Preheat oven to 350°F, grease 8 round baking pans and sprinkle with cocoa powder. Line bottoms with parchment.
Placing all dry ingredients in bowl of a stand blender fitted with paddle attachment. Stir and in a medium bowl, whisk all wet ingredients (slowly pour hot water so eggs don’t set).
Adding wet ingredients to dry & mix on medium heat for 2-3 minutes.The mix will be very rare. For the uniformity of the prepared forms. Bake
for 45 minutes or until cake tester comes out completely clean, cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
Swiss Chocolate Buttercream:
In the bowl of a stand mixer & beat to mix.
Or, at 160°F on a candy thermometer, place bowl in stand mixer and beat on medium speed until meringue is set and cool (bowl is no longer hot to the touch (about 5 to 10 minutes)).Switch to the barrage rocket. Slowly add the butter cubes and stir until smooth.
Add the cooled chocolate and stir until smooth. Assembly: Place a layer of dough on a plate or platter. coverage approx.1 cup buttercream & spread evenly.
Overlap the second layer and spread a thin layer of breadcrumbs over the cake. Let cool for 20 minutes, then top with a cup of frosting and serve.