You can use natural or Dutch processed cocoa for this recipe. Flour: I always use all-purpose flour for chocolate cake because combined with the cocoa powder, it still produces a really tender crumb. Chocolate Swiss meringue buttercream is a stable frosting that isn't overly sweet. Almost one year ago, on a trip to San Francisco, I had one of the best chocolate experiences of my life. The cake is really amazing and super moist, but it would be nothing without this delicate Swiss meringue cream with a touch of coffee. Add in vanilla, coffee and cooled melted chocolate. 1 teaspoon baking powder. This causes the chocolate buttercream to look curdled. Read through my all tips and watch the step-by-step video recipe. But I added chocolate! It was in the form of the unforgettable Chocolate Velvet Cupcake from Kara’s […] To assemble the cake put one of the completely cooled cakes on a cake plate or the plate you want to serve it on. Top them with a velvety smooth chocolate Swiss meringue buttercream (or pair with another favorite) for a simple yet impressive little cupcake! Storing Swiss Meringue Buttercream You can make this ahead of time, but you will need to refrigerate it if you plan to keep it longer than 24 hours. Because everyone loves a chocolate cupcake. If we’re going to be stuck in our homes for the next 45+ days, we might as well have these chocolate cupcakes as bedmates. After comparing that recipe to this chocolate Italian buttercream frosting, I think my first attempt was just a bad recipe. 1 tsp vanilla extract. However, I prefer to bloom the cocoa powder before adding it to the buttercream. 2 eggs, room temperature. To make Swiss Meringue Buttercream: Heat your sugar and egg whites to 160 degrees. How to Make Chocolate Cake Recipe: Prep: Preheat Oven to 350˚F. Chocolatey chocolate cupcakes with chocolate swiss meringue buttercream!!! Chocolate Italian Meringue Buttercream . To Make the Bittersweet Chocolate Swiss Meringue Buttercream Method. November 14, 2015 by ChiChi Dodoo. A simple chocolate sandwich cake filled and iced with delectable chocolate swiss meringue buttercream. 1 tsp Baking Soda. PIN IT FOR LATER The buttercream cools down rapidly and the cool butter doesn’t mix in well with the meringue base. You’ll have it made and ready to spread onto all your favorite treats in 5 minutes flat. Procedure: Create a double boiler, using a heat-proof bowl and a medium saucepan. 1 cup strong coffee, warm. Pinch of salt. Layering and Frosting the Cake . 120ml or ½ cup Buttermilk. https://www.seriouseats.com/.../2018/02/chocolate-swiss-buttercream.html This recipe whips up in a snap! Chocolate Swiss Meringue Buttercream is a creamy chocolate buttercream with silky finish. Prepare a double boiler by filling a high-sided saucepan with 2 inches of water. This prevents the swiss meringue buttercream from losing its creaminess, and enhances the chocolate flavor in the cocoa powder. Turn the heat to medium low. 345 g unsalted butter, room temperature. 2 cups all-purpose flour. I was good with not having to push it off my cake. Add the cooled chocolate and cocoa powder and beat in low until incorporated. Chocolate Cake; 125g or 1 cup Plain White Flour. 6 egg whites; 1 ¼ cup of granulated sugar; 12 ounces (3 sticks) of chilled unsalted butter; 1 tsp of pure vanilla extract; ¼ cup of cocoa powder; How to Make Chocolate Swiss Meringue Buttercream Step 1. For chocolate Swiss buttercream, add melted cool dark chocolate and cocoa powder, also right after you finish adding all the butter. How do you make chocolate buttercream? Thin yogurt, curd or dahi. 1 cup unsweetened cocoa powder 1 1/2 cups granulated sugar 1/2 Tbsp baking soda 1/2 Tbsp baking powder 1 tsp salt 3/4 cup very warm/hot water . 1 Recipe for Swiss Meringue Buttercream Frosting Semi-sweet or milk chocolate bar to grate for decor. For the Swiss Meringue Buttercream: 5 egg whites; ½ tsp. an added advantage is, it is also very buttery and perfect for cupcakes or cakes. Start with softened butter. Chocolate Chiffon Cake with Chocolate Swiss Meringue Buttercream C hocolate Rice Flour Chiffon Cake recipe adapted from here. Due to its high percentage of cocoa solids, a little goes a long way, so it will produce a frosting with a more intense chocolate flavor. A couple of tips for making the perfect Swiss meringue buttercream: Then butter, salt, vanilla, and chocolate are added for flavor. They don’t take up much room and they will 100% keep you cozy at all hours of the day and night. For Swiss Meringue Buttercream; 6 egg whites. 1 cup milk. It’s a perfectly elegant frosting for cakes and cupcakes and less sweet than American buttercream. And I have to say, as a frosting hater, I liked this frosting! Place in stand mixer and whip until fluffy and stiff peaks form. My top favorite will forever be Swiss meringue buttercream, with whipped cream frosting running a close second. Let the chocolate melt completely, stirring as little as possible. of salt; 1½ cup granulated sugar; ¼-1/3 cup Frangelico (hazelnut liqueur) 2.5 ounces bittersweet chocolate melted; ⅓ cup cocoa powder sifted; For the Ganache: 4oz good quality bittersweet baking chocolate finely chopped; ½ cup heavy cream; ½ tsp. You can add in some vanilla or keep as is. 200g or 1¾ cup Powdered Sugar. 