Chocolate Cake Swiss - middleeastsector
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Chocolate Cake Swiss

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Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

To Make this Recipe You’Il Need the following ingredients:

 

Ingredients :

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

 

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.In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
  3. – Add wet ingredients to dry and mix on medium for 2 – 3 mins. Batter will be very thin. Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
  4. – Bake for 45 mins or until a cake tester comes out mostly clean.Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Chocolate Swiss Meringue Buttercream:

  1. – Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins).
  2. – Or registers 160F on a candy thermometer.Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).Switch to paddle attachment. Slowly add cubed butter and mix until smooth.
  3. – Add cooled melted chocolate and whip until smooth.Assembly:Place a layer of cake on a cake board or plate. Top with approx. 1 cup of buttercream and spread evenly.
  4. – Place second layer on top and do a thin crumb coat on the cake. Chill for 20mins.Place 1 cup of frosting on top and serve.

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