Chocolate Bliss Cake with Fluffy 7-Minute Frosting
The moist chocolate cake is my "go to" recipe. I made a classic buttercream frosting for the inside layers and then draped the cake in a fluffy frosting. This is a simplied version of classic 7-minute frosting, made in a non-traditional way: no 7 minutes of beating in a double boiler on the stovetop required. Heaven!
Course Dessert
Keyword 7-Minute Frosting, Best Chocolate Cake, Fluffy White Frosting
Prep Time 25 minutesminutes
Cook Time 42 minutesminutes
Total Time 1 hourhour7 minutesminutes
Servings 12
Calories 386kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
CAKE:
1 3/4cupall-purpose flour
2cupssugar
3/4cupsunsweetened cocoa
2teaspoonsbaking soda
1teaspoonbaking powder
1teaspoonsalt
2large eggs
1cupblack coffeecooled (I used a dark roast coffee. You can't taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient)
1cupbuttermilkor 1 tablespoon lemon juice with milk to equal 1 cup; or 1 tablespoon vinegar with milk to equal 1 cup
1/2cupcanola oil
1teaspoonvanilla extract
FROSTING:
2large egg whites
1cupsugar
1/4teaspooncream of tartar
1/3cupwater
1/8teaspoonsalt
1teaspoonvanilla extract
Instructions
Preheat oven to 350°F.
Prepare 3 9-inch cake pans) with grease and/or parchment paper.
Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer.
Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.)
Evenly pour into cake pans.
Bake for 27 minutes (approximately) for a baking pan at 350°F or until toothpick comes out clean.
Cool completely and frost.
Frosting:
Place the 2 egg whites in a large mixing bowl or the bowl of your stand mixer.
Beat until the egg whites are foamy and thick; they should mound in the bowl, without holding a peak. Set them aside while you prepare the sugar syrup.
Sugar syrup:
Combine the sugar, cream of tartar, water, and salt in a saucepan. Bring to a boil, stirring frequently; the sugar should be dissolved. If the sugar hasn't dissolved, cook and stir a bit more, until it has.
Begin to beat the egg whites, and immediately pour the boiling sugar syrup into the egg whites in a slow stream, beating all the while. As you beat, the mixture will thicken. (This took about 5 minutes).
Once all the syrup is added, stir in the vanilla, and continue to beat till the frosting is thick and will hold a peak.
Spoon the hot frosting atop the cooled sheet or layer cake) swirling it decoratively.
Decorate while warm with sprinkles, mini chocolate chips, sparkling sugar, or the decorations of your choice, if desired.