Instructions :
Chocolate Cake:
– Preheat oven to 350F, grease two 8″ spherical baking pans and dirt with cocoa powder. Line bottoms with parchment.
– Place all dry components into the bowl of a stand mixer geared up with a paddle attachment. Stir to combine.In a medium bowl whisk all moist elements (pour warm water in slowly as now not to cook dinner the eggs).
– Add moist components to dry and combine on medium for two – three mins. Batter will be very thin. Pour evenly into organized pans. I used a kitchen scale to make sure the batter is evenly distributed.
– Bake for forty five minutes or till a cake tester comes out typically clean.Cool 10 minutes in the pans then flip 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 till combined.**Place bowl over a double boiler on the range and whisk continuously till the combination is warm and no longer grainy to the contact (approx. 3mins).
– Or registers 160F on a sweet thermometer.Place bowl on your stand mixer and whisk on med-high till the meringue is stiff and cooled (the bowl is no longer heat to the contact (approx. 5-10mins)).Switch to paddle attachment. Slowly add cubed butter and combine till smooth.
– Add cooled melted chocolate and whip till smooth.Assembly:Place a layer of cake on a cake board or plate. Top with approx. 1 cup of buttercream and unfold evenly.
– Place 2d layer on pinnacle and do a skinny crumb coat on the cake. Chill for 20mins.Place 1 cup of frosting on pinnacle and serve.
