Dark Chocolate Cake

Directions

1. 1
   Stir hot coffee gradually into cocoa.
2. 2
   Combine 1 1/4 cups sugar with butter, egg yolks, salt, vanilla and half the cocoa mixture.
3. 3
   Beat until light and creamy.
4. 4
   Mix bicarbonate of soda and sour cream together.
5. 5
   To butter and sugar mix add sour cream and coffee-cocoa alternately with sifted flour.
6. 6
   Beat egg whites until soft peaks form, gradually add the 1/2 cup sugar, beat until the meringue stands in stiff peaks.
7. 7
   Fold into chocolate mixture.
8. 8
   Pour into a deep 23cm (9 inch) or 25cm (10 inch) greased and lined cake tin.
9. 9
   Bake in a moderate (180c/350f) oven 1-1 1/4 hours.
10. 10
    Cool completely, then split in 2 layers and fill with whipped cream.
11. 11
    Spread frosting in a thin layer over top and sides of cake.
12. 12
    Refrigerate until Sour Cream Frosting is firm.
13. 13
    SOUR CREAM FROSTING: Melt chocolate over hot water.
14. 14
    Remove from heat and cool slightly, then stir in sour cream and salt.
15. 15
    Add sifted icing sugar and beat until a spreading consistency.