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

Assembly:

chocolate curls or sprinkles

Instructions

Chocolate Cake:

Preheat oven to 350F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.
Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.
In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).
Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.
Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.
Bake for 45 mins or until a cake tester comes out mostly clean.
Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.

Chocolate Swiss Meringue Buttercream:

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