Chocolate Cake Covered With Swiss Meringue Buttercream With Red

Chocolate Cake Covered With Swiss Meringue Buttercream With Three Red Prep: preheat oven to 350˚f. grease 2 (9″ round) cake pans. grease the sides with butter and line the bottom with parchment paper. 1. in a large mixing bowl, with an electric mixer, beat together 2 eggs, 1 cup sour cream, 1 2 cup oil and 2 tsp vanilla until smooth. 2. In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. in another large bowl, whisk together the eggs, coffee (or water), milk, oil, and vanilla extract. add the wet ingredients to the dry ingredients and stir, or whisk, until combined. (the batter will be quite thin.).

Chocolate Cake Covered With Swiss Meringue Buttercream With Three Red Step 3 whip the mixture. whip the warm egg white sugar mixture on high with the whisk attachment of your stand mixer until cooled and then continue until stiff peaks are reached. step 4 beat the butter into the meringue. with the mixer on medium high speed, add 1 chunk of butter a time. Beat the mixture on high speed until stiff peaks form, about 5 7 minutes. to test, lift the mixer arm out of the bowl, the meringue should be bright white and a long strand of merengue should just about connect the lifted whisk and the bowl. add in vanilla bean paste and salt. mix to combine. Clean you mixer bowl with vinegar water spray. mix together egg whites and sugar in the bowl. bring a small pot of water to a simmer set the mixer bowl on top. heat the egg whites and sugar to 130 f. put the bowl on the mixer, and mix on medium high with the whisk attachment, to stiff peak stage, about 2 minutes. Grease bottom and sides of 2 , 8 inch round cake tins and line bottom and sides with parchment paper. microwave chocolate in 30 second bursts until melted, stirring in between bursts. cool to room temperature. in the bowl of stand mixer beat butter and brown sugar until light and fluffy, about 5 minutes.

Chocolate Cake Covered With Swiss Meringue Buttercream With Red Clean you mixer bowl with vinegar water spray. mix together egg whites and sugar in the bowl. bring a small pot of water to a simmer set the mixer bowl on top. heat the egg whites and sugar to 130 f. put the bowl on the mixer, and mix on medium high with the whisk attachment, to stiff peak stage, about 2 minutes. Grease bottom and sides of 2 , 8 inch round cake tins and line bottom and sides with parchment paper. microwave chocolate in 30 second bursts until melted, stirring in between bursts. cool to room temperature. in the bowl of stand mixer beat butter and brown sugar until light and fluffy, about 5 minutes. Sift the sugar, flour, cocoa powder, baking soda, baking powder and salt into a large bowl. add the buttermilk, coffee, oil, eggs and vanilla to the bowl and whisk vigorously by hand for about a minute, until smooth. pour the batter into the pans and bake for 30 to 35 minutes, until a tester inserted into the centre of the cake comes out clean. 7. melt the chocolate over a double boiler and the set aside to cool. 8. once cooled, stream the melted chocolate into the buttercream with the mixer on medium speed. add optional vanilla. 9. scrape down the sides and bottom of the bowl, and mix once last time to combine.