Chocolate Cake with Swiss Meringue Buttercream
If you’re searching for the ultimate chocolate cake recipe that pairs beautifully with a silky Swiss Meringue Buttercream, you’ve landed in the right place! This decadent chocolate cake is incredibly moist, rich, and bursting with chocolate flavor, while the Swiss Meringue Buttercream adds a touch of elegance with its smooth texture and buttery sweetness. It’s perfect for birthdays, celebrations, or just because you deserve a slice of something special! Let’s dive into why this cake is worth your time and how to make it from scratch.
Why Chocolate Cake with Swiss Meringue Buttercream is Worth Your Time
Chocolate cake has long been a favorite dessert for many, and when it’s topped with Swiss Meringue Buttercream, it takes indulgence to a whole new level. This cake is not just about flavor; it’s about texture, balance, and a delightful experience that brings people together. The combination of a moist chocolate cake and a light, fluffy buttercream creates a harmony that will leave your taste buds dancing. Plus, making this cake from scratch allows you to control the quality of ingredients, ensuring a final product that far surpasses any store-bought version. Whether it’s for a special occasion or a simple weeknight treat, this chocolate cake with Swiss Meringue Buttercream is worth every minute you spend in the kitchen.
What Goes In
- 2 large eggs, at room temperature – for structure and moisture.
- 1 cup sour cream – adds richness and creates a tender crumb.
- 1/2 cup canola or extra light olive oil – for a moist cake without overpowering flavor.
- 2 tsp vanilla extract – enhances the overall flavor of the cake.
- 1 1/2 cups all-purpose flour, measured correctly – the backbone of the cake.
- 1 cup unsweetened cocoa powder – for that deep chocolate flavor.
- 1 1/2 cups granulated sugar – sweetness and moisture.
- 1/2 tbsp baking soda – for leavening and a light texture.
- 1/2 tbsp baking powder – additional lift for a fluffy cake.
- 1 tsp salt – enhances the flavors of the other ingredients.
- 3/4 cup very warm/hot water – helps to bloom the cocoa powder and create a moist cake.
- 1 recipe for Swiss Meringue Buttercream frosting – the perfect topping for your cake.
- Semi-sweet or milk chocolate bar – for grating over the top as decoration.
Tools & Equipment Needed
- Mixing bowls – for combining ingredients.
- Whisk – to blend the wet ingredients smoothly.
- Rubber spatula – for folding ingredients and scraping the bowl.
- Measuring cups and spoons – accuracy in baking is key!
- 9-inch round cake pans – to bake the cake layers.
- Parchment paper – prevents sticking and makes cake removal easier.
- Stand mixer or hand mixer – for whipping the Swiss Meringue Buttercream.
- Cooling rack – allows the cake to cool evenly.
Chocolate Cake with Swiss Meringue Buttercream Made Stepwise
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing them and lining the bottoms with parchment paper. This will help your cake layers come out easily without any damage.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the room temperature eggs, sour cream, canola or olive oil, and vanilla extract. Whisk together until fully blended.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold them together until just combined. Be careful not to overmix; a few lumps are okay.
Step 5: Add the Hot Water
Gradually stir in the very warm/hot water. This step will thin out the batter and enhance the chocolate flavor. Mix until the batter is smooth and well combined.
Step 6: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully transfer them to a cooling rack to cool completely.
Step 8: Prepare Swiss Meringue Buttercream
To make the Swiss Meringue Buttercream, you’ll need to start by heating egg whites and sugar over a double boiler until the sugar dissolves. Then, whip the mixture until it forms stiff peaks, and gradually add softened butter until smooth and creamy.
Step 9: Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of Swiss Meringue Buttercream on top, then place the second layer on top. Frost the sides and top of the cake with the remaining buttercream.
Step 10: Decorate
Grate semi-sweet or milk chocolate over the top of the cake for a beautiful finishing touch. Slice, serve, and enjoy the delightful flavors of your homemade chocolate cake with Swiss Meringue Buttercream!
Substitutions by Category
- Eggs: You can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water) as a substitute for eggs.
- Canola Oil: Melted coconut oil or vegetable oil works as a great alternative.
- Sour Cream: Greek yogurt can be used in place of sour cream for a similar texture.
- Granulated Sugar: Coconut sugar or brown sugar can be used for a different flavor profile.
What I Learned Testing
- The importance of measuring flour accurately cannot be overstated. Too much flour can lead to a dry cake, while too little can affect the structure.
- Using hot water not only helps to bloom the cocoa powder but also results in an incredibly moist cake.
- Allowing the cakes to cool completely before frosting is crucial to ensure the buttercream does not melt.
- Swiss Meringue Buttercream may take some patience, but the result is a luxurious frosting that is worth the effort!
Storing, Freezing & Reheating
If you have leftovers, store your chocolate cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap and aluminum foil, and it can last up to 2-3 months. When ready to enjoy, simply thaw in the refrigerator overnight before serving. Reheating is not necessary; the cake is delicious served cold or at room temperature!
Handy Q&A
Can I use a different type of frosting instead of Swiss Meringue Buttercream?
Absolutely! While Swiss Meringue Buttercream pairs beautifully with chocolate cake, you can opt for classic buttercream, cream cheese frosting, or even whipped cream for a lighter option.
How do I know when my cake is done baking?
A toothpick inserted into the center of the cake should come out clean or with a few moist crumbs attached. If it comes out with wet batter, it needs more time to bake.
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Just cool them completely, wrap them in plastic wrap, and store them in the refrigerator until you are ready to frost and serve.
What can I do with leftover Swiss Meringue Buttercream?
Leftover Swiss Meringue Buttercream can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it for later use. Just make sure to let it come to room temperature and re-whip it before using.
Bring It Home
Now that you have all the details to create a stunning Chocolate Cake with Swiss Meringue Buttercream, it’s time to gather your ingredients and get baking! This recipe is not just about the end result; it’s about the joy of creating something delicious from scratch and sharing it with loved ones. Whether it’s for a birthday celebration or a cozy family gathering, this cake is sure to impress. So, roll up your sleeves, preheat that oven, and let’s make magic happen in the kitchen!
Chocolate Cake with Swiss Meringue Buttercream
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Prepare your cake pans by greasing them and lining the bottoms with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt.
- In a separate bowl, combine the room temperature eggs, sour cream, canola or olive oil, and vanilla extract. Whisk together until fully blended.
- Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold them together until just combined.
- Gradually stir in the very warm/hot water until the batter is smooth and well combined.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
- To make the Swiss Meringue Buttercream, heat egg whites and sugar over a double boiler until sugar dissolves. Whip until stiff peaks form, then gradually add softened butter until smooth.
- Once the cakes are completely cool, place one layer on a serving plate. Spread Swiss Meringue Buttercream on top, then place the second layer on top. Frost the sides and top of the cake.
- Grate semi-sweet or milk chocolate over the top of the cake for decoration. Slice, serve, and enjoy!
Notes
- Ensure to measure flour accurately for best results.
- Hot water helps bloom cocoa, resulting in a moist cake.
- Cool cakes completely before frosting to prevent melting.
