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 vanilla chocolate 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
Chocolate Cake: Preheat oven to 350F, brush two 8-inch round molds, and sprinkle with cocoa powder. Line the bottom with parchment. Place all dry ingredients in a mixing bowl with paddles. Whisk all wet ingredients in a medium bowl (pour hot water slowly to keep eggs from boiling). Add the wet ingredients to dry and stir over medium heat for 2-3 minutes. The dough will be very liquid, pour it evenly over the prepared molds. I used a kitchen scale to distribute the dough evenly. Bake for 45 minutes, or until the tester is almost clean. Refrigerate 10 minutes in a skillet, then return to a wire rack to cool completely. egg whites and sugar in a mixing bowl beat until smooth. ** Place the bowl in the steamer on the stovetop and beat continuously until the mixture is hot and no longer grainy to the touch (about 3 minutes). Or read 160F on a candy thermometer. Place the bowl on a stand mixer and beat on medium power until the meringue is firm and cold (the bowl is no longer hot to the touch (about 5-10 minutes)). Switch to the paddle accessory. … Slowly add the diced butter and stir until smooth. * Add cooled melted chocolate and beat until smooth. Assembly: Arrange the cake layer on a cake board or plate. Above approx. 1 cup buttercream and spread evenly. Put the second layer on top and make the cake with a thin layer of breadcrumbs. Refrigerate for 20 minutes. Place 1 cup of frosting on top and whisk.