Dark Chocolate Cake with White Chocolate Peppermint Swiss Meringue Buttercream
If you're looking for a rich, moist dark chocolate cake, this recipe is it! It's paired with a light and airy peppermint Swiss meringue buttercream that scream holiday.
Servings: 12 slices
Ingredients
For the Dark Chocolate Cake
- 2 cups granulated sugar
- ¼ cup light brown sugar
- 1 tsp vanilla extract
- ¼ cup + 2 tbsp vegetable oil
- ¾ tsp instant espresso powder
- 1 ¾ cup all-purpose flour
- ¾ cup dark chocolate cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 1 cup buttermilk
- 2 eggs
- 1 cup hot coffee
For the White Chocolate Peppermint Swiss Meringue
- 6 large egg whites
- 2 cups granulated sugar
- 1 ¾ cups salted butter room temperature
- 8 oz white chocolate melted, room temperature
- 1 tsp peppermint extract
Instructions
For the Dark Chocolate Cake:
- Grease a 9x13 pan and set aside. Preheat the oven to 350°
- Add both sugars, vanilla extract, vegetable oil and espresso powder to the bowl of a stand mixer and mix on low until combined, about 30 seconds.
- In a medium bowl, sift together flour, cocoa, baking soda and baking powder. While the mixer is on low, slowly add the dry ingredients to the mixer until combined. Add salt and mix for 1 minute.
- Add in buttermilk and then eggs, then mix again on low until combined. Finally add the coffee and mix until the batter comes together, about 30 seconds.
- Pour into the prepped pan and bake for 25-30 minutes, or until you can insert a toothpick and it comes out clean.
For the White Chocolate Peppermint Swiss Meringue:
- Bring a medium pot of water to a simmer on the stove. To a medium bowl add sugar and egg whites, and place over the pot. Stir constantly until the mixture comes to 140°. If you don't have a thermometer, rub a small amount of the mixture in between your fingers. When you can no longer feel the granules of sugar and it's completely smooth, it's ready!
- Add egg mixture to the bowl of a stand mixture and beat on high for 5-8 minutes, or until the outside of the bowl is room temperature and soft peaks start to form. Beat on a medium high speed and add butter, 1 tablespoon at a time, until combined. Add in room temperature melted white chocolate and peppermint extract, and beat on high until stiff peaks start to form, 3-5 minutes.
- Once the cake has cooled, top with the Swiss meringue buttercream!