This is the cake that I am asked most to prepare. Chocolate rules!
Have all ingredients at room temperature. Preheat oven to 350 degrees. Grease and flour the bottoms and sides of two 9x2 inch round cake pans, or 1 9-inch springform pan, or line the bottoms with wax paper.
Sift together three times:
1/2 cup plus 1 Tbsp Flour
1/2 cup plus 1 Tbsp Unsweetened cocoa
Melt in a small saucepan:
1/3 cup melted butter
Whisk together in a large heatproof bowl:
6 large eggs
1 cup sugar
Set bowl in a skillet of barely simmering water and whisk constantly until the mixture is warm to the touch (about 110 degrees). Be careful with this, as the eggs will cook quickly. Remove the bowl form the heat and beat on high speed until the mixture is light colored, has tripled in size and is the consistency of softly whipped cream (3 to 5 minutes with heavy mixer, 15 minutes with hand-held mixer).
In 3 additions, sift the flour mixture over the top and fold in with a rubber spatula. Reheat the butter until it is hot and transfer to a medium bowl. Fold into the batter with a rubber spatula until completely incorporated about 1-1/2 cups of the egg mixture along with: 1 teas. vanilla
Scrape this into the remaining egg mixture and fold in. Scrape the batter into the pan and spread evenly. Bake until the cake begins to pull away from the sides of the pan(s) and the top springs back when lightly pressed, about 15 minutes in round pans, 30 to 35 minutes in a springform pan. Let cool in the pan(s) on a rack for 10 minutes. Slide a thin knife around the cake to detach it from the pan(s); remove and let cool on rack.
When cake is cool, you can use the frosting of your choice. This is the one I used. They are not exact measurements, but will still work nicely.
1/2 bag chocolate chips
Make sure butter is soft. Melt chocolate in the microwave or on a double boiler. Allow to cool slightly. Whip butter and powdered sugar until smooth and creamy. Add chocolate and whip.
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