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