Moist layers of chocolate cake filled with satiny vanilla swiss meringue buttercream and decorated with an pretty ombre design.
It feels like I have been on a cake hiatus for a while. And this cake is my welcome back. I love a good chocolate cake. To a me a good chocolate cake should be rich, moist and extra extra chocolatey. And today’s recipe is all of that.
Let’s talk about how this chocolate cake came together. You will need cocoa powder, for that really dark and rich taste. And also some melted chocolate, for extra chocolatey-ness. What I also added to the cake was 1 teaspoon of coffee extract. The extract elevates the chocolate flavour . If you haven’t got coffee extract you can use also brew some strong coffee and use 1 teaspoon of it.
Brown sugar was another important ingredient needed in making this chocolate cake. I love the moisture and flavour it adds to baked goods.
You will also need some buttermilk. Buttermilk is one of the reason’s the cake crumb is so moist. The acidity of the milk combined with baking soda in a recipe helps add a lightness and tenderness to the cake. If you are out of buttermilk, you can make yours. Measure out a 1 cup or 240 ml of milk and to that add 1 tablespoon of fresh lemon juice. Stir and let sit for about 5- 10 minutes. Your milk will be curdled and ready to use.
The recipe for the chocolate cake is for a four layer cake. I baked an extra layer of chocolate to add more height to my cake. I seem to love tall cakes. 🙂
And finally the frosting. The chocolate cake is filled generously with satiny not too sweet vanilla swiss meringue. Swiss meringue buttercream is my all time favourite frosting for decorating cakes. It goes on so beautifully. The buttercream starts off with a whisked sugary meringue base. The sugary base is created by heating and whisking white sugar and egg whites over a simmering water on the stove (bain marie) until the sugar melts, before whipping the meringue. And then lots and lots of butter whipped into it. When making swiss meringue it is important that all equipment used are grease free. So before you start, get a paper towel, soak with lemon juice and clean all equipment. Any sign of grease and we won’t have the ‘meringuey’ bit. Once the buttercream is made you are ready to fill and frost your cake.
The design of the cake is pretty easy. I went with a pink and white ombre cake design. Some of swiss meringue was tinted with a little drop of sugarflair pink colour paste(or with a colour of your choice). When using colour paste a little goes a long way. Stack and fill your cake with plain swiss meringue. Then apply a thin layer of frosting to the cake to hold any loose crumbs in and chill for up to 30 minutes. Frost the top and half of cake with un-tinted frosting and the bottom with pink frosting and smooth.
If you are a visual person, I have a helpful video here that shows how to fill and frost a cake.
I hope you enjoy this cake as much as we did.
Stay up to date with Bakes by ChiChi on:
or you can subscribe to my weekly newsletter