Chocolate Cake with Italian Meringue Butte  Chocolate Cake with Italian Meringue Butte 7371 chocolate cake with italian meringue butte

Chocolate Cake with Italian Meringue Butte

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recipe image  Chocolate Cake with Italian Meringue Butte e37f64bb907f7be52446b8551fb2c844 l

An effortless to make Chocolate Cake with Italian Meringue Buttercream that would possibly also be embellished in loads of programs. Employ your creativeness and scuttle for it!

An effortless to make chocolate cake with Italian meringue buttercream that would possibly also be embellished in loads of programs. Employ your creativeness and scuttle for it!  Chocolate Cake with Italian Meringue Butte svg 3E

Zuzu is a ballet dancer. And she fair famend her 17th birthday. It used to be a sizable occasion to make her a cake. But, what extra or less cake theme are you able to bought out for a excellent ballerina?

Clearly, a ballet theme. Yes, I do know, I’m that predictable…Zuzu likes chocolate cake and white frosting, so I chose for her a fondant coated chocolate cake, infused with an orange flavored syrup, Italian meringue buttercream and a layer of orange withhold.

I started by making portion of the decorations. On the heart of the cake, I positioned a pair of ballet footwear constituted of crimson fondant.

crimson ballet footwear constituted of fondant- sitting on the table to dry  Chocolate Cake with Italian Meringue Butte svg 3E

The footwear needed to dry out for about a day before I used to be in a position to position them on the cake. I ancient a template I stumbled on on-line.

crimson ballet footwear constituted of sugar paste on a blue and shadowy ground  Chocolate Cake with Italian Meringue Butte svg 3E

I added the ribbons on the day I accomplished the cake.

Chocolate cake with Italian meringue buttercream shut up  Chocolate Cake with Italian Meringue Butte svg 3E

For the ribbons, I ancient a easy Pastry and Pasta cutter and to make the comfort of the decorations I ancient my Wilton fondant tools, Wilton Fondant 9 Traipse Rolling Pin. For coloring the fondant I ancient the AmeriColor gel . To veil the cake with fondant I ancient the Fondant smoother.

I made few itsy-bitsy roses the use of these cutters and for the leaves, I ancient these ones. For the butterflies, I ancient these cutters .

details of the cake- itsy-bitsy rose with green leaves- sugar paste  Chocolate Cake with Italian Meringue Butte svg 3E

For the cake border, I ancient the silicone molds.

Chocolate Cake with Italian meringue buttercream - overhead image  Chocolate Cake with Italian Meringue Butte svg 3E

I attain no longer earn a image of the cake inner, nonetheless the layers came out beautifully, the cake used to be moist, and the orange preserves introduced an desirable subtle novel to the buttercream. Overall, Zuzu used to be chuffed with the cake and loved her fondant ballet footwear.

Prep Time
2 hours

Cook Time
40 minutes

Lazy Time

Entire Time
3 hours 10 minutes


Chocolate Cake:

  • 2 cups all-motive flour

  • 2 cups granulated sugar

  • 1/2 cup unsweetened cocoa powder

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1 1/2 cups whole milk

  • 1/2 cup vegetable oil

  • 1 teaspoon vanilla extract

  • 2 tremendous eggs

  • Now not compulsory: White Fondant for adornment 1 1/2 lb

Italian Meringue Buttercream

  • 1 1/4 cups granulated sugar

  • 1/4 cup water

  • 4 egg whites

  • 1 teaspoon vanilla

  • 1 pound butter(4 sticks)

  • 1/4 teaspoon salt

  • candy thermometer

  • Orange Preserves

Syrup for the cake:

  • 1 cup water

  • 1/2 cup granulated sugar


  1. Preheat oven to 350F.
  2. Line two 8 or 9 go round cake pans or one 9×13 go rectangular cake pan with parchment paper. Grease the paper and the perimeters of the pan.
  3. In a keen bowl, combine flour, sugar, cocoa powder, baking powder and baking soda.
  4. Add the milk, vegetable oil and vanilla and beat with an electrical mixer for about 2 minutes, unless delicate.
  5. Add the eggs and beat for but another minute.
  6. Pour batter evenly into 2 round pans or into the one rectangular pan. Slam each and each pan in opposition to the counter as soon as or twice to earn rid of any tremendous air bubbles.
  7. Bake for 35-40 minutes, or unless a toothpick poked into the heart of the cake comes out desirable. Let it wintry within the pan for 5 minutes, then invert it on a rack, peel off the paper and let it wintry fully before adorning.(Recipe from “The Clueless Baker”)
  8. Syrup for the cake:
  9. In a medium saucer carry water and sugar to a boil. Dangle a ways from the warmth and let it wintry. Dangle a silicone brush or a pastry brush and brush the cake with this syrup, guaranteeing to veil the perimeters of the cake as successfully.
  10. Italian Meringue Buttercream]
  11. In a small saucer pan carry sugar and water to a boil.
  12. Space egg whites and salt within the bowl of a standing mixer fitted with the lunge attachment.
  13. Whip eggs whites at medium-excessive speed unless stiff nonetheless no longer dry; attain no longer over beat!
  14. Let the sugar and water boil unless it reaches 235F.
  15. When the syrup reached the temperature(use a candy thermometer to study) steal it from the stove.
  16. Slowly pour the unique syrup into the meringue progressively with the mixer quiet on excessive.
  17. Beat the frosting for 7-10 minutes unless the launch air of the bowl is at room temperature.
  18. Beat in butter by the tablespoon. The butter will deflate the frosting a bit, nonetheless that’s sufficient.
  19. Add vanilla.
  20. If icing curdles, carry out no longer apprehension. Take beating unless delicate.
  21. Uncover: Egg whites are NOT raw in this recipe. The egg whites cook dinner at 145-150F, therefore slowly together with the 235F sizzling syrup over them, will make obvious that the egg whites are match for human consumption.
  22. Muffins or cupcakes embellished with buttercream in general defend as a lot as three days, saved in an airtight container within the fridge. Back buttercream at room temperature.
  23. How to assemble the cake:
  24. Brush each and each cake with the syrup, guaranteeing the perimeters of the cake are also moist. Spread a layer of orange preserves over the bottom layer of the cake and veil with buttercream the use of a cake spatula.
  25. Space the 2nd cake on top of the buttercream, then veil the cake with a layer of buttercream all round. The first layer of buttercream is famous as crumb coat, as it keeps the crumbs of the cake in situation. Space the cake within the refrigerator for about Half-hour unless the frosting sets.
  26. Whenever you happen to use fondant, adore me, the cake is ready now to apply the layer of fondant. For a 9 go cake, I ancient about 1 1/2 pounds of white fondant.
  27. Decorate in accordance with preference.

Nutrition Files:



Serving Dimension:


Amount Per Serving:
Calories: 709Entire Fat: 32gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gLdl cholesterol: 86mgSodium: 364mgCarbohydrates: 104gFiber: 1gSugar: 88gProtein: 5g

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