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1
Bake the Cake: Preheat oven to 325 degrees F. You will need two 8 round cake pans, line w/ parchment paper at the bottom, greased and coated w/ very fine bread crumbs.
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2
On a board with a heavy knife, cut the chocolate into small pieces.
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3
About 1/4 in diameter.
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4
Set aside.
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5
Into a large mixing bowl, sift together flour, 1 1/4 cups of the sugar, coffee, baking powder, and salt.
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6
Make a wide well in the middle of the dry ingredients.
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7
Add in the following order, without mixing, the oil, egg yolks, coffee liquor, water and vanilla.
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8
With a large wire whisk, beat until smooth.
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9
Fold in chopped chocolate.
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10
Set aside.
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11
In the bowl of an electric mixer, beat the egg whites on high with the cream of tartar until they hold a soft shape.
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12
Reduce the speed to moderate and gradually add the remaining 1/2 cup of sugar.
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13
Then on high speed again, beat the whites until stiff peaks form when beaters are raised.
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14
They should not be beaten until they are dry.
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15
In three additions, fold about 3/4 of the yolk mixture into the whites.
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16
Then fold the whites into the remaining yolk mixture.
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17
Do not handle any more than necessary.
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18
Gently pour the batter into the pans.
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19
Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip.
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20
Cool completely.
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21
For the whipped cream: whip the cream with the powdered sugar and cocoa powder with the wire whisk until firm.
