Ingredients:
Two cups of all-purpose flour.
2 cups granulated sugar.
3/4 cup cocoa powder.
Two tsp baking soda.
One tsp baking powder.
One tsp salt.
1/2 cup vegetable oil.
One cup of buttermilk.
One cup of hot water.
Two large eggs.
Two tsp vanilla extract.
Instructions:
For the Chocolate Cake:
Step 1
To start, preheat oven to 350°F (180°C), then grease and line 8-inch spherical cake pans.
Step 2
In a bowl, mix flour, sugar, cocoa, baking soda, baking powder, and salt.
Step 3
In another bowl, combine vegetable oil, buttermilk, hot water, eggs, and vanilla.
Step 4
Mix wet and dry ingredients until smooth.
Step 5
After that, pour the batter into pans and bake for 45 minutes, and cool in pans for 10 mins, then on a wire rack.
Step 6
For the Chocolate Swiss Meringue Buttercream:
Step 7
Beat egg whites and sugar until smooth, and heat over a double boiler until hot and not grainy (about 3 mins) or 160°F.
Step 8
Beat until stiff and cool, then add room-temperature butter and melted chocolate.
Assembly:
Step 1
Place one cake layer on a plate. Spread a cup of frosting.
Step 2
Add the second layer, apply a thin crumb coat, and chill for 20 mins.
Step 3
Frost the top and sides, and pipe rows of frosting around the cake.
Step 4
Decorate with chocolate curls or flakes.
Tips:
- Sift cocoa powder for a smoother batter.
- Use a kitchen scale for even cake layers.
- Let cakes cool completely before frosting.
Variations:
- Add fresh raspberries or raspberry jam between layers.
- Use peppermint extract or mint chocolate pieces.
- Add chopped nuts for texture.
Enjoy your chocolate cake with chocolate Swiss meringue buttercream!!
