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1
Preheat the oven to 350F.
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2
Prepare two standard cake pans (8 inches in diameter, 2 inches deep) by lightly spraying the bottoms and sides with cooking spray.
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3
Cut out circles of parchment paper to fit on the bottom of each pan.
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4
The paper should be flat, not inching up the sides of the pan.
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5
Set pans aside.
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6
Mix together the cake flour, cocoa, baking soda, and salt in a bowl with a whisk and set aside.
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7
Combine the chocolate, brown sugar, and milk in a stainless steel bowl and place over simmering water.
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8
Stir the ingredients together as they melt.
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9
This creates a chocolate base for the cake, which you can transfer to a big mixing bowl.
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10
Put the butter in the bowl of an electric mixer fitted with the paddle attachment, and mix at medium speed until the butter is light and soft.
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11
Change to the whisk attachment, and slowly add the granulated sugar and continue whipping until light and fluffy.
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12
Add the egg yolks, one at a time, and beat until each one is incorporated.
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13
Add half of the dry ingredients and mix in slowly.
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14
Add half of the buttermilk.
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15
Repeat this process until all the flour mixture and milk is incorporated.
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16
This is your batter.
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17
Add the batter to the chocolate base and combine lightly using a large rubber spatula.
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18
Stir in the vanilla, then set aside.
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19
You now have a chocolate batter.
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20
Thoroughly rinse and dry your mixer bowl and whisk attachment, then mix the egg whites at medium speed for about 3 minutes, or until they hold a medium peak.
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21
Gently fold half of the whipped egg whites into the chocolate batter until the mixture is smooth.
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22
Repeat with the remaining egg whites, and fold just until all the egg whites are incorporated.
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23
The egg whites should be fully incorporatedno streaks.
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24
Pour the completed cake batter into the prepared cake pans equally.
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25
Bake for about 35 minutes, or until the cakes springs lightly in the center when touched, or a toothpick comes out clean with a few crumbs but no batter.
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26
Remove the cakes from the oven and cool on a rack until room temperature.
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27
Remove the cake layers by using a paring knife to gently cut the cake from the sides of the pan.
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28
Take a cake circle or sturdy paper plate, and place it over the pan.
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29
Invert the cake onto the plate and remove the parchment circle the cake baked on.
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30
Repeat this process for the other cake layer.
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31
Ice the first layer with the icing of your choice, with about 1/2 inch of icing on top.
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32
Place the second layer onto the cake with the bottom side up, which will give you a flat, undomed top.
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33
Ice the whole cake thinly (this is a crumb coat to stabilize the cake and hold the crumbs in place), chill it for at least 20 minutes, then apply a final coat of icing.
