Smothered with a fluffy marshmallow meringue icing, this chocolate cake’s impressive look belies the easy technique. The icing, light as air, offers the perfect textural and visual contrast to the cake’s rich, dark chocolate magnificence.
MAKES two 9-inch layers; serves 8 to 16
INGREDIENTS
Super-Rich Chocolate Cake, prepared as directed through step 7
½ cup (80g/2.8oz) mini chocolate chips
To assemble and decorate the cake, place one cake layer top side up on a cake turner. Use an icing wand to evenly spread a heaping cup of icing over the surface. Add the second cake layer top side up. Using an icing wand, spread about 1 cup buttercream on the top and about 1½ cups on the sides, smoothing around the top and sides of the cake as you go. To get the meringue to look fluffy, to uch the end of the icing wand to the icing and pull away quickly to create peaks of icing. Sprinkle with the mini chocolate chips.