SPONSORED in partnership with KitchenAid
Making a Swiss Meringue Buttercream can seam like a daunting task, but couldn't be easier in the KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer. Watch our @mollyjean4 make a Chocolate and Espresso flavored SMBC and use it to coat her Chocolate and Coffee Cake in pillowy, coffee-scented goodness. And then to finish: a deeply hued drip glaze courtesy of our friends at BakedNYC!
Prep time 40 minutes
Cook time 60 minutes
Yield: Serves or Makes 8-10
Preheat the oven 350˚F and butter two 9-inch cake pans. Add parchment to the bottom of the pans and butter that as well.
In a large bowl, sift together the flour, cake flour, baking powder, salt and baking soda then whisk to combine. In a separate bowl, add the the chopped chocolate, cocoa powder and hot coffee. Let sit for 3 minutes, then whisk until smooth.
In a KitchenAid Stand Mixer fit with the paddle attachment, beat the eggs with the sugar, oil and vanilla until combined, about 1 minute.
Add half of the flour mixture and mix at low speed. Before all of the flour is incorporated, add the sour cream. Mix for about 30 seconds, then add the remaining dry ingredients.
With the mixer on low, slowly add the chocolate mixture and beat at low speed until just combined. Remove the bowl from the mixer and fold the batter by hand with a spatula to make sure no streaks of flour remain.
Divide the cake batter among the prepared pans and bake until a cake tester inserted in the center of the cake comes out clean, about 25-30 minutes.
Let the cakes cool in the pans on a baking rack for about 15 minutes before inverting them. Let cool completely before frosting.
To assemble, add about ¾ cup of the Chocolate Espresso Swiss Meringue Buttercream to the top of one layer of the chocolate cake. Top with the remaining cake, then frost both cakes with the remaining Chocolate Espresso Swiss Meringue Buttercream. If using the chocolate drip, let the cake chill for 30 minutes, then adorn with chocolate and enjoy!
Add the egg whites to the bowl of your KitchenAid Stand Mixer and set them over a pot of simmering water (make sure the bowl is not touching the water; pour some water out if it’s coming in contact with the metal bowl). Add sugar and whisk constantly until a candy thermometer reads 160˚F, about 5 minutes.
Place the bowl on your KitchenAid Stand Mixer fit with the whisk attachment and whip on medium speed for about 10 minutes or until the mixture thickens slightly and begins to cool. Slowly add your butter, one pat at a time until it has all been added. Once all of the butter has been added to the bowl, whip for about 10 minutes or until very light and fluffy. Don’t worry if the mixture starts to look curdled, just place it in the fridge for a few minutes to cool slightly before continuing to whip.
Meanwhile, melt together the chocolate, espresso powder and salt in a double boiler. Let cool to room temperature. Once chocolate has cooled, add it to the buttercream along with the vanilla extract and whip until combined.
Place chocolate, butter and corn syrup in a heat safe bowl and place it over a pot of simmering water. Stir with a heat-safe spatula until smooth. Let cool slightly before pouring over cooled cake.