makes one 8 inch cake

1. Preheat oven to 350.

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 till just combined.

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

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

7. Cool completely.  Run an offset spatula along rim of the pan and over turn pan to release cake.  Place cake on platter and frost with buttercream.

Chocolate Swiss Buttercream
makes enough to frost 2 cakes

1. Create a Bain Marie by placing 3 inches of water in a medium sauce pot and turn your heat to medium.

2. In the bowl of your stand mixer combine your egg whites and sugar.  Place your stand mixer bowl over top the medium sauce pot to complete your Bain Marie.

3. Bring mixture to 161 degrees Fahrenheit stirring consistently.

4. Pull from heat and move to your stand mixer with the whisk attachment.  Whisk on high until the mixture is bright white and has tripled in volume.

5. While meringue is setting up, put a small bowl with chocolate over the Bain Marie to melt.  Pull from heat when almost all is melted.  Cool slightly.

6. Return to your meringue.  Slowly add in butter to the mixture till soft waves of buttercream appear.

7. Add melted chocolate, cocoa powder and pinch of salt- whip to combine.

8. Frost cake with buttercream.