Chocolate Cake with Raspberry Meringue Buttercream

Name: Chocolate Cake with Raspberry Meringue Buttercream
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: one 4-layer 9-inch cake
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup good-quality cocoa powder; 2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 cup milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 2 eggs; 1 cup egg whites (8 large eggs); 1 cup granulated sugar; Pinch salt; 6 sticks (3 cups) unsalted butter, softened; 1 cup confectioners' sugar; 2 tablespoons pure vanilla extract; 3 tablespoons raspberry paste extract

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Level: Intermediate

Total: 2 hr 25 min (includes cooling time)
Active: 50 min

Yield: one 4-layer 9-inch cake

Level: Intermediate

Total: 2 hr 25 min (includes cooling time)
Active: 50 min

Yield: one 4-layer 9-inch cake

Ingredients

Chocolate Cake:

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup good-quality cocoa powder

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

2 eggs

Raspberry Meringue Buttercream:

1 cup egg whites (8 large eggs)

1 cup granulated sugar

Pinch salt

6 sticks (3 cups) unsalted butter, softened

1 cup confectioners' sugar

2 tablespoons pure vanilla extract

3 tablespoons raspberry paste extract

Directions

For the chocolate cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round baking pans.
Stir together the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add the milk, oil, vanilla and eggs, and beat on medium speed with an electric mixer for 2 minutes.
Stir in 1 cup boiling water (the batter will be thin), then pour the batter into the prepared pans. Bake for 30 to 35 minutes. Cool for 10 minutes, then transfer from the pans to wire racks to cool completely.
For the raspberry meringue buttercream: Heat the egg whites, granulated sugar and salt over a double boiler, whisking constantly, until the sugar dissolves.
Using an electric mixer, whip the egg white mixture on high speed until peaks form and the mixture cools, about 5 minutes.
Turn the mixer to medium speed and add the butter, a little at a time. Add the confectioners' sugar and vanilla, and mix.
Fold in the raspberry paste extract right before icing the cake.
To assemble the cake: Once the cakes are completely cooled, cut each into two layers (you will have 4 layers total). Fill the first layer with a cup of buttercream and repeat each layer until all layers are assembled and stacked.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.