Chocolate Layer Cake Recipe

Heat oven to 350 degrees F. Butter bottom and sides of two 9-inch layer-cake pans. Cut rounds of parchment or waxed paper to fit bottom of pans. Butter paper, and dust flour over pans; invert to remove excess.

Melt chocolate in saucepan or double boiler, stirring occasionally. When just about melted, remove from heat; stir until smooth.

In mixer, cream butter until smooth, gradually adding sugar. Beat until fluffy, 3 or 4 minutes. Beat in egg yolks one at a time, then vanilla and chocolate. In a bowl, mix 2 cups flour, baking powder, baking soda and salt. Add to chocolate mixture a little at a time, alternating with milk. Stir until smooth.

Beat egg whites until they hold soft peaks. With rubber spatula, fold them gently into batter. Turn batter into cake pans, and bake 30 minutes, or until a toothpick in center comes out clean. Cool on a rack 5 minutes, invert and complete cooling.

Put one layer on a platter, rounded side down. Spread with whipped cream. Top with second layer, flat side down. Spread cream over top and sides. Serve in an hour or two.

Recipe By: Mark Bittman