Directions

Chocolate Cake:

Preheat oven to 350F, grease two 8″ spherical baking pans and mud with cocoa powder. Line bottoms with parchment.
Place all dry substances into the bowl of a stand mixer fitted with a paddle attachment. Stir to mix.
In a medium bowl whisk all moist substances (pour scorching water in slowly as to not cook dinner the eggs).
Add moist substances to dry and blend on medium for 2-3 minutes. Batter can be very skinny.
Pour evenly into ready pans. I used a kitchen scale to make sure the batter is evenly distributed.
Bake for 45 minutes or till a cake tester comes out principally clear.
Cool 10 minutes within the pans then end up onto a wire rack to chill utterly.

Chocolate Swiss Meringue Buttercream:

Place egg whites and sugar into the bowl of a stand mixer, whisk till mixed.**
Place bowl over a double boiler on the range and whisk continually till the combination is scorching and not grainy to the contact (approx. 3mins). Or registers 160F on a sweet thermometer.
Place bowl in your stand mixer and whisk on med-high till the meringue is stiff and cooled (the bowl is not heat to the contact (approx. 5-10mins)).
Swap to paddle attachment. Slowly add cubed butter and blend till clean.***
Add cooled melted chocolate and whip till clean.

Meeting:

Place a layer of cake on a cake board or plate. High with approx. 1 cup of buttercream and unfold evenly. Place second layer on prime and do a skinny crumb coat on the cake. Chill for 20mins.
Place 1 cup of frosting on prime and unfold evenly. Easy the perimeters and flatten the highest, then use a big offset spatula to do a swirl sample on prime.
Utilizing a piping bag fitted with a 1M tip, pipe rows of frosting across the cake, beginning on the backside. Apply even strain as you rotate your turntable. Proceed working your means up the cake to the highest, ensuring the seams all align on the again.
Enhance the highest with chocolate curls, pearls, and flakes if desired.

Credit score: allwecook