Chocolate Cake


  •  2 cups all-purpose flour
  • 2 cups of granulated sugar
  • 3/4 cup Dutch-processed cocoa powder, sifted
  • 2 teaspoons of baking soda
  •  1 teaspoon baking powder
  •  1 teaspoon salt
  •  1/2 cup vegetable oil
  •  1 cup of yoghurt at room temperature
  •  1 cup hot water
  • 2 large eggs, room temperature
  •  2 teaspoons vanilla
  • Swiss chocolate

+Butter meringue cream:

  • 5 large egg whites
  • 1 12 cups granulated sugar
  • 1 1/2 cups unsalted butter, at room temperature
  • 8 oz good quality dark chocolate, chopped, melted and cooled


Chocolat cake:

Set the oven to 350°F and grease and sprinkle cocoa powder on 8 round baking pans. Use parchment to cover the bottoms.

Putting all of the dry ingredients in the bowl of an upright blender with a paddle attachment. Stir and whisk together all the wet ingredients in a medium bowl. Slowly pour in hot water so the eggs don't set.

Adding the wet ingredients to the dry ones and mixing for 2 to 3 minutes over medium heat. It will be a very thin mixture. For evenness in ready-made pans.

Bake for 45 minutes, or until a cake tester comes out clean. Let cool for 10 minutes in the pans, then flip onto a wire rack to cool completely.

This is Swiss Chocolate Buttercream:

Putting egg whites and sugar in the bowl of a stand blender and beating until mixed.

Place the bowl on your stand mixer and whisk on medium-high until the meringue is stiff and cool (the bowl is no longer warm to the touch, about 5–10 minutes). Use the barrier racket instead. Adding butter cubes slowly and blending until smooth.

Add the cool chocolate and beat it until it is smooth. Put a layer of cake on a plate or a plate. Spread about 1 cup of buttercream evenly on the top.

Put the second layer on top, and then spread crumbs over the cake in a thin layer. Let it cool for 20 minutes, then put a cup of frosting on top and serve.


Leave a Reply

Your email address will not be published. Required fields are marked *

Check Also