buttermilk (1 cup) . Add in Black Cocoa Powder (1 cup) , and whisk until no clumps remain.
Step 4
Add in the Eggs (4) , two at a time. Then add Baking Soda (1 tsp) , Baking Powder (1/2 Tbsp) , and Salt (1 tsp) . Mix on high for another minute.
Step 5
Next, add All-Purpose Flour (1 cup) into the butter and egg mixture. Scrape the sides of the bowl with a spatula, to ensure the flour is fully incorporated.
Step 6
Pour in half of the buttermilk-cocoa mixture, and gently pulse the mixture to incorporate the liquid. Mix in the 2nd cup of All-Purpose Flour (1 cup) , at a low speed. Pour in the remaining buttermilk-cocoa mixture, and again gently pulse, then mix on low until fully combined.
Step 7
Add in the last cup of All-Purpose Flour (1 cup) , and mix on low until the flour is incorporated.
Step 8
Mix on high for 30 additional seconds, to incorporate a bit more air into the batter. Evenly divide between the prepared pans. I like to use a kitchen scale to ensure each pan has exactly the same amount of batter. Bake for 32-35 minutes in the preheated oven, or until a toothpick comes out clean.
Step 9
Allow layers to cool in the pans for about 10 minutes, then run an offset spatula around the edge of the pans to help separate the layers from the pans. Place the pans in the freezer for about 45 minutes, to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
Step 10
While the cake layers bake and cool, make the chocolate buttercream frosting. Beat the Unsalted Butter (2 cups) on medium speed for 30 seconds with a paddle attachment, until smooth.
Step 11
Add in the Unsweetened Cocoa Powder (1 cup) , and mix on low until the cocoa is fully incorporated, and no clumps remain.
Step 12
Slowly add in the Powdered Confectioners Sugar (6 cups) , 1 cup at a time. Alternate with small splashes of Heavy Cream (1/2 cup) .
Step 13
Mix in the cooled, melted Dark Chocolate (1 1/3 cups) .
Step 14
Once fully mixed, add in the Salt (1/2 tsp) . Beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
Step 15
Use a serrated knife to level the tops of the layers.
Step 16
Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board. Add an even layer of chocolate buttercream between each cake layer.
Step 17
Apply a thin coat of frosting around the cake, to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (5 minutes) until the frosting is firm to the touch.
Step 18
Melt Chocolate Chips (1 cup) , and pour onto a piece of parchment paper. Move the paper around, to distribute the chocolate into an even layer, then use binder clips to pinch the parchment paper and make a chocolate sail. Set aside to harden. Once the sail has fully hardened, add it to the top of the cake.
Step 19
Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
Step 20
Cut a 1-inch slit on the cake where you want the sail to go with a small knife, place the sail onto the cake and apply a layer of frosting on the bottom of the sail to keep it in place.
Step 21
Fill in around the sail with Snickers® Candy Bar (to taste) and Chocolate Sprinkles (to taste) .
SAVE

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Nutrition Per Serving
Calories
1189
% Daily Value*
Fat
64.3 g
82%
Saturated Fat
38.7 g
194%
Trans Fat
0.0 g
--
Cholesterol
205.6 mg
69%
Carbohydrates
148.9 g
54%
Fiber
8.5 g
30%
Sugars
109.3 g
--
Protein
10.7 g
21%
Sodium
552.2 mg
24%
Vitamin D
0.6 µg
3%
Calcium
108.5 mg
8%
Iron
5.5 mg
31%
Potassium
455.6 mg
10%
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