Cheap eating tonight
And if your wife wants to make you dessert
Indulge in the rich, decadent flavors of this Classic Chocolate Cake topped with silky Chocolate Swiss Meringue Buttercream!
Ingredients:
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 cup buttermilk
1 cup hot water
2 large eggs
2 tsp vanilla extract
For the Chocolate Swiss Meringue Buttercream:
5 large egg whites
1 1/4 cups granulated sugar
2 cups unsalted butter, at room temperature
8 oz bittersweet chocolate, melted and cooled
Directions:
For the Chocolate Cake:
Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, combine the vegetable oil, buttermilk, hot water, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.
Pour the batter evenly into the prepared cake pans.
Bake for 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Chocolate Swiss Meringue Buttercream:
In a heatproof bowl, whisk together the egg whites and sugar.
Place the bowl over a pot of simmering water (double boiler) and heat, whisking constantly, until the mixture reaches 160°F (70°C) or is no longer grainy to the touch (about 3 minutes).
Remove the bowl from the heat and beat the mixture on high speed until stiff peaks form and the mixture has cooled to room temperature.
Gradually add the room-temperature butter, one tablespoon at a time, beating well after each addition.
Once all the butter is incorporated, mix in the melted and cooled chocolate until the frosting is smooth and creamy.
White Filling
Ingredients:
1 cup (240ml) heavy whipping cream
1/4 cup (30g) powdered sugar
1 tsp vanilla extract
8 oz (225g) cream cheese, softened
Instructions:
Whip the Cream:
In a large mixing bowl, whip the heavy cream until it forms stiff peaks. Set aside.
Mix Cream Cheese and Sugar:
In another bowl, beat the softened cream cheese until smooth.
Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Combine:
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
Refrigerate the filling until ready to use.
Silky Chocolate Swiss Meringue Buttercream
Ingredients:
5 large egg whites
1 1/4 cups (250g) granulated sugar
1 1/2 cups (340g) unsalted butter, softened and cut into pieces
8 oz (225g) semi-sweet chocolate, melted and cooled
1 tsp vanilla extract
Instructions:
Prepare a Double Boiler:
In a heatproof bowl, combine the egg whites and granulated sugar.
Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water.
Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C).
Whip the Meringue:
Transfer the mixture to a stand mixer fitted with the whisk attachment.
Whip on medium-high speed until stiff peaks form and the mixture is cool to the touch (about 10 minutes).
Add Butter:
With the mixer on medium speed, add the softened butter a few pieces at a time, mixing well after each addition.
If the mixture looks curdled, keep mixing until it becomes smooth again.
Add Chocolate and Vanilla:
Pour in the melted and cooled chocolate and vanilla extract.
Continue to whip until the buttercream is smooth and silky.
Assembly
Bake and Cool the Cake Layers:
Ensure your chocolate cake layers are completely cooled before assembling.
Layer with White Filling:
Place the first cake layer on a serving plate or cake stand.
Spread a generous amount of the white filling on top.
Place the second cake layer on top and repeat the process if you have more layers.
Frost with Buttercream:
Apply a thin crumb coat of the Chocolate Swiss Meringue Buttercream and refrigerate for 30 minutes.
Apply a final, thicker layer of buttercream, smoothing it out with a spatula.
Decorate:
Decorate as desired with additional piped buttercream, chocolate shavings, or other decorations.
Assembly:
Place one cake layer on a serving plate or cake stand. Spread a cup of frosting evenly over the top.
Add the second cake layer on top. Apply a thin layer of frosting (crumb coat) over the top and sides of the cake, then chill for 20 minutes.
Frost the top and sides of the cake with the remaining frosting, smoothing it out with a spatula.
For an elegant finish, pipe decorative rows of frosting around the cake and garnish with chocolate curls or flakes.
Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes
Servings: 12 slices
And if your wife wants to make you dessert
Indulge in the rich, decadent flavors of this Classic Chocolate Cake topped with silky Chocolate Swiss Meringue Buttercream!
