****featured album: Riot! by Paramore (2007)
Swiss Chocolate Cake
- 1½ cups sugar
- 1 cup all purpose flour
- ½ cup flour
- 1 cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 sticks cold unsalted butter, cut into small cubes
- 4 eggs
- 1 cup sour cream
- 2 tsp vanilla
Swiss Meringue Buttercream
- 5 large egg whites
- 1 1/4 cups granulated sugar
- 3 sticks softened butter
- 2 tsp vanilla
- Preheat oven to 350 degrees.
- In a large bowl, mix dry ingredients. Add in the butter until mixture looks like crumbs. Add in the sour cream, eggs, and vanilla and mix until incorporated.
- Fill cupcake liners 2/3 of the way. Bake for 15-17 minutes or until toothpick inserted in center comes out clean.
Swiss Meringue Buttercream
- Make a double boiler by placing your metal mixer bowl over a saucepan of simmering water. Make sure the bowl doesn’t touch the water.
- Add egg whites and sugar to the bowl, whisking slowly until until the sugar has dissolved and the eggs are hot. Remove from heat and place bowl back on mixer.
- Whip mixture until the meringue is thick and the bottom of the bowl has cooled.
- Remove whisk attachment and replace with paddle attachment. Add butter cubes to mixer, while mixing on low speed, one at a time until well mixed. Add the vanilla and salt, continuing to beat on low speed until well combined. If buttercream consistency is runny, cool off in refrigerator.