Chocolate Cake with Swiss Meringue Buttercream is the ultimate dessert for chocolate lovers. This rich, moist chocolate cake is made with high-quality ingredients like cocoa powder, sour cream, and eggs for a soft, tender texture. The Swiss Meringue Buttercream frosting is light, creamy, and not overly sweet, perfectly complementing the decadent cake. Decorated with finely grated chocolate, this cake is perfect for special occasions like birthdays, anniversaries, and holiday celebrations. Whether you’re an experienced baker or a beginner, this easy-to-follow recipe ensures a delicious and impressive cake every time. Enjoy a slice of this indulgent dessert with a cup of coffee or a glass of milk for a truly satisfying treat.

Ingredients

For the Chocolate Cake:

2 large eggs, room temperature
1 cup sour cream
1/2 cup canola oil or extra light olive oil
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour, measured correctly
1 cup unsweetened cocoa powder
1 1/2 cups granulated sugar
1/2 tablespoon baking soda
1/2 tablespoon baking powder
1 teaspoon salt
3/4 cup very warm/hot water

For the Swiss Meringue Buttercream:

Swiss Meringue Buttercream frosting (1 recipe, homemade or store-bought)
Semi-sweet or milk chocolate bar (for grating and decoration)

Instructions

Prepare the Cake:

Preheat your oven to 350˚F (175˚C). Grease two 9-inch round cake pans, greasing the sides with butter and lining the bottoms with parchment paper.
In a large mixing bowl, beat together 2 eggs, 1 cup sour cream, 1/2 cup oil, and 2 teaspoons vanilla extract until smooth.
In a separate bowl, sift together 1 1/2 cups flour and 1 cup cocoa powder. Add 1 1/2 cups sugar, 1/2 tablespoon baking soda, 1/2 tablespoon baking powder, and 1 teaspoon salt. Whisk to combine.
Gradually add the dry ingredients to the wet ingredients, whisking until smooth and lump-free. Slowly add 3/4 cup hot water, continuing to mix until well combined.
Divide the batter evenly between the two prepared cake pans. Bake at 350˚F for 20-25 minutes (check for doneness at 23 minutes) or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 15-20 minutes. Run a thin spatula or knife around the edges to loosen the cakes, then gently invert them onto a cooling rack to cool completely before frosting.

Assemble the Cake:

While the cakes are cooling, prepare the Swiss Meringue Buttercream frosting. Reserve about 1 cup of frosting for decorating the top of the cake.
Once the cakes are completely cool, place the first cake layer on a serving platter. Spread a generous layer of Swiss Meringue Buttercream over the top.
Place the second cake layer on top, and cover the entire cake with a thick layer of frosting on the top and sides.
Finely grate a bar of semi-sweet or milk chocolate and gently press the crumbs halfway up the sides of the cake, then sprinkle them around the top rim.
Use the reserved frosting to pipe decorative roses or puffs around the top edge of the cake.

Why You’ll Love This Recipe

This Chocolate Cake with Swiss Meringue Buttercream is the perfect indulgence for any chocolate lover! The rich, moist cake is complemented by the smooth and creamy Swiss Meringue Buttercream, making it a heavenly combination. The addition of grated chocolate adds texture and elegance, while the light, airy frosting ensures that the cake isn’t overly sweet. Whether you’re celebrating a special occasion or just craving a decadent treat, this chocolate cake will impress with its irresistible flavor and sophisticated look.

Tips

Measure Flour Correctly: For the best results, make sure to measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife. This helps avoid a dense cake.
Room Temperature Ingredients: Ensure your eggs, sour cream, and oil are at room temperature to achieve a smooth, well-mixed batter.
Don’t Overmix: Be careful not to overmix the batter after adding the dry ingredients to avoid a dense texture.
Hot Water: Adding hot water to the batter helps create a moist, tender cake.
Decorating Tip: If you’re new to piping, use a piping bag fitted with a star tip to create beautiful rosettes around the top of the cake.

Variations and Substitutions

Flour: You can substitute the all-purpose flour with gluten-free flour for a gluten-free version.
Frosting: If you don’t want to make Swiss Meringue Buttercream, you can use American buttercream or whipped cream cheese frosting instead.
Chocolate Type: Experiment with different types of chocolate for the decoration, such as dark chocolate, white chocolate, or even chocolate shavings for a different look.
Flavors: Add a teaspoon of espresso powder to the cake batter for a subtle coffee flavor that enhances the chocolate.

FAQs

Can I make this cake in advance?
Yes, you can bake the cake layers ahead of time. Simply allow them to cool completely, wrap them tightly in plastic wrap, and store them at room temperature for up to 2 days or freeze them for up to 3 months. Frost the cake when ready to serve.

Can I use store-bought Swiss Meringue Buttercream?
Yes, store-bought Swiss Meringue Buttercream can be used if you’re short on time. Just be sure to flavor it with vanilla extract for the best taste.

How can I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. Allow the cake to come to room temperature before serving.

Serving

Serve this Chocolate Cake with Swiss Meringue Buttercream for birthdays, holidays, or any special occasion. It pairs beautifully with a hot cup of coffee or a glass of milk. This cake also makes an excellent dessert for a dinner party or celebration, as it’s both indulgent and visually stunning.

Suggestions

For Extra Decadence: Add a layer of ganache between the cake layers for an extra chocolatey treat.
Pairing: Serve the cake with fresh berries or a scoop of vanilla ice cream for a luxurious dessert experience.