Black Forest Cake

Cake:

1-3/4 cups all purpose flour

2 cups sugar

3/4 cup unsweetened cocoa

1-1/2 teaspoon baking soda

1-1/2 teaspoons baking powder

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup butter melted

1 teaspoon vanilla

1 cup hot coffee

Frosting:

200 g. 80% Cocoa Chocolate

300 g. 60% Cocoa Chocolate

1/2 cup egg whites room temp.

1 cup granulated sugar

1/4 tsp cream of tarter

1/2 tsp salt

450 g. unsalted butter room temp.

2 tsp pure vanilla extract

2 tsp instant coffee in 1 tblsp water

Preheat oven to 175 C. Prepare two round cake pans by rubbing with butter, sprinkling with flour and tapping out extra. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with then set aside. In mixing bowl combine eggs, milk,

butter and vanilla. Slowly add hot coffee and mix. Add flour mixture

and fold and stir until smooth. Pour batter into pans, dividing evenly.

Bake for 30-35 minutes. Remove cake from pans and cool on racks.

Melt the chocolate until smooth.Allow to cool. Mix the egg whites, sugar,

cream of tarter, and salt in the mixing bowl. Heat the egg white mixture

in the bowl over simmering water until they are warm to the touch. Whisk

until the meringue holds a stiff peak. Add the butter 1 tablespoon at a

time while beating on medium speed. Scrape down the bowl and add the

chocolate, vanilla and coffee until ingredients are completely blended.

If the buttercream seems too soft to spread, chill a bit and beat it again.