Craving chocolate cake?? Oh YES, I was.
What to do? Choco cake with what? mmm not too sweet, I think fruity! So, having strawberries left from the previous tart, plus a cup of frozen raspberries in the fridge, I went for a berry frosting, and a Swiss Buttercream just sounded right!
I like my chocolate cake airy, light and moist (I hate that word), sounds weird =P, but anyways I like my cake NOT dry, so you got my point, so I went with my very secret weapon.
I promise you’ll love this recipe.
For the Chocolate Cake you will need:
- 3/4 cup all use Flour
- 3/4 cup of sugar
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1/4 tsp of salt
- 6 – 7 tbsp of unsweetened cocoa powder
- 3 tbsp of melted unsalted butter
- 5 tbsp of buttermilk
- 1 large egg
- 1 large egg white
Preheat the oven at 175°C
In a large mixing bowl combine the flour, sugar, baking soda, baking powder and salt. Mix
With an electric mixer or with a spatula, combine the cocoa powder and 4 tbsp of how water. this will form a thick paste and intensify the chocolate flavor.
To the chocolate paste add the butter, the buttermilk, the egg and the egg white and beat the all until well combine.
Incorporate the chocolate mixture to the flour mix, and beat until creates a smooth and uniform lump free batter.
Pour the batter in the cake pan and bake for 20 minutes.
Let the cake fully cool in the pan, on a wire rack.
For the Berry Swiss Meringue Buttercream you will need:
Recipe adapted from: Sweetapolita
Yield: 5 cups (I made the half)
- 150 g of fresh egg whites
- 250 g of sugar
- 280g of butter, cut into cubes and cool, but not cold (the real recipe use more , but for me 280g worked perfectly)
- 2 teaspoons pure vanilla extract
- About 1 cup, of strawberries and raspberry puree
- pinch of salt
If using strawberry puree, place a handful of frozen strawberries and raspberries in a food processor, and process until a smooth puree. Set Aside.
Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly (gently), until the sugar has completely dissolved and the egg whites are hot.
With an electric mixer, whip until the meringue is thick, glossy, and the bottom of the bowl feels room temperature.
With mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture.
Add vanilla and salt, continuing to beat on low speed until well combined.
Add the berry puree and blend until combined.
Start assembly the cake when completely coled.
Cup the top to level the cakes. Do your best to make them the same size.
Place one cake tire and scoop a ball of buttercream, spread evenly and place the second tire.
Add another scoop in the top of the second tire and spread, if theres excess dont worry, spread it in the cake’s sides to reach an uniform and straight surface.
Refrigerate for 20 minutes? The buttercream will get hard and allow you to work better without scrapping the top of the cake off.
Add a little more buttercream in the top and sides, and smooth the surface.
I spread some sprinkles for decoration. I love sprinkles.