Makes 1, 9inch x 13inch sheet cake

Ingredients

Cake Layer

• 1 x Chocolate Vinegar Cake (no ganache topping)

Swiss Meringue Buttercream topping

• 6 egg whites, large, at room temp.
• 1 Cup + 2 Tablespoons sugar
• 1 ½ Cups + 4 Tablespoons butter cubed, room temperature
• 6-10 Tablespoons Baileys Irish Cream, or similar, to your taste

Method

1. Make the chocolate vinegar cake as per the recipe, omitting the ganache topping. Set aside and leave to cool while you make the swiss meringue buttercream
2. In a heatproof bowl set over a pan with some water (making sure the bowl does not touch the water) combine the sugar and egg whites and heat, whisking until the mixture reaches about 150F or the sugar has dissolved and the texture has slightly thickened and its foamy. If you rub the mixture between your fingers you should not feel the sugar granules. This should take about 3-5 minutes depending on how warm your stove is
3. Add the mixture to the bowl of your stand mixer fitted with a whisk attachment and whisk on medium speed until the mixture has cooled. It will look thick and glossy
4. Add the butter chunks gradually while running the whisk at medium speed. Wait until previous batch has been incorprated before adding the next. During the course of adding the butter the mixture may look curdled and look like it’s split. Fear no, it all part of the process! Continue to whisk and it will come back together, becoming a lush smooth texture. (*If the butter looks like is separating and looks greasy- it could be because its too warm so place the bowl in the fridge for 10-15 minutes then start mixing again)
5. Swap your paddle attachment for the whisk attachment and add in the Irish cream liqueur, to your taste preference. Beat on medium speed until fully incorporated
6. Once fully cooled you can piping or spread the butter cream onto the chocolate layer cake. Dust with cocoa powder, slice and serve. *I pipe it on using an open star tip for that “authentic” look