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Chocolate Creme Fraiche Cake


No cake flour in the pantry? No problem. I adapted this cake from one of my favorite bloggers, The Vanilla Bean Blog, and the original recipe calls for 1 3/4 cup all purpose flour. Feel free to use those measurements instead!

The frosting is very, very forgiving. It's best to work with the frosting when it's still warm, as its easy to spread and create beautiful, smooth textures on the cake. The frosting will quickly cool as it spreads. If you find that the frosting has solidified and has the consistency of cold butter, pop it in the microwave for 5-10 second intervals until it warms up again.


For the Chocolate Cake:
(makes 2 eight-inch layers)
2 cups cake flour
2 cups granulated sugar
3/4 cups natural unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk, at room temperature and gently whisked
1/2 cup vegetable oil
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup freshly brewed, strong hot coffee

For the Chocolate Crème Fraîche Frosting:
(makes around 2 1/2 cups, enough for one cake)
12 ounces bittersweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes
2 tablespoons light corn syrup
1/2 cup crème fraîche, at room temperature
1/4 cup half-and-half, at room temperature



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