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NOTE: Recipe has been printed in various places with 3/4 cups of oil.
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Cake is softer but tends to sink in middle.
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Note: cake can also be made in a bundt pan.
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Position rack in center of oven and preheat oven to 350 degrees.
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Butter or coat with vegetable spray and line with parchment round one 9-inch round cake pan.
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Dust with flour, tapping out any excess flour.
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Set aside.
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Sift together 1 cup sugar, the flour, cocoa, baking powder, baking soda and salt.
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Set aside.
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In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at hight speed.
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Turn speed to low and pour in the oil, water and vanilla.
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Gradually add the sifted ingredients, and when almost incorporated turn speed to medium and beat until well combined.
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Remove bowl from machine.
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In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form.
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Start on medium speed and raise speed as peaks begin to form.
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Gradually pour in the remaining 1/2 cup sugar and whip until whites are shiny and firm but not stiff.
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With a rubber spatula, fold 1/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.
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Scrape into the prepared pan (Note: do not fill cake pans more than 2/3 full. If you have some batter leftover make cupcakes.) and bake until edges of the cake pull away from the pan and a tester, gently inserted into the center of the cake, comes out clean, about 30 minutes.
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Cool on a rack.
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To remove, run a sharp knife around the inside of the pan to loosen cake.
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Invert onto rack.
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Place 9-inch cardboard round on cake and invert cake onto round.
