Classic Triple Chocolate Cake:
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 rich, dark chocolate-infused vegetable oil
- 1 cup velvety buttermilk, at room temperature
- 1 cup piping hot water
- 2 large eggs, at their room temperature best
- 2 tsp pure vanilla extract
Chocolate Symphony Swiss Meringue Buttercream:
- 5 large egg whites
- 1 1/2 cups fine granulated sugar
- 1 1/2 cups premium unsalted butter, luxuriously softened
- 8 oz heavenly dark chocolate, meticulously chopped, then melted and cooled*
Assembly:
- An opulent cascade of chocolate curls, pearls, and flakes for a regal touch
*Indulge in the same preparation steps provided in the initial recipe, and embrace the delight of a Decadent Triple Chocolate Cake adorned with a luscious Chocolate Symphony Swiss Meringue Buttercream. Crown your creation with an opulent cascade of chocolate curls, pearls, and flakes for a regal touch.