A rich, dark, moist and light cake.
INGREDIENTS (for 1 servings):
- 3 (1 ounce) squares unsweetened chocolate
- 1/2 cup milk
- 2/3 cup packed brown sugar
- 2 eggs, separated
- 1 3/4 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter
- 2/3 cup white sugar
- 3/4 cup milk
- 1 teaspoon vanilla extract
In a saucepan, combine chocolate, 1/2 cup milk, brown sugar, and egg yolks. Cook over low heat, stirring constantly, until custard is thick and smooth. Cool.
Stir together flour, soda, baking powder, and salt.
In a large bowl, cream butter or margarine. Blend in white sugar, beating until light and fluffy. Mix together 3/4 cup milk and vanilla. Stir flour mixture into creamed mixture alternately with flavored milk. Make 3 dry and 2 liquid additions, combining lightly after each. Stir in cooled chocolate custard.
Beat egg whites to form stiff but moist peaks. Fold into cake batter, and beat by hand for 1 minute. Turn batter into two greased and floured 8 inch round cake pans.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until cake springs back when lightly touched. Cool layers for 5 minutes, and then remove from pans. Cool completely.