4 oz ghirardelli semi-sweet chocolate
1/2 cup water
1 cup butter
2 cup sugar
4 large eggs; separated
1 teaspoon vanilla
2 cup unsifted flour
1 teaspoon baking soda
1 cup buttermilk; or coffee
1/2 teaspoon salt
In heavy saucepan on low heat, melt broken chocolate with water; set aside.
Cream butter with sugar until light and fluffy. Add egg yolks, one at a time beating after each addition. Mix in melted chocolate and vanilla.
Sift flour with soda. Add dry ingredients alternately with buttermilk or coffee to chocolate mixture; mix until smooth.
Beat egg whites with salt until very stiff peaks form; fold into batter.
Spread into three 8 or 9″ round cake pans lined with wax paper.
Bake at 350-F about 30 minutes.
Cool on rack 10 minutes; remove cake.
Source: Ghirardelli Chocolate Company