Classic Chocolate Cake With A Rich & Silky Chocolate Buttercream

This Classic Chocolate Cake Pairs Moist Chocolate Cake Layers With A Rich & Silky Chocolate Buttercream. It’s The Only Chocolate Cake Recipe You Will Ever Need!

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*

Assembly:

• chocolate curls or sprinkles

Instructions

Chocolate Cake:

1. Preheat oven to 350F, grease two 8" round baking pans and dust with cocoa powder. Line bottoms with parchment.
2. Put all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
3. In a medium bowl whisk all moist ingredients (pour hot water slowly as to not cook the eggs).
4. Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be thin.
5. Pour evenly into prepared pans. I used a kitchen scale to guarantee the batter is evenly dispersed.
6. Bake for 45 mins or until a cake tester comes out mostly clean.
7. 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 to the bowl of a stand mixer, whisk until blended. **
2. 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). Or registers 160F.
3. Place bowl in your stand mixer and whisk on med-high until the meringue is stiff and chilled (the bowl is no longer warm to the touch (approx. 5-10mins)).
4. Switch to paddle attachment. Gradually add butter and blend until smooth. ***
5. Add cooled melted chocolate and whip until smooth.

Assembly:

1. Put a layer of cake onto a cake plate or board. Top with approx. 1 cup of buttercream and spread evenly. Place second layer on top and do a crumb coat that is thin . Chill for 20mins.
2. Put 1 cup of frosting on top and spread evenly. Smooth the sides and sew the shirt, then use a large spatula to perform a swirl pattern.
3. Using a piping bag fitted with a 1M tip, pipe rows of frosting around the cake, beginning at the base. Apply even pressure as your turntable rotates. Continue working your way up the cake making sure that the seams all align.
4. Decorate the top with chocolate curls, curls, and flakes if desired.

The post Classic Chocolate Cake appeared first on yupfoodie.com.