Ingredients:
Chocolate Cake:2 cups all-purpose flour2 cups granulated sugar3/4 cup Dutch-processed cocoa powder sifted2 tsp baking soda1 tsp baking powder1 tsp salt1/2 cup vegetable oil1 cup buttermilk room temperature1 cup hot water2 large eggs room temperature2 tsp vanillaChocolate Swiss Meringue Buttercream:5 large egg whites1 1/2 cups granulated sugar1 1/2 cups unsalted butter room temperature8 oz good quality dark chocolate chopped, melted, cooled
Instructions :
Chocolate Cake:Preheat oven to 350F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.Bake for 45 mins or until a cake tester comes out mostly clean.Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.Chocolate Swiss Meringue Buttercream:Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).Switch to paddle attachment. Slowly add cubed butter and mix until smooth.*Add cooled melted chocolate and whip until smooth.Assembly:Place a layer of cake on a cake board or plate. Top with approx. 1 cup of buttercream and spread evenly. Place second layer on top and do a thin crumb coat on the cake. Chill for 20mins.Place 1 cup of frosting
