Super Moist Chocolate Cake with Silky Swiss Meringue Buttercream
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Makes 2, 9 inch rounds | Oven: 325°
INGREDIENTS
For the Cake
3 cups all purpose flour
1 tablespoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 cups granulated sugar
3/4 cup light brown sugar
1 1/2 cups cocoa powder
1 1/2 cups hot coffee
3 eggs
1 1/2 cups buttermilk
3/4 cup neutral oil
2 teaspoons vanilla extract
For the Buttercream
1 cup dark chocolate chips, melted and cooled to room temperature
2 tablespoons cocoa powder
2 tablespoons hot water
5 egg whites
1 1/2 cups granulated sugar
small pinch salt
1 teaspoon vanilla paste
4 sticks butter, room temperature
For the Simple Syrup
3/4 cup granulated sugar
3/4 cup hot water or coffee
1 teaspoon vanilla extract
2 tablespoons whiskey or cointreau
INSTRUCTIONS
Prepare your cake batter
Line two 9 inch pans with non-stick cooking spray and parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, then set it aside.
In a large bowl, combine the sugars, cocoa powder and hot coffee and whisk well until the sugar has dissolved and there are no more lumps of cocoa powder. Whisk in the eggs, buttermilk, oil, and vanilla until everything is combined completely.
Add the dry ingredients to the cocoa powder mixture and use a whisk to combine well, but do not over mix it—just mix enough to get rid of all the lumps of flour.
Divide the cake batter between the two pans, then bake at 325* for about 40-50 minutes, just until the middle is set.
Remove the cakes and let them cool in the pans for 15 minutes before inverting onto a wire rack and allowing to cool completely.
Make your buttercream
Combine cocoa powder and hot water in a small bowl and mix well until there are no more lumps. Let it cool until it’s no longer warm, then add the melted chocolate chips.
To the bowl of a stand mixer, add the egg whites and sugar and whisk well. Place the bowl over a double boiler and cook until the sugar has completely dissolved and the egg whites are hot to the touch.
Place the mixture on the stand mixer and whisk on high for about 5 minutes, until light and fluffy stick peaks have formed and the eggs are down to room temperature.
Slowly add the butter in, working with small chunks at a time and letting them fully incorporate before adding in any more butter.
Once all the butter is mixed in, add in the chocolate mixture, scrape down the sides of the bowl, then whisk up one final time along with the vanilla and pinch of salt.
Make the simple
Combine all ingredients and whisk until the sugar has dissolved. Cool to room temperature.
Assemble the cake
Cut the tops off the cakes, then soak the exposed cake well with the simple syrup by using a pastry brush to evenly spread. Fill the middle generously with buttercream, then top with the other cake.
Use the remaining simple syrup to soak the top of the cake, then use the remaining frosting to cover and decorate the cake as you please.
