Rich Chocolate Cake, Argentine Style

Chocolate cookies are great, but chocolate cake is even better. This recipe is aimed to please!

  • 2 1/2 cups sifted cake flour
  • 1 3/4 cups sugar
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 1 teaspoon baking soda
  • 1 cup buttermilk or sour milk
  • 1/4 pound sweet chocolate
  • 4 egg whites, stiffly beaten
  • 1/2 brewed coffee
  • 1 cup (2 sticks) butter

Preheat oven to 350°. Grease three 8-inch layer cake pans and dust lightly with flour. Sift together the flour, salt and baking soda.

Combine the chocolate and coffee in the top of a double boiler; place over hot water until melted. Cool. Cream the butter; gradually beat in the sugar until light and fluffy. Add 1 egg yolk at a time, beating well after each addition. Mix in the melted chocolate. Add the flour mixture alternately with the buttermilk, beating until smooth after each addition. Fold in the egg whites. Divide batter evenly among the prepared pans. Bake 35 minutes or until cake tester comes out clean. Cool on a cake rack 20 minutes before removing from pans. Cool thoroughly before frosting.

Note: This cake is very rich and may crack and fall, but the flavor won’t be affected.