This document provides a recipe for a moist chocolate cake and chocolate swiss meringue buttercream frosting. The cake recipe calls for flour, cocoa powder, sugar, baking soda, baking powder, yogurt, hot water, eggs and vanilla extract to be combined and baked in three layers. The frosting recipe uses egg whites, sugar, butter, nutella, cocoa powder and hazelnut paste to make a chocolate buttercream that is spread between the cake layers.
This document provides a recipe for a moist chocolate cake and chocolate swiss meringue buttercream frosting. The cake recipe calls for flour, cocoa powder, sugar, baking soda, baking powder, yogurt, hot water, eggs and vanilla extract to be combined and baked in three layers. The frosting recipe uses egg whites, sugar, butter, nutella, cocoa powder and hazelnut paste to make a chocolate buttercream that is spread between the cake layers.
This document provides a recipe for a moist chocolate cake and chocolate swiss meringue buttercream frosting. The cake recipe calls for flour, cocoa powder, sugar, baking soda, baking powder, yogurt, hot water, eggs and vanilla extract to be combined and baked in three layers. The frosting recipe uses egg whites, sugar, butter, nutella, cocoa powder and hazelnut paste to make a chocolate buttercream that is spread between the cake layers.
240g fine white flour 85g cocoa powder 430g caster sugar 1/2 tbsp baking soda 1 tsp baking powder 210g plain yoghurt 200ml hot water 3 large eggs 1 tsp vanilla etract 85g salted butter !melted" 1# $reheat your oven to 1%& degrees celsius# 2# 'ine and grease 3 ( inch round cake tins 3# in a miing bowl) sift the flour) cocoa powder) sugar) baking soda and baking powder together# *i well on low speed# 4# +n a smaller bowl) break 3 eggs and add vanilla etract# 'et it sit and allow to infuse# 5# ,ave your mier turned on at slow speed) and add oil) egg miture) yoghurt) and lastly hot water to flour miture# -e careful not to overbeat# .# /ivide the batter into prepared cake tins) then bake each layer for 15&20mins) depending on your oven# 0ake is done when toothpick inserted comes out clean# Chocolate swiss meringue buttercream: 2 egg whites 120g caster sugar 250g unsalted butter 150g nutella 50g cocoa powder 2 tbsp ha1elnut paste 1/2 tsp coffee etract 2 cups whipping cream 1# -eat your whipped cream on high speed until soft peaks form# 2et aside# 2# +n a clear glass bowl) add eggs white and sugar together and heat over medium heat using double boiler method# 3# 0ontinuously stir) and do not leave the miture# 3nce the sugar has all dissolved) pour this miture into a miing bowl and beat on high speed until stiff peaks form# 4his will take around 5&% minutes# 4# 3nce you have the stiff peaks) ad5ust speed to medium and add butter) bit by bit# 5# *ake sure everything is well incorporated# 6dd nutella# *i well# .# 6dd sifted cocoa powder# *i well# %# 6dd ha1elnut paste and coffee etract# *i well# 8# 'astly add your pre&whipped whipping cream# *i well# 0over your bowl with cling film and let it sit for a few hours until the color darkens#