1Place the bowl of your Kitchen Aid mixer over a double boiler and add the eggs and sugar and mix well to dissolve the sugar and also heat the eggs to about 115°F
2Once the sugar feels dissolved and the eggs are very warm (not hot) place bowl on the Kitchen Aid mixer with the whip attachment and whip on medium to high speed until ribbon stage. Approximately 5 minutes.
3In the meantime while the eggs are whipping you can sift together the flour, baking soda and the salt and set that aside.
4In another bowl add the cocoa powder to the hot water and vanilla and whisk it smooth.
5Add the melted chocolate and very soft butter to the cocoa mixture, whisk smooth (it should look like ganache)
6At this point your eggs should be ready, and you will add the entire melted chocolate/cocoa powder mixture to the whipped egg mixture, and mix until it is all uniform, just about 30 seconds more on high speed.
7Next we begin alternating the dry ingredients with the buttermilk, beginning with the dry ingredients and ending with the dry. (DRY-LIQUID-DRY-LIQUID-DRY)
8Mixing just until incorporated and stop to scrape the sides of your bowl from time to time too.
9Spray 2 8-inch round cake pans with nonstick spray. Pour the batter evenly between the pans. Bake at 350° F, about 30-40 minutes.
10After cake pans are cool enough to handle, unmold them onto cooling racks and cool completely.
11In a small pot on the stove, combine the granulated sugar, water, and corn syrup. ingredients to make the simple syrup. Boil for about 2-3 minutes then pour into a bowl and allow to sit in the freezer to rapid cool while you gather the other ingredients.
12In the bowl of your Kitchen Aid mixer fitted with a paddle attachment, or in a large mixing bowl with a hand blender, add the cocoa powder and cooled but still warm simple syrup and mix until it forms a firm mass
13Add the Vegetable Oil and Solid Vegetable Shortening and mix well.
14Add the corn syrup and the softened butter, mix smooth.
15Add the sifted confectioners sugar all at once and mix until smooth.
16Slowly add some of the cold water about 1 tablespoon at a time until you reach the desired consistency
17Place first layer of cake on a cardboard cake circle. Fill cake with frosting. Place the remaining layer on top and frosting the top and sides. Pick up the cake and press the mini M&Ms on the side. Pipe the remaining frosting on top. (almost in a Hershey kiss shape) (see picture above)
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...