One layer of fluffy vanilla buttermilk cake sandwiched between two layers of super moist chocolate buttermilk cake. Filled and frosted with silky luxurious swiss meringue buttercream. And then drizzled with semi sweet ganache and decorated with chocolate covered strawberries.
On Sunday we had a double reason to celebrate. Father’s Day and a Birthday celebration . I just think celebrations are not complete without a cake. In this case a Chocolate and Vanilla Buttermilk Cake.
Celebrate we did, at this wonderful Brazillian restaurant in Earlsfield called Nabrasa. Wonderful warm service from the staff, delicious cuts of freshly BBQ meats, beautifully prepared salads. Thank God for loose fitting dresses, because by the time we left I was stuffed. I may have over indulged a tad bit.
I was able to capture an ok picture of what the cake looked like on the inside. It’s not the best photo, forgive me.
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- 400g (1 cups) sugar
- 210g (1 3/4 cup) plain flour
- 90g (3/4 cup) cocoa powder
- 11/2 teaspoon baking powder
- 11/2 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 240ml (1 cup) buttermilk, room temperature
- 120ml (1/2 cup) vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 240ml (1 cup ) hot coffee
- 120ml (1/2 cup) buttermilk, room temperature
- 11/2 teaspoon vanilla extract
- 120g unsalted butter, room temperature
- 200g (1 cup) sugar
- 180g (1 1/12 cup) cake flour
- 1/2 tablespoon baking powder
- 3 egg whites
- 150g (5 large)egg whites
- 250g (1 1/4 cups) sugar
- pinch of salt
- 340g (1 1/2 cups) cool unsalted butter, cut into cubes
- 2 teaspoons pure vanilla extract
- 300g melted semi sweet chocolate
Preheat oven to 170 degrees Celsius. Grease and line with parchment paper, two 6 - inch round cake tins.
In the bowl of the stand mixer sift sugar, flour, cocoa powder, baking powder, bicarbonate of soda and salt. Using a paddle attachment mix until combined,
In a measuring jug or large bowl, combine buttermilk, vegetable oil, eggs and vanilla . With mixer on low speed, slowly add wet ingredients to flour mixture. Add hot coffee to mixture and stir until well combined, scraping the bottom of the bowl with rubber spatula.
Divide bater evenly between cake tins and bake for 30 - 40 minutes or until a tooth pick inserted in centre comes out clean.
Leave to cool tin for 30 minutes, then turn invert onto rack gently, discard parchment paper and cool completely.
Preheat oven to 170 degrees Celsius. Grease and line with parchment paper , two 6 - inch round cake tins.
Mix together milk and vanilla.
In the bowl of mixer beat butter and sugar until light and fluffy. Sift together flour and baking powder. With mixer on low, alternately add the flour mixture and milk mixture, beginning and ending with flour mixture.
Whisk egg whites at medium speed until stiff peaks form, then gently fold into batter. Divide batter evenly between cake tins.
Bake for 20 - 25 minutes or until tooth pick inserted in centre comes out clean. Leave to cool tin on wire racks for 10 minutes, then invert onto rack gently, discard parchment paper and cool completely.
Swiss Meringue Buttercream
Wipe bowl of electric mixer and attachments with paper towel and lemon juice to remove any trace of grease. In bowl of standing mixer combine egg whites, sugar and salt over a pot of simmering water. Whisk constantly until mixture is warm to touch and sugar has completely dissolved and or until temperature reaches 160 degrees Fahrenheit on a candy thermometer.
Using a whisk attachment starting to whisk until meringue is thick and glossy and completely cool, about 10 minutes.( Test by touching bottom of the bowl)
Switch to a paddle attachment and with mixer on low speed add butter cubes one at a time mixing well after each addition and beat until frosting is smooth. Add vanilla and beat on low speed until well combined.
Set aside 120ml ( half a cup) of buttercream.
Using a plastic spatula fold in cooled melted semi sweet chocolate into the rest of the buttercream.
Place one layer of chocolate cake flat side up on a serving plate of care stand. With an offset spatula spread the top of the cake with chocolate swiss meringue buttercream. Place the second layer of vanilla buttermilk on top flat side up and spread a layer of vanilla swiss meringue buttercream . Place final layer of chocolate cake face down and crumb coat cake with chocolate swiss meringue buttercream. Chill cake in the fridge for 30 minutes. Apply a second thick layer of buttercream and use a bench scraper to smooth the edges.
I wrap my cake in cling film chill cakes in the fridge overnight before cutting and icing. It is always best to work on a chilled cake. If swiss meringue buttercream is too soft, put in fridge for about 15 minutes . I use a turn table to easily rotate the cake whilst icing and smoothing Crumb coat is a thin layer of icing applied to seal in the crumbs For smooth edges i use a bench scraper