1. Preheat oven to 325 degrees. Butter 2 8-inch round cake pans. Line with nonstick sprayed wax paper. Lightly dust with flour. 2. Mix butter and buttermilk (and the melted chocolate). If you have no buttermilk, just get a teaspoon of lemon juice or vinegar and add enough milk to make one cup. Add 1 cup sugar to egg whites and beat until they form peaks. With remaining 1/2 cup of sugar, beat egg yolks until thick. 3. Add yolk mixture to buttermilk mixture. Alternately add egg whites (about a third at a time) and flour into the buttermilk/yolk mixture. Stir until smooth, but don't overmix. 4. Divide into pans and bake for 30 minutes or until inserted knife comes out clean. Cool for 5 minutes. Remove from pan. Assemble with your own frosting or --. 5. Topping: Whip 2 cups of heavy cream + 3 tablespoons sugar. Spread about a quarter of the whipped cream between the layers. Finish decorating cake with remaining whipped cream. Sprinkle shredded chocolate evenly over top and sides of cake. ---------------------------------------------------------------------------
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Ingredients
