When it comes to making one cake for a large group this buttermilk chocolate cake with Swiss meringue buttercream is the perfect choice.
Just look at that big stack of plates and forks!
The cake recipe is one I've featured before. It's the "Greatest and Easiest Chocolate Cake" recipe featured on the box of Trader Joe's cocoa powder and it is indeed great and easy.
The Swiss Meringue Buttercream recipe is from Julie Richardson of Baker & Spice Bakery here in Portland (6330 Southwest Capitol Highway). This buttercream is lightly sweet and spreads like a dream.
"Greatest and Easiest Chocolate Cake"
3 1/3 cups flour
1 1/3 cups cocoa powder
3 cups sugar
1 tablespoon baking soda
1 teaspoons salt
12 ounces butter
3 cups buttermilk
1 teaspoon vanilla
5 eggs
Preheat oven to 350 degrees. Grease and flour two 9-inch round baking
pans. (Note: For my cake, I used 2 round 8-inch pans that were 4 inches
deep.)
Place all ingredients in electric mixer bowl and beat on high speed for 3
minutes, scraping down sides of bowl once during mixing. Pour into
prepared pans. Bake cakes for about 55 minutes or until toothpick comes
out clean.
Swiss Meringue Buttercream
6 large egg whites
1 1/4 cups granulated sugar
1/8 teaspoon cream of tartar
2 cups unsalted butter, room temperature
2 teaspoon vanilla
1/8 teaspoon of fine sea salt
1 tablespoon espresso powder, dissolved in 2 teaspoons hot water.
Place the whites in a clean mixing bowl. Whisk in sugar and cream of tartar.
Place bowl over a double boiler on medium heat, stir frequently until the mixture is very hot (120 to 130 degrees Fahrenheit).
Move to mixer and whip whites on high for 2 to 3 minutes; turn down to medium low until cool (use the bowl as your guide).
In a separate bowl with a wooden spoon, stir butter to soften.
With mixer on medium/high speed, add the butter one tablespoon at a time, adding the next tablespoon just as the previous one is blended in. Once all the butter incorporated, add in vanilla, salt and coffee and whip on high speed until fluffy.
Place bowl over a double boiler on medium heat, stir frequently until the mixture is very hot (120 to 130 degrees Fahrenheit).
Move to mixer and whip whites on high for 2 to 3 minutes; turn down to medium low until cool (use the bowl as your guide).
In a separate bowl with a wooden spoon, stir butter to soften.
With mixer on medium/high speed, add the butter one tablespoon at a time, adding the next tablespoon just as the previous one is blended in. Once all the butter incorporated, add in vanilla, salt and coffee and whip on high speed until fluffy.
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