Self-Frosted Chocolate Cake

Directions

Position rack in center of oven and preheat to 350℉ (180℃).

Grease an 8 inch springform pan.

Line base of pan with parchment paper or foil; grease paper or foil.

Flour side of pan and lined base, tapping to remove excess.

Melt chocolate in a double boiler or large heatproof bowl over hot but not simmering water over low heat, stirring occasionally.

Stir until smooth.

Add butter; stir until blended in.

Remove from pan of water; cool to body temperature.

Sift flour and baking powder into a small bowl.

Beat egg yolks lightly in a large bow.

Beat in 6 tablespoons of the sugar; continue beating at high speed about 5 minutes or until mixture is pale and very thick.

Stir in melted chocolate mixture and vanilla.

In a large bowl beat egg whites using dry beaters at medium speed until soft peaks form.

Gradually beat in remaining sugar; continue beating at high speed until whites are stiff and shiny but not dry.

Gently fold about ⅓ of whites into chocolate mixture until nearly incorporated.

Fold in remaining whites in 2 batches. Continue folding lightly but quickly, just until mixture is blended.

Gently spoon 2 cups of the mixture into a small bowl.

Cover and refrigerate.

This will be used for frosting.

Sprinkle flour mixture over remaining chocolate mixture; fold in gently, just until batter is blended.

Transfer batter to prepared pan; spread evenly.

Bake 30 to 35 minutes or until a cake tester inserted in center of cake comes out clean.

Cool in pan on a rack 10 minutes.

Run a thin-bladed flexible knife around side of cake.

Gently release spring and remove side of pan.

Let cake cool until it is lukewarm; cake will settle slightly in center.

Invert cake onto another rack; remove base of pan.

Carefully peel off paper or foil; cool cake completely.

Let frosting mixture stand at room temperature for about 1 hour or until it is easy to spread.

Turn cake onto another rack, then onto a platter so that the smooth side of the cake is facing up.

Using a long metal spatula, spread frosting evenly on side and top of cake; swirl top.

Refrigerate at least 2 hours before serving.

Cake can be kept, covered with a cake cover or large bowl, up to 4 days in the refrigerator.

Serve at cool room temperature.