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–+ servings
Top view of a chocolate cake decorated with vanilla, vanilla latte and nutella swiss meringue buttercream

Chocolate Cake Pizza Recipe

Chocolate cake topped with three flavours of Swiss Meringue Buttercream
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Prep Time 20 minutes
Cook Time 20 minutes
Decorating Time 5 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 people

Equipment

  • Electric Stand Mixer

Ingredients
  

Chocolate Cake

  • 110 grams Flour
  • 30 grams Cocoa Powder
  • 175 grams Caster Sugar
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 60 ml Vegetable Oil
  • 220 ml Milk
  • 1 tablespoon White Wine Vinegar
  • 1 Whole Egg (room temperature)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Instant Coffee

Swiss Meringue Buttercream

  • 160 grams Pasteurized Egg White
  • 280 grams Caster Sugar
  • 250 grams Unsalted Butter (room temperature and cut into tablespoon sized pieces)
  • 1/8 teaspoon Salt
  • 1 tablespoon Nutella
  • 1 tablespoon Vanilla Latte Powder

Instructions
 

Chocolate Pizza Cake

  • Add the coffee to 1/3 cup of boiling water and stir until it dissolves, then set this aside to cool while you prepare the other ingredients.
  • Add the vinegar and milk to another bowl, give it a stir then set aside.
  • Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
  • Grease a 6" round baking tin, and line it with parchment paper.
  • Sift the flour, cocoa, sugar, baking soda, baking powder and salt together in a bowl. Then use a whisk to stir it and make sure everything is evenly combined. Set this bowl aside.
  • In a second bowl combine the oil, egg, vanilla extract and milk using an electric mixer on medium speed.
  • Add the dry ingredients to the wet ingredients and use your electric mixer for about a minute to combine it all together. Then add the coffee and mix again for a few seconds until everything is all mixed in and the batter is smooth. The batter will be runny.
  • Pour your batter into the prepared baking tin and bake it in the oven until just cooked through. This will take about 25-28 minutes, but check regularly (refer to my blog above for advice about how to tell if your cake is cooked just right).
  • Once the cake is cooked, remove it from the oven and allow it to cool for 10 minutes in the cake tin. Then gently flip the cake tin over a plate so the cake falls out. Remove the parchment paper from the cake and gently transfer it to a wire rack to cool completely.
  • Once the cake is cool cover it in plastic wrap until you plan to decorate it (this will lock in the moisture). The cake can be stored in the fridge for up to 2 days, or in the freezer for up to 3 months.
    If you plan to freeze the undecorated cake, wrap it in an extra layer of plastic wrap and then a layer of tin foil (this will help avoid freezer burn).

Swiss Meringue Buttercream

  • Place a saucepan with about an inch of boiling water on the stove on medium heat.
  • Place egg whites and sugar in the bowl of your stand mixer and place this bowl on the pot of boiling water (make sure the base of the bowl does not touch the water).
  • Whisk the egg whites over the heat until the sugar dissolves.
  • Remove the bowl from the heat and fix it to your stand mixer. Attach the whisk attachment to your stand mixer and mix the egg whites on medium until they become foamy.
    Then turn the mixer to high and beat the eggs until they reach stiff peaks and the bowl is completely cool to touch.
  • Turn the mixer back down to medium and add butter gradually, 1 tablespoon sized piece at a time, allowing each piece of butter to be incorporated before adding the next.
  • Once all the butter has been incorporated, add in the salt and vanilla extract. Then turn the mixer up to high and whip the buttercream until it comes together.
    Note, the buttercream will curdle before it becomes buttercream, if it doesn’t look right just keep whipping.
  • Once Buttercream has come together, replace the whisk attachment on your mixer with the paddle attachment, and mix the buttercream on medium speed for 2 minutes to make it smooth.
  • Divide the buttercream evenly into 3 bowls.
    In one bowl stir through the Nutella. In another bowl stir through the vanilla latte powder.
  • Transfer each batch of Buttercream into its own piping bag fitted with a coupler so that you can switch out the piping tips if you want to change up the design.

Decorate

  • If the top of the cake has domed, use a serrated bread knife to carefully cut off the rounded top, so that you have a flat surface. Then place your cake on the serving plater.
  • Use your knife to gently score the top of your cake so that you can see 6 even slices.
  • Pipe the buttercream in swirls on the cake, switching up the piping tips will add more visual interest. You will have enough buttercream to have 2 slices in each flavour.
  • This cake tastes best fresh, but can be store in the fridge for up to 2 days.

Notes

  1. This recipe will make enough buttercream to frost the top of the cake, if you also want to fill the cake with buttercream make a double batch of buttercream.
  2. This cake was decorated using a Wilton 1M and Wilton 8B piping tip.
 
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