Happy -30C Day!
Hahaha after 2 weeks of warm spell, we are back to crazy temperature here. Seriously, Spring in the North, 47 fake ones, before real Spring comes, and when you finally say yep, Spring is here, BOOM. Nope, winter is still very much not done 😁
For today’s recipe, I baked this cake for my son who loves Star Wars too much 😁
A simple chocolate cake with lemon buttercream on one side and chocolate oreo on the other side, depicting a scene from Star Wars 😊
I actually made this cake back in December for my son’s 12th birthday but only now I get to sit down to share hahaha
6 tbsp cocoa powder
1 tsp salt
2 tsp BSoda
2 c sugar
2 1/2 c flour
1/2 c oil
1 tbsp vanilla essence
2 tbsp vinegar
2 c water
5 egg whites
1 1/4 c sugar
1 lbs unsalted butter
1 tsp vanilla essence
Lets make the cake first!
Mix dry ingredients in a bowl, make a well in center, and then pour wet ingredients, mix until completely combined
Bake cake on preheated 350 F until knife inserted in center comes out clean.
Cool cake completely before decorating with buttercream
To make the Swiss Meringue buttercream, on double boiler, stir egg whites and sugar until super hot to the touch, without cooking the egg whites. Pour mixture into stand mixer and whip until completely cooled to room temperature, then beat in butter. Keep beating until you reached buttercream consistency, not forgetting adding vanilla essence while mixing.
For the lemon part, add Loran lemon oil as needed and color it like lava/fire color. As for the oreo part, crush mini oreo once the cream in center is removed. Easy peasy 😀
Chocolate Cake with Lemon-Oreo Buttercream
Ingredients
- 6 tbsp cocoa powder
- 1 tsp salt
- 2 tsp BSoda
- 2 c sugar
- 2 1/2 c flour
- 1/2 c oil
- 1 tbsp vanilla essence
- 2 tbsp vinegar
- 2 c water
Swiss Meringue Buttercream
- 5 egg whites
- 1 1/4 c sugar
- 1 lbs unsalted butter
- 1 tsp vanilla essence
Instructions
- Mix dry ingredients in a bowl, make a well in center, and then pour wet ingredients, mix until completely combined
- Bake cake on preheated 350 F until knife inserted in center comes out clean.
- Cool cake completely before decorating with buttercream
- To make the Swiss Meringue buttercream, on double boiler, stir egg whites and sugar until super hot to the touch, without cooking the egg whites. Pour mixture into stand mixer and whip until completely cooled to room temperature, then beat in butter. Keep beating until you reached buttercream consistency, not forgetting adding vanilla essence while mixing.
- For the lemon part, add Loran lemon oil as needed and color it like lava/fire color. As for the oreo part, crush mini oreo once the cream in center is removed. Easy peasy 😀
