Absolute indulgence in this layer cake with its Swiss meringue buttercream ...
Prep time2 hoursh
Cook time30 minutesmin
Total2 hoursh30 minutesmin
Recipe type: Dessert, Snack
Cuisine: American, French
Yield: 12people
Ingredients:
Cocoa sponge cake
150gall-purpose flour
200ggranulated sugarto be dosed according to your taste
70gunsweetened cocoa powder
2ccbaking powder
1pinch of salt
2eggs
190mlmilk at room temperature
1,5ccnatural vanilla extract
Swiss meringue buttercream icing
100gdark chocolate pastrymore or less full-bodied according to your tastes
5egg whitesambient temperature
220ggranulated sugar
1pinch of salt
340gdiced soft butterat room temperature
2ccnatural vanilla extract
Instructions:
Cocoa sponge cake
Preheat the oven to 170 ° traditional heat. Cut circles of baking paper to put in the bottom of three 15cm molds (or your mold if you make 3 successive batches).
In a container, combine the flour, powdered sugar, bitter cocoa, baking powder, salt. Separately, relax the eggs with a fork then add to the dry ingredients. Finally, add the milk and vanilla extract.
Divide the dough into the 3 molds and bake for about 30 minutes. Then let cool, then unmold on a rack. Put the cakes in the fridge (wrapped) if making the icing the next day.
Swiss meringue buttercream icing
Melt the chocolate in a bain-marie or in the microwave, then leave to cool.
In a double boiler, manually whisk the egg whites and powdered sugar with the pinch of salt. Remove the container when the egg whites have reached a temperature of 55 ° c.
Continue to whip with a food processor or mixer until the container is completely cold (about 10 minutes).
At this point, add the diced butter at room temperature, one by one, continuing to whisk for at least 5 minutes, medium speed.
Finish by adding the vanilla extract and the melted chocolate (ideally with the flat mixer of the food processor).
Assembly of the layer cake
Place a cardboard holder on your serving cake pan (this is optional). Secure it with a little icing. Ideally, take a turntable to put under your cake pan, the icing will be easier to achieve.
Take the first disc of sponge cake, fix it on the cardboard support using a knob of icing. Cover it with a layer of icing then place the second disc. Ditto, layer of icing then 1rd disc.
Place a layer of icing on top and spread over the layer cake using a spatula to cover it entirely, this is the famous "crumb-coat". Be careful, this layer must be very thin, you can see the 3 cakes through. Put in the refrigerator for 30 minutes.
Continue the icing by distributing (as best as possible) the cream on top and sides using an angled spatula. You have to leave a minimum of traces of course ...
Fill a pastry bag fitted with a fluted tip with the rest of the cream, and make small domes all around the cake (at the base and on the top) to have a rendering as in my photos.
Decorate with chocolate or grated chocolate sprinkles. Refrigerate at least 2 hours.
Notes:
Keeps in the refrigerator for 2 to 3 days. As it is a buttercream, it is important to take out this layer cake 30 minutes before serving it to fully awaken its flavors.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)