Chocolate Creme Fraiche Cake
Author: Talia Bunting
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 16 servings
- 1 cup of butter
- 1¾ cup of sugar
- 2 eggs + 1 egg yolk
- 1½ teaspoon of vanilla
- ½ cup of crème fraîche
- 2 cups of all purpose flour
- ¾ cup of cocoa powder
- 1¼ teaspoon of baking soda
- ½ cup of buttermilk
- 5 ounces of chocolate chips
- 8 ounces of cream cheese
- 1 stick of butter
- 2 cups of powdered sugar
- ½ cup of crème fraîche
- ½ cup of buttermilk
- cocoa nibs for garnish
- Preheat oven to 350 degrees.
- Beat sugar and butter on high for 4 minutes until pale yellow and fluffy
- Add in eggs and egg yolk, beating in between. Add in vanilla and beat on high for two more minutes
- Add in crème fraîche, beat until smooth
- In separate bowl whisk together flour, cocoa powder, and baking soda.
- Working in batches, mix in dry ingredients.
- Stir in buttermilk.
- Stir in chocolate chips.
- Pour batter into pan. Bake for 20-30 minutes until knife comes out clean when inserted.
- Let cool for 30 minutes in pan. Run a knife along the sides and then invert the cake onto a cooling rack. Let stand until completely cooled.
- Beat cream cheese and butter together. Add in powder sugar and beat until smooth. Add in crème fraîche and butter milk. Beat until combined.
- Cut cake in half. Ice one half liberally. Place the other half on top. Ice entire cake.
- Sprinkle cocoa nibs all over.
Recipe by Talia Bunting at https://www.taliabunting.com/chocolate-creme-fraiche-cake/
3.5.3208