5 massive egg whites
1 1/2 cups granulated sugar
1 1/2 cups unsalted butter room temperature
8 oz good high quality darkish chocolate chopped, melted, cooled*
Meeting:
chocolate curls or sprinkles
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 sizzling water in slowly as to not cook dinner the eggs).
Add moist substances to dry and blend on medium for 2-3 minutes. Batter will likely 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 prove onto a wire rack to chill fully.
Chocolate Swiss Meringue Buttercream:
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