CLASSIC CHOCOLATE CAKE

Introduction:
Dive into the decadence of this Classic Chocolate Cake, a rich and moist delight topped with luxurious Swiss meringue buttercream. Perfect for any celebration, this cake combines deep chocolate flavors with a smooth, silky frosting that’s sure to impress.

Why You’ll Love This Recipe:

• Deep Chocolate Flavor: The use of Dutch-processed cocoa powder gives the cake a rich and intense chocolate taste.
• Silky Swiss Meringue Buttercream: This buttercream is smooth and not too sweet, providing a perfect balance to the moist cake.
• Perfect for Any Occasion: Whether it’s a birthday, anniversary, or just a craving for something sweet, this cake fits all bills.

Storage:
Keep the cake covered in the refrigerator for up to 5 days. Let it come to room temperature before serving for the best flavor and texture.

Ingredients:

For the Chocolate Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup Dutch-processed cocoa powder, sifted
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1/2 cup vegetable oil
• 1 cup buttermilk, room temperature
• 1 cup hot water
• 2 large eggs, room temperature
• 2 tsp vanilla extract

For the Chocolate Swiss Meringue Buttercream:

• 5 large egg whites
• 1 1/2 cups granulated sugar
• 1 1/2 cups unsalted butter, room temperature
• 8 oz good quality dark chocolate, chopped, melted and cooled

For Assembly:

• Chocolate curls or sprinkles for decoration

Instructions:

Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment paper.
2. In the bowl of a stand mixer fitted with a paddle attachment, combine all dry ingredients.
3. In a medium bowl, whisk all wet ingredients, adding hot water slowly to avoid cooking the eggs.
4. Mix wet ingredients into dry ingredients on medium speed for 2-3 minutes. The batter will be thin.
5. Distribute batter evenly between the prepared pans. Bake for 45 minutes, or until a cake tester comes out mostly clean.
6. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Chocolate Swiss Meringue Buttercream:

1. Combine egg whites and sugar in the bowl of a stand mixer; whisk until combined.
2. Place the bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy (about 3 minutes), or registers 160°F on a candy thermometer.
3. Transfer the bowl to the stand mixer and whisk on medium-high until the meringue is stiff and cooled (about 5-10 minutes).
4. Switch to the paddle attachment and slowly add cubed butter, mixing until smooth.
5. Add cooled, melted chocolate and whip until smooth.

Assembly:

1. Place one layer of cake on a cake board or plate. Spread about 1 cup of buttercream evenly on top.
2. Add the second layer and apply a thin crumb coat. Chill for 20 minutes.
3. Apply 1 cup of frosting on the top, spreading evenly. Smooth the sides and flatten the top, then create a swirl pattern with a large offset spatula.
4. Using a piping bag fitted with a 1M tip, pipe rows of frosting around the cake. Decorate with chocolate curls or sprinkles.

Enjoy this luxurious chocolate cake that combines simple ingredients into a show-stopping dessert!