– 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 on top and serve.
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