2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
3/4 Cup Cocoa Powder
3 Sticks Unsalted Butter, softened
2 Cup Light Brown Sugar
4 Eggs, room temperature
1/2 Cup Boiling Water
1 Tbsp Vanilla Extract
Espresso Swiss Meringue Buttercream
1 Cup Granulated Sugar
4 Stick Unsalted Butter, softened
1/4 Cup strong Espresso, cooled
1 Cup Roasted Almonds, sliced
Preheat oven to 350 Degree F (170 degree C) and grease eight inch pan, and line it with parchment paper.
In a large bowl, whisk the flour, baking powder, baking soda and salt. In another bowl, mix boiling water with cocoa powder until smooth.
On a medium speed, beat butter and sugar together until light and fluffy. To the mixture add eggs, one by one. Beat in buttermilk and vanilla extract.
Turn to low speed and add in 1/3 of flour mixture, followed by 1/2 of chocolate mixture. Repeat with the remaining mixture until just incorporated.
Divide the batter (about 1 cup) and pour into the prepared pans, smoothing the surface. Bake for about 13 to 15 minutes or until toothpick comes out clean.
Place the cakes on the wire rack to cool. Let them cool completely before frosting.
For the buttercream, put egg whites and sugar in a mixing bowl over a pot of simmering water. with an electric hand mixer, beat constantly until the sugar has completely dissolved and the egg whites are hot. Remove from heat.
Continue whipping the mixture until thick, glossy and cool. While mixing on medium speed, keep adding softened butter chunks until incorporated and mix till it has reached a smooth texture. If curdles, keep mixing and it will come back to smooth. Add Vanilla and Salt.
Before frosting the cake, add the espresso in the buttercream and beat for around 10 seconds. Reserve 1 cup of buttercream for piping on top.
For assembling the cake, place one cake layer on the serving plate and spread 1/3 of the buttercream. Repeat this process until all the layers are placed. Smear buttercream on top and sides of the cake. Garnish with sliced almonds.
Cover and refrigerate the cake. leave out in room temperature for a while before serving.