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1
Preheat oven to 350 degrees.
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2
Prepare a cardboard circle using the bottom of cake pan as a guide; set aside.
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3
Grease two 9-in round cake pans then dust with powdered cocoa, knocking out excess.
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4
For the cake, in a large bowl combine flour, cocoa and baking powder.
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5
In a medium size bowl, combine the milk and vanilla.
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6
Set both aside.
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7
Place egg whites in a clean bowl and beat at high speed until peaks are formed.
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8
Turn the mixer down to medium speed and gradually add the sugar to the egg whites.
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9
Once the sugar is dissolved, add egg yolks and beat for 3 minutes.
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10
Continue beating egg white mixture on medium-low speed and add flour and milk alternately until well blended.
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11
Divide batter between the two pans and bake for 30-35 minutes or until a toothpick inserted in center comes out clean.
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12
Leave the cakes in the baking pans.
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13
While the cakes are still warm, punch holes in cake with wooden skewer.
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14
Combine the sauce ingredients and pour evenly over the two layers.
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15
Place the cakes in refrigerator and allow to cool.
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16
In a small, heavy saucepan on medium heat, stir the cream and chocolate together until chocolate is melted and mixture is blended.
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17
Add vanilla and stir for 1 minute.
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18
When ready to assemble, remove cake for refrigerator and allow to reach room temperature.
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19
The cakes will be very moist and will need special handling.
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20
Run a spatula around the inside of the pan and slightly under layers to loosen.
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21
Place the prepared cardboard over one pan and invert.
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22
Pour some frosting over the layer and spread with spatula.
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23
Using your hand or a spatula to hold second layer in pan, invert onto frosted layer and carefully lift pan away.
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24
Set the cake on a rack over a jellyroll pan and power the warm frosting over the cake, smoothing with a spatula to completely coat top and sides of cake.
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25
Let stand at room temperature for 10 minutes and scape any excess frosting from the jellyroll pan back into the saucepan.
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26
Heat excess frosting, stirring until smooth.
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27
Cool slightly and againpour over the cake, smoothing with a spatula over top and sides.
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28
Refrigerate until glaze is set.
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29
Let cake stand at room temperature for at least 15 minutes before serving.
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30
Garnish with fresh strawberries or dust lightly with powdered sugar.
