Where cravings drives search for recipes and the creation of delicious homemade food

325F, two 9x2 cake pan buttered with parchment
1) 1 ½ cup (278g) sugar
1) 1 cup (140g) all-purpose flour
1)½ cup (57g) cake flour
(7g cornstarch) substitute
(50g all-purpose flour) substitute
1) 1 cup (72g) natural unsweetened cocoa powder
1) 1½ tsp. (7g) baking powder
1) 1 tsp. (5g) baking soda
1) ½ tsp. (4g) kosher salt
2) 1 cup (226g) unsalted butter, room temp
3) 4 large eggs
4) 1 cup (218g) sour cream (14%)
4) 2 tsp. (8g) vanilla extract
5) ½ cup (93g) sugar
5) 1 tbsp. (6g) natural unsweetened cocoa powder
6) ½ cup (113g) water

In a sauce pan whisk (5) together and then add (6). Heat over medium heat until all the sugar has dissolved. Set aside to cool.

Chocolate Swiss Meringue Buttercream
7) 6 large egg whites
7) 1 tsp. (6g) cream of tartar
8) 283g (9.98oz) semisweet chocolate
9) 2 tbsp. (30g) water
9) 2 tbsp. (12g) natual unsweetened cocoa powder
9) 1 tsp. vanilla extract
9) ¼ tsp. kosher salt
10) 2 cup (370g) sugar
10) 1/3 cup (71g) water
11) 2 cup (452g) unsalted butter, room temp
Foremost Dairies (sold at superstore, independent)

In my experience, the butter brand makes a difference in making the buttercream. I found Foremost Dairies unsalted butter from superstore/independent works the best.

In a mixing bowl combine (7) with whisk attachment. (Do not whip yet until syrup (10) is almost ready.)

In a sauce pan melt (8) over low heat. Cool slightly before use.

In a sauce pan combine (10) medium heat. Minimal stirring heat to 248F (about 10 minutes)

In a bowl combine (9) and set aside.

Once the syrup is close to target temp of 248F. Whisk the egg whites (7) at high speed until soft peaks then pour hot syrup on the side of the bowl. Keep whisking over high speed until cool about 10 minutes.

Add butter (11), a tablespoon at a time with constant whipping. Whip at high until it becomes smooth.

Add in melted chocolate (8) followed by (9).

Weight of buttercream 1266g.

Use cake leveler to split cake. Brush cake with syrup then spread 150g buttercream in between.

Cover cake and it can be kept at room temperature.

In a mixing bowl combine (1) with paddle attachment cut butter (2) into flour until sandy texture.

Add eggs (3) one at a time, then add (4). Beat on medium speed for 60-90 seconds.

Weight of batter 1196g ÷ 2 = 598g. Divide batter into pans and use spatula to spread batter evenly.

Bake at 325F for 30 minutes. (Check at 20 min)