I baked this cake for a dear friend’s 50. birthday.
I used my chocolate bark á la Katherine Sabbath style.
The cake was the chocolate version of the German wonder cake. Click here for the recipe: “Wonder Cake”.
I took Rosie’s recipe for the Swiss Meringue Buttercream.
Update June 2019
I’ve written out the recipe just in case it goes offline one day 😉
– 5 large fresh egg whites
– 250 g superfine granulated sugar
– 340 g unsalted butter, softened, cut into cubes (I use vegan butter)
– 10 ml pure vanilla extract
– pinch of salt
– about 100 g strawberries (fresh or frozen), pureed to make up 60 ml
– Wipe the bowl of your electric mixer with a paper towel and lemon juice, to remove any trace of grease. I also use cider vinegar if I have no lemons in the house. I also wipe the whisk, the whisk and paddle attachment which you will use when making this buttercream.
– Add the egg whites and sugar to the bowl, and simmer over a pot of water (not boiling), whisking constantly but gently, until the temperature reaches 71°C. If you don’t have a candy thermometer then stir until the sugar has completely dissolved and the egg whites are hot. The mixture must not boil!
– Place the bowl back onto your mixer and fit with the whisk attachment. Whip the mixture until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch. This can take up to 10 minutes, or longer.
– Switch back to the paddle attachment and, with mixer on low speed, add the softened butter cubes until they are incorporated, and then mix until it has reached a silky smooth texture. Should the mixture curdle (this can happen if you add the butter too quickly), then just keep on mixing and it will come back together again.
– Add vanilla extract and salt, continuing to beat on low speed until well combined.
– Add the strawberry puree and mix until combined. Rosie adds some pink food colouring but if you use fresh strawberries I personally find the colour intense enough.
Original recipe from Rosie at Sweetapolita.