chocolate cake:

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup sifted Dutch cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon of salt

1/2 cup vegetable oil

1 cup curd, at room temperature

1 cup hot water

2 large eggs, at room temperature

2 teaspoons vanilla

Swiss Chocolate Buttercream:

5 large egg whites

1 1/2 cups granulated sugar

1 1/2 c butter

8 oz good quality dark chocolate, chopped, melted, cooled*

crowd:

Shavings or chocolate chips

Preheat oven to 350 degrees Fahrenheit, grease 8 round pans and sprinkle with cocoa powder. Line the bottoms with parchment paper.

Place all dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. stir until combined.

In a medium bowl, whisk together all the wet ingredients (slowly pour in hot water so the eggs don’t cook).

Add wet ingredients to dry and stir over medium heat for 2-3 minutes. The mixture will be very fluid.

Pour to prepared pans. I used a kitchen scale to make sure the mixture was evenly distributed.

Baking for 45 mn

Letting cool 10 mn in pans, then invert onto wire rack to cool totally .

Place egg whites and sugar in mixing bowl and beat until combined. **

Place the bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (about 3 minutes). Or record 160 degrees Fahrenheit on a candy thermometer.

Place the bowl on your stand mixer and beat over medium heat until the meringue is stiff and cooled (the bowl is no longer hot to the touch (about 5-10 minutes)).

Switch to the paddle accessory. Slowly add the butter cubes and mix until smooth. *

Add cooled melted chocolate and whisk until smooth.

A layer of cake is placed on a plate or plate. cover approx. 1 cup buttercream and spread evenly. Put the second layer on top and put a thin layer of breadcrumbs on the cake. Refrigerate for 20 minutes.

Put a cup of frosting on top and spread it evenly. Smooth the sides and flatten the top, then use a large spatula to make a circular pattern on top.

Using a pastry bag fitted with a 1-inch tip, pipe frosting around the cake, starting at the bottom. Use even pressure when rotating the turntable. Continue to reassemble the cake, making sure the seams are all lined up on the back.

Decorate the top with braids, beads and chocolate flakes if desired.

Enjoy !