Directions

Cake

1. Preheat the oven to 350F.

2. In a medium bowl combine all the dry ingredients - both flours, cocoa powder, sugar, salt, baking powder and soda. Whisk briefly to combine.

3. In a separate bowl place all the remaining ingredients. Whisk to combine.

4. Pour your wet mixture into your dry mixture and whisk together until just combined.

5. Prepare a 8-inch pan with parchment and baking spray. Pour the batter into the pan.

6. Bake for 30-35 minutes or untill the center is springy to the touch and the sides have begun to pull away from the pan.

7. Allow to cool in the pan for 10 minutes before transferring to a rack to cool completely.

Chocolate Swiss Buttercream

1. Put the chocolate into a heatproof bowl that’s set over a saucepan filled with a few inches of boiling water. Do not let the base of the bowl touch the water below. Stir, until the chocolate has melted. Remove from the heat but keep the bowl over the saucepan, to keep it warm.

2. Put the egg whites and sugar into the bowl of a stand mixer fitted with a whisk attachment. Set it over a saucepan filled with water. Heat, whisking constantly until it reaches 160F. Immediately remove then set the bowl onto a stand mixer fitted with the whisk attachment. Whisk on high speed until thick and glossy, 5 to 7 minutes.

3. Slowly add the butter a tablespoon at a time, continue beating until smooth and silky, about 10-15 minutes.

4. Add melted chocolate, cocoa powder and pinch of salt. Whip to combine.

5. Frost cooled cake with buttercream.

Makes one 8-inch cake.

Recipe contributed by Coco et Sel, adapted from Rose Wilde.