Swiss Chocolate Cake

Decadent Chocolate Cake with Swiss Meringue Chocolate Buttercream

Indulge in this rich, moist chocolate cake topped with a luscious Swiss meringue chocolate buttercream. Perfect for any celebration, this cake will satisfy your chocolate cravings and impress your guests.

Ingredients

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup Dutch-processed cocoa powder, sifted
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup yogurt, at room temperature
• 1 cup hot water
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract

For the Swiss Meringue Chocolate Buttercream:

• 5 large egg whites
• 1 1/2 cups granulated sugar
• 1 1/2 cups unsalted butter, at room temperature
• 8 ounces high-quality dark chocolate, chopped, melted, and cooled

Method

Making the Chocolate Cake

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and dust two 8-inch round baking pans with cocoa powder, then line the bottoms with parchment paper.
2. Combine Dry Ingredients:
   In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix until well combined.
3. Mix Wet Ingredients:
   In a separate medium bowl, whisk together the vegetable oil, yogurt, and eggs. Gradually add the hot water while whisking continuously to prevent the eggs from cooking. Stir in the vanilla extract.
4. Combine and Mix:
   Slowly add the wet ingredients to the dry ingredients while mixing on low speed. Beat until the batter is smooth and well combined.
5. Bake:
   Divide the batter evenly between the prepared baking pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Cool:
   Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Making the Swiss Meringue Chocolate Buttercream

1. Prepare the Egg Whites:
   In a heatproof bowl (or the bowl of your stand mixer), combine the egg whites and sugar. Place the bowl over a pot of simmering water (double boiler method) and whisk constantly until the sugar is dissolved and the mixture reaches 160°F (70°C) on a candy thermometer.
2. Whip the Meringue:
   Transfer the bowl to your stand mixer fitted with the whisk attachment. Beat the mixture on high speed until stiff peaks form and the meringue is cool to the touch (about 10 minutes).
3. Add Butter:
   Switch to the paddle attachment and add the softened butter, one tablespoon at a time, beating well after each addition. Continue to beat until the buttercream is smooth and silky.
4. Add Chocolate:
   Slowly pour in the melted and cooled chocolate, mixing until fully incorporated.

Assembling the Cake

1. Level the Cakes:
   If necessary, level the tops of the cooled cakes with a serrated knife to ensure even layers.
2. Frost the Cake:
   Place one cake layer on a serving plate or cake stand. Spread a generous amount of buttercream on top, then place the second cake layer on top. Frost the top and sides of the cake with the remaining buttercream.
3. Decorate:
   Decorate the cake with chocolate shavings, sprinkles, or any other toppings of your choice.

Tips for the Perfect Chocolate Cake

• Room Temperature Ingredients: Ensure all your ingredients, especially eggs and yogurt, are at room temperature for a smooth batter and even baking.
• High-Quality Cocoa and Chocolate: Use high-quality Dutch-processed cocoa powder and dark chocolate for the best flavor.
• Gradual Mixing: When adding hot water to the wet ingredients, do it gradually while continuously whisking to prevent the eggs from cooking.
• Cooling the Meringue: Make sure the meringue is cool to the touch before adding butter to avoid melting it.

FAQ

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day ahead and store them tightly wrapped in plastic wrap at room temperature. The buttercream can also be made a day ahead and stored in the refrigerator. Bring it to room temperature and re-whip before using.

Q: How do I store leftover cake?
A: Store leftover cake in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best taste and texture.

Q: Can I use a different type of frosting?
A: Absolutely! While Swiss meringue buttercream is delicious, you can use any frosting of your choice, such as cream cheese frosting, ganache, or even a simple buttercream.

Q: Can I use milk instead of yogurt?
A: Yogurt adds a nice tang and moisture to the cake, but you can substitute it with buttermilk or sour cream for similar results.

Q: How can I ensure my meringue is stable?
A: Make sure all utensils and bowls are completely grease-free, and avoid any traces of egg yolk in the whites. Beating the meringue until it is cool to the touch and stiff peaks form is also crucial.

Conclusion

This decadent chocolate cake with Swiss meringue chocolate buttercream is sure to be a hit at any gathering. With its rich, moist layers and silky smooth frosting, it’s a treat that will have everyone coming back for seconds. Enjoy the process of making and savoring every bite of this delightful dessert!