Traditional Chocolate Cake
- 1½ cups unsalted butter (room temp)
- 1½ cups granulated sugar
- 8 oz dark chocolate, melted and cooled
- 5 large egg whites
Instructions:
Step 1: Prep & Mix the Cake
Preheat oven to 350°F. Grease two 8-inch round pans, dust with cocoa powder, and line the bottoms with parchment. In a stand mixer, whisk together all dry ingredients. In a separate bowl, whisk the wet ingredients, adding hot water slowly. Combine wet and dry mixtures and beat on medium for 2–3 minutes.
Note: The batter will be thin—that’s normal for a moist chocolate cake!
Step 2: Bake & Cool
Pour batter evenly into the pans. Bake 45 minutes, or until a toothpick comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Meringue Base
