The Best Recipe for a Classic Chocolate Cake – A quick, easy, and tasty chocolate cake recipe that only needs one bowl. There are now options for people who can't eat gluten, dairy, or eggs.
What is Chocolate Cake swiss :
The best recipe for chocolate cake. Ever? There are many claims about which chocolate cake recipe is the best. I understand. But when everyone at the table took a bite of this rich, moist chocolate cake with chocolate frosting, they all said it was the best chocolate cake they'd ever had.
As the compliments kept coming, I didn't say that it was easy to make.
In all honesty, it's probably one of the easiest cakes I've made in a long time, but I just smiled and thanked them.
As we kept eating the cake and drinking our coffee or ice-cold milk, we kept getting compliments.
Then people began asking for the recipe.
People usually like what you've made when they ask for the recipe and tell you what event they're going to serve it at.
That's one of the best compliments you can get as a cook, at least in my opinion.
Here Is the Ultimate Chocolate Cake Recipe :
It was great to hear that they liked the cake just as much on their last bite as they did on their first.
Here's something else that makes this recipe great. The batter for the cake can really be made in a bowl without a heavy-duty mixer. Of course, that just makes things easier, but this is a recipe that my grandmother would have loved to make in her tiny kitchen with just a whisk and a bowl. And I'm sure everything would have been fine.
I won't lie, this recipe makes a very rich and moist chocolate cake. So, if chocolate cake makes you nervous, this is not the cake for you.
To make Chocolate Cake Swiss you’ll need the following ingredients :
The Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder made with the Dutch process, sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup room-temperature buttermilk
- 1 glass of hot water
- 2 large eggs at room temperature
- 2 tsp vanilla
Five large egg whites are needed for Chocolate Swiss Meringue Buttercream:
- 1 1/2 cups granulated sugar
- 1 1/2 cups room temperature unsalted butter
- 8 oz of high-quality dark chocolate, broken up, melted, and let cool.
Assembly:
curls or sprinkles made of chocolate
How to make it?
Chocolate Cake:
- Set the oven temperature to 350F, grease two 8-inch round baking pans, and sprinkle cocoa powder over them. Use parchment to line the bottoms.
- Put all of the dry ingredients in the bowl of an electric stand mixer with a paddle attachment. Stir to combine.
- Whisk together all the wet ingredients in a medium bowl (pour hot water in slowly as not to cook the eggs).
- Mix the wet and dry ingredients on medium for two to three minutes. There won't be much of it.
- Pour evenly into the pans that have been prepared. I used a kitchen scale to make sure that the batter was spread out evenly.
- Bake for 45 minutes, or until a cake tester comes out mostly clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Chocolate Swiss Meringue Buttercream:
- Whisk the egg whites and sugar together in the bowl of a stand mixer.
- Place bowl over a double boiler on the stove and whisk constantly until mixture is hot and no longer feels grainy (approx. 3mins). Or, a candy thermometer shows that it is 160F.
- Put the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cool (the bowl is no longer warm to the touch, about 5 to 10 minutes).
- Change the attachment to the paddle. Slowly add the butter cubes and mix until the mixture is smooth. Add melted chocolate that has cooled and whip until smooth.
Assembly:
- Put a layer of cake on a plate or cake board. Spread around about 1 cup of buttercream on top and spread it out evenly. Place the second layer on top and give the cake a thin crumb coat. Wait 20 minutes.
- Spread 1 cup of frosting evenly over the top. Smooth the sides and flatten the top, then make a swirl pattern on the top with a large offset spatula.
- Start at the bottom and work your way up, piping rows of frosting around the cake with a piping bag with a 1M tip. Put even pressure on your turntable as you turn it. Continue to work your way up the cake until you reach the top, making sure that all the seams line up at the back.
- If you want, you can add chocolate curls, pearls, or flakes to the top.
Chocolate Cake Swiss
Ingredients
The Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup cocoa powder made with the Dutch process, sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1 cup room-temperature buttermilk
- 1 glass of hot water
- 2 large eggs at room temperature
- 2 tsp vanilla
Five large egg whites are needed for Chocolate Swiss Meringue Buttercream:
- 1 1/2 cups granulated sugar
- 1 1/2 cups room temperature unsalted butter
- 8 oz of high-quality dark chocolate, broken up, melted, and let cool.
Assembly:
- curls or sprinkles made of chocolate
Instructions
Chocolate Cake:
- Set the oven temperature to 350F, grease two 8-inch round baking pans, and sprinkle cocoa powder over them. Use parchment to line the bottoms.
- Put all of the dry ingredients in the bowl of an electric stand mixer with a paddle attachment. Stir to combine.
- Whisk together all the wet ingredients in a medium bowl (pour hot water in slowly as not to cook the eggs).
- Mix the wet and dry ingredients on medium for two to three minutes. There won't be much of it.
- Pour evenly into the pans that have been prepared. I used a kitchen scale to make sure that the batter was spread out evenly.
- Bake for 45 minutes, or until a cake tester comes out mostly clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Chocolate Swiss Meringue Buttercream:
- Whisk the egg whites and sugar together in the bowl of a stand mixer.
- Place bowl over a double boiler on the stove and whisk constantly until mixture is hot and no longer feels grainy (approx. 3mins). Or, a candy thermometer shows that it is 160F.
- Put the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cool (the bowl is no longer warm to the touch, about 5 to 10 minutes).
- Change the attachment to the paddle. Slowly add the butter cubes and mix until the mixture is smooth. Add melted chocolate that has cooled and whip until smooth.
Assembly:
- Put a layer of cake on a plate or cake board. Spread around about 1 cup of buttercream on top and spread it out evenly. Place the second layer on top and give the cake a thin crumb coat. Wait 20 minutes.
- Spread 1 cup of frosting evenly over the top. Smooth the sides and flatten the top, then make a swirl pattern on the top with a large offset spatula.
- Start at the bottom and work your way up, piping rows of frosting around the cake with a piping bag with a 1M tip. Put even pressure on your turntable as you turn it. Continue to work your way up the cake until you reach the top, making sure that all the seams line up at the back.
- If you want, you can add chocolate curls, pearls, or flakes to the top.
enjoy !
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