Swiss Chocolate Cake

Written by DYAN

°2 cups multipurpose flour

°2 cups sweetheart sugar

° 3/4 cup Dutch cocoa powder processor, sieve

°2 teaspoons of baking soda

° 1 teaspoon baking powder

°1 teaspoon salt

° 1/2 cup vegetable oil

°1 cup of yogurt at room temperature

°1 cup hot water

°2 Large egg, room temperature

°2 teaspoons vanilla

°Swiss chocolate

+ meringue cream butter:

°5 Large Egg White

° 1 12 Sweetheart Sugar Cups

° 1 1/2 cup unsalted butter, at room temperature

° 8 ounce high quality dark chocolate, chopped, melted and cooled

* Methods :

Chocolate Cake:

Preheat oven to 350 degrees Fahrenheit, lubricate 8 circular baking pots and sprinkle with cocoa powder. Line bottoms with slavery.

Place all dry ingredients in a stand mixer bowl with a paddle accessory. Stir and in a medium bowl, whisk all the moist ingredients (slowly pour hot water so that the eggs are not set).

Add the moist ingredients to dry and combine over medium heat for 2-3 minutes. The combination will be very thin. to equalize in ready-made pans.

Bake for 45 minutes or until the cake lab comes out completely clean, cool 10 minutes in my pans, then turn on a wire rack to cool completely.

Swiss chocolate butter:

Place the egg and sugar whites in a bowl of the stand blender, whisk until mixed.

Or record 160 degrees Fahrenheit on a candy thermometer, place a bowl on the stand blender and whisk at medium height until the meringue is solid and cold (the bowl is no longer warm to the touch (about 5-10 minutes)). Switch to barrier bat. Add the butter cubes slowly and mix until smooth.

Add cold chocolate and whisk until smooth. Assembly: Place a layer of cake on a plate or dish. About higher. 1 c of butter cream and spread evenly.

Placing second layer on top and spread a thin layer of crumbs on the cake. Leave to cool for 20 minutes, then place a glass of frost on top and serve.

Enjoy !

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