Chocolate Domingo Cake with Chocolate Egg White Buttercream

from ButterYum
serves 10-12


  • 1/4 cup plus 3 tablespoons (42g) Dutch processed cocoa powder
  • 2/3 (160g) cup sour cream
  • 2 large (100g) eggs
  • 1 1/2 teaspoons (6g) pure vanilla extract
  • 1 1/2 cups plus 1 tablespoon (156g) sifted cake flour
  • 1 cup (200g) granulated sugar
  • 3/4 teaspoon (4g) baking powder
  • 1/4 teaspoon (1.5g) baking soda
  • 1/2 teaspoon (3.5g) salt
  • 14 tablespoons (200g) unsalted butter, softened


  1. Preheat oven to 350F and line a a 9-inch springform pan with a 9-inch round of parchment paper on the bottom, then spray the parchment paper and sides of the pan with a flour/oil baking spray (hold the parchment paper in place with a dab of butter or shortening).  
  2. In a small bowl, whisk together the cocoa, sour cream, eggs, and vanilla.  In the bowl of a stand mixer, combine the remaining dry ingredients.  
  3. Add the butter and cocoa mixture; mix on low for 30 seconds, then increase the speed to medium and continue mixing for about 2 minutes.  
  4. Spread the batter into a smooth layer in the prepared pan.  
  5. Bake for 30-40 minutes or until a toothpick comes out of the center of the cake clean (one or two crumbs are okay).  Cool cake completely.

To decorate as shown:  

  1. Lay a template in the center of the completely cool cake.  
  2. Sprinkle an even layer of powdered sugar over the entire surface of the cake and carefully removed the template.  
  3. Pipe a buttercream border around the edges and sprinkle with shaved chocolate.


Printable Recipe

makes about 2 cups (double to frost an entire 9-inch cake)


  • 5 ounces (142g) bittersweet chocolate
  • 1 cup (227g) unsalted butter, softened
  • 2 large (60g) egg whites
  • 1/2 cup (100g) granulated sugar


  1. Gently melt chocolate in microwave on high, stirring every 10-15 seconds until almost completely melted.  Rely on the residual heat to finish melting the chocolate as you continue to stir; set aside to cool.  
  2. In the bowl of a stand mixer, whip the egg whites until soft peaks form; slowly add sugar and continue beating until stiff peaks form.  
  3. Gradually add the room temperature butter, a tablespoon at a time, until it's fully incorporated.  
  4. Add the cooled melted chocolate and whip until fully combined.  


  • Use pasteurized egg whites if you have any concerns about using fresh egg whites.

adapted from The Cake Bible