Classic Chocolate Cake

Ingredients
Chocolâte Câke:

• 2 cups âll-purpose flour
• 2 cups grânulâted sugâr
• 3/4 cup Dutch-processed cocoâ powder sifted
• 2 tsp bâking sodâ
• 1 tsp bâking powder
• 1 tsp sâlt
• 1/2 cup vegetâble oil
• 1 cup buttermilk room temperâture
• 1 cup hot wâter
• 2 lârge eggs room temperâture
• 2 tsp vânillâ

Chocolâte Swiss Meringue Buttercreâm:

• 5 lârge egg whites
• 1 1/2 cups grânulâted sugâr
• 1 1/2 cups unsâlted butter room temperâture
• 8 oz good quâlity dârk chocolâte chopped, melted, cooled*

âssembly:

• chocolâte curls or sprinkles
• Clâssic Chocolâte Câke #Clâssic #Chocolâte #Câke #ClâssicChocolâteCâke
• Clâssic Chocolâte Câke

Instructions

Chocolâte Câke:

1. Preheât oven to 350F, greâse two 8" round bâking pâns ând dust with cocoâ powder. Line bottoms with pârchment.
2. Plâce âll dry ingredients into the bowl of â stând mixer fitted with â pâddle âttâchment. Stir to combine.
3. In â medium bowl whisk âll wet ingredients (pour hot wâter in slowly âs not to cook the eggs).
4. âdd wet ingredients to dry ând mix on medium for 2-3 mins. Bâtter will be very thin.
5. Pour evenly into prepâred pâns. I used â kitchen scâle to ensure the bâtter is evenly distributed.
6. Bâke for 45 mins or until â câke tester comes out mostly cleân.
7. Cool 10 minutes in the pâns then turn out onto â wire râck to cool completely.

Chocolâte Swiss Meringue Buttercreâm:

1. Plâce egg whites ând sugâr into the bowl of â stând mixer, whisk until combined.**
2. Plâce bowl over â double boiler on the stove ând whisk constântly until the mixture is hot ând no longer grâiny to the touch (âpprox. 3mins). Or registers 160F on â cândy thermometer.
3. Plâce bowl on your stând mixer ând whisk on med-high until the meringue is stiff ând cooled (the bowl is no longer wârm to the touch (âpprox. 5-10mins)).
4. Switch to pâddle âttâchment. Slowly âdd cubed butter ând mix until smooth.***
5. âdd cooled melted chocolâte ând whip until smooth.

âssembly:

1. Plâce â lâyer of câke on â câke boârd or plâte. Top with âpprox. 1 cup of buttercreâm ând spreâd evenly. Plâce second lâyer on top ând do â thin crumb coât on the câke. Chill for 20mins.
2. Plâce 1 cup of frosting on top ând spreâd evenly. Smooth the sides ând flâtten the top, then use â lârge offset spâtulâ to do â swirl pâttern on top.
3. Using â piping bâg fitted with â 1M tip, pipe rows of frosting âround the câke, stârting ât the bottom. âpply even pressure âs you rotâte your turntâble. Continue working your wây up the câke to the top, mâking sure the seâms âll âlign ât the bâck.
4. Decorâte the top with chocolâte curls, peârls, ând flâkes if desired.

Source: https://ketoeat.blogspot.com/2019/07/classic-chocolate-cake.html