Chocolate Buttermilk Cake with Raspberry Compote Swiss Meringue Buttercream Recipe
A recipe for my Chocolate Buttermilk Cake with Raspberry Compote Swiss Meringue Buttercream from Baked by Jane.
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Cooking tools:
- Stand mixer
- Hand mixer
- Piping bag
- Cake leveller
- Turntable
- Offset spatula
- Bench scraper
- Instant-read thermometer
- Kitchen scale
- Sifter
- Fine-mesh sieve
- Cake pan
- Skewer
- Cooling rack
- Mason jar
- Plastic wrap
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring spoon
- Cake board
- Plate
- Refrigerator
Ingredients
- 200g softened, unsalted butter
- 200g caster sugar
- 100g dark 70% chocolate, melted
- 4 medium eggs, room temperature
- 200g self raising flour
- 50g cocoa
- 1/2 tsp bicarbonate of soda
- 1/4 tsp baking powder
- 100g buttermilk, at room temperature
- 350g bag frozen raspberries
- 95g caster sugar
- 1 lemon, squeezed
- 75g caster
- 75g water
- 115g egg whites (about 4 medium egg whites)
- 230g caster sugar
- 345g unsalted butter,
- 3 tbsp raspberry compote
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