Rachael Ray: Duff Goldman Chocolate Cake & Swiss Buttercream

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Rachael Ray: Duff Goldman’s Chocolate Cake & Swiss Buttercream

The “Ace of Cakes” Duff Goldman joined Rachael Ray to prove just how much better a homemade cake is, compared to one from a box mix. His Chocolate Cake recipe is simple to put together and the light and moist result is totally worth the extra effort! Fortunately, you can use whichever icing you prefer to complete the dessert, but he made sure to include a recipe for Swiss Buttercream if you really want a Duff-style treat! Just don’t forget to let the cake cool completely before you try to ice it, and for an extra-smooth look, ice a “crumb layer” first before adding the final layer of icing.

To get the recipe, click next page!

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Rachael Ray: Duff Goldman Chocolate Cake & Swiss Buttercream Recipe Ingredients

Rachael Ray: Duff Goldman Chocolate Cake & Swiss Buttercream

“Ace of Cakes” Duff Goldman admitted that sometimes, the secret to a great cake is keeping it simple. His Chocolate Cake with Swiss Buttercream is the perfect homemade dessert! (vegan-baking / Flickr)

  • 2 C sugar
  • 1 tsp kosher salt
  • 1/2 C brewed coffee
  • 3 extra-large eggs
  • 2 tsp pure vanilla extract
  • 2 C all-purpose flour
  • 1 tsp baking soda
  • 2 sticks (1 C) butter
  • 1/3 C unsweetened natural cocoa powder
  • 1/2 C buttermilk
  • frosting – Swiss Buttercream or your choice

For the Swiss Buttercream:

  • 1 1/4 C granulated sugar
  • 4 sticks (1 lb) butter + more as needed – softened
  • 6 extra-large egg whites – at room temperature
  • 1 tsp freshly squeezed lemon juice or white vinegar

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Duff Goldman: Rachael Ray Chocolate Cake & Swiss Buttercream Recipe Directions

For the Chocolate Cake:

  1. Preheat the oven to 350 degrees
  2. Grease and flour two 9-inch round cake pans
  3. In a big bowl, mix the sugar, flour, salt, and baking soda
  4. In a medium saucepan over medium heat, melt the butter
  5. Whisk in the cocoa powder, coffee, and 1/2 C water and heat for a minute while stirring
  6. Gently pour the butter mixture into the flour mixture and whisk until incorporated
  7. In a medium bowl, whisk the buttermilk, eggs, and vanilla, then add to the batter and mix again
  8. Divide the batter between the two cake pans
  9. Bake for about 40 minutes then let cool for 15 minutes in the pan
  10. Turn the cakes out onto a wire rack to let them cool completely

For the Swiss Buttercream:

  1. Put the egg whites into the bowl of a stand mixer fitted with a whisk attachment
  2. With the machine on medium-slow to start, whip until the egg whites turn frothy, then turn the speed to medium
  3. Slowly add in the sugar while you continue whipping the egg whites, then add the lemon juice about halfway through
  4. When you’ve added all the sugar, increase the speed and whip until stiff peaks form and the meringue is super shiny
  5. Turn the speed to medium-low then add in the butter, a little at a time, until the meringue falls
  6. Turn the speed back to medium-high and step away for 10 minutes (or at least until it looks like buttercream)
  7. If it doesn’t look like buttercream after 30 minutes, add more butter until it does
  8. Use immediately to ice your cake

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