Eagle Chocolate Cake

Eagle chocolate cake is the kind of triple-layer Ghirardelli classic that built American chocolate-cake reputations in the days before boxed mixes. The cake gets a double lift, once from buttermilk reacting with baking soda, and again from whipped egg whites folded in at the end for an almost mousse-like crumb.

Melt the chocolate gently in water over low heat, not over a flame, to keep it smooth. Cool it slightly before adding to the creamed butter and sugar so it does not split the emulsion or scramble the yolks.

The buttermilk-or-coffee choice is more impactful than it sounds. Buttermilk gives a tangy, classic chocolate-cake flavor. Cold strong coffee deepens the chocolate notes without making the cake taste of coffee at all, the way good chocolate desserts always do.

Folding the stiffly beaten egg whites in at the end is what separates this cake from a denser one-bowl version. Use a light hand here, deflated whites mean a flat cake.

Three 8-inch or 9-inch pans lined with wax paper for clean release. Cool 10 minutes in the pans before turning out.

Frost with classic chocolate buttercream or a whipped cream and fresh berry filling between layers.

Pro Tips

• Bring all ingredients to room temperature, cold butter or eggs break the creaming emulsion.
• A clean dry bowl is a must for beating egg whites, even a drop of fat kills the foam.
• Test for doneness with a wooden skewer in the thickest part, moist crumbs are good, wet batter means more time.
• Wrap layers tightly and freeze briefly before assembling, this firms them for easier handling.

Variations

• Swap the chocolate for bittersweet at 70 percent cacao for a darker, less sweet result.
• Add a teaspoon of espresso powder to the dry mix for an even bolder chocolate flavor.
• Sandwich layers with raspberry preserves and chocolate ganache for a more decadent finish.