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Buttercream on a chocolate cake

post #1 of 42
Thread Starter 

I've been asked to make a cake for my sister-inlaw's 50th birthday.  Her daughter requested a chocolate cake.  I'm very limited in my cake baking experience.  Just immediate family and all they've wanted is white cake with regular buttercream.  My question is, does almond flavored buttercream go with chocolate cake?  Or is it better to use vanilla?  I'm not a big fan of chocolate so none of it tastes good to me.

post #2 of 42

Sure, it'll be fine.

post #3 of 42

You could make your regular buttercream recipe and add some melted white chocolate - it goes wonderfully with chocolate cake!

Good luck!

post #4 of 42
Quote:
Originally Posted by rjcakes View Post
 

You could make your regular buttercream recipe and add some melted white chocolate - it goes wonderfully with chocolate cake!

Good luck!

Yes! White chocolate ganache will be perfect too!

Ge's

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Ge's

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post #5 of 42
Thread Starter 

Thank you to the three of you who responded.  I've never made ganache so not sure on that but I think adding melted white chocolate is doable.  Will do some searching on the ganache though.  Thanks again.

post #6 of 42

if you'd like to get a bit fancy, try a dark chocolate cake with a cinnamon/coffee buttercream (both extracts and easy to add to buttercream for flavoring)...the combo is delicious!

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cake-hole

 -- (noun) Mouth, i.e. the orifice one ought to be using for eating cake rather than talking $#!7

Anniversary
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Easter
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post #7 of 42

Chocolate cake with vanilla buttercream is excellent.  (If you happen to have Mexican vanilla, use that.)  Since you don't care for chocolate cake yourself, may I suggest two recipes that are excellent and easy.  The scratch recipe is Hershey's Black Magic Cake http://cakecentral.com/a/black-magic-cake or the for a doctored cake mix The Cake Doctor's Best Darn Chocolate Cake http://cakecentral.com/a/darn-good-chocolate-cake.

post #8 of 42

I haven't eaten chocolate myself since my age was a single digit, an allergist suspected chocolate as an aggravating factor in my allergies, and I found that the obvious path of least resistance (especially since Nestle's Quik had recently introduced a strawberry flavor) was to simply cultivate a loathing for the stuff.

 

That said, when I bake a chocolate cake (as I did this past Saturday evening, for my parents' 56th wedding anniversary), I use the DH "Swiss Chocolate" mix, and DH canned dark chocolate frosting. I'm not one to take chances with flavor on something I'm not going to be tasting.

 

My mom used to melt chocolate chips (enough to fill the upper pan in a one-serving egg-poacher, a tiny double-boiler we used for just about everything BUT poaching eggs) into regular cold-process BC (the recipe that's been on the back of the C&H powdered sugar box since before most of us were born). It was a very light brown, but it was well received.

 

As to chocolate cake with a white frosting, that's what's on the front of the box of DH's "Butter Recipe Fudge" cake mix.

 

BTW: does anybody have any opinions on differences between the various DH chocolate cake mixes? Swiss Chocolate vs. Devil's Food vs. German Chocolate (I thought that was just any chocolate cake with a coconut-pecan frosting), vs. Dark Chocolate Fudge, vs. ??? Given that the ingredient lists don't give relative amounts, they don't look particularly different on paper; for all I know, they could all be the same stuff in different boxes.

James H. H. Lampert
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Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
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Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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post #9 of 42
Quote:
Originally Posted by hbquikcomjamesl View Post


BTW: does anybody have any opinions on differences between the various DH chocolate cake mixes? Swiss Chocolate vs. Devil's Food vs. German Chocolate (I thought that was just any chocolate cake with a coconut-pecan frosting), vs. Dark Chocolate Fudge, vs. ??? Given that the ingredient lists don't give relative amounts, they don't look particularly different on paper; for all I know, they could all be the same stuff in different boxes.

They're all big sacks of chemicals and a scratch chocolate cake that uses unsweetened chocolate will be better.
post #10 of 42
Quote:
Originally Posted by costumeczar View Post

They're all big sacks of chemicals and a scratch chocolate cake that uses unsweetened chocolate will be better.

Ditto.
All those different types are, in fact, different if you're baking from scratch. A Devil's a Food uses cocoa powder only and oil. A traditional chocolate cake uses melted unsweetened chocolate, cocoa powder, and butter - my personal favorite. German Chocolate cake is not German, it was invented by the owner of German's chocolate company, and uses German's brand sweet chocolate in the recipe. Resulting in a very mild chocolate cake.

Try out http://joyofbaking.com for some good starter scratch recipes, including videos.
post #11 of 42

Ultimately, EVERYTHING amounts to "sacks of chemicals," INCLUDING everything that goes into a scratch recipe. And the bottom line for me is that while I've made gingerbread from scratch (it's so simple that there's no real point in bothering with a mix), and I've never used a mix for cookies (and have in fact reconstructed and reimagined a bar cookie mix that hasn't been seen on store shelves in over 35 years), and I might consider baking scratch cakes at some point, in flavors I actually eat, where chocolate cakes are involved, I'm not inclined to take any risks with the finished product, or expend any unnecessary effort, given that I'm working blind, in a flavor I find utterly loathesome. Sort of like that Chopped contestant who was allergic to fish, and found one in his basket.

 

At any rate, it was NOT my intention for my minor sidebar question to derail this thread!

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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post #12 of 42
I always use my vanilla buttercream on chocolate cakes unless requested otherwise and I've never had any complaints. icon_smile.gif
post #13 of 42
Quote:
Originally Posted by moringgal View Post
 

My question is, does almond flavored buttercream go with chocolate cake?  Or is it better to use vanilla?

Moringgal: What is Vanilla buttercream on chocolate?  It's an Oreo cookie......almost everyone loves Oreos.

a hint of almond flavoring is wonderful.  I've done it many times.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman
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post #14 of 42
I'm myself have never used almond on chocolate but I'm sure it would go wonderfully.
post #15 of 42
Almond and chocolate can go beautifully together. Have you ever had chocolate covered almonds? One of my most popular brownies is an almond brownie.
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