Chocolate Swiss Meringue Buttercream Cake

Chocolate- Swiss -Meringue -Buttercream -Cake



Chocolate Swiss Meringue Buttercream Cake







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*







Chocolate Cake:

Preheat oven to 350F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.

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).

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.

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:


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). 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.***

Add cooled melted chocolate and whip until smooth.





Place a layer of cake on a cake board or plate. Top with approx. 1 cup of buttercream and spread evenly. 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 spread evenly. Smooth the sides and flatten the top, then use a large offset spatula to do a swirl pattern on top.

Using a piping bag fitted with a 1M tip, pipe rows of frosting around the cake, starting at the bottom. Apply even pressure as you rotate your turntable. Continue working your way up the cake to the top, making sure the seams all align at the back.

Decorate the top with chocolate curls, pearls, and flakes if desired.

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Honey Bun Cheesecake Recipe

Honey Bun Cheesecake




Honey Bun Cheesecake



Crumb Crust

2 cups crushed Nilla wafers

5 tbsp butter, melted

1 tsp cinnamon

1 tsp vanilla extract



Preheat oven to 350. Mix ingredients well and press into bottom and 1″ up sides of pan (I use a spring form pan for just about everything I bake, but definitely cheesecakes). Bake for 5 minutes then sit to the side.



Cheesecake Filling

24 oz cream cheese, softened (the softer the cream cheese the smoother the batter so I will sometimes put mine in the microwave on defrost for a few minutes)

4 large eggs

3/4 cup sugar

1 tsp vanilla

1 cup light brown sugar

1 tsp cinnamon



Beat cream cheese on low-medium speed until fluffy. Add one egg at a time mixing until incorporated in between each. Mix in regular sugar and vanilla. Beat batter until all ingredients are mixed well together, scraping the sides of the bowl frequently. Pour batter on top of crumb crust. In a separate bowl mix together the light brown sugar and cinnamon. Sprinkle this mixture on top of cheesecake batter and swirl with a fork until sugar is mixed with batter. Bake at 350 for one hour. Turn oven off and left cheesecake sit in oven for another 30 minutes. Once cheesecake is out of the oven run a knife around the edge (in between cake and pan).



Glaze Topping

2 cups confectioners sugar

1/3 cup milk

1 tsp vanilla


Mix ingredients together and pour onto cheesecake as soon as it comes out of the oven. Chill loosely covered cheesecake for at least 6 hours.

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