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1.
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Preheat the oven to 375 F. Butter and lightly flour two 8-inch round cake pans.
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2.
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Make the cake: Place the cocoa in a small bowl and whisk in the boiling water to create a paste.
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3.
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Combine the chocolate and lowfat milk in a small saucepan over medium heat.
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Stir frequently till the chocolate melts, about 3 min.
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Remove from the heat.
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Whisk a small amount of the warm chocolate lowfat milk into the cocoa paste to hot it.
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Whisk the cocoa mix into the lowfat milk mix.
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Return the pan to medium heat and stir for 1 minute.
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Remove and set aside to cold till tepid.
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4.
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In the bowl of a mixer, cream the butter and sugar together.
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Beat in the egg yolks, one at a time, and add in the vanilla.
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Slowly stir in the chocolate mix.
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5.
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Combine the flour, baking pwdr, baking soda and salt.
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Using a spatula or possibly a wooden spoon, slowly add in the flour mix to the chocolate mix.
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Mix in till just mixed.
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6.
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In another bowl, whisk the egg whites till soft peaks form.
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Using a rubber spatula, gently fold the egg whites into the batter.
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Divide the batter between the prepared pans.
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Bake till a toothpick inserted in the center of a cake comes out clean, 45 min.
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Cold the cakes in the pans on a rack for 15 min.
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Gently remove the cakes from the pans and continue to cold.
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7.
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While the cake is baking, make the filling: Combine the cocoa and boiling water in a small saucepan over low heat.
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Stir in the sugar and chocolate.
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Add in the dissolved cornstarch paste and salt to the pan and bring to a boil, stirring constantly.
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Boil for 1 minute.
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Remove the pan from the heat and whisk in the vanilla and butter.
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Transfer the mix to a bowl, cover, and chill till cold.
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8.
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Make the frosting: Heat the chocolate in a double boiler over warm, not simmering, water, stirring till smooth.
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Remove the top of the double boiler from the heat and whisk in the butter, 1 Tbsp.
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at a time.
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Return the top to the heat, if necessary, to heat the butter.
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9.
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Whisk in the warm water all at once and whisk till smooth.
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Whisk in the corn syrup and vanilla.
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Cover and chill for up to 15 min prior to using.
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10.
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Assemble the cake: Use a sharp serrated knife to slice each cake layer horizontally in half to create 4 layers.
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Set 1 layer aside.
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Place 1 layer on a cake round or possibly plate.
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Generously swath the layer with one- third of the filling.
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Add in the second layer and repeat.
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Set the third layer on top.
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Quickly apply a layer of frosting to the top and the sides of the cake.
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Chill for 10 min.
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11.
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Meanwhile, crumble the remaining cake layer.
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Apply the remaining frosting to the cake.
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Sprinkle it liberally with the cake crumbs.
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Serve the cake within 24 hrs.
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Store in a cold place.
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continued in part 2
