This sinful chocolate cake is meant to be shared with friends. The rich, moist and dense cake is carefully balanced with the light and sweet meringue frosting. Use Bob's Red Mill 1-to-1 Gluten-Free Flour blend to ensure the perfect cake.
4ouncesbittersweet chocolatebroken into small pieces
3 1/2cupsgluten-free flour (with xanthan gum)I used Bob's Red Mill 1-to-1 Gluten-Free Flour Blend (in the blue bag)
1tspbaking powder
3/4tspbaking soda
1 1/2tspsalt
2cupslight brown sugarpacked
4eggs (large)room temperature
2tspvanilla extract
1cupsour cream
For the Chocolate Swiss Meringue Buttercream:
1 1/4cupssugar
5largeegg whites
3sticksunsalted butter, room temperature
9ouncesbittersweet chocolate, melted and cooled
Instructions
For the cake
Preheat oven to 325º F and lightly butter two 9-inch round cake pans. Line the bottom of the pans with round pieces of parchment rounds; butter parchment.
In a small bowl, stir together boiling water, cocoa, and chocolate. Allow mixture to cool for 10 minutes.
In a separate bowl, whisk together flour, baking powder and soda, and salt. Set aside
Using your standing mixer, beat together butter with sugar on medium-high until fluffy, 2 to 3 minutes.
Add in eggs, one at a time, occasionally scraping down the sides of bowl.
Add in vanilla, then chocolate mixture, and continue to beat mixture for another minute.
Reduce speed to low and add in half of the flour mixture at a time, alternating with the sour cream, until just combined.
Transfer the batter evenly into two 9" inch pans and place in oven. Bake the cakes until a toothpick inserted in the center comes out with moist crumbs attached, about 35 to 40 minutes.
Allow the cakes to cool in their pans placed on a wire rack for about 20 minutes, then turn the cakes onto the wire rack, leaving the top-sides up.
Once the cakes cool completely, use a serrated knife to trim tops so they're level.
For the Buttercream:
To prepare the buttercream, whisk the sugar and egg whites in a heat-proof mixing bowl. Place the bowl over a pot of simmering water and whisk mixture constantly for about 2-3 minutes or until the suga is completely dissolved. Remove from heat.
Pour the mixture into the bowl attached to your standing mixer. Using the whisk attachment, mix on high speed for 7-10 minutes until the bottom of the bowl is no longer warm to the touch.
Change to the paddle attachment and set the mixer on medium-high speed. Add the butter, 2 tablespoons at a time, until well combined, then mix in the chocolate.
Cut four strips of parchment paper and place on the edges of your cake pan to prevent the frosting from getting all over your cake pan (you'll remove the paper before serving). Place one cake layer on the stand, trimmed-side up, and spread 1 1/2 cups buttercream evenly over the top. Add the second cake layer and spread another layer of frosting on the top and sides.
Refrigerate the cake for 30 minutes or until it's firm to ensure your frosting doesn't collect chocolate cake crumbs. Spread the remaining frosting evenly over the top and sides and enjoy!
Cover leftoves and store them in the fridge. Bring the cake to room temperature before serving for the best results.