Chocolate Cake:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup Dutch-processed cocoa powder sifted
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
1 cup buttermilk room temperature
1 cup sizzling water
2 massive eggs room temperature
2 tsp vanilla

Chocolate Swiss Meringue Buttercream:

5 massive egg whites
1 1/2 cups granulated sugar
1 1/2 cups unsalted butter room temperature
8 oz good high quality darkish chocolate chopped, melted, cooled*

Meeting:

chocolate curls or sprinkles

Directions

Chocolate Cake:

Preheat oven to 350F, grease two 8″ spherical baking pans and mud with cocoa powder. Line bottoms with parchment.
Place all dry elements into the bowl of a stand mixer fitted with a paddle attachment. Stir to mix.
In a medium bowl whisk all moist elements (pour sizzling water in slowly as to not cook dinner the eggs).
Add moist elements to dry and blend on medium for 2-3 minutes. Batter shall be very skinny.
Pour evenly into ready pans. I used a kitchen scale to make sure the batter is evenly distributed.
Bake for 45 minutes or till a cake tester comes out largely clear.
Cool 10 minutes within the pans then end up onto a wire rack to chill utterly.

Chocolate Swiss Meringue Buttercream:

Place egg whites and sugar into the bowl of a stand mixer, whisk till mixed.**
Place bowl over a double boiler on the range and whisk always till the combination is sizzling and not grainy to the contact (approx. 3mins). Or registers 160F on a sweet thermometer.
Place bowl in your stand mixer and whisk on med-high till the meringue is stiff and cooled (the bowl is not heat to the contact (approx. 5-10mins)).
Swap to paddle attachment. Slowly add cubed butter and blend till clean.***
Add cooled melted chocolate and whip till clean.

Meeting:

Place a layer of cake on a cake board or plate. High with approx. 1 cup of buttercream and unfold evenly. Place second layer on high and do a skinny crumb coat on the cake. Chill for 20mins.
Place 1 cup of frosting on high and unfold evenly. Easy the edges and flatten the highest, then use a big offset spatula to do a swirl sample on high.
Utilizing a piping bag fitted with a 1M tip, pipe rows of frosting across the cake, beginning on the backside. Apply even stress as you rotate your turntable. Proceed working your approach up the cake to the highest, ensuring the seams all align on the again.
Adorn the highest with chocolate curls, pearls, and flakes if desired.