Ingredients for Chocolate Ribbon Cake
- 1 cup (2 sticks) unsalted butter, softened
- Sugar
- All Purpose Flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Sour Cream
- 4 large eggs
- Cinnamon
- Semi Sweet Chocolate Baking Squares
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How to Make Chocolate Ribbon Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter in half. In one half, gently fold in the melted chocolate.
- Spoon alternating spoonfuls of the chocolate and plain batter into each prepared cake pan. Swirl gently with a knife or toothpick for a marbled effect.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting. In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the cocoa powder, milk, and vanilla extract until smooth and creamy.
- Once the cakes are completely cool, frost the top of one layer with half of the frosting. Top with the second cake layer and frost the entire cake with the remaining frosting.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
77g
Fat
42g
Carbs
12g
