Chocolate Cake with Swiss Meringue Buttercream - A decadent two-layer chocolate cake adorned with smooth, swirl-patterned buttercream and chocolate curls.

CLASSIC CHOCOLATE CAKE

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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:

  1. Preheat oven to 350F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
  2. Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
  3. In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
  4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
  5. Pour evenly into prepared pans. Use a kitchen scale for even distribution.
  6. Bake for 45 mins or until a cake tester comes out mostly clean.
  7. Cool for 10 minutes, then turn out onto a wire rack to cool completely.

Chocolate Swiss Meringue Buttercream:

  1. Whisk egg whites and sugar in a stand mixer until combined.
  2. 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.
  3. Whisk on med-high until meringue is stiff and cooled (approx. 5-10 mins).
  4. Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
  5. Add cooled melted chocolate and whip until smooth.

Assembly:

  1. Place a cake layer on a board or plate. Top with approx. 1 cup of buttercream and spread evenly.
  2. Add the second layer and do a thin crumb coat. Chill for 20 mins.
  3. Apply 1 cup of frosting on top and spread evenly. Smooth sides and flatten the top.
  4. Use an offset spatula to create a swirl pattern on top.
  5. Pipe rows of frosting around the cake using a 1M tip, starting at the bottom and working your way up.
  6. 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! 🍫🎂

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