Chocolate Cake Swiss

Ingredients:

The Chocolate Cake:

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup cocoa powder made with the Dutch process, sifted

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 cup vegetable oil

1 cup room-temperature buttermilk

1 glass of hot water

2 large eggs at room temperature

2 tsp vanilla

Five large egg whites are needed for Chocolate Swiss Meringue Buttercream:

1 1/2 cups granulated sugar

1 1/2 cups room temperature unsalted butter

8 oz of high-quality dark chocolate, broken up, melted, and let cool.

Assembly:

curls or sprinkles made of chocolate

Instructions:

Chocolate Cake:

Set the oven temperature to 350F, grease two 8-inch round baking pans, and sprinkle cocoa powder over them. Use parchment to line the bottoms.

Put all of the dry ingredients in the bowl of an electric stand mixer with a paddle attachment. Stir to combine.

Whisk together all the wet ingredients in a medium bowl (pour hot water in slowly as not to cook the eggs).

Mix the wet and dry ingredients on medium for two to three minutes. There won’t be much of it.

Pour evenly into the pans that have been prepared. I used a kitchen scale to make sure that the batter was spread out evenly.

Bake for 45 minutes, or until a cake tester comes out mostly clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Chocolate Swiss Meringue Buttercream:

Whisk the egg whites and sugar together in the bowl of a stand mixer.

Place bowl over a double boiler on the stove and whisk constantly until mixture is hot and no longer feels grainy (approx. 3mins). Or, a candy thermometer shows that it is 160F.

Put the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cool (the bowl is no longer warm to the touch, about 5 to 10 minutes).

Change the attachment to the paddle. Slowly add the butter cubes and mix until the mixture is smooth. Add melted chocolate that has cooled and whip until smooth.

Assembly:

Put a layer of cake on a plate or cake board. Spread around about 1 cup of buttercream on top and spread it out evenly. Place the second layer on top and give the cake a thin crumb coat. Wait 20 minutes.

Spread 1 cup of frosting evenly over the top. Smooth the sides and flatten the top, then make a swirl pattern on the top with a large offset spatula.

Start at the bottom and work your way up, piping rows of frosting around the cake with a piping bag with a 1M tip. Put even pressure on your turntable as you turn it. Continue to work your way up the cake until you reach the top, making sure that all the seams line up at the back.

If you want, you can add chocolate curls, pearls, or flakes to the top.

NOTES

It says to bake this cake in 9-inch round pans to keep it from getting a “dome” shape.

Nutrition Information:

Frequently Asked Questions:

Can I use regular cocoa powder instead of Dutch process cocoa powder for the cake?

Yes, you can use regular cocoa powder if you don’t have Dutch process cocoa powder. However, Dutch process cocoa powder provides a deeper chocolate flavor and a smoother texture.

Can I substitute the buttermilk with regular milk in the cake batter?

While buttermilk adds tenderness and tanginess to the cake, you can substitute it with a mixture of regular milk and a small amount of vinegar or lemon juice.

Combine 1 cup of milk with 1 tablespoon of vinegar or lemon juice, let it sit for a few minutes, and then use it as a replacement for 1 cup of buttermilk.

How should I melt the chocolate for the Swiss Meringue Buttercream?

To melt the chocolate, you can use a microwave or a double boiler. If using a microwave, heat the chocolate in short intervals, stirring in between, until melted and smooth.

If using a double boiler, place the chocolate in a heatproof bowl over simmering water, stirring until melted.

Can I make the cake layers in advance and freeze them?

Yes, you can make the cake layers in advance and freeze them. Wrap each cooled cake layer tightly in plastic wrap and then in aluminum foil.

Store them in the freezer for up to a few weeks. Thaw them in the refrigerator before assembling the cake.

What can I use as an alternative to the chocolate curls or sprinkles for decoration?

You can decorate the cake with various alternatives such as crushed nuts (like toasted almonds or hazelnuts), edible flowers, fresh berries, or even a dusting of cocoa powder or powdered sugar.

Choose decorations that complement the chocolate flavor of the cake.

Can I substitute oil with butter in the cake batter?

Yes, you can substitute melted butter for the vegetable oil. This might slightly change the texture and flavor of the cake, but it’s a common substitution.

Can I use milk instead of buttermilk?

Yes, you can use regular milk as a substitute for buttermilk.

To mimic the tanginess of buttermilk, add a small amount of vinegar or lemon juice to the milk and let it sit for a few minutes before using.

Can I make the cake in advance and freeze it?

Yes, you can make the cake layers in advance and freeze them. Wrap each cooled cake layer tightly in plastic wrap and then in aluminum foil before freezing.

Thaw the layers in the fridge before assembling the cake.

Can I use a different type of chocolate for the Swiss meringue buttercream?

Yes, you can experiment with different types of chocolate, such as milk chocolate or white chocolate, for the Swiss meringue buttercream.

Keep in mind that this might alter the flavor and sweetness of the buttercream.