Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup Dutch-processed cocoa powder, sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup buttermilk, room temperature
- 1 cup hot water
- 2 large eggs, room temperature
- 2 tsp vanilla
Chocolate Swiss Meringue Buttercream:
- 5 large egg whites
- 1 1/2 cups granulated sugar
- 1 1/2 cups unsalted butter, room temperature
- 8 oz good quality dark chocolate, chopped, melted, cooled*
Assembly:
- Chocolate curls or sprinkles
Instructions:
Chocolate Cake:
- Preheat oven to 350F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
- Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
- In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
- Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
- Pour evenly into prepared pans. Use a kitchen scale for even distribution.
- Bake for 45 mins or until a cake tester comes out mostly clean.
- Cool for 10 minutes, then turn out onto a wire rack to cool completely.
Chocolate Swiss Meringue Buttercream:
- Whisk egg whites and sugar in a stand mixer until combined.
- Place the bowl over a double boiler and whisk constantly until hot and no longer grainy (approx. 3 mins) or reaches 160F on a candy thermometer.
- Whisk on med-high until meringue is stiff and cooled (approx. 5-10 mins).
- Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
- Add cooled melted chocolate and whip until smooth.
Assembly:
- Place a cake layer on a board or plate. Top with approx. 1 cup of buttercream and spread evenly.
- Add the second layer and do a thin crumb coat. Chill for 20 mins.
- Apply 1 cup of frosting on top and spread evenly. Smooth sides and flatten the top.
- Use an offset spatula to create a swirl pattern on top.
- Pipe rows of frosting around the cake using a 1M tip, starting at the bottom and working your way up.
- Decorate the top with chocolate curls, pearls, and flakes as desired.
Enjoy your heavenly chocolate creation! 🍫🎂
Serving Suggestion:
Perfect for celebrations or as a delightful dessert, pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
FAQs:
Q1: Can I make the chocolate curls in advance?
A1: Certainly! Store them in an airtight container in the fridge until ready to decorate.
Q2: Can I use milk chocolate for the buttercream?
A2: Absolutely! Adjust the sweetness to your liking by choosing your preferred chocolate.
Q3: How long can the cake be stored?
A3: Refrigerate the cake in an airtight container for up to a week for prolonged freshness.
Conclusion:
Elevate your dessert game with this indulgent Chocolate Cake and Swiss Meringue Buttercream. Follow our steps for baking, frosting, and decorating to create a show-stopping treat that’s as delightful to look at as it is to taste! 🍫🎂