Ingredients:
For the Chocolate Cake:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 cup buttermilk
1 cup hot water
2 large eggs
2 tsp vanilla extract
For the Chocolate Swiss Meringue Buttercream:
5 large egg whites
1 1/4 cups granulated sugar
2 cups unsalted butter, at room temperature
8 oz bittersweet chocolate, melted and cooled
Directions:
For the Chocolate Cake:
Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In another bowl, combine the vegetable oil, buttermilk, hot water, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well combined.
Pour the batter evenly into the prepared cake pans.
Bake for 45 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Chocolate Swiss Meringue Buttercream:
In a heatproof bowl, whisk together the egg whites and sugar.
Place the bowl over a pot of simmering water (double boiler) and heat, whisking constantly, until the mixture reaches 160°F (70°C) or is no longer grainy to the touch (about 3 minutes).
Remove the bowl from the heat and beat the mixture on high speed until stiff peaks form and the mixture has cooled to room temperature.
Gradually add the room-temperature butter, one tablespoon at a time, beating well after each addition.
Once all the butter is incorporated, mix in the melted and cooled chocolate until the frosting is smooth and creamy.
White Filling
Ingredients:
1 cup (240ml) heavy whipping cream
1/4 cup (30g) powdered sugar
1 tsp vanilla extract
8 oz (225g) cream cheese, softened
Instructions:
Whip the Cream:
In a large mixing bowl, whip the heavy cream until it forms stiff peaks. Set aside.
Mix Cream Cheese and Sugar:
In another bowl, beat the softened cream cheese until smooth.
Gradually add the powdered sugar and vanilla extract, mixing until well combined.
Combine:
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
Refrigerate the filling until ready to use.
Silky Chocolate Swiss Meringue Buttercream
Ingredients:
5 large egg whites
1 1/4 cups (250g) granulated sugar
1 1/2 cups (340g) unsalted butter, softened and cut into pieces
8 oz (225g) semi-sweet chocolate, melted and cooled
1 tsp vanilla extract
Instructions:
Prepare a Double Boiler:
In a heatproof bowl, combine the egg whites and granulated sugar.
Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water.
Whisk constantly until the sugar has dissolved and the mixture reaches 160°F (71°C).
Whip the Meringue:
Transfer the mixture to a stand mixer fitted with the whisk attachment.
Whip on medium-high speed until stiff peaks form and the mixture is cool to the touch (about 10 minutes).
Add Butter:
With the mixer on medium speed, add the softened butter a few pieces at a time, mixing well after each addition.
If the mixture looks curdled, keep mixing until it becomes smooth again.
Add Chocolate and Vanilla:
Pour in the melted and cooled chocolate and vanilla extract.
Continue to whip until the buttercream is smooth and silky.
Assembly
Bake and Cool the Cake Layers:
Ensure your chocolate cake layers are completely cooled before assembling.
Layer with White Filling:
Place the first cake layer on a serving plate or cake stand.
Spread a generous amount of the white filling on top.
Place the second cake layer on top and repeat the process if you have more layers.
Frost with Buttercream:
Apply a thin crumb coat of the Chocolate Swiss Meringue Buttercream and refrigerate for 30 minutes.
Apply a final, thicker layer of buttercream, smoothing it out with a spatula.
Decorate:
Decorate as desired with additional piped buttercream, chocolate shavings, or other decorations.
Assembly:
Place one cake layer on a serving plate or cake stand. Spread a cup of frosting evenly over the top.
Add the second cake layer on top. Apply a thin layer of frosting (crumb coat) over the top and sides of the cake, then chill for 20 minutes.
Frost the top and sides of the cake with the remaining frosting, smoothing it out with a spatula.
For an elegant finish, pipe decorative rows of frosting around the cake and garnish with chocolate curls or flakes.
Prep Time: 30 minutes | Cook Time: 45 minutes | Total Time: 1 hour 15 minutes
Servings: 12 slices