Preheat oven to 350 degrees. Lightly grease 2 9″ round cake pans, and line bottoms with parchment paper.
- 4 ounces unsweetened chocolate
- 2 Cups sugar
- 1 1/2 Cups all purpose flour plus 2 Tablespoons
- 2/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Cup hot, strong coffee
- 1/2 cup sour cream
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 Tablespoons powdered egg whites or meringue powder
Melt chocolate in double boiler or microwave. Set aside. Sift dry ingredients together into mixer bowl. In separate bowl, blend the hot coffee, sour cream and vegetable oil with whisk. With mixer on low, slowly add coffee mixture to dry ingredients and mix until blended. Scrape sides. Add eggs one at a time mixing until batter is smooth. Scrape sides. Add chocolate, scraping sides and making sure color is uniform.
Divide equally into prepared pans. Bake until cake springs back to the touch and a tester inserted into center comes out dry – about 30 minutes. Cool in pans on rack for about 10 minutes, then remove from pans. When cakes are cool to touch you can frost.
If you have trouble with this cake at our altitude, add the ingredients in red type in with the other dry ingredients.
Chocolate Whipped Cream Frosting – mix 1 pint of heavy or whipping cream with 1/3 cup (or more to taste) of Ghirardelli ground sweet chocolate. Whip until thickened. Refrigerate all leftover cake.