Chocolate swiss meringue buttercream

Commonly, cupcakes and cakes are usually frosted with buttercream icing which mainly comprises of butter and a truckload of icing sugar.
For some, it might be way too much sugar in one mouthful considering the amount of sugar that goes in the cakes itself.
Swiss meringue buttercream is a silky smooth icing that isn’t too sweet and has a great texture that is similar to that of the traditional buttercream. However, unlike the traditional frosting, the swiss meringue does not crust up after a while. This means that it isn’t suitable for piping of buttercream roses and such.

Without further a do, here’s the recipe for  chocolate cupcake with chocolate swiss meringue buttercream.

Chocolate cupcake
Ingredients:
250g soft butter
250g caster sugar
200g self-raising flour
2 tbs cocoa powder
3 tbs milk
1 tsp vanilla essence
2 eggs

Method:
1. Cream butter, vanilla and sugar until pale and fluffy at high speed.
2. Add in eggs one at a time to prevent curdling
3. Bring the speed down to low and gradually add in flour and cocoa powder.
4. Once well combined, spoon in to cupcake liners.
5. Bake in preheated oven at 180 degree celcius for 15-20 minutes or until a toothpick inserted comes out clean.

Chocolate swiss meringue buttercream
Ingredients:
4 egg whites
300g caster sugar
400g unsalted butter
400g dark coverture chocolate

Method:
1. In a heatproof bowl, combine sugar and egg whites and set over a double boiler.
2. Using a whisk, keep stirring until sugar granules have dissolved (do not stop cooking, we don’t want to solidify the whites)
3. Once mixture is smooth and warm to touch, remove from heat and transfer to a mixer.
4. Whip the mixture on high speed until it forms stiff peaks and has cooled down.
5. Add in firm and slightly soft (not hard) butter in small cubes one at a time keeping the mixture on medium speed.
6. Once well combined, add in cooled melted chocolate in a steady stream while mixer is on low speed.
7. As soon as all the chocolate has been added, increase speed to high until well mixed.
8. Ready to use immediately or you can refrigerate to firm up the texture.

I left no toppings on the cupcakes but you can use m&ms or crushed nuts. To your preferance. Thank you for visiting!

cookforme@live.com
@thenavycat (instagram)

3-in-1 sugar rush!

So about a month ago, I had an idea of a cake that was really mouth-watering. To me, at least. And since then I have been planning, researching, experimenting before coming up with an ultimate recipe that will impress, de-stress and be a success.

The recipe is a combination of 3 recipes. It sounds like a hassle, and honestly it kind of is to me. But with a good management of time and dovetailing, you won’t  find it too much of a hassle. It took me a total of 5 hours from start to finish including the setting of cakes and decorating it. Sounds like a lot of time but it might be because I made two 6″ cakes an had a couple of screw ups during the process. But from my mistakes I am able to share a better recipe. But the end product is going to be so worth it, the contrasting textures of each layers that just come together nicely in your mouth is so so satisfying. Without further a do, (brace yourselves, its going to be a long list of recipes and how-to’s) here is the recipe for a Cookie dough vanilla and fudge brownie cake.

Ingredients:

Brownie mix:
200g caster sugar
185g soft butter
190g dark coverture chocolate
1 teaspoon vanilla extract
3 large eggs
110g plain flour

Vanilla cake mix:
200g sugar
120g butter
2 eggs
1 teaspoon vanilla extract
180g self-rising flour
½ cup milk

Cookie dough:
170g butter, melted
165g light brown sugar
3 tablespoons caster sugar
¼ cup milk
1 teaspoon vanilla extract
Chocolate chips (desired amount)

Decorating:

500ml whipping cream
150g dark chocolate (to melt)

Method:

1. Begin with the brownie mix by melting the chocolate, butter and sugar in a big bowl over a double boiler.
2. Once mixture is well incorporated, fold in the flour and the eggs once the temperature has cooled slightly(to prevent scrambling)
3. Bake in a preheated oven at 180°C for 30 minutes or until a toothpick inserted comes out clean.
4. In a mixer, cream butter and sugar for the vanilla cake until light and fluffy.
5. Add eggs one at a time and add in vanilla extract.
6. Add in flour in separate additions and beat on low.
7.  Slowly pour in milk while mixer is on low speed until it reaches a wet batter consistency
8. Bake in the oven at the same temperature.
9. For the cookie dough: In a large bowl, add melted butter and vanilla to sugar and stir well, add in flour and milk until it reaches a desired cookie dough consistency.
10. Allow cakes to completely chill.
11. In the same pan used to bake the cakes, layer cling wrap in the pan and press cookie dough down in to the pan and chill in the fridge.
12. In the meantime, whip up the whip cream until stiff peak and spoon in to
13. Once all cakes and cookie dough are chilled, pipe a layer of whipped cream on and lightly spread out lightly.
14. Stack the cooled layer over the cookie dough that is still in its pan and pipe a layer of whipped cream again.
15. Stack over the brownie and gently press down and let it set in the fridge or freezer for an hour at least.
16. Once set, cover cake pan with a cake board and overturn.
17. Gently remove cake pan and cling wrap and chill in freezer for a further 15 minutes.
18. Frost exterior with whipped cream and pour over melted chocolate(allow it to drip by the sides)

Finally, allow the cake to rest and chill in the fridge for at least 2 hours before serving! Good luck on this amazing cake and enjoy, ciao!

S’mores cake.

Initially I wasn’t intending on updating my blog until after exams, but I felt that I should make something and talk about it since Mother’s day is just around the corner. I found this recipe of a super easy chocolate cake on Hershey’s website which I will put a link to in a second. So basically my version of the s’mores cake is just a basic chocolate cake with ganache in the centre topped with toasted meringue, more chocolate ganache and Graham crackers. 

Without further ado here’s the recipe: 

Chocolate cake: https://www.hersheys.com/recipes/recipe-details.aspx?id=184

Meringue:

3 egg whites, 120g sugar

Chocolate ganache:

150g dark semi-sweet chocolate, 150 ml whipping cream

 

METHOD:

1.  Divide cake in to half after cooled using instructions from the Hershey’s website. 
2. Make ganache by chopping the chocolate in to small pieces and pouring over heated cream to melt it.
3. Set ganache in the fridge to thicken and cool.
4. In the meantime, prepare meringue by beating it with an electric mixer or by hand.
5. Gradually add in the sugar when it is frothy and beat until stiff peaks and glossy
6. Once ganache has cooled, spread over chocolate ganache in the centre and laying over the top layer of cake. 
7. Spread meringue and make spike effects or pipe it on the top. Toast with blow torch.
8. Crush Graham crackers for garnishing on the top and viola! Ready to serve 🙂

Instead of using a meringue topping, you can use marshmallow fluff of marshmallows themselves. I had neither, so I went with a toasted meringue which tastes the same.

Alright that’s all for today! Good luck!