*ingredients
°2 cups all-purpose flour
°2 cups of granulated sugar
° 3/4 cup Dutch processed cocoa powder, sifted
°2 teaspoons of baking soda
° 1 teaspoon baking powder
° 1 teaspoon salt
°1/2 cup vegetable oil
°1 cup of yogurt at room temperature
° 1 cup hot water
°2 large eggs, room temperature
° 2 teaspoons vanilla
° Swiss chocolate
+ Buttercream:
°5 large egg whites
° 1 12 cups of granulated sugar
°1 1/2 c un-salted butter at room temperature
° 8 oz good quality dark chocolate, chopped, melted and cooled
*directions
chocolate cake:
Preheat oven to 350°F, grease 8 round baking pans and sprinkle with cocoa powder. Line the bottoms with parchment.
Place all dry ingredients into the bowl of a stand mixer fitted with the paddle attachment. Stir the mixture and mix all the wet ingredients in a medium bowl (pour in the hot water slowly so the eggs don't set together).
Add wet ingredients until dry and mix over medium heat for 2-3 minutes. The mixture will be very thin. For equalization in prepared basins.
Bake 45 minutes or until cake tester comes out completely clean, cool 10 minutes in pans, then invert onto wire rack to cool completely.
Swiss Chocolate Buttercream:
- Put the egg whites and sugar in the bowl of the mixer, and beat the mixture.
or register 160°F on a candy thermometer, place the bowl on your stand mixer and beat on medium-high until the meringue is stiff and cool (the bowl is no longer warm to the touch (about 5-10 minutes)). Switch to the hurdle racket. Slowly add the butter cubes and mix until smooth.
Add the cold chocolate and whisk until smooth. Assembly: Place a layer of cake on a platter or platter. top with approx. 1 cup of buttercream, spread evenly.
Put the second layer on top and rub a thin layer of crumbs onto the cake. Leave to cool for 20 minutes, then put a cup of icing on top and serve.
Enjoy!!
.jpeg)
