Classic Chocolate

Layer Cake with

Swiss Meringue
Buttercream
This moist, rich chocolate cake has a deeply dark chocolate colour but just the right
chocolate flavour so that both kids and adults will enjoy it.

Ingredients
Cake:
 2 cups (400 g) granulated sugar

 1¾ cups (260 g) all-purpose flour (see note for gluten-free)

 ¾ cup (90 g) cocoa powder (Dutch process is ideal)

 2 tsp baking soda

 1 tsp baking powder (certified gluten-free, if needed)

 ½ tsp fine salt

 1 cup (250 mL) buttermilk

 1 cup (250 mL) hot brewed coffee 

 ½ cup (125 mL) vegetable oil

 2 large eggs

 1 tsp vanilla extract
Buttercream:
 6 large egg whites, room temperature

 1⅔ cups (240 g) granulated sugar

 1⅔ cups (365 g) unsalted butter, room temperature

 2 tsp pure vanilla extract

   vanilla extract

For gluten-free options:

Replace the 1¾ cups (260 g) all-purpose flour with ⅔ + ½ cup
(155 g) brown rice flour mixed with ⅓ cup + ¼ cup (70 g)
tapioca starch and ¾ tsp xanthan gum for a tasty, moist result.