Chocolate Cake with Swiss Meringue Buttercream
This chocolate cake recipe is soft, fluffy and rich in chocolate. This has become our favorite chocolate cake - it's been a hit with everyone who's tried it.
Servings 9 " two layer chocolate cake
- Semi-sweet chocolate bar or milk chocolate for decoration
- 1 recipe for making Swiss Meringue Buttercream
- 1/2 cup canola or light olive oil
- 1 teaspoon salt
- 1/2 tablespoon baking powder
- 1/2 tablespoon baking soda
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour, *size correctly
- 3/4 cup warm/very hot water
- 2 teaspoons vanilla
- 1 cup sour cream
- 2 large eggs, at room temperature
How to make the chocolate cake recipe:
In a large bowl, mix together: 2 eggs, 1 cup sour cream, 12 cups oil and 2 teaspoons vanilla and beat with an electric mixer until smooth.
Into the second mixing bowl, sift 1 1/2 cups flour and 1 cup cocoa powder. Add 1 12 cups sugar, 12 tbsp baking soda, 12 tbsp baking powder and 1 tsp salt. whisk to combine. Add the dry ingredients to the wet ingredients and whisk until smooth without lumps, then gradually add 3/4 cup hot water, whisking until well blended and smooth.
Divide batter into 2 prepared cake pans and bake at 350°F for 20-25 minutes (mine was ideal at 23 minutes) or until tops are set and a toothpick comes out clean when inserted in center. Cool cakes in pan for 15-20 minutes** then run a thin spatula or knife around edges to loosen from pan, gently turn on cooling rack and allow to cool completely to room temperature before decorating.
While the cakes are cooling, make the icing. We used swiss meringue butter cream. Reserve about 1 cup of frosting for surface garnish.
How to assemble a chocolate cake:
Carefully place the first cake layer on a plate and cover the face with a rich layer of decoration. Gently slide the next cake layer over the top and sides of the cake.
Grate a piece of chocolate finely and dab the crumbs in the center of the side of the cake and sprinkle it around the top edge of the cake. Use tube roses or puffs around the top edge of the cake.
- To measure flour correctly, spoon it into a dry ingredient measuring cup and scrape the top to get a fine scale.
- Giving the layers time to rest will make the cake layers more stable for transportation.