I have always wondered if a chocolate lover can ever get tired of having too much chocolate. I doubt if that’s possible as I certainly haven’t felt over-choc-ed ever. In fact I gorge on chocolate every chance I get.
What better way to celebrate the love for chocolate than with baking a towering chocolate layer cake for someone you love, right?. So that’s exactly what I did for my dearest
taste buds Varun’s birthday. It was a chocolate layer cake filled with 2 frostings- Chocolate italian meringue buttercream and Chocolate ganache frosting.
The plan was to make the 1st and 3rd layer of the buttercream with chocolate ganache and use chocolate italian meringue buttercream(CIMB) to make the 2nd layer and cover the cake. Now things didn’t really go as planned, mainly due to the lack of my knowledge of the whimsical tendencies of CIMB. I did the grave mistake of refrigerating the remaining CIMB after filling the 2nd layer of the cake.
When I got the CIMB out to cover the cake it was hard as a rock, so I tried to whip it back to life in my stand mixer. To my horror, I ended up with a sloppy mixture which looked nothing like the CIMB I once knew!! Turns out, CIMB or for that matter any IMB doesn’t really appreciate being refrigerated. So I ended up with an unusable gooey batch of buttercream. Luckily the leftover chocolate ganache came to the rescue and I used it to cover the cake.
The cake turned out to be delicious, as chocolatey as intended and a reason for doubling my
non- existent gym hours!
Here are the recipes of the cake and frostings I used to layer the cake. You can reduce the measurements used in the recipe of the cake and frostings for a smaller cake.
Recipe for the chocolate cake
I have already posted the recipe of the cake on the blog before. Find it here.
This recipe makes 2 cakes. Cut each cake in half and now we have 4 layers to stack up with some delicious buttercream frosting!
Recipe of the Frostings:
Chocolate Italian Meringue Buttercream
- Egg Whites – 3
- Butter – 270 grams or 1&1/8 cups
- Sugar – 171 grams or 3/4 cup
- Chocolate – 204 grams or 3/4 cup
- Water – 48 ml or 3/4 cup
- Pinch of Cream of Tartar*
In a pan boil the water and add the sugar to it. Keep mixing till the sugar dissolves completely.Heat the sugar syrup till it reaches 240ºF.
- While the water and sugar is heating, in a stand mixer or with a hand mixer start beating the egg whites with a whisk attachment.
- Melt the chocolate in microwave or over double boiler and cool it down to room temperature.
- Once the egg whites are light and fluffy and the sugar syrup reaches the desired temperature add the syrup to the egg whites while beating them.
- Continue beating them for 7-10 minutes until they are able to form stiff peaks.
- Mix in butter, little at a time, while beating the egg whites on a medium speed.
- Add the melted chocolate to the mixture and beat till everything is combined. Don’t over-beat the mixture.
- Store the buttercream at room temperature and don’t refrigerate it.
* You can add a pinch of cream of tartar to the egg whites while beating them before adding the sugar syrup as it has been known to helping stabilize and give more volume to beaten egg whites.
- Semi Sweet Chocolate – 24 ounces / 3 cups
- Heavy whipping cream – 1.5 cups
- Heat the whipping cream in a pan. Place the chocolate chips/ chopped chocolate bits in a heat proof bowl.
- Once the whipping cream comes to a boil, pour it over the chocolate and let it rest for 2-3 minutes.The heat from the cream will melt the chocolate.
- Mix the mixture thoroughly till it become dark brown and all the chocolate has melted.
- Once it comes down to room temperature , use it to layer the cake.