Instructions
Step 1: Prepare the Cake
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans, dust with cocoa powder, and line the bottoms with parchment paper. In a stand mixer, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Slowly add hot water while whisking to combine. Gradually mix the wet and dry ingredients together and beat on medium speed for 2–3 minutes.
Note: The batter will be thin, which ensures a moist cake.
Step 2: Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 3: Make the Swiss Meringue Base
In a heatproof bowl, whisk the egg whites and sugar together. Place the bowl over a pot of simmering water (double boiler) and whisk constantly for 3 minutes, until the sugar dissolves and the mixture reaches 160°F (71°C).
Step 4: Whip the Buttercream
Transfer the meringue to a stand mixer and whisk on medium-high speed for 5–10 minutes until stiff, glossy peaks form and the bowl is cool. Switch to the paddle attachment and gradually add cubed butter, mixing until smooth. Fold in the cooled, melted chocolate until fully incorporated.
Step 5: Assemble and Decorate
Place the first cake layer on a serving plate and spread 1 cup of the buttercream evenly on top. Place the second layer on top and apply a thin crumb coat over the entire cake. Chill for 20 minutes.
Finish with a final layer of frosting, using a piping bag with a 1M tip to create decorative swirls or rows. Garnish with chocolate curls or sprinkles if desired.
This Classic Chocolate Cake combines rich chocolate layers with smooth, creamy frosting for a dessert that is elegant enough for celebrations yet approachable for home baking. Perfect served with coffee, fresh berries, or a glass of milk.