Homemade Chocolate Cake With Swiss Meringue Buttercream
A decadent dessert featuring a rich chocolate cake paired with silky Swiss meringue buttercream, perfect for any occasion.
Equipment
- Mixing Bowl
- Electric Mixer
- 9-inch Round Cake Pans
- Heatproof Bowl
Ingredients
Dry Ingredients
- 1.75 cups All-Purpose Flour Provides structure and stability.
- 0.75 cups Cocoa Powder Unsweetened for rich chocolate flavor.
- 1 teaspoon Baking Soda Helps the cake rise.
- 1 teaspoon Baking Powder Further assists in leavening.
- 0.5 teaspoon Salt Balances sweetness and enhances flavor.
Wet Ingredients
- 2 cups Granulated Sugar Sweetens and adds moisture.
- 3 large Eggs Bind ingredients and add richness.
- 1 cup Buttermilk Adds moisture and tanginess.
- 0.5 cups Vegetable Oil Keeps the cake moist.
- 1 cup Hot Water Intensifies chocolate flavor.
Swiss Meringue Buttercream
- 1.5 cups Unsalted Butter Softened to room temperature.
- 1 cup Granulated Sugar Dissolved into egg whites for meringue.
- 4 large Egg Whites Essential for meringue base.
- 1 tablespoon Vanilla Bean Paste Adds aromatic flavor to buttercream.
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and lightly flouring them.
- In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until well combined and set aside.
- In a separate bowl, combine the sugar and eggs. Beat with an electric mixer on medium-high speed until light and fluffy, about 3 to 5 minutes.
- Gradually add the vegetable oil, then the buttermilk, mixing until smooth.
- Combine the wet and dry ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the hot water until the batter is smooth. Divide the batter between the prepared pans.
- Bake for 30-35 minutes, checking for doneness with a toothpick. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- For the buttercream, combine egg whites and sugar in a heatproof bowl over simmering water, whisking until sugar dissolves and mixture reaches 160°F (70°C).
- Beat the egg whites on high speed until stiff peaks form and mixture cools to room temperature. Gradually add the softened butter, mixing until smooth, then add vanilla bean paste.
- Assemble the cake by placing one layer on a serving plate, spreading buttercream on top, and placing the second layer on top. Frost the top and sides with remaining buttercream.
Notes
For variations, consider adding coffee to the batter or using different frostings. Store leftovers in an airtight container.