Ingredient
3 ounces bittersweet chocolate, chopped
1/2 cup Dutch process cocoa powder
1 cup boiling water
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1-1/2 cups granulated sugar
4 large eggs, separated
1/3 cup canola oil
3 large egg whites
1/2 teaspoon cream of tartar
1 tablespoon confectioners's sugar
Instruction
1. Preheat oven to 325 degree Fahrenheit. Combine chocolate and cocoa in medium bowl; pour in boiling water and let it sits for 5 minutes. Whisk until chocolate is melted and smooth then let the chocolate cools down.
2. Whisk together flour, baking powder, salt, and 1 cup of granulated sugar in a large bowl. Add egg yolks and oil to cooled cocoa mixture and whisk until blended. Stir cocoa mixture into flour mixture.
3. Combine the 7 egg whites and cream of tartar in another large bowl. Beat with electric mixer on medium-high speed until soft peaks form. With mixer on high speed, very gradually add remaining 1/2 cup granulated sugar, beating until stiff peaks form.
4. Stir one-fourth of egg white-mixture into chocolate batter. Pour batter over whites remaining bowl and gently fold together with rubber spatula, folding just until no white streaks remain Pour batter into ungreased 10-inch tube pan with removable bottom; level top. Bake until cake spring back when pressed lightly, about 1 hour 5 minutes. Let cake cool upside down by fitting tube over neck of wine bottle or by resting pan on 4 upturned glasses.
5. Run a long thin knife around inside and outside edges of pan; remove cake. Dust with confectioners' sugar just before serving. Cut into 16 slices.
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