CREAMY CHOCOLATE CAKE
2 eggs, separated
1-1/2 cups sugar divided
1-1/4 cups all-purpose flour
1/2 cup cocoa
3/4 tsp baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk
Chocolate cream filling
2/3 cup sugar
1/3 cup cocoa
1-1/2 cups cold heavy cream (whipping cream)
1-1/2 tsp vanilla
3 tablespoon butter
3 tablespoon light corn syrup
1 tablespoon water
1 cup semisweet chocoate chips
Preheat oven to 350 degrees. Grease and flour 2 9-in round baking pans
In a small mixer bowl, beat egg whites until foamy; gradually beat in 1/2 cup of the sugar, beating until stiff peaks form.
In a large mixer bowl, stir together remaining 1 cup sugar, flour, cocoa, baking soda and salt. Add oil, buttermilk and egg yolks; beat until smooth. Gently fold egg whites into batter.
Pour batter into prepared pans. Bake 25 to 30 minutes. Cool 5 minutes; remove from pans to wire racks. Cool completely. Split layers in half.
To make filling: Combine sugar and cocoa in a small mixing bowl, stirring to break up lumps of cocoa. Add cold whipping cream and vanilla and beat on low speed to combine completely. Beat on medium speed until stiff peaks form. Spread 1/3 filling on top of one of the split layers of cake. Top with a second split layer and repeat the process until you top with the final cake layer.
To prepare glaze: Combine butter, corn syrup and water in a small saucepan. Cook over medium heat, stirring constantly until mixture begins to boil. Remove from heat and stir in chocolate chips. Cool slightly, then use to frost cake.
Refrigerate the cake and store leftovers in the refrigerator, but cake tastes best when served at room temp.
(In the Courier Journal; may have been a State Fair Winner
1994) made 14 Jan 95 everyone liked it and lunch Sunday.