CHOCOLATE CAKE

1. Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit. Grease and sprinkle cocoa powder on two 8-inch round cake pans. Line the bottoms with parchment paper to ensure easy removal later.
2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together the vegetable oil, curd, hot water, eggs, and vanilla extract. Pour the hot water slowly to prevent the eggs from cooking.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on medium speed for 2-3 minutes. The batter will be quite fluid, which is normal.
5. Bake the Cakes: Divide the batter evenly between the prepared pans (using a kitchen scale can help ensure even distribution). Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the Cakes: Let the cakes cool in the pans for about 10 minutes, then invert them onto a wire rack to cool completely.

Making the Swiss Chocolate Buttercream:

1. Prepare the Egg Whites: Place the egg whites and sugar in a mixing bowl. Whisk until combined.
2. Heat the Mixture: Place the bowl over a double boiler on the stove. Continue to whisk constantly until the mixture is hot and no longer grainy to the touch, about 3 minutes. Alternatively, use a candy thermometer to ensure the mixture reaches 160 degrees Fahrenheit.
3. Beat the Meringue: Transfer the bowl to your stand mixer and beat on medium speed until the meringue is stiff and cooled, about 5-10 minutes.
4. Add the Butter: Switch to the paddle attachment and gradually add the softened butter cubes. Mix until the buttercream is smooth and creamy.
5. Incorporate the Chocolate: Add the melted and cooled chocolate to the buttercream and beat until fully incorporated and smooth.

Assembling and Decorating the Cake:

1. Layer the Cake: Place one layer of the cake on a serving plate. Spread about 1 cup of buttercream evenly over the top. Place the second cake layer on top and apply a thin layer of buttercream over the entire cake to create a crumb coat. Refrigerate for 20 minutes.
2. Final Frosting: After the crumb coat has set, apply another cup of buttercream on top of the cake, spreading it evenly. Smooth the sides and top, then use a large spatula to create a circular pattern on the top.
3. Decorate: Using a pastry bag fitted with a 1-inch tip, pipe the buttercream around the sides of the cake, starting at the bottom and working your way up. Ensure even pressure as you rotate the turntable. Decorate the top with additional piped buttercream, chocolate shavings, or chocolate chips if desired.

Enjoy the Sweet Rewards

This Chocolate Cake with Swiss Chocolate Buttercream is a true labor of love, but the reward is well worth the effort. Each bite is a symphony of rich chocolate flavor and smooth, creamy buttercream, making it the perfect dessert for any celebration. And while it may be tempting to keep this treat all to yourself, sharing it with loved ones is what truly makes the holidays special. So, whip up this decadent cake, enjoy the process, and indulge in the sweet joy it brings to your home. Thank you for sharing in this delicious journey with me.