Description
Elevate your baking with this stunning Stitch Cake, featuring a deep chocolate sponge balanced by a light, coconut-scented Swiss meringue buttercream. This recipe utilizes a precision weighing technique to ensure a perfect, bakery-quality crumb every time.
Ingredients
- 400g Large Eggs (approx. 7-8 eggs, weighed in shells)
- 400g Caster Sugar
- 400g Unsalted Butter, room temperature
- 360g Self-Raising Flour
- 40g High-Quality Cocoa Powder
- 4 Large Egg Whites
- 250g Granulated Sugar
- 340g Unsalted Butter, cubed and cool
- 1 tsp Coconut Extract
- Pinch of Salt
- Fresh Cherries, for decoration
Instructions
- Preheat your oven to 180°C (350°F) or 160°C fan and grease/line two 8-inch cake tins with parchment paper.
- Weigh the eggs in their shells (approx 400g) and then weigh out matching amounts of caster sugar, butter, and the combined weight of flour and cocoa powder.
- In a large bowl, cream the room temperature butter and caster sugar until pale and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Sieve the self-raising flour and cocoa powder into the mixture and gently fold until smooth.
- Divide the batter between tins and bake for 40-45 minutes; cool in the tins for 10 minutes before transferring to a wire rack.
- To make the buttercream, whisk egg whites and granulated sugar over a saucepan of simmering water until the sugar is fully dissolved.
- Transfer to a stand mixer and whisk on medium-high for 10 minutes until stiff, glossy peaks form and the bowl is cool.
- Switch to a paddle attachment and add the cubed butter one piece at a time, beating until silky and smooth.
- Mix in the coconut extract and salt, then assemble the cake by layering the sponges with buttercream and decorating with piped swirls and cherries.
Notes
To achieve a perfectly smooth buttercream, make sure the meringue has cooled completely to room temperature before you begin adding the butter. If the frosting appears to curdle during the process, simply continue beating at a medium speed, and it will eventually emulsify into a silky texture.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: British