Source: FamilyTime Community Cookbook

A Chocolate Cake That`s Got It All
Serves: 6
Prep Time: 45 minutes
Cook Time: 35 minutes


butter, for coating cake pans
2 cups sugar
1 3/4 cups cake flour
2 tablespoons cornstarch
1 teaspoon baking soda
3/4 teaspoon salt
2/3 cup unsweetened cocoa, preferably Dutch process
1 teaspoon instant coffee
3/4 cup boiling water
1/2 cup sour cream
1 teaspoon vanilla extract
4 large egg whites, at room temperature (you may want to save yolks to use in the frosting)
14 tablespoons (1 3/4 sticks) unsalted butter, melted, but not hot

Adjust oven rack to lower-middle position and heat oven to 350 degrees F. Generously grease the cake pans with butter and dust with flour.
Whisk sugar, flour, cornstarch, baking soda, and salt in a large bowl; set aside.

Place cocoa and coffee in a medium bowl. Whisk in 3/4 cup boiling water to form a smooth paste. Stir in sour cream and vanilla and set aside.

With a hand mixer in a medium bowl, beat egg whites to soft peaks. Without cleaning beaters, mix melted butter into dry ingredients until mixture is smooth. Immediately add cocoa mixture, and beat until batter is smooth, 2 to 3 minutes. Carefully fold egg whites into batter until just incorporated.

Divide batter evenly between pans and bake until a skewer inserted into center comes out with wet crumbs, 30 to 35 minutes. Remove from oven, and let cakes sit in pans to cool slightly, about 5 minutes. Invert each cake onto a plate, then onto a cooling rack and split each cake to make 4 layers. Frost with Chocolate Frosting and serve.