Description

This rich and moist two-layer chocolate cake is complemented by a silky Smooth Swiss Meringue Buttercream frosting. Perfect for celebrations or as an indulgent treat, the cake features a balanced blend of cocoa powder and warm water to enhance the chocolate flavor, while sour cream adds tenderness. The Swiss Meringue Buttercream provides a light yet creamy finish, making this dessert both decadent and elegant.

Ingredients

Scale

Cake

2 large eggs (room temperature)
1 cup sour cream
1/2 cup canola oil or extra light olive oil
2 tsp vanilla extract
1 1/2 cups all-purpose flour (measured correctly)
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 or hot water

Frosting

1 recipe of Swiss Meringue Buttercream Frosting (egg whites, sugar, butter, vanilla extract)

Decoration

Semi-sweet or milk chocolate bar, grated for decoration

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Instructions

Prepare the Cake Batter: In a large mixing bowl, whisk together the eggs, sour cream, canola oil, and vanilla extract until smooth and homogeneous. In a separate bowl, sift together all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, baking powder, and salt to ensure even distribution.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing, which could affect the cake’s tenderness. Slowly pour in the very warm or hot water, mixing until the batter is smooth and uniform.
Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
Bake the Cakes: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for approximately 23 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cakes: Remove the cake layers from the oven and let them cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely. Cooling before frosting ensures the buttercream won’t melt.
Prepare the Swiss Meringue Buttercream: Make the Swiss meringue buttercream frosting by heating egg whites and sugar over a double boiler until warm, then whipping them to form stiff peaks. Gradually add softened butter and vanilla extract, beating until smooth and fluffy.
Assemble the Cake: Place one cake layer on a serving plate and spread a thick, even layer of Swiss meringue buttercream over the top. Add the second cake layer and cover the entire cake with the remaining frosting, smoothing it evenly.
Decorate: Using a grater, finely grate semi-sweet or milk chocolate over the frosted cake for an elegant decorative touch. Chill the cake briefly if needed to set the frosting before serving.

Notes

Ensure eggs and sour cream are at room temperature to help the batter mix smoothly and rise properly.
Measure flour by spooning into the cup and leveling off for accuracy, avoiding dense cake texture.
Use very warm or hot water to intensify cocoa flavor and improve cake moisture.
Do not rush cooling; applying frosting on a warm cake may cause it to melt or slide off.
Swiss Meringue Buttercream is less sweet and lighter compared to traditional buttercream and requires a bit of technique but results in a silky texture.
For best results, use fresh, good-quality cocoa powder and chocolate for garnish.