Piano Cake

INGREDIENTS

For the chocolate cake:

1. 3 cups all-purpose flour
2. 2 cups sugar
3. 2 teaspoons baking powder
4. 1 teaspoon baking soda
5. 1 1/2 teaspoons salt
6. 2/3 cup cocoa powder
7. 1 1/2 cups butter, softened at room temperature
8. 4 large eggs
9. 1 tablespoon vanilla extract
10. 1 cup sour cream, room temperature

For the chocolate chip meringue:

1. 6 large egg whites
2. 2 cups superfine sugar
3. 1 cup mini chocolate chips

For the chocolate buttercream:

1. 1 1/2 cups butter, softened at room temperature
2. 4 cups powdered sugar
3. 1 1/2 cups cocoa powder
4. 2/3 cup whole milk
5. 1 tablespoon vanilla
6. 1 teaspoon salt

For the chocolate ganache:

1. 2 cups dark chocolate chips
2. 1 cup heavy cream
3. 2 tablespoons coconut oil

For the decoration:

1. 16 white chocolate Kit Kats
2. 10 milk chocolate Kit Kats

INSTRUCTIONS

1. Make the chocolate cake: Preheat the oven to 350 degrees, and line a 13 by 9 inch pan with baking spray and parchment paper.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and cocoa. Using a hand mixer, blend the butter, eggs and vanilla into the dry mix. Fold in the sour cream. Pour into prepared pan and bake for 25 to 30 minutes until fragrant and a toothpick comes out clean from the center of the cake. Set aside to cool.
3. Make the chocolate chip meringue: Turn the oven to 250 degrees, and line a quarter sheet pan with baking spray and parchment paper. In a large bowl, whip egg whites and sugar until stiff peaks form, approximately 10 minutes. Gently fold in mini chocolate chips and pour into prepared pan. Smooth out to create an even layer. Bake for 10 minutes, and then turn the oven down to 200 degrees and bake until stiff, approximately 4 hours. Turn the oven off and allow the meringue to set and cool completely in the oven.
4. Make the chocolate buttercream: In a large bowl, whip softened butter and powdered sugar together with a hand mixer. Add in cocoa powder and milk and mix until smooth. Add in vanilla and salt and set aside.
5. Make the chocolate ganache: Set chocolate chips in a medium-sized bowl, and heat the cream to a near boil. Pour cream over chocolate and whisk to combine. Add coconut oil, and divide ganache into two bowls. Refrigerate one to set and leave the other at room temperature.
6. Assemble the cake: Cut baked chocolate cake in half. Place one of the cakes on a large platter. Cover with one cup of chocolate buttercream and top with the meringue layer. Top with another cup of buttercream and finish with the remaining cake layer. Cover the entire cake with the remaining buttercream and set in the refrigerator to chill for approximately 30 minutes. Remove from fridge and pour the room temperature ganache over the top of the cake. Carefully drip ganache down every side of the cake for a dramatic effect. Place the chilled ganache in a piping bag and create a border around the bottom of the cake. Place the white chocolate Kit Kats across the middle of the cake, keeping them together in fours. Break up the milk chocolate Kit Kats and place them on top of the white Kit Kats, mimicking piano keys. Serve immediately. Cake will keep up to 4 days covered.

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