(This isn't the best picture I goofed with the egg whites, and forgot to put the cream on the 3rd layer, so I will replace it when I make this again! It is one of the best if not the best chocolate cake you will ever make! Such a masterpiece! I made it for my in-laws, and my mother-in-law raved over it and wanted me to share the recipe with her. She made it for a sibling get together, and called me the next day to say she made the best chocolate cake ever! It was a big hit! )
For the cake:
2 eggs, separated
1 1/2 c. sugar, divided
1 1/4 c. all purpose flour
1/2 c. unsweetened cocoa
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. vegetable oil
1 c. buttermilk, (if you don't have buttermilk, you can use 1 Tbsp. white vinegar plus milk to equal 1 c.
*** Heat oven to 350 F.
*** Grease and flour 2 ( 9 inch) round cake pans.
*** In small mixer bowl, beat egg whites until foamy ( I beat them until almost stiff), gradually beat in 1/2 c. sugar until stiff peaks form ( this is very important for the success of the cake, it must have stiff peaks or the cake will sink in the middle - make sure you beat it on high to allow enough air to incorporate - I would use a stand mixer for this).
*** In large mixer bowl, stir together remaining 1 c. sugar, the flour, cocoa, baking soda and salt.
*** Add oil, buttermilk and egg yolks - beat until smooth
*** gently fold in egg whites.
*** Pour batter into prepared pans . Bake 25 to 30 min. or until cake springs back when touched lightly in center. Cool 5 min; remove from pans to wire racks to cool completely.
** Split layers in 1/2 horizontally. you now have 4 layers
Chocolate Cream Filling :
2/3 c. sugar
1/3 c. unsweetened cocoa
1 1/2 c. cold whipping cream
1 1/2 tsp. vanilla --beat on low speed of electric mixer to combine. Beat on medium speed until stiff. Spread over 1 cake layer with 1/3 of the cream filling; top with 2nd cake layer. Repeat ending with plain layer on top.
Chocolate Glaze :
3 Tbsp. butter
3 Tbsp. light corn syrup
1 Tbsp. water
1 c. semi-sweet chocolate chips
In small saucepan, combine butter, corn syrup and water; place over medium heat, stirring constantly, until mixture begins to boil ( I bring it to a boil - I like the texture of the glaze better). Remove from heat; stir in chocolate chips until melted. Cool to room temperature - makes about 1 c. Glaze cake. Add chocolate curls or sprinkles for a nice touch. Refrigerate. Makes 8 to 10 servings.
**If you bring the glaze to a boil, it is a little harder to cut, I use a serrated knife. This cake is amazing!