MARTHASTEWART.COM

Cocoa Buttermilk Cake with Scrolled Tuiles

    View Gallery
    1 of 1

    We Also Love

    Find More

    Let a graduate know he or she is congratulated and adored: Our standout chocolate sheet cake has intense flavor and a rich, dense frosting made from melted bittersweet chocolate and cream cheese. Atop the cake is a pile of small "diplomas," airy tuile cookies that are curled around the handle of a wooden spoon and tied with strips of sour candy.
    Martha Stewart Living, January 2006
    • Yield Serves 12 to 15
    Add to Shopping List

    Ingredients

    • 1 cup (2 sticks) unsalted butter, softened, plus more for pans
    • 1 1/4 cups unsweetened Dutchprocess cocoa powder, plus more for pans
    • 3 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 2 3/4 cups sugar
    • 3 large eggs
    • 1 1/2 teaspoons pure vanilla extract
    • 1 1/2 cups low-fat buttermilk
    • Chocolate Frosting
    • Scrolled Tuiles

    Directions

    1. Preheat oven to 350 degrees. Butter two 8-by- 12-inch cake pans, and line with parchment paper. Butter parchment, and lightly dust with cocoa powder; set aside. Sift cocoa powder, flour, baking powder, and salt into a medium bowl; set aside.
    2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 3 to 4 minutes. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add cocoa mixture in 2 batches, alternating with the buttermilk.
    3. Divide batter evenly between pans. Bake until a cake tester inserted into centers comes out clean, about 35 minutes. Let cool on a wire rack 15 minutes. Invert cakes onto rack; remove parchment, and reinvert. Let cool completely.
    4. Trim cakes level. Place 1 cake on a platter. Spread with 1 cup frosting. Top with remaining cake. Spread 4 1/2 cups frosting on top and sides. Fill a pastry bag fitted with a petal tip (such as Ateco #126) with remaining frosting. Pipe a ruffled border along edges. Cake can be refrigerated up to 1 day. Serve with scrolled tuiles.

    Recipe Reviews

    • Polskagirl
      16 Jun, 2010

      I made this for a friend's graduation. While I think both the cake and the frosting recipes are good, if I ever make this cake again, I wouldn't put the two together because it was just too rich. I thought it was just me, but I have had two people tell me that it was a little on the rich side even with small servings. I would probably use the chocolate frosting with a vanilla cake. Just one opinion...

    • happsmjc
      6 May, 2010

      My cousin made this for me when I graduated college in 2006. I LOVED it, it was so perfect, tasted great, and she said not too hard to make. Wonderful recipe and definitely a stand out graduation cake.

    • terrie-bear
      26 Jun, 2008

      I sent this recipe to my friend who, should I say is cooking challenged. She at first laughed and said there was no way that she could do this for her daughter who was graduating, but I told her that it was fairly easy and to go for it. She managed to pull it off by doing 2 box sheet cakes and layering them. She used Betty Crocker frosting, 5 cans worth. And then made the tuiles, which she admitted were pretty easy. It looked beautiful. If she can do this, then anyone can.

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!

    More from Food

    Quick Chicken Recipes

    Find delicious chicken dinner recipes, all ready in under an hour.

    New From Our Blogs

    Shared On Facebook