Chocolate Cake with Swiss Buttercream Recipe Demonstration - Joyofbaking.com

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 350°F (180°C).

Prepare three 8-inch round cake pans by spraying them with non-stick spray and lining the bottoms with parchment paper.

In a large bowl, combine 1 and 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 1 and 1/2 teaspoons baking powder, 1 and 1/2 teaspoons baking soda, and 3/4 teaspoon salt. Stir to mix well.

In a separate bowl, combine 2 cups granulated sugar with 2 large eggs, 1 cup milk, 1 cup freshly brewed coffee, 1 and 1/2 teaspoons vanilla extract, and 1/2 cup flavorless oil. Mix until combined.

Make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined.

Divide the batter evenly among the three prepared pans, aiming for about 460 g of batter in each pan.

Bake the cakes for about 20 minutes, checking for doneness with a toothpick inserted in the center.

Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

For the Swiss buttercream, in a heatproof bowl over simmering water, whisk together 3/4 cup egg whites and 1 and 3/4 cups granulated sugar until the sugar dissolves and the mixture reaches 160°F (71°C).

Transfer the mixture to an electric stand mixer with a whisk attachment and beat until it forms stiff peaks and cools down.

Once cooled, gradually add softened unsalted butter until the buttercream is smooth and creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens