Dark chocolate cake, filled with chocolate ganache, and frosted with chocolate.

CAKE:

2 1/4 c. sifted all-purpose flour
1 tsp. baking powder
1 c. boiling water
1/2 c. (1 stick) butter
3 sq. unsweetened chocolate
1 c. sugar
1 tsp. vanilla
2 eggs, separated
1/2 c. sour cream
1 tsp. baking soda

Preheat oven to 350 degrees. Grease and flour 10 inch springform pan.

Sift together flour and baking powder. Pour boiling water over butter and chocolate in large bowl and let sit 5 minutes to melt. Stir to blend. Stir in sugar and vanilla; beat in egg yolks, one at a time.

Combine sour cream and baking soda; let sit one minute until "puffy". Blend into chocolate. Stir in flour mixture.

Beat whites to soft peaks. Stir small amount into chocolate to lighten. Fold whites into chocolate thoroughly. Pour into prepared pan. Bake at 350 degrees for 40 minutes. Test with knife. Cool 10 minutes on rack, remove sides. Cool completely. Split in 2 layers.

GANACHE:

1 (8 oz.) box semi-sweet chocolate
3/4 c. heavy cream
1/4 c. strong coffee

Heat coffee and cream to just boiling. Pour over chocolate. Stir. Beat with mixer until smooth. Chill 1 1/2 - 2 hours until thick. Beat with mixer at medium-high until good spreading consistency. Spread between layers and freeze one hour for easier handling.

FROSTING:

In microwave bowl:

3/4 c. chocolate chips
6 tbsp. heavy cream
1 1/4 c. confectioners' sugar
2 tbsp. butter
1 tsp. vanilla

Microwave on High 1 minute. Stir to melt and blend. Beat with mixer one minute until slightly thickened. Frost quickly - hardens on cake.