Chocolate Chocolate Cake

Ingredients

• Servings: 1
• 1 (12 ounce) package semisweet chocolate chips
• 2 tablespoons instant coffee granules
• 5 tablespoons water
• 1/2 cup butter
• 1/2 cup margarine
• 2 cups white sugar
• 6 egg yolks
• 1 cup all-purpose flour
• 6 egg whites
• 1 tablespoon confectioners' sugar, for dusting

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 5 mins

Ready Time: 4 hrs 30 mins


• preheat an oven to 350 degrees f (175 degrees c). grease a 9-inch springform pan with 3-inch high sides. wrap bottom of pan securely with aluminum foil so it comes up about 1-inch on the sides. set aside.
• melt the chocolate chips with the instant coffee granules and water in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). do not overheat or chocolate will scorch. set aside to cool.
• beat the butter, margarine, and white sugar with an electric mixer in a large bowl until light and fluffy. the mixture should be noticeably lighter in color. add the room-temperature egg yolks one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. pour in the flour gradually, mixing until just incorporated. fold in the melted chocolate; mixing just enough to evenly combine.
• beat egg whites until foamy in a large glass or metal mixing bowl. continuing to beat until stiff peaks form. lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. fold egg whites a third at a time into the chocolate mixture; mixing just enough to evenly combine. pour the batter into prepared pan.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 5 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. sift confectioners' sugar over the top of the cake before serving.