If you’re a chocolate lover searching for the perfect dessert to satisfy your cravings, look no further than this Ultimate Chocolate Cake. With its moist and rich texture and the luscious chocolate Swiss meringue buttercream, this cake is sure to be a hit at any celebration or special occasion.
Ingredients:
For the 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 or hot coffee
2 large eggs, room temperature
2 tsp vanilla extract
For the Chocolate Swiss Meringue Buttercream:
6 large egg whites
2 cups granulated sugar
2 cups unsalted butter, room temperature
10 oz good quality dark chocolate, chopped and melted
For Assembly:
Chocolate curls or sprinkles for decoration
Directions:
Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper, then dust with cocoa powder to prevent sticking.
Mix Dry Ingredients: In a stand mixer, combine the all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking soda, baking powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, buttermilk, hot water (or coffee), eggs, and vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients while mixing on low speed. Continue mixing for 2-3 minutes until the batter is smooth and well combined.
Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely on a wire rack before frosting.
Prepare Chocolate Swiss Meringue Buttercream: In a heatproof bowl, whisk the egg whites and granulated sugar over simmering water until the mixture is hot and the sugar has dissolved. Transfer to a stand mixer and whip on high speed until stiff peaks form and the mixture is cooled to room temperature. Gradually add the room temperature butter, continuing to beat until smooth. Finally, add the melted dark chocolate and mix until fully incorporated.
Assemble and Frost: Place one cake layer on a serving plate or cake board. Spread a layer of chocolate Swiss meringue buttercream over the top. Place the second cake layer on top, and apply a crumb coat (a thin layer of frosting to seal in crumbs). Chill the cake for about 30 minutes, then apply a final layer of frosting, smoothing it out with a spatula. Decorate with chocolate curls or sprinkles as desired.
Serving Tips:
Room Temperature: For the best flavor and texture, serve your chocolate cake at room temperature. Allow it to sit out for about 30 minutes after removing it from the refrigerator.
Cake Knife: Use a sharp, serrated knife to slice the cake cleanly. If the cake is very cold, let it sit at room temperature for a few minutes to soften slightly before cutting.
Garnishing: Enhance presentation by garnishing with chocolate curls, sprinkles, or fresh berries. A dusting of powdered sugar can also add a touch of elegance.
Accompaniments: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. A drizzle of chocolate or caramel sauce can also complement the flavors beautifully.
Storage Tips:
Short-Term Storage: Store the cake at room temperature in an airtight container for up to 3 days. If the room is warm, it’s best to keep the cake in the refrigerator to prevent the buttercream from melting.
Refrigeration: If you need to store the cake for more than a few days, refrigerate it in an airtight container. The cake will keep well for up to 1 week. Before serving, let it come to room temperature for the best taste and texture.
Freezing: For longer storage, freeze the cake. Wrap each layer tightly in plastic wrap and aluminum foil, then place in a freezer-safe container. The cake can be frozen for up to 3 months. To thaw, transfer the cake to the refrigerator overnight, then bring it to room temperature before serving.
Frosting and Decorations: If you’ve added decorations like chocolate curls or sprinkles, consider adding these just before serving to maintain their appearance and texture.
Related Recipes:
FAQs:
Can I use regular cocoa powder instead of Dutch-processed cocoa powder?
Yes, you can use regular unsweetened cocoa powder if Dutch-processed is not available. However, Dutch-processed cocoa powder is treated to neutralize its acidity, which can affect the cake’s texture and color. The cake may be slightly different in flavor and appearance but will still be delicious.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers in advance. Once cooled, wrap them tightly in plastic wrap and store in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw before frosting. The Swiss meringue buttercream can also be made ahead and stored in the refrigerator for up to a week or frozen for up to a month. Re-whip the buttercream before using.
What should I do if my buttercream is too runny?
If your chocolate Swiss meringue buttercream is too runny, it might be because the butter was too warm or the buttercream was overmixed. Chill the buttercream in the refrigerator for about 15-30 minutes, then re-whip until it reaches the desired consistency. Make sure the butter and melted chocolate are at room temperature when adding them to the meringue.
Can I substitute buttermilk with another ingredient?
Yes, if you don’t have buttermilk, you can use whole milk with a tablespoon of lemon juice or white vinegar. Let it sit for about 5 minutes before using it. This will mimic the acidity of buttermilk, which helps activate the baking soda in the recipe and ensures a tender cake crumb.
Conclusion:
This decadent chocolate cake with its silky Swiss meringue buttercream is the ultimate indulgence for any chocolate enthusiast. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress with its rich flavor and luxurious texture. Enjoy every bite of this chocolatey goodness!
📖 Recipe:
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Chocolate Cake
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
Description
Indulge in the ultimate chocolate experience with this decadent Chocolate Cake. Featuring a rich and moist cake layered with silky Chocolate Swiss Meringue Buttercream, this dessert is perfect for any special occasion or celebration. Its luxurious texture and deep chocolate flavor will delight any chocolate lover.
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 or hot coffee
2 large eggs, room temperature
2 tsp vanilla extract
Chocolate Swiss Meringue Buttercream:
6 large egg whites
2 cups granulated sugar
2 cups unsalted butter, room temperature
10 oz good quality dark chocolate, chopped and melted
Assembly:
Chocolate curls or sprinkles for decoration
Instructions
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper, dust with cocoa powder.
- In a stand mixer, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix well.
- In a separate bowl, whisk together oil, buttermilk, hot water (or coffee), eggs, and vanilla extract.
- Gradually add wet ingredients to dry ingredients. Mix on low speed until combined. Increase speed and mix for 2-3 minutes.
- Divide batter evenly between prepared pans. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
- For buttercream, heat egg whites and sugar over simmering water until hot. Whip until stiff peaks form and cooled. Gradually add butter, then melted chocolate. Mix until smooth.
- Assemble the cake with buttercream between layers. Apply a crumb coat, chill, then apply a final frosting layer. Decorate with chocolate curls or sprinkles.
Notes
Ensure all ingredients are at room temperature for best results.
If the buttercream is too runny, chill and re-whip before using.
- Prep Time: 2 hours
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 872 kcal per serving
