Chocolate Cake
 
 
Author:
Ingredients
  • 5 large eggs, separated
  • ½ cup butter, softened
  • ½ cup shortening
  • 2 cups granulated Imperial sugar
  • 2¼ cups all-purpose flour
  • 2 tablespoons black cacao (optional - this makes a rich dark color and added flavor depth)
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 4 ounces semi-sweet chocolate, melted
  • 2 teaspoons creme de cacao
Instructions
  1. Preheat oven to 325°F.
  2. Grease and flour two 8" x 3" cake pans and set aside.
  3. Using an electric mixer, beat egg whites at high-speed until stiff peaks form; set aside.
  4. Beat butter and shortening until creamy.
  5. Add sugar, beating until the butter sugar mixture becomes light and fluffy.
  6. Add egg yolks, one at a time, beating until blended after each addition.
  7. Combine flour, black cacao (if using) and baking soda and stir to combine.
  8. Add the flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
  9. Beat at low-speed until blended after each addition.
  10. Stir in the melted chocolate and the creme de cacao.
  11. Gently fold in egg whites.
  12. Divide batter evenly and pour into the two cake pans (this is about 4 cups of batter per pan).
  13. Place the pans into the preheated oven and bake for 50 minutes or until a wooden toothpick inserted in center comes out clean.
  14. Cool in pans 10 minutes.
  15. Remove cake layers to wire racks, and cool completely.
Notes
I used 8x3" pans for added height. You can use standard 9x2" pans, but you will need to reduce the cooking time to 30-35 minutes.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/chocolate-cake-with-chocolate-buttermilk-buttercream-frosting-choctoberfest-with-imperial-sugar/