Pinned by Kristin Buchanan

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Rich Dark Chocolate Cake with Swiss Meringue Buttercream ruffles Ingredients: 1 3/4

Rich Dark Chocolate Cake with Swiss Meringue Buttercream ruffles Ingredients: 1 3/4 cups all-purpose flour 2 cups granulated sugar 3/4 cup Cacao Barry Cocoa Powder – Extra Dark 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 eggs 1 cup strong black coffee (can be hot) 1 cup buttermilk, room temperature 1/2 cup vegetable oil 1 tablespoon pure vanilla extract Method: Preheat oven to 350 F. Prepare 2 x 9″ (or 3 x 8″ for slightly shorter layers) cake pans with butter and flour or parchment paper. In bowl of electric mixer, sift all dry ingredients. Add all remaning ingredients to bowl with the dry ingredients and with paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer) and pour into prepared pans. Batter will be liquidy. Bake for 20 minutes and rotate pans in oven. Cakes are done when toothpick or skewer comes clean–approximately 35 minutes. Try not to overbake. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool. *If doing the ruffly cake, you will likely want to increase the cake recipe to add a third 9″ layer. *This cake is sturdy enough to be used under fondant, stacked, etc. but also moist and tasty enough too go on its own with almost any type of frosting, glaze, etc. *Just note that I had originally put that the coffee should be cooled, but I have used boiling hot, moderately hot, and cool, and they all work well. Swiss Meringue Buttercream {click here for printable recipe} Just a note that you will need approximately 3 times the Swiss Meringue Buttercream recipe for this Rich & Ruffly cake. Because it does take some time to make, I always make in batches of 3, because it freezes so well and saves time. Ingredients: 5 large egg whites (30g each–total 150g) 1 cup plus 2 tablespoons superfine granulated sugar 1 pound (4 sticks) unsalted butter, softened, cut into cubes 2 teaspoons pure vanilla extract Pinch of salt Method: Wipe the bowl of an electric mixer with paper towel and vinegar, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot. With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mix well. You can also add a wide variety of flavourings, extracts, and more.Kristin Buchanan

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