Happy Monday! It’s my wedding anniversary, and to celebrate I made this yummy cake with my favorite icing from the cake we had at the wedding— swiss meringue buttercream icing. I’m still mastering how to create the frosting without running into any issues, but the final product is so good!
I followed Natasha's Kitchen Swiss Meringue Buttercream Frosting Recipe for the frosting and Hershey's Especially Dark Chocolate Cake Recipe for the extremely chocolate cake.
Buttercream Notes:
When making swiss meringue buttercream, I suggest using a stand mixer with the whisk and paddle attachment. Use the whisk attachment to create the stiff peaks with the egg whites, then make sure you switch to the paddle attachment before you add the butter.
While making your icing, if it is grainy that means your icing is too cold. Place your mixing bowl over a boiling pot of water to warm your bowl, and use a flat beater to mix the frosting. If your icing is too liquidity, that means your icing is too warm. You want to wrap your icing in a frozen towel (or frozen veggies like i did), and use a flat beater to mix the frosting. If 1 or 2 don’t work- you want to use a flat beater and place your mixer on the highest speed and mix the icing for 1 to 3 minutes
Cake Notes:.
When making the Dark Chocolate cake make sure you do not over cook the cake, this cake dries out very quickly so only cook for 25-30 minutes
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