Ingredients

The following ingredients have 12 Servings
  • 3 ounces Baker’s unsweetened baking chocolate
  • 1 ¼ cup sugar (divided use)
  • ⅔ cup plus 2 tablespoons milk
  • 6 tablespoons butter (room temperature)
  • 2 eggs (separated, at room temperature)
  • 1 ½ cups cake flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups confectioner’s sugar (more if needed)
  • 4 tablespoons cocoa
  • 4 tablespoons butter (melted)
  • 4 tablespoons strong (hot coffee)
  • 1 teaspoon vanilla extract

Instruction

  • Preheat the oven to 350 degrees F.
  • Grease and flour two 9-inch round cake pans. If desired, line the pans with greased and floured waxed paper.
  • Separate the eggs. Lightly beat the yolks and set them aside. Beat the whites until stiff peaks form. Set the whites aside.
  • Combine in the top of a double boiler the baking chocolate, 4 tablespoons of sugar and 2 tablespoons of milk. Stir together over hot water until chocolate is completely melted.
  • In a large mixing bowl, cream the butter. Add the rest of the sugar, the beaten egg yolks, and the melted chocolate mixture. Stir well.
  • Sift together the dry ingredients and add them to the batter, alternating with the rest of the milk. Fold in the stiffly beaten egg whites and the vanilla.
  • Pour the batter into the prepared pans. Bake for 20 minutes or until the layers begin to pull away from the sides of the pans. Check for doneness with a cake tester. Take care not to over bake so the layers do not become dry.
  • Remove pans from the oven and place on racks to cool for 10 minutes.
  • Remove the layers from the pans (peel off the waxed paper if you used it) and finish cooling completely on the racks.
  • Frost when the layers are completely cool.