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1
To prepare the cake: Preheat oven to 350F (180C).
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2
Grease and flour two 9-inch cake pans; set aside.
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3
In a large mixing bowl, beat egg whites until frothy, about 2 minutes.
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4
Gradually add 1/2 cup sugar and continue beating until whites hold stiff peaks when the beaters are lifted, about 5 minutes.
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5
Set aside.
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6
In another large mixing bowl, sift together cake flour, remaining 1 cup sugar and the baking soda and salt.
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7
Add oil and 1/2 cup buttermilk; beat for 1 minute, constantly scraping down the sides and bottom of the bowl.
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8
Add remaining 1/2 cup buttermilk, the egg yolks and melted chocolate.
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9
Beat 1 minute longer.
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10
Gently fold the reserved meringue into the flour-buttermilk mixture until combined (do not overmix).
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11
Pour batter into prepared pans.
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12
Bake at 350F (180C) F until a wooden toothpick inserted in the center of the cake comes out clean, about 25 to 30 minutes.
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13
Remove pans to wire cooling racks and let cake cool in pans for 10 minutes.
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14
Remove cake from pans and cool completely on racks.
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15
To make the frosting: In a medium mixing bowl, beat egg whites until stiff enough to hold a point when the beaters are lifted, about 4 minutes.
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16
Combine sugar, water and corn syrup in a medium-sized, heavy bottomed saucepan.
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17
Cover and bring to a rolling boil over high heat.
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18
Uncover, and cook until the mixture measures 242 degrees on a candy thermometer.
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19
In a thin stream, slowly pour hot sugar syrup into the beaten egg whites.
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20
Continue beating until stiff peaks form when the beaters are lifted.
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21
Stir in vanilla.
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22
Frost cake and serve.
