This post is a paid collaboration with Rörstrand.
A few months ago, Swedish iconic brand Rörstrand reached out to me and asked if I wanted to create a cake for their new Swedish Grace cake stand (you’ve probably already seen this beautiful cake stand in my Gingerbread Village cake post). I think it’s pretty clear what my answer was?! YES!
At first it was difficult to think of something other than a classic Swedish princess cake or a cream cake with strawberries. I wanted to create something that felt like me, something that looked fantastic but wasn’t overly complicated and that you could bake all year round with either fresh or frozen berries. This chocolate cake is my very favorite, and the swiss meringue buttercream tastes like the best strawberry ice cream ever, paired with a dark chocolate glaze. Simple yet oh so delicious! And this cake will feed a LOT of people.
I find that this cake tastes even better after a couple of days in the fridge (but definitely make sure you don’t have strong smelling foods in the fridge, or place a cake dome/cover over the cake if possible), there’s just something about chocolate cake that’s been allowed to rest for a couple of days. You can make the cake layers a day or two ahead if you want!
As for the frosting, if you’re unfamiliar with swiss meringue buttercream PLEASE don’t throw it out if it curdles. That is completely normal! It happened to me the first time I tried it too (actually it happens quite often, but I know now it will come together) and I swore there was something wrong with the recipe. So I piped the curdled buttercream onto my cupcakes and let’s just say it wasn’t pretty. So please just keep beating and it will come together eventually. I promise, it’s so worth it! It’s the best buttercream ever. You can totally use raspberries instead of strawberries if you prefer the flavor combo of those two. Or why not a mix of strawberries and raspberries!?