Chocolate Cake:

• Heat the oven to 350F, grease 8 round bread pans, and sprinkle cocoa powder over them. Slavery is used to line bottoms. Bake for 45 minutes, or until the cake lab is mostly clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
• Put all of the dry ingredients in the bowl of a stand mixer that has a paddle attachment. My heart wants to gather. Mix all the wet ingredients in a medium bowl (slowly pour hot water so as not to cook the eggs).
• Add the wet ingredients to the dry ones and mix for about two to three minutes. The mixture will be very thin. Pour into the pans that have been ready. I used the kitchen scale to make sure the mix is spread out evenly.
• Bake for 45 minutes, or until the cake lab is mostly clean. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.

Chocolate Swiss Buttercream : 

• Put the egg and sugar whites in the bowl of the mixer and whisk until they are mixed together. Put a bowl on top of a double kettle on the stove and whisk the mixture constantly until it is hot and no longer feels grainy (about 3 minutes).
• Set the candy thermometer to 160F. Place a bowl on the stand mixer and whisk on medium speed until the meringue is stiff and the bowl is no longer warm to the touch (about 5 to 10 minutes). Slowly add the butter cubes and stir until the mixture is smooth.
• Mix the chocolate until it is smooth. Set up: Put a layer of cake on a plate or board. Put it at the top. Spread out 1 cup of buttercream so it’s even.
• On top of the second layer, make thin crumbs.