* Ingredients:
°2 cups multipurpose flour
°2 cups sweetheart sugar
° 3/4 cup Dutch cocoa powder processor, sieve
°2 teaspoons of baking soda
° 1 teaspoon baking powder
°1 teaspoon salt
° 1/2 cup vegetable oil
°1 cup of yogurt at room temperature
°1 cup hot water
°2 Large egg, room temperature
°2 teaspoons vanilla
°Swiss chocolate
+ meringue cream butter:
°5 Large Egg White
° 1 12 Sweetheart Sugar Cups
° 1 1/2 cup unsalted butter, at room temperature
° 8 ounce high quality dark chocolate, chopped, melted and cooled
* Methods :
Chocolate Cake:
Preheat oven to 350 degrees Fahrenheit, lubricate 8 circular baking pots and sprinkle with cocoa powder. Line bottoms with slavery.
Place all dry ingredients in a stand mixer bowl with a paddle accessory. Stir and in a medium bowl, whisk all the moist ingredients (slowly pour hot water so that the eggs are not set).
Add the moist ingredients to dry and combine over medium heat for 2-3 minutes. The combination will be very thin. to equalize in ready-made pans.
Bake for 45 minutes or until the cake lab comes out completely clean, cool 10 minutes in my pans, then turn on a wire rack to cool completely.
Swiss chocolate butter:
Place the egg and sugar whites in a bowl of the stand blender, whisk until mixed.
Or record 160 degrees Fahrenheit on a candy thermometer, place a bowl on the stand blender and whisk at medium height until the meringue is solid and cold (the bowl is no longer warm to the touch (about 5-10 minutes)). Switch to barrier bat. Add the butter cubes slowly and mix until smooth.
Add cold chocolate and whisk until smooth. Assembly: Place a layer of cake on a plate or dish. About higher. 1 c of butter cream and spread evenly.
Placing second layer on top and spread a thin layer of crumbs on the cake. Leave to cool for 20 minutes, then place a glass of frost on top and serve.
Enjoy !