Chocolate cake with Swiss meringue butter cream

Chocolate cake with Swiss meringue butter cream is the ultimate dessert for chocolate lovers. This rich and humid chocolate cake is made with high quality ingredients such as cocoa powder, sure cream and eggs for a soft and tender texture. The Swiss meringue butter frosting is light, creamy and not too sweet, perfectly completing the decadent cake. Decorated with finely grated chocolate, this cake is perfect for special occasions such as birthdays, birthdays and holiday celebrations. Whether you are an experienced baker or a beginner, this easy -to -follow recipe ensures a delicious and impressive cake each time. Take advantage of a slice of this indulgent dessert with a cup of coffee or a glass of milk for a really satisfactory treat.

Ingredients

For the chocolate cake:

2 large eggs, room temperature
1 cup of sure cream
1/2 cup of canola oil or additional olive oil
2 teaspoons of vanilla extract
1 1/2 cups of flour all use, measured
1 cup of non -sweet cocoa powder
1 1/2 Granulated sugar cup
1/2 tablespoon of baking soda
1/2 tablespoon of baking powder
1 teaspoon of salt
3/4 very hot / hot water cup

For the Swiss meringue butter cream:

Swiss meringue butter frosting (1 recipe, house or bought in store)
Semi-sucked or milk chocolate bar (for network and decoration)

Instructions

Prepare the cake:

Preheat your oven to 350 ° F (175 ° C). Grease two 9 -inch round cake cakes, grease the sides with butter and line the bottom with parchment paper.
In a large bowl to mix, beat 2 eggs, 1 cup of sure cream, 1/2 cup of oil and 2 teaspoons of vanilla extract to smooth consistency.
In a separate bowl, sift 1 1/2 cup of flour and 1 cup of cocoa powder. Add 1 1/2 cup of sugar, 1/2 tablespoon of baking soda, 1/2 tablespoon of baking powder and 1 teaspoon of salt. Whisk to combine.
Gradually add the dry ingredients to the wet ingredients, whisking until it is smooth and without song. Slowly add 3/4 cup of hot water, continuing to mix until it is well combined.
Divide the dough evenly between the two prepared cake molds. Cook at 350 ° F for 20-25 minutes (check the cooking at 23 minutes) or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pots for 15 to 20 minutes. Pass a thin spatula or knife on the edges to loosen the cakes, then reverse them gently on a coolant to cool completely before the frosting.

Assemble the cake:

While the cakes cool, prepare the frosting with the Swiss meringue butter cream. Reserve about 1 cup of frosting to decorate the top of the cake.
Once the cakes are completely fresh, place the first layer of cake on a service tray. Spread a generous layer of Swiss meringue butter cream on the top.
Place the second layer of cake on top and cover the whole cake with a thick layer of frosting on top and sides.
Finely grate a semi-sucked or milk chocolate bar and gently press the crumbs halfway from the sides of the cake, then sprinkle them around the upper edge.
Use the reserved frosting for pink hose or decorative puffs around the upper edge of the cake.

Why are you going to love this recipe

This Chocolate cake with Swiss meringue butter cream is the perfect indulgence for any chocolate lover! The rich and humid cake is completed by the smooth and creamy Swiss meringue buttercream, making it a celestial combination. The addition of grated chocolate adds texture and elegance, while the light and airy frosting guarantees that the cake is not too sweet. Whether you celebrate a special opportunity or just want a decadent treat, this chocolate cake will impress with its irresistible flavor and its sophisticated look.

Advice

Measure the flour correctly: For the best results, be sure to correctly measure the flour by pouring it into the measurement cup and leveling it with a knife. This helps to avoid a dense cake.
Ingredients at room temperature: Make sure that your eggs, the sure cream and the oil are at room temperature to obtain a smooth and well-mixed dough.
Not too much: Be careful not to do too much about the dough after adding the dry ingredients to avoid a dense texture.
Hot water: The addition of hot water to the dough helps create a damp and tender cake.
Decor: If you are new in the piping, use a piping bag equipped with a star of star to create beautiful rosettes around the top of the cake.

Variations and substitutions

Flour: You can replace the versatile flour with gluten -free flour for a gluten -free version.
Icing: If you don’t want to make Swiss meringue butter cream, you can use American buttercream or cheese cheese icing instead.
Chocolate type: Experience with different types of chocolate for decoration, such as dark chocolate, white chocolate or even chocolate shavings for a different look.
Flavors: Add a teaspoon of espresso powder to the cake dough for a subtle coffee flavor that improves chocolate.

Faq

Can I make this cake in advance?
Yes, you can cook the cake layers in advance. Just let them cool completely, wrap closely in a plastic film and store them at room temperature up to 2 days or freeze them up to 3 months. Fros the cake when you are ready to serve.

Can I use the Swiss meringue buttercream bought in store?
Yes, the Swiss meringue buttercream bought in store can be used if you run out of time. Just make sure you enjoy it with the vanilla extract for the best taste.

How can I store the leftover cake?
Keep the remains of cake in an airtight container at room temperature up to 3 days, or refrigerate it up to a week. Let the cake arrive at room temperature before serving.

Portion

Serve this Chocolate cake with Swiss meringue butter cream For birthdays, holidays or any special occasion. He goes beautifully with a cup of hot coffee or a glass of milk. This cake also makes an excellent dessert for a dinner or a celebration, because it is both indulgent and visually magnificent.

Suggestions

For additional decadence: Add a layer of ganache between the layers of cake for an additional chocolate treat.
Pairing: Serve the cake with fresh berries or a scoop of vanilla ice cream for a luxurious dessert experience.