Chocolate Layer Cake With Chocolate Meringue Buttercream
This Basic Cake is A Must For Each Recipe Collection
Ingredients List
- 1 1/4 cups - Domino® Granulated Sugar
- 1/2 cup - shortening
- 2 - eggs
- 1 1/2 cups - all-purpose flour
- 1/2 cup - cocoa powder
- 1/4 teaspoon - baking powder
- 1 teaspoon - baking soda
- 3/4 teaspoon - salt
- 1 cup - water
- 1 teaspoon - vanilla extract
Chocolate Meringue Buttercream
- 1 cup - Domino® Granulated Sugar
- 4 - egg whites (large), room temperature
- 1 cup - butter (2 sticks), softened
- 3 oz. - semisweet chocolate (3 squares), melted
Instructions
Preheat oven to 350°F. Grease and flour two 9-inch cake pans. In large bowl, beat sugar and shortening until fluffy. Beat in eggs, 1 at a time. Combine flour, cocoa, baking powder, soda and salt. Beat into sugar mixture alternating with water and vanilla. Pour into pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Frost with Chocolate Meringue Buttercream.
Makes 9-inch two-layer cake.
Chocolate Meringue Buttercream
In top of double boiler over simmering warm water, beat sugar and egg whites; stir constantly until candy thermometer reads 140 degrees, maintaining that temperature for 4 minutes. Remove from heat and beat with hand mixer until stiff and glossy peaks form. Working very quickly to prevent lumps, beat butter, 1 stick at a time in small pieces, into egg mixture and continue beating 5 minutes longer. When chocolate is about 105°F (lukewarm), stir into buttercream.
