2 cups all-purpose flour
Two c granulated sugar
° 3/4 c Dutch processed cocoa powder
2 tsp baking soda
° 1 teaspoon baking powder
° 1 teaspoon salt
1/2 cup vegetable oil
1 c of yogurt at room temperature
° 1 cup hot water
° 2 tsp vanilla
° Swiss chocolate
5 egg whites
° 1 12 c granulated sugar
1 1/2 c unsalted butter
° 8 oz good quality dark chocolate, chopped, melted and cooled
Preheat oven 350°F, grease 8 round baking pans and sprinkle with cocoa powder. Line bottoms with parchment.
Placing all dry ingredients to 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
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.
Adding 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.
Putting 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 serving