Chocolate Cake, 1847

Directions

1. 1
   Heat the oven to 350° F. Generously butter a 10-inch tube pan.
2. 2
   Grate the chocolate on the fine side of a cheese grater or with a microplane. Set aside.
3. 3
   In a medium bowl, whisk together the flour, nutmeg, cinnamon and pinch of salt. Fold the grated chocolate into the dry ingredients. Set aside.
4. 4
   In the bowl of a stand mixer fitted with the whisk attachment (or, my preferred method, in a large bowl with a hand mixer), beat the eggs on medium speed until lighter in color and voluminous, about 3 to 5 minutes if using a stand mixer. If using a hand-mixer, this should take a little under 2 minutes.
5. 5
   In a clean mixer bowl using the paddle attachment, cream the butter and sugar together on medium speed until fluffy and lighter in color, about 3 minutes.
6. 6
   With the mixer running on low speed, alternately add the eggs and the flour, spices, and salt mixture in three parts, beginning and ending with the dry ingredients. Fold the batter with a rubber spatula a few times to ensure all of the flour is mixed in.
7. 7
   Spread the batter into the prepared tube pan. Bake for 55 minutes, or until a tester inserted comes out clean.
8. 8
   Remove from the oven and let cool in the pan on a rack for ten minutes, then remove the cake from the pan to cool completely.
9. 9
   In a very clean bowl, vigorously whisk the egg whites until foamy. (You can also do this in a stand mixer fitted with the whisk attachment.) Whisk in the powdered sugar, a little at a time, until you have a nice, smooth icing. Whisk in the vanilla extract.
10. 10
    Set the cake on top of a wire rack which has itself been set on a rimmed baking sheet. Liberally pour the icing all over the cake, using a small off-set spatula to smooth and even it out. Let dry at least 2 hours before slicing the cake.