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First, make a cocoa paste: in a bowl, whisk the cocoa powder with the boiling water until smooth, then set it aside to cool completely. In a large mixing bowl, combine the 1 cup all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
In a separate bowl, add the 6 egg whites and 1/4 teaspoon cream of tartar. Using an electric mixer, beat the egg whites until they form soft peaks. Gradually add the remaining 1 cup sugar, beating until the whites are firm but still glossy, not dry. Finally, make a well in the center of your dry ingredients.
Divide the batter evenly between two 8-inch prepared cake pans. Bake in a preheated 350 °F (180 °C) oven for 30 to 35 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
While the cakes bake, start the filling: using an electric mixer, blend the 2 cups icing sugar, 3/4 cup Dutch cocoa, and 1/4 cup butter. Add the 1/2 teaspoon vanilla and 1/4 cup cream, mixing until combined.
For the topping, gently heat the 1/2 cup cream in a double boiler or microwave until it's just below a boil. Add the 3 1/2 ounces chocolate pieces and 2 tablespoons butter, then stir with a wooden spoon until everything is melted and smooth. Let this cool slightly; it will thicken into a glossy ganache as it cools.
Once the cakes are completely cool, use a long serrated knife to carefully slice each cake horizontally through the center, creating four layers in total.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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