Chocolate Fudge Cake With Italian Meringue Buttercream
I have so enjoyed getting to know meringue these past few days, but I think I need to end things between us. We recently found out that my youngest son, Wesley, is allergic to eggs. Egg whites in particular. Needless to say, having meringue around is not the wisest decision. Therefore, I am packing Mr. Meringue’s tiny suitcase and evicting him from the premises. He doesn’t have to go home, but he can’t stay here. He’s leaving a lasting impression with me, though. This fudge cake with Italian meringue buttercream is so yummy, so decadent, and so everything I want in a man a dessert… but, you’re not nice to my kid, Meringue, so it’s over. Good day, sir. I said, good day!
Okay, let’s break this down. The fudge cake is quite brownie-like. It’s made using the brownie process. It’s ratio of flour to sugar is like the brownie ratio. And, it tastes like a brownie, but I liked the sound of “fudge cake” better than “brownie cake”, so there you go. The process of making Italian meringue is a bit complicated. In ordinary meringue, egg whites are whipped with cream of tartar and sugar until they become stiff. For Italian meringue, sugar and water are boiled in a saucepan, and then slowly poured into the egg whites, which have already been whisked to the soft-peak stage. Then it is whisked together even more until it reaches the stiff-peak stage. Throw in some butter and you got yourself meringue buttercream. Boom. For meringue tips, see my Meringue Hearts post.
Here’s a look at the making of Fudge Cake-
Mix brown and white sugars together and set aside.
In the microwave, heat semisweet chocolate chips and butter in 30 second increments. Stir until glossy smooth.
Once melted, pour the chocolate/butter mixture into sugar bowl and combine.
Mix in each egg one at a time.
Add vanilla extract and the flour and mix just until combined.
Oh, Brownie batter. I love you.
Fill a lined-cupcake pan with the batter. I used an ice cream scoop, and I filled each about 2/3 full.
Bake cupcakes in a 350 degree F. oven for 25 to 30 minutes, or until cake tester comes out with little moist crumbs attached.
Now, on to my son’s arch nemesis, Mr. Italian Meringue Buttercream!
Begin with 5 egg whites in a clean bowl.
Mix on medium speed until foamy.
Add a pinch of cream of tartar and beat on medium-high speed until stiff.
While the egg whites are being whisked, heat sugar and water in a saucepan until it reaches 238 degrees F.
While whisking on medium-high speed, slowly pour the sugar/water mixture into the egg whites.
Drop in the butter, piece by piece. Add the vanilla extract.
The meringue begins to change while it mixes. First it becomes soupy. Don’t worry- just keep whisking.
Then the meringue looks like it’s curdling. Just look away and keep on whisking.
And just like that, it becomes spreadable, or pipe-able, in this case.
Voila.
- 6 TBS (85 g) Salted Butter, that's right, SALTED
- 6 oz. (170 g) Semisweet Chocolate Chips
- 1/2 cup (105 g) Dark Brown Sugar, firmly packed
- 1/3 cup (70 g) Sugar
- 2 Large Eggs
- 1 tsp. Vanilla Extract
- 1/2 cup (63 g) All-Purpose Flour
- 1 1/4 cups (250 g) Sugar
- 2/3 cup Water
- 5 Large Egg Whites
- a pinch of Cream of Tartar
- 1 cup (2 sticks, or 226 g) Unsalted Butter, cut into pieces and chilled
- mini decorative candies, or sprinkles (optional)
- Preheat the oven to 350 degrees F. Grease or line eight 3 x1 1/2 -inch muffin cups.
- Combine the butter and chocolate in a medium microwaveable bowl. Microwave the mixture on low, stirring occasionally, until it is just melted.
- Combine the sugars in a medium-sized bowl. Add the melted chocolate/butter mixture and mix. Add the eggs, one at a time, mixing after each one. Stir in the vanilla, then the flour.
- Divide the mixture into eight muffin cups. Bake for 25 minutes, or until a cake tester inserted into one of the cupcakes comes out with moist crumbs attached (similar to a brownie).
- Let them cool completely on a wire rack before icing them.
- In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238 degrees on a candy thermometer (soft-ball stage).
- Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
- With mixer running, add syrup to whites in a stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla. If icing curdles, keep beating until smooth.
- With a piping bag or off set spatula, frost each cupcake. If icing seems too soft chill it in the refrigerator for about 15 minutes.
- *You can also bake this in a greased, 8-inch cake pan.
- Candy thermometer
- Electric mixer
- Piping bag with number 22 tip (optional)
- Unfrosted cupcakes can be stored in an airtight container up to 3 days. The buttercream can be stored in an airtight container, and refrigerated for up to a week. When ready to use, let it come to room temperature before using.
