° 2 cups all-purpose flour
°2 cups of granulated sugar
°3/4 cup Dutch-processed cocoa powder, sifted
°2 teaspoons of baking soda
° 1 teaspoon baking powder
° 1 teaspoon salt
° 1/2 cup vegetable oil
° 1 cup of yoghurt at room temperature
° 1 cup hot water
°2 large eggs, room temperature
° 2 teaspoons vanilla
° Swiss chocolate
+Butter meringue cream:
°5 large egg whites
°1 12 cups granulated sugar
°1 1/2 cups unsalted butter, at room temperature
°8 oz good quality dark chocolate, chopped, melted and cooled
Preheat oven to 350°F, grease 8 round baking pans and sprinkle with cocoa powder. Line bottoms with parchment.
Placing all dry ingredients in bowl of a stand blender fitted with paddle attachment. Stir and in a medium bowl, whisk all wet ingredients (slowly pour hot water so eggs don’t set).
Adding wet ingredients to dry & mix on medium heat for 2-3 minutes. The mix will be very thin. For evenness in prepared pans.
Bake for 45 minutes or until cake tester comes out completely clean, cool 10 minutes in pans, then flip onto wire rack to cool completely.
Swiss Chocolate Buttercream:
Placing egg whites and sugar in bowl of a stand blender, & beat to mixed.
Or registering 160°F on a candy thermometer, place bowl on your stand mixer and whisk on medium high until meringue is stiff and cool (bowl no longer warm to the touch (about 5-10 minutes)). Switch to the barrier racket. Slowly adding butter cubes and blend to smooth.
Adding cool chocolate and beat to smooth. Assembly: Place a layer of cake on a plate or plate. top with approx. 1 c of buttercream & spreading evenly.
Put the second layer on top and spread a thin layer of crumbs on the cake. Leave to cool for 20 minutes, then put a cup of frosting on top and serve.