Chocolate Cake With Raspberry Meringue Buttercream
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
41
Spice
34
Sweetness
57
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 cup
Granulated Sugar2 tsps
Baking Powder1.5 tsps
Baking Soda1 pinch
Salt1 cup
Milk1 cup
Vegetable Oil2 tsps
Vanilla Extract2
Eggs3 cups
Unsalted Butter (softened)1 cup
Sugar (confectioners')2 tbsps
Pure Vanilla ExtractDirections:
1
For the chocolate cake: Preheat the oven to 350 degrees F
2
Grease and flour two 9-inch round baking pans
3
Stir together the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl
4
Add the milk, oil, vanilla and eggs, and beat on medium speed with an electric mixer for 2 minutes
5
Stir in 1 cup boiling water (the batter will be thin), then pour the batter into the prepared pans
6
Bake for 30 to 35 minutes
7
Cool for 10 minutes, then transfer from the pans to wire racks to cool completely
8
For the raspberry meringue buttercream: Heat the egg whites, granulated sugar and salt over a double boiler, whisking constantly, until the sugar dissolves
9
Using an electric mixer, whip the egg white mixture on high speed until peaks form and the mixture cools, about 5 minutes
10
Turn the mixer to medium speed and add the butter, a little at a time
11
Add the confectioners' sugar and vanilla, and mix
12
Fold in the raspberry paste extract right before icing the cake
13
To assemble the cake: Once the cakes are completely cooled, cut each into two layers (you will have 4 layers total)
14
Fill the first layer with a cup of buttercream and repeat each layer until all layers are assembled and stacked