Previously Pop Culture Primadonna I've decided to tweak my blog a little bit to focus mainly on my two passions: fashion and baking! So welcome to the new blog: Frosting and Fashion!
Try out this recipe next time you have to make a cake for an
occasion, and let me know how it goes and if you enjoyed it in the comments section below!!
To celebrate this update, I thought I would kick things off with something a little fancy! As I was searching through Pinterest recipes, with a bad case of Italy on the brain anxiously awaiting my Italy trip in October, I decided to spend my Saturday night whipping up a Mocha Cake with Nutella Italian Meringue Buttercream totally from scratch!
It sounds super fancy and impressive but the recipe is kind of easy (shhh!). It's easier than you think to have la dolce vita;)
The cake turned out great for my first time making it and it's currently getting devoured by my family lol. The Italian meringue buttercream is what's getting commented on the most because it's so yummy and its literally like a cloud- so light and different from your norm frosting!
For the mocha cake:
1 2/3 cups (190 grams) flour
1 1/2 cups (300 grams) sugar
1/2 cup (60 grams) cocoa powder
1 5/8 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon kosher salt
5/8 cup (200 mL) buttermilk (or milk plus 2 teaspoons apple cider vinegar)
1/2 cup (120 mL) coffee (or hot water plus 1 tablespoon espresso powder)
1/4 cup plus 3 tablespoons (105 mL) vegetable oil
3 eggs
1 tablespoon vanilla extract
1 2/3 cups (190 grams) flour
1 1/2 cups (300 grams) sugar
1/2 cup (60 grams) cocoa powder
1 5/8 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon kosher salt
5/8 cup (200 mL) buttermilk (or milk plus 2 teaspoons apple cider vinegar)
1/2 cup (120 mL) coffee (or hot water plus 1 tablespoon espresso powder)
1/4 cup plus 3 tablespoons (105 mL) vegetable oil
3 eggs
1 tablespoon vanilla extract
For the Nutella Italian meringue buttercream:
3 egg whites
3/4 cup (150 grams) sugar
3 tablespoons (45 mL) water
1/2 teaspoon kosher salt
1 1/2 cups (345 grams) unsalted butter, soft but cool
8 ounces (200 grams) bittersweet chocolate, melted and cooled
1/2 cup (~120 grams(?)) nutella
3 egg whites
3/4 cup (150 grams) sugar
3 tablespoons (45 mL) water
1/2 teaspoon kosher salt
1 1/2 cups (345 grams) unsalted butter, soft but cool
8 ounces (200 grams) bittersweet chocolate, melted and cooled
1/2 cup (~120 grams(?)) nutella
sprinkles, for decorating
Directions:
Preheat oven to 350 degrees F and grease and flour 3 6-inch baking pans.
Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together.
Whisk buttermilk, oil, coffee, eggs, and vanilla extract together, then whisk wet ingredients into dry.
Portion batter out evenly into pans and bake for 18-22 minutes, until a tester comes out nearly clean and the cakes are springy to the touch.
Allow to cool completely.
Make the icing: place egg whites in the bowl of a stand mixer fitted with the whisk attachment.
Place sugar, salt, and water in a small pot over medium heat, fitted with a candy thermometer.
Begin to whisk egg whites while syrup heats up.
Once syrup reaches 245 degrees F, the egg whites should be at semi-stiff peaks.
Pour the hot syrup into the meringue while beating at high speed.
Whip until the meringue is glossy and cooled to body temp.
Whisk in 1 tablespoon of the butter at a time, beating until the frosting comes together into a glossy, fluffy, light mixture.
Slowly add in the cooled chocolate while whipping, then add in the Nutella.
Scrape the bowl and whip for another minute to ensure homogeneity.
Frost cooled cake as desired, and add sprinkles!
Preheat oven to 350 degrees F and grease and flour 3 6-inch baking pans.
Whisk flour, sugar, cocoa, baking powder, baking soda, and salt together.
Whisk buttermilk, oil, coffee, eggs, and vanilla extract together, then whisk wet ingredients into dry.
Portion batter out evenly into pans and bake for 18-22 minutes, until a tester comes out nearly clean and the cakes are springy to the touch.
Allow to cool completely.
Make the icing: place egg whites in the bowl of a stand mixer fitted with the whisk attachment.
Place sugar, salt, and water in a small pot over medium heat, fitted with a candy thermometer.
Begin to whisk egg whites while syrup heats up.
Once syrup reaches 245 degrees F, the egg whites should be at semi-stiff peaks.
Pour the hot syrup into the meringue while beating at high speed.
Whip until the meringue is glossy and cooled to body temp.
Whisk in 1 tablespoon of the butter at a time, beating until the frosting comes together into a glossy, fluffy, light mixture.
Slowly add in the cooled chocolate while whipping, then add in the Nutella.
Scrape the bowl and whip for another minute to ensure homogeneity.
Frost cooled cake as desired, and add sprinkles!
Try out this recipe next time you have to make a cake for an
occasion, and let me know how it goes and if you enjoyed it in the comments section below!!
Thank you for reading:)
Xoxo,
Marguerite
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