Chocolate Cake with Swiss Meringue Buttercream
User Reviews
5
Chocolate Cake with Swiss Meringue Buttercream
Description
The Chocolate Cake uses ingredients like sour cream and warm water in the batter, which help achieve a moist and tender texture. The dry ingredients, including cocoa powder, flour, sugar, baking soda, baking powder, and salt, are sifted and combined with the wet to form a smooth mixture without lumps. The cake layers are baked until a toothpick comes out clean and their tops are set, resulting in even, soft cakes ready for frosting.
The Swiss meringue buttercream frosting provides a silky, stable topping that balances the cake’s deep cocoa taste without heaviness. The cake is assembled by layering and frosting the two round cakes, and can be garnished with grated semi-sweet or milk chocolate for added texture and visual appeal.
Proper measuring of flour using the spoon-and-level method is emphasized for accurate results. Allowing cake layers to rest briefly after baking improves handling and stability when assembling the cake. This recipe suits occasions where a fresh, chocolate-rich dessert is desired.
Ingredients
- 2 egg room temperature, large
- 1 cup sour cream
- 1/2 cup canola oil or extra light olive oil
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour measured correctly
- 1 cup cocoa powder unsweetened
- 1 1/2 cups granulated sugar
- 1/2 Tbsp baking soda
- 1/2 Tbsp baking powder
- 1 tsp salt
- 3/4 cup water very warm/hot
- 1 Recipe for Swiss Meringue Buttercream Frosting
- semi-sweet chocolate or milk chocolate bar, to grate for decor
Instructions
Prep:
- Preheat Oven to 350˚F. Grease two (9" round) cake pans. Grease sides with butter and line the bottom with parchment paper.
How to Make Chocolate Cake Recipe:
- In a large mixing bowl, combine: 2 eggs, 1 cup sour cream, 1/2 cup oil and 2 tsp vanilla and beat with an electric mixeruntil smooth.
- In a second mixing bowl, sift in 1 1/2 cups flour and 1 cup cocoa powder. Add 1 1/2 cup sugar, 1/2 Tbsp baking soda, 1/2 Tbsp baking powdered and 1 tsp salt. Whisk to combine. Add dry ingredients to wet ingredients and whisk until smooth without lumps, then gradually add 3/4 cup hot water while beating until well combined and smooth.
- Divide batter between 2 prepared cake pans and bake at 350˚F for 20-25 min (mine was perfect at 23 min) or until tops are set and a toothpick comes out clean when inserted into center. Cool cakes in pan for 15-20 min** then run a thin spatula or knife around the edges to loosen from the pan and gently invert onto cooling rack and let cool completely to room temperature before frosting.
- While cakes cool, make your frosting. We used Swiss Meringue Buttercream frosting. Reserve about 1 cup frosting to decorate the top.
How to Assemble Chocolate Cake:
- Carefully place first cake layer onto platter and cover the top with a generous layer of frosting. Gently transfer the next cake layer over the top and frost top and sides.
- Finely grate a bar of chocolate and pat the crumbs halfway up side of cake and sprinkle around the top rim of the cake. Use reserved frosting to pipe roses or puffs around top rim of cake.
Notes
- Measure flour using the spoon and level method for accurate amounts.
- Let cake layers rest for 15-20 minutes after baking to firm up before removing from pans.
User Reviews
Overall Rating
5
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