Double Chocolate Cake

Directions

To make chocolate cake:

Preheat oven to 325℉ (160℃).

In large bowl, sift together cake flour, cocoa, instant espresso, 1¼ cups sugar, baking powder and salt.

Stir dry ingredients well until well mixed.

In small bowl, beat egg yolks.

Pour egg yolks, vegetable oil, milk and vanilla into dry ingredients.

Stir and mix until smooth and incorporated.

Stir in cacao nibs.

In bowl of stand mixer, beat egg whites and cream of tartar until foamy.

With mixer running, slowly rain in remaining ¼ cup sugar.

Keep beating the whites until stiff peaks form.

Fold beaten whites into rest of batter:

Gently spoon ⅓ of beaten egg whites into large bowl with batter.

Slowly fold whites into batter with spatula until well combined.

Gently fold another ⅓ o beaten whites into batter. Do not deflate egg whites.

Gently fold in remaining third of whites.

Gently transfer batter with rubber spatula into 10-inch ungreased angel food cake pan.

Bake until cake is puffed (it should rise over the top of the pan by 2 to 3 inches, but will deflate a little as it cools), lightly browned on top, and a wooden stick inserted comes out clean, 65 to 75 minutes.

Invert pan over wine or soda bottle. Set pan in a draft free place and let cool completely, about 2 hours.

Loosen sides with thin knife and tap it gently to remove the cake.

Drizzle warm glaze over top of cake as needed.

To make chocolate glaze:

In medium saucepan, add butter, cream, water, vanilla, corn syrup and salt, and stir well.

Bring to good simmer over high heat.

Remove from heat. Stir in the chocolate until melted and smooth.

This makes about 2½ cups glaze, which will thicken as it cools.

Just before glazing, rewarm slightly to thin, or stir in a little extra cream to reach desired consistency.

It can be covered and refrigerated, for up to 1 week.