There aren’t many things in this world that are more soothing than a classic slice of chocolate cake. In fact, it’s one of my top food choices. Simply said, nothing beats the traditional flavor combination of chocolate and chocolate. These layers of chocolate cake are so wonderful because they are so moist, and the chocolate buttercream is so smooth and creamy. It is the only recipe for chocolate cake that you will ever need.
I can’t tell you how pleased I am to share the recipe for my go-to handmade chocolate cake with you. It has a delicate texture but is yet quite strong, and the crumb is just perfect. Also, it is exploding with flavor. This is the one I’ve been using for years, and I couldn’t be happier with it. The most exciting part? It takes very little effort to put together, and the result is delightfully delicious every time. This recipe is everything that you will need, whether you are making it to celebrate a special occasion or to satisfy a taste for chocolate.
The irresistible combination of traditional chocolate Swiss meringue buttercream and Swiss meringue make this dish a hit with a lot of people. This recipe for chocolate buttercream is really wonderful. It is so delicious that you will want to eat it with a spoon because of how incredible it tastes.
THE CHOCOLATE CAKE INGREDIENTS:
250 grams.Of all-purpose flour; sifted.
400 grams.Of granulated sugar.
90 grams.Of cocoa powder; sifted.
2 Tsp.Of baking soda.
1 Tsp.Of baking powder.
1 Tsp.Of salt.
Canola oil; I used 1/2 a cup.
1 Cup.Of buttermilk at room temp.
1 Cup.Of hot coffee.
2 large eggs at room temp.
2 Tsp.Of vanilla extract.
FOR THE MERINGUE CHOCOLATE BUTTERCREAM, YOU’LL NEED
Egg whites; I used 6 large-sized.
400 grams.Of granulated sugar.
4 sticks.Of unsalted butter; at room temp.
Good-quality melted dark chocolate.
Prepare two cake pans (8 inches in diameter, grease them, and then coat them with cocoa powder. Prepare the bottoms by lining them with parchment paper.
Mix all of the dry ingredients into the bowl of an electric mixer that has a paddle attachment already installed, and combine everything by giving it a good stir.
After thoroughly combining the wet ingredients in a medium bowl using a whisk, add the wet components to the dry ingredients and mix on medium for two to three minutes. The batter will be quite watery.
Spread the batter out equally in the pans that you have prepared. I measured the batter using a kitchen scale to verify that it was spread equally.
Bake for 40 to 45 minutes, or until a cake tester inserted into the center of the cake generally comes out clean. Afterward, put it out onto a cooling rack to finish cooling entirely after letting it sit for ten minutes in the pans.
Now to make the buttercream, mix the egg whites and sugar in the bowl of a stand mixer and beat on medium speed until stiff peaks form.
Put the bowl in a double boiler on the heat, and whisk the ingredients continually until the mixture reaches the desired temp and is no longer gritty to the touch (approx. 3mins). Or reaches 160 degrees Fahrenheit on a thermometer.
Place bowl on a stand mixer and whisk on medium-high speed until the meringue is thick and cooled (about 5 to 10 minutes), or until the bowl can no longer be touched without feeling warm.
Change the attachment to the paddle. While continuing to stir, gradually add the butter to pieces. Add cooled melted chocolate and beat to a smooth consistency.
TO ASSEMBLE THE CAKE, FOLLOW THESE STEPS:
Put a layer of cake on a cake stand or a plate for serving. Spread around about 1 cup of buttercream on top and spread it out evenly. Put the second layer on top and give the cake a thin crumb coat. Wait 20 minutes.
Place one cup of frosting on top of the cake and smooth it out evenly. Smooth the sides and flatten the top, then make a swirl pattern on the top with a large offset spatula.
Begin at the bottom of the cake and work your way up as you pipe rows of frosting around the outside of the cake using a piping bag equipped with a 1M tip. Apply even pressure as you rotate your turntable.
Continue working your way up the cake until you reach the top, making sure that all of the seams line at the rear as you go. You may decorate the top whatever you want, and then serve it and enjoy it!