This past week the cake hotline rang with a request for a birthday cake. This cake was for a young man with simple tastes who was turning 14. I took a moment to figure out the cake plan.
Chocolate and Strawberry are two flavors I knew he enjoys; this one was going to be a cinch! A rich chocolaty layer cake filled with sliced strawberries and Swiss meringue buttercream, frosted with a sinful chocolate Swiss meringue buttercream and some homemade chocolate covered strawberries. No frills, simple and classic, the kind of cake you might see in a coffee shop bakery cabinet. It is the perfect cake for any occasion.
My sister presented me with a copy of Martha Stewart’s new cupcake cookbook…love it! I made her classic Swiss meringue buttercream and then jazzed it up by folding in some melted, cooled chocolate. This frosting is so good you could serve it all by itself!
Chocolate Swiss Meringue Buttercream
Makes about 6 cups
- 1 pound (4 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 6 egg whites
- 1 teaspoon pure vanilla extract
- 6oz. melted and cooled semi sweet chocolate
1. Beat butter with electric mixer until fluffy and pale. Transfer to small bowl.
2. In double boiler over simmering water, whisk sugar and egg whites until warm and sugar is dissolved, 2 to 3 minutes. Transfer to clean bowl of electric mixer; beat on high with whisk attachment until fluffy and cooled, about 10 minutes.
3. Reduce mixer to medium-low; add butter a scant 1/4 cup at a time, beating well after each addition. Mix in vanilla. Fold in the cooled melted chocolate.
4. Switch to paddle attachment; beat on lowest speed 3 to 5 minutes. Leave at room temperature if using same day. Or store airtight in refrigerator up to 3 days. Bring to room temperature; beat until smooth.
Happy Birthday Paul!