Charm Bakes: Six-Layer Chocolate Cake with Demystified Swiss Meringue Buttercream

This is a back dated post which I should have done on June. I'm so sorry for the delay. It's the fasting month right now and in betwenn I manage to save some time for this.

I was chosen to bake for a friend's surprise birthday party. A very close friend of ours. They are newly weds and her hubby wanted to throw a private party for her at Marina Bay Sands. It was sweet. I was honoured and was more than happy to bake Ziana her 27th birthday cake. I even decided to make a mini Paris theme party for her since they had their memorable honeymoon in the city of love, Paris.

What could be more awesome than to eat a rich and tall chocolate cake with delicious buttercream for your birthday - I thought. She was a chocolate lover and a red velvet crazy. I decided to do both. A 6 layer chocolate cake and Red velvet cupcakes. Apart from that, I also did Rose Meringue cookies and Fruit Loops Mallow Pops to go with the Sweet Paris Theme . Anything for this couple who had wen through so much thick and thins. I will share the recipe for 1 cake today. Red Velvet- another day please.

Back to the cake - I was a huge fan of Sweetapolita Rich and Dark Chocolate Cake paired with her Swiss Meringue Buttercream Demystified. She always have great tips and techniques for you to never go wrong.

Rich Chocolate Cake ( since I do not have dark chocolate cocoa )

Ingredients:

1 3/4 cups all-purpose flour

2 cups granulated sugar

3/4 cup Cacao Barry Cocoa Powder–Extra Dark - I used Valhorna Cocoa Powder - bought at Ghim Hin

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 3 x 8″ 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 ( My oven was big enough for me to fit all 3 round pans in ). 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.

I had totally forgotten to take pics of the cake unfrosted. But here is the frosted cake.

I love the taste of the swiss meringue buttercream with this cake. Creamy and not too sweet. Here is the recipe. For a more detailed tutorial, please click here

Sweetapolita’s Swiss Meringue Buttercream

Yield: 15 cups (enough to frost and fill approximately three 8″ round cakes) I was left with some left overs

Ingredients

16 large egg whites (30g each–total 450g, or 2 cups)

4 cups granulated sugar (800g)

5 cups (2.5 lbs, 10 sticks) of unsalted butter, softened but cool, cut into cubes

30 ml (2 tablespoons) pure vanilla extract

1/4 tsp salt

Method

Wipe the bowl of an electric mixer, whisk attachment, small bowl, and whisk with paper towel and lemon juice (or vinegar), to remove any trace of grease.

Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140 degrees F ( I used a candy thermometer ), or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (you can feel a drop in between your fingers to ensure no granules.).

Take off of stove, and place bowl back on electric mixer fitted with whisk attachment, begin to whip until the mixture is thick, glossy, and neutral (you can feel outside of the bowl to test temperature).

Switch over to paddle attachment and, while mixing on low speed continously, add butter one cube at a time 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.

Mine turned out perfect & satiny. Like this!