Chocolate Cake with Chocolate Swiss Meringue Buttercream
I heard from my many readers that there was not enough chocolate on my blog. Okay, I actually only heard from my sister.
Here's a chocolate on chocolate cake for you, Angie!
Printable Recipe - Chocolate Cake
This is by far my favorite chocolate recipe. I have probably made 100 of these and they always come out perfect.
I prefer it with the buttermilk and strong hot coffee in the batter.
Chocolate Cake
Ingredients
1.
For cake:
·
2 cups sugar
·
1 3/4 cups all-purpose flour
·
3/4 cup Hershey's Cocoa powder
·
1 1/2 teaspoons baking powder
·
1 1/2 teaspoons baking soda
·
1 teaspoon salt
·
2 eggs
·
1 cup buttermilk
·
1/2 cup vegetable oil
·
2 teaspoons vanilla extract
·
1 cup boiling water or hot coffee
Make the cake:
1.
Preheat oven to 350°F. Grease and flour two 9-inch round baking
pans.
2.
Stir together sugar, flour, cocoa, baking powder, baking soda
and salt in large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed
of an electric mixer for 2 minutes. Stir in boiling water. Pour batter into
prepared pans.
3.
Bake 30 to 35 minutes or until wooden pick inserted in center
comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool
completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
Cupcake
Variation:
1.
Preheat oven to 350°F. Line muffin cups (2-1/2 inches in diameter)
with paper bake cups. Fill cups 2/3 full with batter and bake 22 to 25 minutes
(start checking at 15 minutes) or until wooden pick inserted in center comes
out clean. Cool 10 minutes; remove from pans to wire racks.Cool completely.
Chocolate Swiss Meringue Buttercream
Chocolate
Swiss Meringue Buttercream
Ingredients
- 4 oz good quality dark chocolate, melted and cooled
- 7 large egg whites
- 1 tsp cream of tartar (optional)
- 1 cups sugar
- ¼ tsp salt
- 3 sticks butter, room temperature, cut into pieces
Directions
- 1. In a small bowl, melt the chocolate in the microwave for 30 seconds at a time, stirring until fully melted. Or, melt in a double broiler. Allow it to cool for 10-15 minutes to room temperature, stirring every few minutes so it doesn’t harden.
- In the heatproof bowl of an electric mixer, combine egg whites, sugar, and salt. Set the bowl over a pan of simmering water. Whisk constantly until sugar has dissolved and whites are hot to the touch, 3 to 5 minutes. I prefer safety first so I cook until a thermometer inserted into the liquid reads 160 degrees. You must stir constantly so the eggs whites don’t cook to a solid.
- Transfer mixture to the bowl of an electric mixer fitted with the whisk attachment and mix on low speed, gradually increasing to high speed, until stiff, glossy peaks form, about 10 minutes.
- With machine running on low speed, add butter to the egg whites, beating until smooth. Add the melted chocolate and continue beating until well mixed.
Decorator tip: Scoop out a small
bowl full before adding chocolate. You can use this to decorate white stars on
the cake or color it.
Here are some pictures of this cake decorated with a sugar sheet.
I made this cake for a 10 year old girl named Lilly. She is in need of a stable home so I donated the cake to one of my favorite charities, Birthday Dreams. They gave her a much needed birthday party. She chose emoji theme for her party so I thought this emoji would be pretty cool.
Here is another cake I made for a co-worker with a sugar sheet. Sugar sheets are easy, you just remove them from their backing and place them right on top of the cake.
As you can see, it's a Star Wars theme. I've been ordering my sugar sheets off Amazon. I think it's time for me to buy myself a sugar sheet printer. Stay tuned....