Ultimate Chocolate Cake with Chocolate Swiss Meringue Buttercream

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. Slowly pour this mixture into the dry ingredients, stirring gently until smooth.

Step 4: Add Boiling Liquid

Carefully add the boiling water and hot coffee to the batter, mixing slowly. The batter will be thin—this is normal and makes the cake moist.

Step 5: Bake the Cake

Divide the batter evenly among the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Prepare the Swiss Meringue Buttercream

1. Fill a medium saucepan with about 2 inches of water and bring to a gentle simmer.
2. In a heatproof bowl, whisk together the egg whites and sugar. Place the bowl over the simmering water (double boiler). Whisk constantly until the sugar dissolves and the mixture reaches 160°F (70°C).
3. Remove from heat and transfer to a stand mixer fitted with the whisk attachment. Whip on high speed for 6–8 minutes until stiff peaks form and the mixture has cooled to room temperature.
4. Switch to the paddle attachment. Gradually add the softened butter, one cube at a time, while mixing on medium speed. Add the cocoa powder, vanilla extract, and a pinch of salt. Continue to mix until silky, smooth, and fluffy. If the buttercream looks curdled, keep mixing—it will come together.

Step 7: Assemble the Cake

1. Level each cake layer with a serrated knife if needed.
2. Place the first layer on your serving plate and spread a generous amount of buttercream on top. Repeat with the second layer.
3. Place the final layer on top and cover the entire cake with a thin crumb coat of buttercream. Chill for 15–20 minutes.
4. Apply a final, smooth layer of buttercream, using a spatula or bench scraper for clean edges.

Step 8: Decorate

For a classic finish, pipe rosettes, swirls, or borders using the remaining buttercream. Add chocolate shavings, curls, or a drizzle of ganache for an extra touch of elegance.

Tips for Ultimate Success

• Use high-quality cocoa powder and unsalted butter for the richest flavor.
• Adding hot coffee to the cake batter enhances the chocolate taste without making it taste like coffee.
• Ensure the butter is softened, not melted, for a smooth buttercream.
• Patience is key—allow the cake layers to cool completely before frosting.

Serving

Slice your Ultimate Chocolate Cake generously and serve with a glass of cold milk, coffee, or even a scoop of vanilla ice cream. Each bite is moist, rich, and decadently chocolaty—a true chocolate lover’s dream.

This recipe produces a moist, tender chocolate cake with a perfectly smooth, not-too-sweet buttercream. It’s ideal for birthdays, special occasions, or any time you want to indulge in chocolate perfection.

If you want, I can also create a visually appealing step-by-step diagram for this cake so it’s super easy to follow while baking. It would be like a mini baking guide! Do you want me to do that?