Chocolate Cake With Raspberry Swiss Meringue Buttercream

Saturday, 24 June 2017

I made this cake for our Midsummer party this year. Although Swiss meringue buttercream can be incredibly frustrating, this cake was a big success so I thought I'd share it with you. Scroll down for the recipe...


2 cups granulated sugar
1 3/4 cups flour
3/4 cups cocoa powder
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 eggs
1/2 cup oil
1 cup milk
1 cup boiling water
1-2 tbsp instant coffee

3 large egg whites
1 cup granulated sugar
315 grams unsalted butter
½ cup cream cheese
1/2 cup frozen raspberries
2 teaspoons vanilla extract


Preheat the oven to 150ÂșC. Line two 18 cm round tins with baking paper. Grease with butter, and then dust with flour or coconut. 

In a large bowl, beat eggs, add sugar, flour, cocoa powder, salt, baking powder, and baking soda. Then, add oil and the milk and combine. Finally, boil the water and add however much of the instant coffee you want (if you want any at all) then add it to the main mixture. Your batter should now be fairly liquid; no need to worry.

Divide the batter into the two prepared tins. Place into the oven and bake for 30 - 40 minutes. The goal is to keep the cakes as undercooked/moist as possible. Remove from the oven and let cool for 10 minutes before removing from their pans. Let them finish cooling on a wire rack.

For the icing: in the bowl of an electric mixer, whisk together the egg whites and sugar. Create a double boiler by filling a saucepan with a little water and bring to a simmer. Place the bowl on top of the saucepan.

Whisking constantly, heat the egg mixture until it reaches 160 degrees on a candy thermometer. If you don't have one, wait until the sugar is dissolved and the mixture is almost too hot to touch. Take the bowl off the saucepan and continue to whisk the mixture for 8-10 minutes, creating a meringue with glossy peaks.

With the whisk on medium-low, add in the butter, about 50 grams at a time, and mix until incorporated. Add in the cream cheese, raspberries and vanilla.

Turn the mixer up to medium-high and mix until silky smooth. If at any point the buttercream appears curdled, don't worry, place the bowl back on the saucepan to heat the mixture up then keep whisking. If the buttercream appears soupy, try placing it in the refrigerator for about 10 to 15 minutes then mixing again. For a stronger pink colour, add a few drops of pink food colouring.

Place the first cake on your plate of choice and spread about a 1/4 of your buttercream over top. Then, place your other cake on top and create a crumb coat with your icing.  To seal this in place, pop your cake in the fridge for 10-20 minutes. Spread the rest of your buttercream around your finished cake and top with raspberries. Enjoy!


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