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Chocolate Cake with Italian Chocolate Buttercream Frosting

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Ingredients
  

For the Chocolate Cake:

  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • ¾ cup cocoa
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 2 eggs
  • 1 cup soured milk (add a tablespoon of lemon juice to sour the milk)
  • 1 cup black coffee
  • ⅓ cup vegetable oil
  • 1 tsp. vanilla extract

For the Chocolate Buttercream Frosting:

  • 1-pound chocolate, at least 50% cocoa, chopped in small pieces
  • ½ cup butter
  • 2 cups granulated sugar
  • ⅔ cup water
  • 6 egg whites, at room temperature
  • ¼ tsp. cream of tartar
  • 2 tsp. vanilla extract
  • Pinch salt
  • 2 cups unsalted butter, softened

For the Ganache Drizzle:

  • ⅓ cup chocolate chips
  • 1-½ tbsp. whipping cream

Instructions
 

To prepare the chocolate cake:

  • In a mixing bowl, combine all ingredients; beat with electric mixer for 2 minutes.
  • Pre-heat the oven to 350°F.
  • Pour into 2 greased and floured 8-inch or 9-inch cake pans.
  • Place in the pre-heated oven and bake for 35 to 40 minutes or until toothpick inserted in the center comes out clean.
  • Remove from oven and cool in the pans for 5 minutes.
  • Remove from pans and cool completely on a wire rack.

To prepare the frosting:

  • In a double boiler, combine the chocolate and 1/2 cup butter; melt, but do not over heat; set aside to cool to room temperature.
  • Combine the granulated sugar and water in a small saucepan; bring to a boil.
  • Continue to boil, over medium heat, without stirring until the mixture reaches 240°F on a candy thermometer.
  • Meanwhile, beat together the egg whites, cream of tartar, vanilla extract and salt to stiff peaks.
  • Slowly pour in the sugar syrup in a thin stream, hitting the side of the bowl and not the beaters.
  • Continue beating the frosting for 10 to 15 minutes until the meringue is completely cool.
  • When completely cool, slowly begin to add the butter, a few tablespoons at a time; beat until smooth after each addition.
  • Add the melted chocolate to the meringue mixture in about 4 additions; beat well after each addition.
  • Continue beating until frosting reaches a spreadable consistency; this may take 15 minutes or so and may be necessary to chill the frosting, for several minutes, before beating it again to get it to stiffen; aternatively, place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.

To prepare the chocolate ganache:

  • It's best to add the drizzle when the frosting has been chilled on the cake for an hour or so.
  • In a double boiler, combine and melt the chocolate and cream but be careful not to overheat.
  • Spoon the ganache into a Ziploc bag and snip off a corner with sharp scissors.
  • Use the bag to drizzle the chocolate in continuous circular motions all over the surface of the cake.

To construct the cake:

  • Split the cake layers in half, horizontally, making 4 layers in total.
  • Fill layers with frosting and spread over the entire cake.
  • Garnish with chocolate ganache or chocolate curls, if desired.