Chocolate cake



°2 cups all-purpose flour

°2 cups of granulated sugar

° 3/4 c Dutch-processed cocoa powder, sifted

°2 t of baking soda

° 1 t baking powder

° 1 t salt

°1/2 c vegetable oil

°1 cup room temperature yogurt

° 1 cup hot water

° 2 large eggs, room temperature

° 2 teaspoons vanilla

° Swiss chocolate

+ Buttercream:

°5 large egg whites

° 1 12 cups granulated sugar

°1 1/2 c un-salted butter

°8 oz good quality dark chocolate, chopped, melted and cooled




Chocolate cake:

Preheat oven to 350°F, grease 8 cake pans and sprinkle with cocoa powder. Line the bottoms with parchment.

Place all dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Stir the mixture and combine all the wet ingredients in a medium bowl (slowly pour in the hot water so the eggs don’t stick together).

Add wet ingredients to dry and mix over medium heat for 2-3 minutes. The mixture will be very thin. For evenness into ready-made troughs.

Bake for 45 mn

Swiss-Chocolate Buttercream:

Put the egg whites and sugar in the bowl of a stand mixer, and beat the mixture.

Or register 160°F on a candy thermometer, place bowl on your stand mixer and beat on medium-high until meringue is stiff and cool (bowl is no longer warm to the touch (about 5-10 minutes)). Switch to barrier racket. Slowly add the butter cubes and mix until smooth.

Add the cold chocolate and beat until smooth. Assembly: Placing layer of cake on a plate or plate. topping with approx. 1 cup buttercream, spread evenly.

Put the second layer on top and rub a thin layer of crumbs over the cake. Leave to cool for 20 mn, then put a cup of frost on top and serve.


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