2 cups granulated sugar. Grease 2 (9″ round) cake pans. ... weighed with a scale or measured the same way that flour is measured to avoid accidentally over-measuring and making the buttercream too thick. Mix in 1/2 cup of melted and cooled dark chocolate and a teaspoon of espresso powder for an amazing fluffy chocolate icing. Once cooled, gradually add small pieces of butter until fully incorporated. My preference is natural cocoa powder. For a light and fluffy frosting try whipping up a batch of Swiss or Italian meringue buttercream. Both use whipped egg whites to create a light and fluffy frosting. Classic Chocolate Cake with a Chocolate Swiss Meringue Buttercream facebook twitter pinterest email. Then put it on high until fluffy. 1 teaspoon vanilla extract. And this cake is my welcome back. So around these parts, buttercream reigns supreme. We got a whole menu of buttercreams. 2 large Eggs. I was a little apprehensive to share a recipe that used a somewhat advanced of a technique as Swiss meringue buttercream. The buttercream requires no refrigeration for up to 5 days. Cream the room … About 15 minutes to read this article. ½ tsp Salt. Weekends require a decadent cake and this three layer beauty is on the menu today. Good quality cocoa powder makes a difference! It feels like I have been on a cake hiatus for a while. I am so grateful for my Fresh April Flours community. Then put a spoonful of the Swiss Meringue buttercream and spread it with an offset spatula, spatula or with a knife. How Much Frosting Does This Recipe Make? Swiss meringue buttercream can be made ahead and refrigerated till needed. My chocolate swiss meringue buttercream looks like cottage cheese. Step 1. 1/2 cup vegetable oil. Chocolate swiss meringue buttercream is known for its soft and spreadable texture and also great for piping as it is a sturdy buttercream that holds its shape really well. 2 hours; Serves 10; Medium; Ingredients. You can read all about the different types of frosting here. https://sugargeekshow.com/recipe/swiss-meringue-buttercream The cooked egg whites and sugar are whipped into stiff glossy peaks, then the butter is slowly added. Italian Meringue Buttercream with Meringue Powder. 1 teaspoon salt. Bring to room temperature and whip to a smooth consistency before frosting. Dark Chocolate Cherry Macarons - Makes about 24 macarons - Chocolate Macaron Shell 170g ground almonds 270g powdered sugar 20g cocoa powder 180g egg whites, at room temperature 160g white sugar. I love a good chocolate cake. Nov 11, 2018 - Chocolate Swiss Meringue Buttercream Made with cocoa powder Cocoa powder. Make sure to weigh or spoon and level when measuring the flour. www.sprigandflours.com/chocolate-swiss-meringue-buttercream Once … salt I'm pretty excited about this elegant and unique chocolate cake spread with a generous amount of blueberry jam and layered with a crunchy meringue. ... HOW TO MAKE THIS EASY CHOCOLATE BUTTERCREAM. Chocolate Cake & Swiss Meringue Buttercream. Ingredients: 115 g egg whites. My go-to simple chocolate cupcakes are fluffy, moist, and don’t even require a mixer. This usually happens after some of the butter is added. Moist layers of chocolate cake filled with satiny vanilla swiss meringue buttercream and decorated with an pretty ombre design. It will keep in the refrigerator for 3 weeks and in the freezer for at least 3 months. 1 cup cocoa powder, plus 2 tbsp to coat pans. A surprisingly simple recipe for Chocolate Buttercream Frosting. Weigh the chocolate into a heat safe bowl and set the bowl over the saucepan. Not too long ago, I made a rose IMBC, but it ended up looking like curdled soup. Chocolate Milk Swiss Meringue Buttercream. Dark Chocolate Swiss Meringue Buttercream … From the best buttercream icing I think you will ever come across, to Swiss Meringue buttercream, Italian meringue buttercream, French buttercream, German buttercream, Ermine frosting. At this point, you have regular swiss meringue buttercream. Step-by-step tutorial on how to make fluffy, mousse-like, light-as-air Chocolate Italian Meringue Buttercream, that feels like biting into a chocolate cloud. Sugar: I used granulated sugar for this chocolate cake. But it truly is a superior frosting, and I think it can be fun to explore techniques that further our understanding of cooking and baking. Steps to Make Chocolate Frosting. This was not my first attempt at Italian meringue buttercream. Ingredients for Chocolate Mocha Cake. And folded it in until I had this luscious chocolate swiss meringue buttercream! And it's an easy chocolate meringue frosting to make. Cherry Filling 600g cherries, stemmed and pitted 100g white sugar 1/2 tsp vanilla bean paste pinch salt. Published - Nov 19, 2011 Update - Nov 16, 2020 Veena Azmanov Words - 2958 words. This post may … 230 g sugar. Home » Italian Meringue Buttercream with Meringue Powder. Substitute the melted chocolate with 1 oz (1/4 cup) of cocoa powder, mixed with 1/4 cup of hot water or milk. Keep adding all of the butter, and keep whisking the buttercream. 4 oz bittersweet chocolate. 40g or ⅓ cup Dark Cocoa Powder. 1 tsp Baking Powder. Cooked egg whites and sugar make up the base of chocolate Swiss meringue frosting. 2 teaspoons baking soda. Pop it into a big bowl along with a few pinches of salt and some cocoa powder. Impressive little cupcake up to 5 days recipe for Swiss meringue buttercream and decorated with an pretty ombre design coffee! Combined with the cocoa powder before adding it to the buttercream post may … chocolate Chiffon cake:! 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