Chocolate Cake

1. Preheat oven to 350 degrees F
2. Prepare (3) 8" Cake Pans with spray and the bottom lined with parchment paper
3. In a medium bowl, combine the flour, sugar, cocoa powder, salt, baking soda and baking powder; whisk until combined, set aside
4. With a paddle attachment, mix together buttermilk, oil, eggs, and vanilla extract
5. Add the dry ingredient and mix on medium speed until the batter is smooth and all ingredients are fully incorporated
6. On low speed, slowly add the boiling water to the batter and mix until fully combined
7. Divide batter into 3-8 inch cake pans
8. Bake at 350 degrees for 25-30 minutes or until cake springs back at the touch
9. Allow the cakes to cool for 10-20 minutes before removing from the pan
10. Once cakes have cooled completely you can start layering and icing
11. Place cake on a cake stand or plate and layer with chocolate ganache
12. Once the cake is layered with ganache filling, ice the cake with meringue icing and torch the meringue to golden brown.
13. Refrigerate the cake, but once you are ready to serve let the cake sit out for 20-30 minutes to get to room temperature.

Chocolate Ganache Filling

1. Simmer the heavy cream in a small saucepan
2. Once the cream comes to a simmer, add the semisweet chocolate to the cream and slowly whisk until fully combined and smooth
3. Allow the ganache to cool and thicken before using
4. (leave at room temperature)

Meringue Icing

1. Add egg whites and granulated sugar to a mixing bowl
2. Place the mixing bowl over a saucepan with boiling water
3. Once the egg white and sugar mixture gets warm to the touch, place it on the mixer with a whisk attachment and whisk until it become stiff peaks
4. Immediately ice the cake with meringue icing
5. Torch the meringue until it is a golden color