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Double Chocolate Buttercream Squares

5 from 1 vote

Ingredients
  

Base

  • 4 squares unsweetened bakers chocolate
  • 1/2 cup butter
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 4 large eggs
  • 1 cup flour

Filling

  • 1/2 cup black raspberry jam
  • 3 squares white bakers chocolate
  • 1/3 cup sugar
  • 1/4 cup water
  • 2 large eggs
  • 1 cup butter softened

Decoration

  • 1 square semi-sweet bakers chocolate
  • 1 teaspoon butter

Instructions
 

Base

  • Melt chocolate and butter together in large saucepan over low heat, stirring until smooth. Remove from heat
  • Stir in sugar, salt, vanilla and eggs. Mix well.
  • Add flour, stirring until smooth. Spread into evenly into greased 13x9 cake pan.
  • Bake at 350F for 25-30 minutes. Cool completely.

Filling

  • Spread jam evenly over base. Chill.
  • Melt white chocolate, stirring constantly until smooth. Set aside.
  • In a small saucepan, bring sugar and water to a boil. Boil for 1 minute.
  • Beat eggs in large bowl with electric mixer until frothy and gradually add hot syrup, beating on high speed for 5 minutes or until thick and lemony colored.
  • Gradually add soft butter one piece at a time, beating well after each addition.
  • Add melted white chocolate and continue beating until thick and smooth. Spread evenly over jam.

Decoration

  • Melt chocolate and butter for glaze together until smooth. Drizzle over filling.
  • Chill at least 1 hour until set and store in refrigerator.
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