Chocolate Cake

Preheat oven to 350 degrees. Butter and flour an 8-inch cake pan,
line with parchment or waxed paper. Butter and flour paper. Combine
flour and cocoa and sift 3 times. In a mixing bowl set over a pan of
hot water combine eggs and sugar. Whisk until mixture registers 110
degrees on a candy thermometer. Remove from heat and continue to whip
egg mixture until extremely fluffy. Using a large spatula gently fold
in sifted flour by thirds and finish by folding in melted butter.
Pour into prepared pan and bake until firm, 25 to 30 minutes. Cool
cake in pan 5 minutes, turn out on a rack and cool completely. For
the chocolate buttercream: In a saucepan fitted with a candy
thermometer boil sugar with 3 cups water to 120 degrees. Meanwhile,
in bowl of an electric mixer beat yolks until pale. With motor
running pour in syrup and beat until mixture forms a ribbon. While
mixture is still warm add butter, a piece at a time, then add
chocolate, scraping down sides several times. Continue whipping until
mixture cools. Combine syrup and Kirsch, to taste, for moistening
cake. In a bowl set over a saucepan of hot but not boiling water,
melt chocolate, stirring frequently. Set aside to cool and thicken to
a pourable consistency. Fill a pastry bag fitted with smallest tip
with chocolate. Pipe out neat small designs onto waxed paper; let
solidify at room temperature. To assemble cake: Slice fully-cooled
cake in half horizontally. Using a pastry brush generously brush both
layers with flavored syrup. Place bottom layer on a cake stand and
spread with a nice even layer of buttercream. Cover with top layer.
Using a palette knife spread a nice, even layer of buttercream on top
of cake and then ice sides; try to make as smooth a surface as you
can. Decorate top with chocolate designs. This recipe yields 8 to 10
servings.

Comments: Cake measurements are given by weight for greater accuracy.
Cup measures are as follows: scant 1/2 cup sugar; 1 1/2 cups flour;
1/2 stick butter.