In an effort to try something new, I skipped my usual swiss meringue buttercream and made a butter roux frosting. Though I love how much less sugar and butter it uses, the slightly grainy texture doesn’t hold a candle to SMBC. I’m trying to branch out but I just can’t give it up!
While making this cake I had no vision/plan in mind so it isn’t executed as nicely as I’d like. Not a complete loss though, as the chocolate cake portion was a newly improved recipe that I’ll be using from now on. A perfectly light, soft, fine crumb. Not too rich but full of smooth chocolately flavor. I’m sold! I can’t wait to pair this cake with espresso swiss buttercream.