Ingredients

• 0.5 teaspoon BAKING POWDER
• 2 ounces BITTERSWEET CHOCOLATE
• 0.75 cup BUTTER
• 1.25 cups BUTTER
• 1.75 cups CAKE FLOUR
• 0.5 cup COCOA POWDER
• 5 large EGGS
• 6 tablespoons FLOUR
• 1.25 cups HEAVY CREAM
• 1 teaspoon ESPRESSO
• 0.5 teaspoon ESPRESSO POWDER
• 1 cup QUARK
• 0.25 teaspoon SALT
• 1.6666666 cups SUGAR
• 2.5 cups SUGAR
• 2 oz CHOCOLATE
• 6.5 ounces CHOCOLATE
• 1 tablespoon VANILLA EXTRACT
• 1.5 teaspoons VANILLA EXTRACT
• 0.5 cup WATER
• 1 EGG

Steps

• 1) To make the frosting:In a medium-size pan, heat the cream and sugar.
• 2) Stir until the sugar has dissolved.
• 3) Add the chocolate & espresso powder and stir until it is thoroughly melted.
• 4) Remove from the heat, cover, and let cool for about 10 minutes or at least to room temperature.
• 5) Using a mixer, mix the butter on medium-high speed until it is smooth and creamy.
• 6) Turn the mixer to medium-low and add half of the chocolate mixture along with the vanilla.
• 7) Mix well.
• 8) Add the remaining chocolate mixture and mix until smooth and creamy.
• 9) Set aside until it hardens slightly, to become a spreadable consistency, 1 to 2 hours.
• 10) (Or, you can refrigerate the frosting for about 30 minutes, or until it becomes thickened and spreadable.
• 11) Bring it to room temperature before frosting.
• 12) )To make the cake:Preheat the oven to 350*Generously grease three 9-inch round cake pans.
• 13) Cut a piece of waxed paper to fit the bottom of each pan and place inside the pans.
• 14) Grease the waxed paper, and dust the pans with cocoa powder until well coated.
• 15) Set aside.
• 16) In a small heatproof bowl, pour the boiling water over the 1/2 cup cocoa.
• 17) Stir until the mixture is very smooth, and set aside to cool.
• 18) Melt the chocolate in a double boiler.
• 19) Stir occasionally until smooth.
• 20) Remove from the heat.
• 21) Into a medium-size bowl, sift together both flours, the baking powder, and salt.
• 22) Set aside.
• 23) In a bowl, beat the butter until smooth and creamy, (about 5 minutes).
• 24) Add 2 1/4 cups of the sugar and beat until well blended, (about 5 minutes).
• 25) Beat in the whole egg and egg yolks, one at a time.
• 26) Beat in the cooled cocoa mixture until very smooth, scraping down the sides as you go.
• 27) Turn the mixer to medium-low and add the melted chocolate, beating until well incorporated.
• 28) Add the vanilla.
• 29) Turn the mixer to low and add half the dry ingredients.
• 30) Then add the quark, mix well, and add the rest of the dry ingredients.
• 31) Beat until smooth and creamy, 2 to 3 minutes.
• 32) In a bowl, using clean beaters, beat the egg whites at high speed.
• 33) When frothy, add the remaining 1/4 cup sugar and continue beating until the egg whites form stiff peaks, 5 to 6 minutes.
• 34) Using a large rubber spatula, fold about 1 cup of the chocolate mixture into the egg whites.
• 35) Then gently fold that mixture back into the chocolate mixture, just until the egg whites are well incorporated.
• 36) Do not overmix.
• 37) Distribute the batter evenly among the pans, and bake in the center of the oven for 20 to 25 minutes.
• 38) Do not overbake.
• 39) Cakes are done when the tops are just beginning to crack and a toothpick inserted into the center comes out with a few crumbs clinging to it.
• 40) Let cool on a rack for about 15 minutes.