Chocolate Cake Over The Bus

Ooops! We ate all of the chocolate cake. O’well! You’ll just have to make your own. It’s that good! But really, just know that we really would love to share a piece of this chocolate cake with each of you. It is seriously so dreamy, and you’ll die over how creamy the frosting is.

This scrumptious cake was inspired by the talk given by Cristina B. Franco, who spoke in the General Women’s Conference from The Church of Jesus Christ of Latter-day Saints. Sister Franco spoke of her primary teacher, and how she sacrificed so selflessly for her class. You must listen to this talk if you haven’t heard it already! You can find it right here. A “sweet” story for sure!

Below you’ll find the over-the-top chocolate cake recipe. Enjoy it everyone!


1 Cup Butter

1 Cup Buttermilk

1/2 Cup Cocoa

1 Cup Sugar

2 Cups Flour

1 Teaspoon Salt

2 Eggs, beaten lightly

1 Teaspoon Baking Soda

1/2 Teaspoon Baking Powder

3 Teaspoons Vanilla

1 Cup Brown Sugar

1/2 Cup Sour Cream


3 cubes Butter, softened

3/4 Cup Cocoa Powder

5 Cups Powdered Sugar

1 Teaspoon Salt

3 Teaspoons Vanilla

3/4 Cup Heavy Cream

Instructions for the frosting:

Cream the butter, add in cocoa and powdered sugar in increments, adding the heavy cream in between. Beat well. Lastly, add in the salt and vanilla.

Instructions for the cake:

1- Preheat oven to 325 degrees.

2- Grease 2 8-inch round cake pans with butter, and coat with cocoa. Remove the excess cocoa.

3- In a saucepan, melt butter. Add In the cocoa, whisking until smooth. Stir in the buttermilk and bring to a boil for 30 seconds. Remove from heat and set aside.

4- In a separate bowl add sugar, flour, and salt, whisking to blend ingredients.

5- In another bowl whisk 2 eggs lightly. Gradually add in small amounts of baking soda and baking powder while whisking until it is smooth. Add in the vanilla and brown sugar.

6- After the chocolate mixture has cooled, stir in the flour mixture until combined. Next, stir in the egg mixture until combined. Fold in the sour cream just until combined.

6- Pour batter equally into the round cake pans. Get out the air bubbles by dropping pans onto the counter, just a few inches off the ground.

7- Bake for 35-40 minutes, or until a toothpick comes clean from the center. Oven times may vary. Cool for 10 minutes before removing cake from the pans. Let cakes cool completely before frosting.

8- Frost cake and decorate as desired.

9- Share with everyone!

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