Meringue Frosting For Cake Decorating

This post may contain affiliate links. Read my disclosure policy.

This chocolate cake recipe is soft, moist, fluffy and richly chocolatey. This has become our go-to chocolate cake. It is always a big hit with everyone who tries it – grown ups and children.

The Swiss Meringue Buttercream frosting is lighter in sweetness compared to traditional American buttercream which makes the cake really shine with intense chocolate flavor.

Wait until you see the next picture. CRAVINGS BIG TIME!!

If you have never tried Swiss Meringue Buttercream, learn how to make it here. It pipes beautifully and it sure tastes amazing! I call it wedding cake frosting – it's just THAT good!

Ingredients for Chocolate Cake Recipe:

2 large eggs, room temperature
1 cup sour cream
1/2 cup canola or extra light olive oil
2 tsp vanilla extract
1 1/2 cups (190 grams) all-purpose flour, *measured correctly
1 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/2 Tbsp baking soda
1/2 Tbsp baking powder
1 tsp salt
3/4 cup very warm/hot water

1 Recipe for Swiss Meringue Buttercream Frosting
Semi-sweet or milk chocolate bar to grate for decor

How to Make Chocolate Cake Recipe:

Prep: Preheat Oven to 350˚F. Grease 2 (9″ round) cake pans. Grease the sides with butter and line the bottom with parchment paper.

1. In a large mixing bowl, with an electric mixer, beat together 2 eggs, 1 cup sour cream, 1/2 cup oil and 2 tsp vanilla until smooth.

2. In a second mixing bowl, sift in 1 1/2 cups flour and 1 cup cocoa powder. Add 1 1/2 cup sugar, 1/2 Tbsp baking soda, 1/2 Tbsp baking powdered and 1 tsp salt and whisk to combine. Add dry ingredients to wet ingredients and whisk until smooth without any lumps, then gradually add 3/4 cup hot water while beating and stir until well combined and smooth.

3. Divide batter evenly between 2 prepared cake pans and bake at 350˚F for 20-25 minutes (mine was perfect at 23 minutes) or until tops are set and a toothpick comes out clean when inserted into center. Cool cakes in pan for 15-20 minutes then run a thin spatula or knife around the edges to loosen from the pan and gently invert onto cooling rack and let cool completely to room temperature before frosting.

Cooks Tip: The cake layers have a very soft crumb so it is important to let them rest in the baking pans and let them firm up slightly before transferring to prevent broken cake layers.

5. While cakes cool, make your frosting. We used this Swiss Meringue Buttercream frosting. Reserve about 1 cup of frosting to pipe roses or poofs over the top.

How to Assemble Chocolate Cake:

1. Carefully place your first layer onto the cake platter and cover with a generous layer of frosting. Gently transfer the next cake layer over the top and frost the top and sides.

2. Finely grate a bar of chocolate and pat the crumbs halfway up the side of the cake and sprinkle around the top rim of the cake. Pipe roses or puffs around the top rim of the cake.

Make-Ahead Tip: Cake can be covered and stored at room temperature for about 24 hours. If storing longer, cover and refrigerate. Bring to room temperature before serving to soften the buttercream.

Chocolate Cake with Swiss Meringue Buttercream

Prep Time: 50 minutes

Cook Time: 23 minutes

Total Time: 1 hour 13 minutes

This chocolate cake recipe is soft, fluffy and richly chocolatey. This has become our go-to chocolate cake - a big hit with everyone who tries it.

Natasha of NatashasKitchen.com

Skill Level: Easy

Cost to Make: $5-$7

Keyword: chocolate cake

Cuisine: American

Course: Dessert

Servings: 9 " two layer chocolate cake

• 2 large eggs, room temperature
• 1 cup sour cream
• 1/2 cup canola or extra light olive oil
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour, *measured correctly
• 1 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1/2 Tbsp baking soda
• 1/2 Tbsp baking powder
• 1 tsp salt
• 3/4 cup very warm/hot water
• 1 Recipe for Swiss Meringue Buttercream Frosting
• Semi-sweet or milk chocolate bar to grate for decor

Prep:

1. Preheat Oven to 350˚F. Grease two (9" round) cake pans. Grease sides with butter and line the bottom with parchment paper.

How to Make Chocolate Cake Recipe:

1. In a large mixing bowl, combine: 2 eggs, 1 cup sour cream, 1/2 cup oil and 2 tsp vanilla and beat with an electric mixeruntil smooth.

2. In a second mixing bowl, sift in 1 1/2 cups flour and 1 cup cocoa powder. Add 1 1/2 cup sugar, 1/2 Tbsp baking soda, 1/2 Tbsp baking powdered and 1 tsp salt. Whisk to combine. Add dry ingredients to wet ingredients and whisk until smooth without lumps, then gradually add 3/4 cup hot water while beating until well combined and smooth.

3. Divide batter between 2 prepared cake pans and bake at 350˚F for 20-25 min (mine was perfect at 23 min) or until tops are set and a toothpick comes out clean when inserted into center. Cool cakes in pan for 15-20 min** then run a thin spatula or knife around the edges to loosen from the pan and gently invert onto cooling rack and let cool completely to room temperature before frosting.

4. While cakes cool, make your frosting. We used Swiss Meringue Buttercream frosting. Reserve about 1 cup frosting to decorate the top.

How to Assemble Chocolate Cake:

1. Carefully place first cake layer onto platter and cover the top with a generous layer of frosting. Gently transfer the next cake layer over the top and frost top and sides.

2. Finely grate a bar of chocolate and pat the crumbs halfway up side of cake and sprinkle around the top rim of the cake. Use reserved frosting to pipe roses or puffs around top rim of cake.

*To measure flour correctly, spoon it into a dry ingredients measuring cup and scrape off the top for an exact measure.
**Giving the layers time to rest will make cake layers most stable for transfering.

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

If you are a chocolate lover, this chocolate cake recipe is for you! I hope you have a delicious week, my friends!

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Meringue Frosting For Cake Decorating

Source: https://natashaskitchen.com/chocolate-cake-with-swiss-meringue-buttercream/

Posted by: brownthendre.blogspot.com

Share this post