The Best CHOCOLATE CAKE I've Ever Made | SWISS MERINGUE BUTTERCREAM | Beautiful Flower Cake
Channel: Kitchencafe
Date: 2021-01-01

For the Cake
2 cups all-purpose flour 
1 1/2 cup sugar 
1/2 cup unsalted butter, room temperature
1/2 cup vegetable oil
1 cup buttermilk 
1/2 cup cocoa powder 
1/2 tsp baking powder 
1/2 tsp baking soda 
1 tsp salt
1 tbsp instant coffee 
2 eggs
1egg yolks

For the Syrup
1/2 cup water 
1/2 cup sugar
1 tsp vanila essence

Chocolate Ganache
1 cup chocolate, semisweet or bittersweet
1/2 cup cream
1 tsp vanilla extract, optional
https://youtu.be/CGyak7S6ndE

Swiss Meringue
215 grams egg white
430 grams caster / super fine sugar
450 grams unsalted butter works nicely. For a richer frosting, you can add a little more.
1 teaspoon vanilla essence / extract. 

INSTRUCTIONS
For the Cake
Butter and flour 2 six inch cake pans. Preheat oven to 350F.
Sift the flour baking soda and powder, salt and cocoa powder, coffee.
In a separate bowl add buttermilk, sugar  and whisk to dissolve sugar. Then add eggs and yolks in and mix properly.
In a bowl mix in the flour and wet ingredients. Then add butter and oil and mix. Don't over-mix!
Divide batter evenly into pans and bake at 375 degree celcius for about 25 - 30 minutes or until the centers are done. Allow to cool in pans for about 10 minutes and then invert onto a wire rack. 

For Swiss Meringue

Make sure there is no fat in your bowl in the beginning, assure that it’s clean.
Don’t let any yolks get into your whites when you separate the eggs. The easiest way to  avoid yolks is to separate the eggs one at a time into separate bowls and then pour the white in as you go along.

Cook egg whites and sugar over the bath of hot water, until sugar dissolves or use a thermometer to see when your egg white mixture has reached 160F.

Use unsalted room temperature butter for icing. Use a stand mixer to whisk the egg white mix, for about 7-8 min or until comes at room temperature. When the icing starts turning white check for the firm peak .
Then start adding butter, small pieces at a time and whisk for 4-5 more min. Then add vanilla essense and whisk for 1 min and your icing is ready to piping.
Don’t let any yolks get into your whites when you separate the eggs. The easiest way to  avoid yolks is to separate the eggs one at a time into separate bowls and then pour the white in as you go along.
Cook egg whites and sugar over the bath of hot water, until sugar dissolves or use a thermometer to see when your egg white mixture has reached 160F.

Use unsalted room temperature butter for icing. Use a stand mixer to whisk the egg white mix, for about 7-8 min or until comes at room temperature. When the icicng starts turning whitw check for the firm peak .
 then start adding butter, small pieces at a time and whisk for 4-5 more min. Then add vanilla essense and whisk for 1 min and your icing is ready to piping.