Rich & Ruffled Chocolate Celebration Cake!!!

Yes so we are all sitting at home doing our very best to stay busy, like you we have found that cooking and baking help pass some time and bonus, we get to eat some delicious food while doing so.

Rich Ruffled Chocolate Celebration Cake

So, we have found the best darn Chocolate Cake recipe you will ever need! I’m talking rich dark chocolate cake not too sweet, and is super moist with tons of rich chocolate flavor. It has become my go to for birthday parties and holiday celebrations when i know that my family and friends want a treat.

Its not fat free or gluten free (I’m sure there are options for this as well) and has real sugar too.

The key I have found is adding buttermilk too the recipe, which keeps the cake most and soft but also firm enough to decorate.

Yield: Two 8-inch round cake layers

Ingredients

For the Cake:

• 1 3/4 cups all purpose flour

• 2 cups granulated sugar

• 3/4 cup Extra Dark Cocoa Powder

• 2t baking soda

• 1t baking powder

• 1t salt

• 2 eggs at room temperature, lightly beaten

• 1 cup strong hot black coffee

• 1 cup buttermilk

• 1/2 cup vegetable oil

• 1T vanilla extract

For the Swiss Meringue

• 5 large egg whites

• 1-1/4 cups granulated sugar

• 1 pound (4 sticks) unsalted butter, softened into cubes

• 2t vanilla extract

• pinch of salt

Instructions

For the cake layers:

1. Preheat oven to 350 F. Prepare 2 x 8” cake pans with butter and flour

2. In bowl of electric mixer fitted with a paddle attachment, mix all dry ingredients on low

3. Mix all wet ingredients

4. Add wet ingredients to dry and mix on low ( I add slowly as the batter will be wet)

5. Divide among pans

6. Bake for 20 minutes and rotate pans in oven and bake for 15 min more. Cakes are done when toothpick comes out clean. Try not to overbake.

7. Cool on wire racks for 20 min then gently invert onto racks until completely cool.

For the Swiss Meringue Buttercream

1. Wipe bowl of an electric mixer with paper towel and vinegar, to remove all grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 140 degrees, or if you don’t have a candy thermometer, until the sugar has completely dissolved and egg whites are hot.

2. With whisk attachment of mixer, begin to whip until mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed, gradually add softened in chunks until incorporated, and mix until silky smooth.

3. Add vanilla and salt and mix well.

4. Use on cooled cakes and Enjoy!