Go Back
+ servings
Triple Layer Chocolate Cake with Chocolate Swiss Meringue Buttercream Icing
Print Recipe
No ratings yet

Chocolate Layer Cake with Chocolate Swiss Meringue Buttercream and Chocolate Ganache Drip

Triple Layer Chocolate Cake with Chocolate Swiss Meringue Buttercream and Chocolate Ganache Drip
Prep Time30 mins
Cook Time45 mins
Cooling45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: cake, chocolate, gananche, icing
Servings: 16 slices

Ingredients

Chocolate Cake

Chocolate Swiss Meringue Buttercream

Chocolate Ganache

  • 3 oz chocolate (90 g)
  • ½ cup whipping cream

Instructions

Chocolate Cake

  • In a bowl of stand mixer (or by hand), cream together the butter and sugars until light and fluffy, about 5-7 minutes
  • Add eggs and combine.
  • In a medium bowl, combine the milk of choice and vinegar. Wait about 5-7 minutes (do before butter)
  • Add vanilla to milk.
  • In another bowl mix flour, cocoa, baking soda and baking powder.
  • Make coffee and set aside to cool a bit.
  • Add dry ingredients in three parts and wet ingredient in two parts to mixer bowl, alternating between the two. Begin and end with dry ingredients.
  • Add coffee and mix to combine.
  • Prep four tins (I bake two at a time) with spray and flour and a parchment circle on the bottom.
  • Bake for 20-25 minutes at 350 or until done.

Chocolate Swiss Meringue Buttercream

  • Clean you mixer bowl with vinegar/water spray. Mix together egg whites and sugar in the bowl.
  • Bring a small pot of water to a simmer set the mixer bowl on top.
  • Heat the egg whites and sugar to 130 F.
  • Put the bowl on the mixer, and mix on medium high with the whisk attachment, to stiff peak stage, about 2 minutes. Lower speed to medium and then beat for about another 10 minutes or until the bottom of the mixer bowl is cool.
  • Switch to the paddle attachment, add the butter one chunk at a time, mixing until combined.
  • Add the extract, salt and chocolate and then mix a final time.

Chocolate Ganache

  • Mix together cream and chocolate and microwave 15-20 seconds at a time, stirring in between, until melted and fully combined.  Don't over heat. (You could instead use a double boiler if you want to).  Let cool until not hot enough to melt icing, and thick enough to not run all over.

Notes

*or regular milk
**fresh is best